"Tamales are often made by Mexican matriarchs to feed a crowd at parties or weddings," says chef Alex Stupak.Use this recipe to prepare Stupak's Steamed Pork Tamales, Fried Pork Tamales or Tamal PieMore Mexican Recipes

Alex Stupak
August 2011

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Recipe Summary

total:
15 mins
Yield:
Makes enough for 16 to 18 tamales or one 10-inch tamal pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir the masa harina with the water until evenly moistened; let cool. In the bowl of a standing electric mixer fitted with the paddle, beat the lard with the baking powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add the masa in golf-ball-size lumps, then drizzle in the chicken stock and beat the masa until completely smooth. Increase the speed to high and beat until fluffy, about 3 minutes; the texture should resemble soft hummus.

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Notes

Masa harina (nixtamalized corn flour) is available at supermarkets, specialty food shops and online at mexgrocer.com.

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