Aventura culinaria - El tamal

Soak corn husks in warm water for 30 minutes until pliable.

In a large bowl, combine masa harina, baking powder, and salt.

In a separate bowl, beat lard until fluffy, then gradually add masa mixture.

Add water gradually, mixing until a soft dough forms.

Spread a portion of the dough onto a soaked corn husk, leaving space at the edges.

Place a spoonful of filling in the center of the dough.

Fold the sides of the husk over the filling, then fold up the bottom.

Repeat with remaining husks and dough.

Arrange tamales upright in a steamer pot.

Steam tamales for about 1-1.5 hours, adding water as needed.

Check for doneness; tamales are ready when the masa separates easily from the husk.

Serve hot with salsa on the side.

Allergens