Tamale Rico Recipe
salsa verde, eggs cooked your way, pico de gallo, crema fresca, oaxaca y cotija
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Ingredients
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Tamale
Method
Tamale Preparation
Prepare the Corn Husks
Soak the corn husks in warm water for at least 30 minutes to soften them. Drain and set aside.
Make the Tamale Dough
In a large bowl, mix the masa harina, baking powder, and salt. Gradually add the vegetable broth and vegetable oil, mixing until a smooth dough forms. The dough should be moist but not sticky.
Assemble the Tamales
Take a soaked corn husk and spread about 2-3 tablespoons of the tamale dough onto the center. Add a tablespoon of oaxaca cheese and a sprinkle of cotija cheese on top. Fold the sides of the husk in toward the center, then fold the bottom up to enclose the filling.
Steam the Tamales
Place the tamales upright in a steamer basket. Cover with a damp cloth and steam over simmering water for about 1 to 1.5 hours, or until the masa is firm and cooked through.