Tamales! Our New Favorite Comfort Meal!
  • ½ pound corn husks
  • 1½ cups shortening (original recipe used lard--I used Crisco shortening)
  • 4 cups masa harina--an instant corn flour available at many grocery stores
  • ½ cup Baking Freeā„¢gluten-free All Purpose Flour (62 g)
  • 2 tablespoons Baking powder
  • 1 tablespoon salt
  • 2⅔ cups water or chicken or beef broth
  1. Soak the corn husks in warm water until flexible, about 1 hour.
  2. Whip shortening with electric mixer until light and fluffy.
  3. Combine masa harina, flour, baking powder and salt in a bowl. Add water (or broth) and mix to combine.
  4. Beat flour mixture, a little at a time into the shortening. Beat until light and fluffy.
  5. Drain corn husks. Pat dry with paper towel.
  6. Lay soaked corn husks flat on work surface with point away from you. Husk should measure 6 X 8-inches for best results.
  7. Spread about 2 tablespoons dough on husk, starting at the left edge. Spread to the bottom and leave about 1 inch without dough on the right edge.
  8. Place about 2 tablespoons filling down the center of the dough. Bring right edge to left edge and flip point down. turn tamale up. Tamale dough and filling should show at the top and the fold should be at the bottom. Make 12-24 tamales in this manner.
  9. Steam tamales, standing with fold at bottom and opening at top, in a steamer for 45 minutes to 1 hour. Test for doneness: Remove 1 tamale from the center of the stack
  10. They should be firm and the masa should pull away from the husk easily. A final test is to taste them They should not have a doughy and raw flavor. Dough recipe can make 48 tamales.
  11. If yo do not want to make all of them at one time, freeze remaining dough for about 1 month.
  12. Serve tamales warm with additional enchilada sauce.
Recipe by Baking Free at https://gfbakingfree.com/tamales-our-new-favorite-comfort-meal/