Green Chile Corn Tamales

Before you begin making your tamales, soak the corn husks in hot water for a minimum of 2-4 hours. This will make them pliable and easy to use when it comes time to spread the masa onto them.

Start by whipping the lard. I do this using a stand mixer and I let it whip for 10 -15 minutes until it's light and airy. (This is the secret to light & fluffy tamales). While that's whipping, combine all the dry ingredients in a separate bowl. Then slowly begin adding the dry ingredients to the stand mixer, while alternating with the liquid. Once all the ingredients have been incorporated into the bowl, continue to let it mix a few more minutes. Then, stop the mixer and do a "Float Test." Take a small piece of masa and drop it into a glass or water. If it floats, your masa is ready. If it sinks to the bottom, try adding a Tbsp. or two more broth and let it continue to whip. Once ready, set aside.

Please, refer to video for differing ways to assemble your tamales. Then place in large steam pot with plenty of water for steaming at the bottom. Cover with a lid, place on stovetop. Tamales should steam for 1 1/2 hours over medium heat. Make sure water on bottom does not go dry. Tamales should be steaming the entire time. After 1 1/2 hours, turn off heat and let set at least 10 minutes before trying. The tamales should easily pull away from the husk, and they should be firm but still very moist. Enjoy!