Tamales

Ingredients
3 cups masa harina (gluten-free)
2 1/2 cups chicken broth (gluten-free)
1 1/2 tablespoons onion powder
1 tablespoon cumin
1 1/2 tablespoons chili powder
1 1/2 teaspoons salt
2 pounds of meat (cooked and shredded)
1 (14.5 ounces) can tomatoes (diced, with jalapeños)
2 large fresh jalapeños (seeded and finely diced)
1 tablespoon olive oil
4 large cloves garlic (finely diced)
1/4 to 1/2 cups cilantro (chopped)
2 tablespoons chicken broth (gluten-free)
1 tablespoon olive oil
1/2 teaspoon sea salt
1 package corn husks
Instructions
- Serving Size:
- Cook time:
- Soak the corn husks in a bowl of very hot to boiling water for at least 30 minutes.
- In a large bowl, use an electric mixer to beat the lard and 1 tablespoon of broth until fluffy, about 3-5 minutes.
- Combine the gluten-free masa harina, baking powder, salt, cumin; stir into the lard mixture and beat well with an electric mixer.
- Add more broth as necessary to form a very soft dough. Beat on high speed for several minutes.
- Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop a big rounded tablespoon of masa and place it towards the top half of the corn husk.
- Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer.
- Spoon a tablespoon of filling in a line down the center of the dough.
- Fold in one long side of the husk about 1/3 over dough and filling. Fold in the other long side, overlapping the first. Fold the bottom of the husk up.
- Add water to the bottom of your steamer, about 1 cup water. Place tamales on a rack in the steamer, standing upright, with the folded end down and open end facing up.
- Steam for 50 minutes. To test if they’re ready, remove one and try to pull the husk off. If it comes off easily and cleanly, they’re done.