Shortcut Tamales

This simple way of making tamales saves a lot of time but still has all the great flavor! Just lightly mix the desired filling in with the masa. Add more filling if you prefer to make them a bit heartier, or less if you’re a fan of the delicious masa.

Prep time: 1 hour  

Cook time: about 50 minutes

12 large dried corn husks

Masa:

3 cups masa harina (corn flour)

2 teaspoons baking powder

1 teaspoon First Street Fine Sea Salt

2/3 cup First Street Butter or shortening

2 1/2 to 3 cups First Street Chicken Broth

Fillings (see below)

First Street Salsa, First Street Sour Cream and guacamole (optional toppings)

Soak corn husks in warm water for 1 hour or until soft; drain and pat dry with paper towels. Stir together the masa, baking powder and salt in a large mixer bowl. Beat in butter and enough broth to make a soft dough. (The dough may seem too soft will firm up as it sets.) Lightly stir in desired filling (chicken or vegetable). Place equal amounts the center of each corn husk. Fold in the sides and pointed end to enclose filling. Place 1-inch of water in a large tall stockpot and place a steamer basket in the bottom. Stand tamales up in basket placing the folded end down. Bring to a boil, then cover and cook over medium-low heat for 50 minutes. Serve warm with any desired toppings. Makes 12 servings.

Chicken:

Stir together 2 cups shredded First Street Roasted Chicken with a little First Street Salsa, First Street Diced Green Chiles and Mexican blend seasoning to taste. Lightly stir into masa.

Corn and Pepper:

Stir together 2/3 cup small cubes of First Street Pepper Jack Cheese, 1/2 cup First Street Canned Corn, 1/3 cup diced First Street Roasted Red Peppers and 2 sliced green onions. Lightly stir into masa.