A tamale is a corn dough and a filling steamed inside a corn husk.
Makes 24 Tamales
For the Dough:
- 500g Masa Harina (You can find this in speciality shops and online - or in a pinch use a cornmeal)
- 350ml Beef, Chicken or Vegetable stock
- 2 tsp Baking powder
- 1 tsp salt
- 1 tsp cumin
- 180g lard
- 48 dried corn husks, Pre-soaked in warm water for 2 hours. (You can find this in speciality shops and online)
For the Filling:
- 3 tbsp Olive Oil
- 4-6 garlic cloves
- 1 medium onion
-200ml Clamato Tomtato Cocktail
- 450g cooked chicken, shredded.
- 130g cooked corn
- 1 to 2 jalepeno peppers, choooped with seeds removed.
- 2 poblano peppers - or another green pepper
- 1 Green pepper
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- 1-2 tsp dried cumin
- Heat the oil in a heavy pan and cook the garlic and onion until soft.
- Add the remaining ingredients and cook for 3-5minutes. cover with plastic wrap and set aside.
- Combine the masa, baking powder, and salt in a large mixing bowl. Add the shortening or lard to the dry mix and toss to coat the pieces.
- Using your fingers, rub the shortening or lard into the dry mix until forms a rough cornmeal texture.
- Add the warm chicken stock, mixing to form dough. It may be necessary to add water a tablespoon at a time, until the dough holds together but is not sticky.
- Divide the dough evenly into 24 pieces.
- On a clean, dry kitchen towel, place two cornhusks (vertically with wide sides touching) next to each other, overlapping an inch.
- Arrange the tamale dough on the center seam of the husks.
- Place your filling in the center of the dough. Fold the bottom of the tamale a quarter of the way up toward the top, and then fold one side into the center to cover the filling and fold second side overlapping the first side.
- Tie tamale closed with kitchen string.
- In a saucepan, bring water to a boil over medium-high heat. Place the tamales in a steamer basket, cover, and steam for 40 - 45 minutes.