Mini Tamales

• Canned Goods

  • 3/4 cup Chicken broth

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 cup Lard or shortening
  • 1 1/4 cups Masa harina
  • 1 Recipe cheese filling
  • 1/2 tsp Salt

• Other

  • 24 Dried cornhusks

Found on bhg.com

Description

Directions

• In a shallow baking dish soak cornhusks in hot water about 30 minutes or until soft. Meanwhile, for dough, in a small saucepan heat broth just until simmering. Remove from heat; set aside. In a small bowl combine masa harina, salt, and baking powder; set aside. In a medium bowl beat lard with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Alternately add masa harina mixture and warm broth to lard, continuing to beat until dough resembles a thick, creamy paste. Drain cornhusks well; pat dry with paper towels. For each tamale, starting about 1 inch from a narrow edge of a cornhusk, pat about 1 tablespoon of the dough into a 4x2-1/2-inch rectangle with a long side of the rectangle running along a long edge of the husk. Spoon a scant tablespoon of the Cheese Filling, Pork Filling, or Chicken Filling or about a tablespoon of the Shrimp Filling down the center of the dough rectangle. Fold the long edge of the cornhusk so it slightly overlaps the filling; roll the husk around the outside of the filled dough rectangle. Tie the ends securely with strips of cornhusk or pieces of 100-percent-cotton kitchen string. If desired, cut off the extra husk at ends. Repeat with remaining cornhusks, dough, and filling. Arrange tamales in a single layer in a steamer basket. (Do not pack tightly.) Pour about 1-1/2 inches of water into a Dutch oven. Add steamer basket (bottom of basket should be above the water); bring to boiling. Cover; reduce heat to medium-low. Steam for 45 to 60 minutes or until tamales easily pull away from the husks and are spongy and cooked through (add additional boiling water if necessary during cooking).

Nutrition