Prep 3 hrs
Cook 2 hrs
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
- 5 lbs masa harina flour, preparada
- 1 3⁄4 cups water
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 lb lard
- 1 package corn husk
- Mix all the ingredients except the lard in one mixing bowl.
- Whip the lard separately in another bowl till fluffy.
- Combine the two, mixing thoroughly until a small quantity of the masa floats when placed in a cup of water.
- (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.
- Separate the husks into wide enough sheaves to wrap a tamale.
- 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.
- (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.
exceptional and easy. thank you for making it easy., life is hectic enough lol
This recipe is a great alternative for those that cannot purchase fresh masa from the tortilla factories found south of the border. The only other change I would make to this great recipe is is to use 1/2 lb lard and the other 1/2 of vegetable shortening. This helps with the spreading of the masa on the husk. You could also add ground chiles for color and taste. This is as Mexican as it can get.