2 lbs cooked sweet potato
2 cups Lard
2 tsp Baking powder
2 1/3 Cup Masa
2 lbs cooked pork or chicken
water as needed
24 corn husks soaked in warm water
- To assemble the tamales: Soak the dried corn husks in hot water for a couple of minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 1/3 cup masa into about a 2” to 3” square, the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides. Place about 2 teaspoons of pork or chicken in the middle of the masa square.
- Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold them to one side, rolling them in same direction around tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open. Gently squeeze from the bottom to the top to even the filling out without pressing to hard. As you assemble all the tamales, place them as upright as you can in a container.
- To prepare the tamalera or steamer: Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.
- To cook the tamales: When you have all tamales ready, place them as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husk
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