Preparation info
  • Yield:

    8

    Portions (24 Small Tamales)
    • Difficulty

      Easy

Appears in
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 24 corn husks
  • 1 lb/454 g masa harina for tamales

Method

  1. Submerge the corn husks in tepid water and allow to soak for 30 minutes, and then allow to drain in a colander.
  2. Combine the masa harina with the water, sugar, cinnamon, food coloring, and vanilla in a mixing bowl until it forms a soft dough. Cover and allow to rest for 20 minutes.
  3. In a stand mixer, whip the lard until airy. Add the baking powder and,