tamales de pollo o puerco (chicken or pork)

1. 1

   in large mixing bowl or electric stand mixer add all dry ingredients, slowly add water.

2. 2

   it should have a consistancy almost like a brownie mix when it has enough water in it

3. 3

   add lard and mix well, it should loosen it up .

4. 4

   place corn husks in hot water to make them pliable.

5. 5

   mix shredded meat and salsa together

6. 6

   when corn husk is soft take it in your hand place a hand full of masa in it spread it out and add meat filling

7. 7

   fold over one side then fold up the bottom, then fold over other side.

8. 8

   in the bottom of the tamale steam pot fill with water until it gets to the vent plate, lay some corn husks down over the vent plate, and start layering the tamales in.

9. 9

   when you r done making the tamales place another layer of corn husks on top and cover with a damp cloth and the lid.

10. 10

    if cooking inside, place on stove on high then lower to med-low when you hear the water boil.

11. 11

    if cooking outside on a gas stove do the same, just make sure to check often to make sure it doesn't run out of water and burn the bottom.

12. 12

    it takes about 3 hrs for them to steam, when done remove carefully from the pot and place on a cookie sheet so they can cool down some.

* Per serving · 4 servings · Values may vary.

No additional tips available.