Instructions:
1. Make the Masa:
- Beat the lard or shortening until light and fluffy.
- In a separate bowl, mix the masa harina, baking powder, and salt.
- Gradually add the dry masa mixture to the whipped lard.
- Slowly pour in the warm broth, mixing until the masa is soft, airy, and easily spreadable.
- Test by dropping a small ball of masa into water—if it floats, it’s ready.
2. Prepare the Filling:
- In a bowl, combine roasted green chiles, shredded cheese, onion (if using), garlic powder, cumin, and salt.
- Mix gently to keep the cheese from melting too soon.
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3. Assemble the Tamales:
- Spread 2–3 tablespoons of masa onto the center of a soaked corn husk.
- Add 1–2 tablespoons of filling.
- Fold the sides inward, then fold up the bottom flap.
- Lay seam-side down as you work.
4. Steam:
- Place the tamales upright in a steamer pot.
- Steam for 1 hour 15 minutes to 1 hour 30 minutes.
- Tamales are done when the husks peel cleanly away from the masa.
5. Serve:
Enjoy warm with salsa verde, crema, or your favorite toppings.
Variations
- Add a spoonful of roasted corn kernels to the filling for sweetness and texture.
- Use pepper jack cheese for a spicier version.
- Mix a bit of green chile juice into the masa for extra flavor.
- Add sautéed mushrooms to the filling for an earthy touch.
- Make half with cheese only for a milder batch.
Tips
- Whip the lard thoroughly—it’s the secret to fluffy masa.
- Don’t overspread the masa; thin layers steam more evenly.
- Keep tamales upright in the steamer to prevent sogginess.
- Let tamales rest 10 minutes after steaming for perfect texture.
- Add a cube of cheese inside each tamal for a molten, gooey center.
