Travel the world in your kitchen with homemade tamales

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KANSAS CITY, Mo. -- The historic northeast district is working to rebrand Independence Avenue with the growth of an international market place. The idea is to help the people of Kansas City travel the world without ever leaving the city. Bobbi Baker of the Northeast Chamber of Commerce and Mike Iniguez of El Paso Del Norte Mexican Restaurant visited FOX 4 to chat about the project and share one of their favorite recipes.

Yields: 2 dozen tamales

To make the masa (or dough)

2 pounds of Maseca tamale flour
1 pound of vegetable shortening
1 1/2 tablespoons of baking powder
1 tablespoon
1 1/2 cups of chicken stock and water


  • Add all dry ingredients in a mixer and stir to combine
  • Slowly add the chicken stock and mix to combine well. Let that mix for about five minutes
  • After, add the shortening and mix well
  • Pro tip: to know if your dough is ready, grab a cup of cold water and drop a small piece of dough in. If the dough floats, it's ready. If it sinks, keep mixing it

To make the pork in red chile

Ingredients for pork:
1/2 pound of pork shoulder, large cubes
1/2 head of garlic cloves
3 or 4 bay leaves
1/2 onion


  • Braise slowly in water with the above ingredients. Slow cook it for about 2 hours
  • We want the pork soft and shredded once cooled down

Ingredients for the chile:
About 12 guajillo peppers, seeded, stemmed, and soaked in hot water
2 tablespoons of Knorr Tomato Bouillon
2 teaspoons of mexican oregano
1 teaspoon black pepper
4 whole cloves
2 tablespoons of granulated garlic


  • Once peppers have been soaked in water, combine the peppers and other ingredients into a blender
  • Blend until smooth. Add the water from soaking the peppers are needed to desired consistency
  • In a saucepan, heat about 1/2 cup of vegetable shortening. Add the blender of chile to vegetable shortening. Heat over medium heat and bring to a light boil. If sauce seems too thin, add a little bit of Maseca tamale flour as a thickener. Once brought to a boil, turn off heat and add the shredded pork. Let cool down until able to touch.

To assemble:

Corn husks, soaked in water until flexible
- grab a corn husk and with a tablespoon, spread evenly the masa mix across one side of the husk. Do this to all of them
- now add as much or as little of the meat and chile mixture as desired
- fold the tamale closed, with the bottom folded up (sounds confusing but I'll show you how)

To cook:

Need water and pot with a steamer basket
- Place the tamales with the tail down
- steam on medium high heat for about 1 1/2 - 2 hours
- the tamale is done when the dough peels away from husk easily