If you are planning on cooking traditional tamales you will need dry corn husks to wrap your tamal mix.
Each 100g pack contains approx 12 husks.
The amazing tradition of tamales goes back to ancient civilizations…
Tamales originated in Mesoamerica as early as 8000 to 5000 BC. Aztec and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers…
Bring the tradition back to life!
To prepare 15-18 tamales:
- 2 Cups of tamales flour
- 2 Cups of chicken stock or water
- 15 corn husks, already washed soaked in warm water and drained
- 1 tea spoon baking powder
- 1/2 Teaspoon salt
- 1/2 Cup lard or butter
In a large mixing bowl, beat the lard until smooth and fluffy, In a separate bowl, combine the dry ingredients and the chicken stock. Knead dough to an even consistency. Then transfer it to the bowl with the lard and mix thoroughly with a wooden spoon or an electric mixer.
Chicken Tamales with Tomatillo Sauce
- 4 cups cooked, cubed chicken
- basic masa for 15-18 tamales
- 5cups tomatillo sauce, cooled
- 15-18 husks, already washed soaked in warm water and drained
Once chicken, masa and sauce are ready, spread with a spoon about 1/2 cups of masa on the smooth side of the center of a corn husk. Place one or two tablespoons of chicken along with two tablespoons of sauce in the middle of the tamal. Then wrap it by folding the left and right side of the husk towards the center and at the bottom part towards the top. repeat until all the tamales are folded. Finally, arrange them vertically in a big pot and steam them for one hour.