- 2 1/2 lb Shagbark fresh masa
- 3/4 cup lard or coconut oil
- 1/2 cup veggie or pork stock
- 1 t ea of smoked paprika, cumin, chili powder
- Filling – 3 cups of one or combination of the following:
- 3 cups sauteed vegetables
- pulled seasoned pork
- fresh corn
- green chilis
- 1 cup of grated cheese
- 32 Corn husks
(plus a few to cut into strips for tying tamales)
- Soak corn husks in warm water for 30 minutes until pliable.
- Take four husks and make long strips you will use to tie tamales
- Mix masa with spices, broth, and fat until it has the consistency of cookie dough.
- Lay out husks on a towel and pat dry
- Using a wooden spoon, hold a husk in your hand and spread a spoonful of dough on the husk, leaving clear the 1-2 inches of the top and bottom and 1/2 inch on the sides.
(You don’t have to be precise, you just want room to roll and fold and tie).
- Add a few teaspoons of your filling down the center of the dough
- Fold the bottom of the husk up, then roll the tamale, and use a bit of husk to tie the top.
- When you are finished filling all the tamales, stand up in a steamer and steam for 40 minutes.
- You may alternatively make a dessert tamale by using sweetener and fruit with coconut oil and cinnamon or other spices that go well with fruit.
See published recipe in Edible Columbus.
Images by Sarah Warda