Ingredients
Units
Scale
- 4 cups Masa Harina
- 1 cup Lard or Vegetable Shortening
- 2 cups Chicken broth (for the masa)
- 30 Corn Husks (soaked)
- 2 lb Pork shoulder (or your preferred filling)
- 2 cups Red Chili Sauce (or sauce of your choice)
Instructions
- Prepare your masa by combining Masa Harina, lard, and chicken broth. Mix until dough forms.
- Fill each corn husk with a portion of masa and a spoonful of the filling, then fold to encase the filling.
- Arrange the tamales in your electric roaster, keeping them open-side up.
- Pour in water to create steam, ensuring it doesn’t touch the tamales.
- Preheat the roaster to 350°F (175°C) and cook for about 1.5 to 2 hours.
- Tamales are done when the masa is firm and pulls away from the corn husk easily.
Notes
- Maintain a watchful eye on the water level and add more as needed.
- Rotate tamales occasionally for even cooking.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
