- 3 cups masa for tamales
- 1 cup vegetable shortening
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 cups vegetable broth
*One package of corn husks- soaked in warm water for at least a half hour
*Fillings: Whatever you’d like! Why not use up some old veggies in the fridge, some cheese, beans, salsa. For these, I used pre cooked carrots, peppers, beans and cheese.
First, whisk the shortening in bowl until light and fluffy, about 3-5 minutes. Then, add in the masa, baking powder, salt and stir. Slowly add in broth and mix with your hands until smooth. Let sit for about 10 minutes.
Add about an inch of water to your steamer. Take a soaked corn hush and place a small scoop of the masa mixture onto the bottom of a corn husk. Smear it on with a wooden spoon and spread to a thin layer. Top with fillings in the middle and fold both sides over and the bottom up. Place in steamer pan and repeat with the remaining husks and filling.
Place over a burner or two, if your steamer is very big, on medium- low heat and steam for about an hour, or until the corn husks peels away from the tamal without sticking. Enjoy with salsa on the side!