“this is a delicious family recipe...it goes with the rest of the tamale dishes...which i have posted in here as well :the actual total time is far less than what it is...i'm actually not sure so if one if you would like to leave a comment and tell mne, that would be greatly appreciated. all in all, it should take about 3 hours”
READY IN:
5hrs
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all the ingredients except the lard in one mixing bowl.
  2. Whip the lard separately in another bowl till fluffy.
  3. Combine the two, mixing thoroughly until a small quantity of the masa floats when placed in a cup of water.
  4. (Prepare pot for steaming with rocks or foil balls on the bottom and a layer of husks.) Soak the corn husks in water for a couple of hours.
  5. Separate the husks into wide enough sheaves to wrap a tamale.
  6. Spread the masa out on the husk with the back of a spoon to a thickness of about 1/8 of an inch (cover the husk) over appoximately 1/3 of the husk.
  7. (Leave some room on the bottom to wrap up.) Insert filling in the center, wrap, fold the bottom, stand in pot and steam for two hours.

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