Mexican Tamales - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Mexican Tamales







  • Maseca Mix
  • Maseca for Tamales Mix 
  • dry corn husks 
  • 1 1/4 cup lard 
  • 1 1/4 tsp. salt
Soak corn husks for about 30 minutes to an hour, until they are soft. 

For dough 6 cups of Maseca mixture; 3 from the regular one and 3 from just the tamale mixture (you can just use the tamale mixture if you prefer, the use of the regular one adds more thickness to your tamale). Pour in salt, lard and broth. Mix until you get a smooth mixture, you don't want this to be watery or too dry. It is better to knead it by hand. 

Once your dough mixture is done, take the corn husks out of water and put the smooth side up, place a small-medium size ball of dough on smooth side, place in a tortilla press. Once you have done that you will want to add your choice of fillings. 

Fillings can be cooked and shredded chicken with vegetables, shredded pork with red chili sauce or cheese with green sauce, options are endless. 

Once you have put your filling wrap tamale, one side in then the other, then fold the top in. You will want to cook them in a steaming pot for about 1 hour to 1 1/2 hours. Enjoy! 
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