Tamales are such a comforting dish! Here’s a basic recipe that might remind you of your grandmother’s tamales:
### Ingredients
**For the Masa:**
– 2 cups masa harina
– 1 ½ cups chicken or vegetable broth (adjust as needed)
– 1 cup lard or vegetable shortening
– 1 tsp baking powder
– 1 tsp salt
**For the Filling:**
– 2 cups cooked, shredded meat (pork, chicken, or beef)
– 1 cup salsa or enchilada sauce
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
**For Assembly:**
– Dried corn husks (soaked in warm water for 30 minutes)
### Instructions
1. **Prepare the Masa:**
– In a large bowl, mix masa harina, baking powder, and salt.
– In a separate bowl, beat the lard or shortening until creamy. Add to the masa mixture.
– Gradually add the broth, mixing until the masa dough is soft and pliable. It should hold together but not be too sticky.
2. **Prepare the Filling:**
– In a skillet, cook the onions and garlic until softened.
– Add the shredded meat, salsa, cumin, chili powder, salt, and pepper. Cook until the mixture is heated through and well combined.
3. **Assemble the Tamales:**
– Drain and pat dry the corn husks.
– Spread a thin layer of masa on the center of each husk, leaving space at the edges.
– Place a spoonful of filling on top of the masa.
– Fold the sides of the husk over the masa and filling, then fold up the bottom of the husk.
4. **Steam the Tamales:**
– Place tamales upright in a steamer basket, stacking them tightly.
– Cover and steam over medium heat for 1 to 1.5 hours, or until the masa separates easily from the husks.
5. **Serve:**
– Let the tamales cool slightly before serving. Enjoy with salsa, sour cream, or your favorite sides!
Feel free to adjust the recipe according to your grandmother’s special touches or your personal preferences!
