Tamales Recipe

Working with 2 to 4 husks at a time, or 1 at a time, if you are a beginner, shake off excess water before laying the husk out onto a clean work surface area.

Soak the dried husks in warm water for about an hour and a half or until soft. Take approx 3 tbsp of dough and place in the middle of corn husk. While meat mixture is cooling, place husks in warm water to soften.

Welcome to simply mamá cooks youtube channel!

I am a mom to a blended korean / mexican american family that loves to share what i cook in my home. One bag should be fine for your first time. 1 broiler/fryer chicken (3 to 4 pounds), cut up;

In a small bowl, combine 4 tablespoons (60 grams) salt with the chipotle powder.

When pork is ready remove from broth and leave to cool, do not discard the broth. Tamales can be filled so many ways—vegetables, pork, beef. Pat dry with paper towels.

Bring to a boil and then reduce heat.

Pour boil mixture over tamales and cook for 3 hours. Here’s what you need to make them: Fold over like a gift, putting the seam down.

Rub the mixture on the pork, completely covering all surfaces.

Take two of the corn husks and overlap one on top of the other, leaving the end separated (see image) add 1/4 cup of the maza on top of the husks, then top with the chicken filling, the vegetables, and guajillo salsa. Place tamales with folded side down in steamer standing upright. Remove the skin from the shoulder and chop into big chunks, pop in large saucepan and cover with at least 20 cups of water add seasoning's and bring to the boil, simmer for around 2 hours till meat can be shredded.