For the absolute best tamales in Phoenix, go to The Tamale Store at 15842 N Cave Creek Rd, Phoenix, AZ 85032

Basic Tamales

Enough for 24 small tamales.

INGREDIENTS

200 gm lard, bacon grease, chicken fat, etc
– make up weight (if necessary) using butter and olive oil
400 gm masa harina (corn meal flour) – Maseca is a popular brand
2 tsp salt
1 tsp baking powder
1 tsp cumin
1 TBL brown sugar
For Cajun Flavor Tamales, add the next five ingredients
2 TBL chili powder or cayenne pepper
1/2 tsp black pepper
– Use broth to thin as described below
Chicken broth (as needed) see notes in Step by Step
Corn husk leaves
Whatever filling you are planning to use – See below

STEP BY STEP

Pour boiling water over corn husk leaves
Weigh down sheets using a heavy glass bowl
Let soak 1 hour
Prepare masa dough – Mix masa harina with the ingredients to create a crumbly texture
Drizzle in broth or reserved liquid to make a moist play dough consistency
Let rest about 5 minutes
Assemble with moist hands
1 husk . Pat dry – Smaller end toward you
2 TBL masa on husk . Flatten with fingers
– Leave 1/3 unfilled hear the pointey end
– Leave a small border on one side and a wide border on the other side
Add 2 TBL meat filling
Wrap masa around filling
Roll and fold end to contain
Tie with string or strip of husk
– I like to use red string for red meat, white string for white meat, yellow string for cheese, and green string for green chilie and veggie
Line your basket with husks
Lie tamales in the steamer
Steam 2 hours – Check water level every 30 minutes
Wrap in newspaper to keep hot
Cool and freeze in plastic wrap to preserve
When ready to serve….
Thaw and steam for 30 minutes or microwave if time is short