Who doesn’t love warm tamales for breakfast during this season?
Our Masa Harina is absolutely perfect to make your own tamal masa at home. You can knead the dough by hand, but we suggest you use a hand mixer to help the emulsification of the fat.
1 tsp baking powder
3 cups Masa Harina
1 tbsp salt
2 1/2 +1/2 cups Broth
16 corn husks, soaked in warm water
1 large chicken breast, cooked and shredded (or left over thanksgiving turkey)
1 cup mole negro sauce (recipe here)
Whip lard until fluffy. Add baking powder. Add Masa and salt. Continue to mix on your mixers medium setting. Pour in the 1 1/2 cups of broth. Finish kneading masa with your hands briskly until masa is semi-firm, but moist enough to spread. Feel free to add the extra 1/2 cup of broth if needed
Spread about 3 tablespoons of masa with a spatula or back of a spoon in the middle of a corn husk. Top with shredded chicken and a tablespoon of mole sauce.
Fold it from left to right, so that the left side of the slathered husk covers three-quarters of the leaf. Do the same with the other edge of the husk to close it up. Fold the pointy top toward the center of the tamal and set aside. Folded side facing down. Repeat until all tamales are done.
Arrange the folded tamales in a circular patter, lengthwise, with the open edge facing up in a steamer. Once all tamales are neatly arranged, cover everything with a thick plastic bag, kitchen cloth and the steamers lid. Steam for 1 hour.
The tamales are ready when the masa easily peels off the corn husks.