Tamales (in a corn husk)


  • 6 cups Blue Corn corn flour (Maseca)
  • 1 1/2 tablespoon baking powder
  • 3/4 cup of lard
  • 50 dried Corn husks
  • Salt to taste
  • 1-pound chicken, finely shredded
  • 1- Pound Pork, finely shredded
  • 8 oz Philadelphia Cream Cheese
  • Tatemada salsas


  1. To Make Masa beat lard on medium speed in a large bowl for 1 minute.
  2. In a separate bowl, stir together corn flour, baking powder and 2 teaspoons salt.
  3. Alternately add flour mixture and broth to the lard, beating well after each addition (add just enough broth to make a thick, creamy paste).
  4. In the meantime, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  5. In a bowl, Mix the cream cheese with the shredded chicken.
  6. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side)
  7. Place about 1 tablespoon of Chicken mix/shredded Pork in the middle of the masa and top with ½ tablespoon tatemada salsa (one salsa per tamal).
  8. Fold in sides of husk and fold up the bottom.
  9. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  10. Lean the tamales in the basket, open side up.
  11. Add water to Dutch oven just below the basket.
  12. Bring water to boil and reduce heat.
  13. Cover and steam 40 minutes, adding water when necessary.