Ingredients (for 25 tamales):
- 1 kilo masa for tortillas or tamale flour
- 1 cup of water
- 25 corn husks
- Salt, baking powder, melted lard (amount not specified)
- Chicken broth (amount not specified)
- Onions, rajas (strips of poblano peppers), tomatoes, and powdered consomme for the filling
Preparation Steps:
- Prepare the Masa: Boil water in a small pot for 2 minutes. Pour 3/4 of the water into a bowl and mix it with the masa, salt, baking powder, melted lard, and chicken broth. If masa is unavailable, tamale flour can be used instead.
- Mix and Rest: Beat the mixture until homogeneous, forming a dough ball. Let it rest for 15 minutes.
- Prepare the Filling: Heat oil in a skillet and sauté onions, rajas, tomatoes, and powdered consomme until the flavors meld and most of the liquid evaporates.
- Assemble the Tamales: Place a tablespoon of masa on each corn husk, add a slice of cheese and the sautéed mixture, then wrap the tamales.
- Steam the Tamales: Stand the tamales upright in a steamer basket over boiling water. Cover and steam for 1 hour, or until the tamales are cooked and the corn husk separates easily.
Notes
- The recipe does not specify the amount of melted lard or chicken broth needed, which has led to questions in the comments about these ingredients.
- The tamales are a traditional Mexican dish, often enjoyed during celebrations and family gatherings.
If you have any specific questions about the recipe or need further details, feel free to ask!