Basic Tamales
Ingredients (16 pieces)
| Amount | Measure | Name |
|---|---|---|
| 8.00 | oz | Corn husks dried, boiled and soaked |
| 4.00 | oz | Lard chilled (can use 4 to 5 1/2 oz) |
| 1.00 | tsp | Baking powder |
| 1.00 | lb | Masa coarse ground |
| 0.75 | cup | Knorr Ultimate Gourmet Edge Concentrated Chicken Broth 12 x 1 Lb |
| 2.00 | tsp | Salt |
Preparation
1. Boil the dried corn husks in water for about 10 minutes. Weigh them down and allow to soak for an additional hour.
2. In an electric mixer, beat the chilled lard together with the baking powder for about 1 minute. Begin adding the masa in 3 parts continuing to beat until all ingredients are well blended.
3. Slowly pour in approximately 1/2 cup plus of the chicken broth beating continuously for an additional minute or so.
4. Beat in enough additional broth to give the mixture of soft cake batter.
5. Season to taste with salt.
6. Roll into approximately sixteen 6 inch corn husks filled as desired.
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