Tamales and Assorted Dips
Tender tamales filled with fresh salsa and shredded pork.
How many servings?From kitchen to table in 2 hours.
tomato
onion
fresh cilantro
chopped garlic
canned, diced chilies, undrained
water
Masa
olive oil
chicken broth
maseca flour
Filling
shredded, cooked pork
Wrap
Side
assorted dips
Directions
- Separate corn husks and soak in a large bowl of water. A heavy plate can be used to keep husks submerged.
- Dice tomatoes, onion and cilantro. Place in a saucepan with a lid.
Add garlic, canned chilies and water.
- Heat to boiling, cover and reduce heat to low.
- Pour olive oil and chicken broth into a mixing bowl.
Add flour cup at a time and mix with a fork to form a soft dough.
- Pour salsa into a colander to drain. Place in a blender and puree.
- Remove corn husks from water and dry with a paper towel.
- With you fingers, spread masa dough in the center of the corn husk leaving inch of
the side edges and 1 inches of the top and bottom edges uncovered.
- Spread 1 teaspoon salsa down the center of the dough. Top with shredded pork.
- Roll corn husk into a cylinder. Tie both ends.
- Place rolled tamales in a steamer basket. Heat water under basket to boiling. Cover
and reduce heat to medium. Steam for one hour. Add additional water if necessary.
- Tamales are done when the masa dough no longer sticks to the corn husk.
- Serve with assorted dips.