Prep Time: 30 min
Cook Time: 45 min
Amount Ingredient
4 cups Masa
3 cups broth (beef/chicken)
2 tsp baking powder
1 tsp sale
1 tsp cumin
1.33 cup lard
8oz dried corn husks


  1. Soak corn husks in hot water. (30 minutes or until soft.)

Make Dough

  1. Combine lard and 2 tbsp of broth in a mixing bowl. Beat until fluffy. (3-5 minutes)
  2. Combine dry ingredients in a seperate bowl. Stir into lard mixture and beat well.
  3. Add broth to mixture to form a very soft dough. (Should be a peanutbutter texture.)


  1. Lay corn husk glossy side up.
  2. Scoop ~1/4 cup dough into the center. Press/spread to ~1/4 inch thick, keeping the bottom half of the corn husk clear.
  3. Place 1-2 tbsp of filling in the center of the filling.
  4. Fold the long edge over ~1/3 of the way to form seal, then fold the opposite side over.
  5. Fold bottom of the husk up.
  6. Optional: tie the husk up to maintain shape / mark different fillings.


  1. Bring water to boil in steamer.
  2. Place tamales upright in steamer (open side up), reduce heat to a simmer, allow to cook for 45 minutes.

Tamales are done once the husk comes away from the masa dough cleanly.