Tamales de Espinaca con Queso - Spinach and Cheese Tamales

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Ingredients
12 Dried corn husks
1 Cup Lard or vegetable shortening
2/3 Cup Chicken stock or water
3 Cups Masa harina or fresh masa (1.5 pounds)
2 Tsp Salt
1 Tsp Baking powder
 
Directions
1. PLACE CORN HUSKS IN WARM WATER TO COVER AND SOAK FOR 2 HOURS. REMOVE, DRAIN AND PAT DRY.
BEAT THE LARD BY HAND OR IN MIXER UNTIL SOFT AND LIGHT. GRADUALLY ADD STOCK TO THE MASA HARINA AND KNEAD UNTIL THE DOUGH IS NO LONGER STICKY. ADD SALT AND BAKING POWDER. MOVE MASA HARINA MIXTURE TO MIXER AND BEAT LARD INTO THE DOUGH, A LITTLE AT A TIME, UNTIL THE DOUGH IS LIGHT AND FLUFFY. TEST FOR LIGHTNESS BY PINCHING OFF A SMALL PIECE AND DROPPING INTO A GLASS OF COLD WATER . IT SHOULD FLOAT WHEN READY; IF NOT CONTINUE TO BEAT AND TEST AGAIN. THE LIGHTER THE DOUGH, THE BETTER; IT RESULTS IN MOIST AND FLUFFY TAMALES. IT IS IMPOSSIBLE TO OVERMIX THIS DOUGH. 
 




Amal Fakeih

Member since Nov 2009

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