TAMALES NORTEÑOS ( masa fácil de preparar )

Add 5 kilograms of masa to a large bowl.

Gradually add 1 liter of chicken broth to the masa, mixing with a spoon due to the heat of the broth.

Continue adding chicken broth until the masa is moist, using almost 2 liters total.

Mix the masa thoroughly with clean hands until well incorporated.

Add approximately 4 tablespoons of salt and mix well, tasting to adjust saltiness if needed.

Add 1 liter of lard to the masa and mix thoroughly.

Add another 0.5 liters of lard and mix until the masa is shiny and well combined.

Add half of the 0.5 liters of chili sauce to the masa and mix well for flavor and color.

Add the remaining chili sauce and mix until fully incorporated.

Soak corn husks in hot water until softened.

Place a corn husk on a flat surface with the rough side up and the smooth side down.

Take a medium-sized ball of masa and place it in the center of the husk, then fold and flatten it.

Repeat the process for all tamales, placing them in a steamer in a cross pattern.

Fill the steamer with water up to the marked line for the lid.

Cover the tamales with leftover corn husks and a plastic bag to trap steam.

Steam the tamales for approximately 2 hours, checking the water level after the first hour and adding about 1 liter of water if needed.

Equipment Needed

Spice Level: