What You Need
Select All
26 servings
Original recipe yields 26 servings
4 cups masa harina
1-1/2 cups lard or vegetable shortening
1 Tbsp. plus 1-1/2 tsp. salt
1-1/2 tsp. baking powder
4 to 5 cups hot water
1/2 lb. dried corn husks, soaked in hot water overnight, drained
Let's Make It
1
Mix masa harina, lard, salt and baking powder in large bowl with wooden spoon until well blended. Gradually add just enough of the hot water to make a smooth stiff dough, stirring constantly.
2
Assemble tamales, using about 2 Tbsp. of the masa mixture and 1 to 2 Tbsp. of your favorite filling for each tamale.
3
Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Cool slightly.
Kitchen Tips
Tip 1
Size Wise
Enjoy preparing this traditional recipe with your friends and family. When the tamales are ready to be enjoyed, keep an eye on portion size.
Tip 2
For Sweet Tamales
When making sweet tamales, substitute sugar for the salt.
Tip 3
Make Ahead
Tamales can be assembled, wrapped tightly in foil and stored in the refrigerator for up to 2 days, or in the freezer for up to 6 months. Steam as directed.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 310mg
13%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
4%
Sugars 0g
0%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes enough for 26 servings, 2 tamales each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Tags
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
541234:065429
