How To Make Salvadoran Tamales

Instructions

• 1

  Fill the large pot with water and bring it to boil on a stove. Once it boils, take it off the stove and place the 12 to 15 corn husks inside in. Leave them in there to soak for around 30 minutes.
• 2

  Pour ¼ cup of lard and ¼ cup of softened butter into a food processor. Add 2 teaspoons of baking powder in it and blend until the mixture turns light and airy.
• 3

  Now start slicing the corn on the cob until you have around 2 full cups of kernels. Transfer the kernels and their juice to the mixture in the food processor and blend until it has an oat-meal like consistency. Allow some large chunks to remain in the mixture if you want.
• 4

  Pour the two cups of masa harina (fine corn flour) and warm water in a large bowl and add 2 teaspoons of salt to it. Keep kneading the mixture until it forms into flexible dough.
• 5

  Add the dough to the mixture in the food processor in small quantities. Pulse the mixture until it becomes smooth, save for some large chunks.
• 6

  Now drain the corn husks from the mixture and use the paper towels to wipe them dry.
• 7

  Drop nearly ¼ cup of dough into the centre of each husk after setting them out and then put a spoonful of cooked, shredded meat in its middle. Fold the dough over to cover the meat so that it no longer remains visible.
• 8

  Cover the dough with the sides of the hush, while inserting the top end inside and folding the bottom end over. Tie the closed package with a string.
• 9

  Now transfer the tamales to a food steamer and steam them for 30 to 40 minutes.
• 10

  After removing the tamales from the food steamer, top them with either cream or milk.
• 11

  Serve them while they are still hot.