Christmas Tamales

Christmas Tamales
Level
Intermediate
Prep
20 minutes
Cook
70 minutes
Servings
Makes 10 tamales

The Secret Ingredient

Ingredients

  • 1 1/4 cups lard
  • 1 cup chicken broth made with MAGGI® Granulated Chicken Flavor Bouillon
  • 4 1/3 cups masa flour for tamales
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 cups water
  • 4 medium green tomatoes, quartered
  • 5 green bell peppers, quartered
  • 1 clove garlic, peeled
  • 1/4 cup chopped onions
  • 3 tablespoons vegetable oil
  • 2 pinches fine salt
  • 1 pinch ground black pepper
  • 10 corn husks, soaked in water
  • 1 boneless, skinless chicken breast, cooked and shredded

Make It

Step 1

For the dough: Soften lard with the mixer for 5 minutes. Set aside.

Step 2

Add the chicken broth to the flour little by little until it forms a dough.

Step 3

Add the dough to the lard little by little and mix. Add the baking powder, salt and pepper. Set aside.

Step 4

For the filling: Heat water in a pot over medium heat. Add the tomatoes, bell peppers, garlic and onion and cook for 10 minutes. Strain the mixture and grind vegetables in the blender.

Step 5

Heat oil over medium heat in a pot; add the sauce and cook for 5 minutes. Add salt and pepper. Set aside.

Step 6

Spread two large tablespoons of dough to one corn husk, spreading over husk. Add a tablespoon of sauce and a tablespoon of chicken.

Step 7

Close the corn husk perfectly and fold it from the bottom up. Tie it up with a piece of leaf so they don't come apart. Assemble 10 tamales or until the dough is finished.

Step 8

Add water to a steamer; arrange the tamales in the steamer. Cover and cook over high heat for 55 minutes or until cooked.