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Categories:Viewed: 25 - Published at: 6 years ago
Ingredients
- 4 ounces, weight Dried Corn Husks
- 4 cups Masa Flour
- 2 teaspoons Salt
- 1 Tablespoon Baking Powder
- 4 cups Liquid (I Used 1 Cup Green Salsa, 2 Cups Vegetable Broth, And 1 Cup Water, But You Can Do All Broth If You Want)
- 1 cup Vegetable Shortening Or Lard
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 2 Poblano Chiles, Roasted, Peeled, And Diced
Method
- Soak the corn husks in hot water for 1/2 hour.
- Drain.
- Mix the dry ingredients (masa, salt, baking powder) in a bowl.
- Add the liquid and stir to combine.
- Whip the fat (shortening or lard) in your stand mixer until fluffy.
- Add the masa mixture and mix until combined.
- Stir in the black beans and poblano chiles until fully combined.
- Wrap filling in corn husks (see related blog post for photos).
- Steam the tamales in a large stock pot with a steaming rack in it for 1 1/2 hours.
- Filling should appear solid and pull away cleanly from the corn husks when done.
