Corn Tamales & Tomatillo Salsa

By Fernando & Martha Osuna

Ingredients
  • 6 cups homemade masa, or masa prepared from store-bought masa harina
  • 2 cups lard or softened unsalted butter
  • 1 tablespoon kosher salt, plus more as needed
  • 1 teaspoon baking powder
  • 24 large corn husks or 48 small ones
  • Tomatillo salsa
  • 8 large tomatillos, husked and rinsed
  • 2 tablespoons freshly squeezed lime juice
  • 1⁄4 teaspoon kosher salt
  • 1 jalapeño, coarsely chopped (optional)
  • In a blender, combine the tomatillos, lime juice, salt and jalapeño (if using); blend until slightly chunky and you can still see the seeds

You can make these tamales without a filling, or you can fill them with your favorite chicken or pork recipe.

For the tamales: In the bowl of a stand mixer fitted with the paddle attachment, add the masa, lard, salt and baking powder, working in batches if needed; beat until well blended. (Alternatively, you can mix the ingredients by hand in a large bowl, but the mixer will produce lighter, airier tamales.) Soak the corn husks in hot water until softened, 20 minutes. Remove (no need to dry them). Lay a husk on a work surface with the curved side facing up and the narrow end facing you. (If needed, use two small husks together, overlapping their long edges.) Leaving a 1 1⁄2-inch border along the husk's wide, straight end, place 1⁄4 cup of masa in the upper center of the husk. Use the sides of the husk to help shape the masa into a rectangle about 2 inches across. Fold the sides over the filling to cover, then fold the narrow end upward around either of the broad sides of the tamale (one end of the tamale will remain open); tie if desired. Repeat with the remaining masa and husks. Tamales can be filled and refrigerated up to 2 days in advance of steaming, or frozen. If frozen, add 15 minutes of steaming time. Transfer to a steamer, lay them horizontally or with the open ends facing up. Steam until the masa is firm, 60-90 minutes. Serve warm.