Holy deliciousness, Batman! These are the best tamales I have ever had, so I had to share the recipe! I made them with the chicken from my Chicken Taco recipe in the slow cooker, and they were phenomenal. You can also use seasoned ground or shredded beef or pork. Either way, with this masa, your tamales will be amazing!
Makes about 10 tamales
Ingredients:
For the Masa:
Corn Husks
2 c masa harina
10 oz chicken or beef stock
1/2 c shortening or lard
1 t baking powder
1/2 t salt
For the filling:
1/2 packet taco seasoning
1 c salsa
2 boneless skinless chicken breasts
Directions:
Place chicken, taco seasoning, and salsa to the slow cooker and cook on high for 4 hours or low for 8 hours. When that's ready, soak corn husks in warm water for 10-20 minutes while preparing masa.
In a large bowl, mix masa harina, stock, shortening, baking powder, and salt thoroughly, until a soft, crumbly dough forms. This is the masa. I like to use my stand mixer because I can, but you can mix it by hand, too.
When the masa is both soft and crumbly, it's ready to go. Take out a softened corn husk, and flatten a handful of masa out on it. Then, put a couple of tablespoons of chicken in the middle. Fold the sides of the corn husk in, and then fold in the top and bottom. You can tie it off with butcher's twine if you've got it, but I just peel off part of one of the corn husks and tie it around like you are wrapping a delicious little package.
Steam the tamales for an hour, and top with sour cream, salsa, cotija cheese, whatever you like; or just eat them plain because they are perfect, just the way they are.
Makes about 10 tamales
Ingredients:
For the Masa:
Corn Husks
2 c masa harina
10 oz chicken or beef stock
1/2 c shortening or lard
1 t baking powder
1/2 t salt
For the filling:
1/2 packet taco seasoning
1 c salsa
2 boneless skinless chicken breasts
Directions:
Place chicken, taco seasoning, and salsa to the slow cooker and cook on high for 4 hours or low for 8 hours. When that's ready, soak corn husks in warm water for 10-20 minutes while preparing masa.
In a large bowl, mix masa harina, stock, shortening, baking powder, and salt thoroughly, until a soft, crumbly dough forms. This is the masa. I like to use my stand mixer because I can, but you can mix it by hand, too.
When the masa is both soft and crumbly, it's ready to go. Take out a softened corn husk, and flatten a handful of masa out on it. Then, put a couple of tablespoons of chicken in the middle. Fold the sides of the corn husk in, and then fold in the top and bottom. You can tie it off with butcher's twine if you've got it, but I just peel off part of one of the corn husks and tie it around like you are wrapping a delicious little package.
Steam the tamales for an hour, and top with sour cream, salsa, cotija cheese, whatever you like; or just eat them plain because they are perfect, just the way they are.
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