Tamales de Ceniza

Instructions

1. Prepare the corn husks by soaking them in warm water for at least 30 minutes to make them pliable. This will ease the tamale wrapping process.
2. In a large mixing bowl, combine the masa harina, warm water, chicken broth, baking powder, salt, vegetable shortening (or lard), and sifted ash. Mix until the masa is a smooth dough with a spreadable consistency. If it’s too dry, add more water, a tablespoon at a time.
3. Tip: If you don’t have enough ash, wood ash from your fireplace or a campsite can be used. Just ensure it is well sifted to remove impurities.
4. Take a soaked corn husk and lay it flat. Spread about 2 tablespoons of the masa mixture onto the husk, leaving about a 1-inch border on the sides.
5. Fold the sides of the husk over the masa. Then, fold up the bottom end. If necessary, tie the husks with strips of husk or kitchen twine to secure.
6. Place the wrapped tamales upright in a steamer pot. Use aluminum foil or a steamer basket to help keep them in place.
7. Fill the bottom of the steamer pot with water, ensuring it doesn’t touch the tamales. Cover and steam the tamales over medium heat for about 60 minutes, or until the masa is firm and pulls away easily from the husk.
8. Tip: To check if they’re done, unwrap a tamale carefully and see if it peels off the husk cleanly. If not, rewrap and steam longer, checking every 10 minutes.
9. Let the tamales cool slightly before serving. Serve warm with your favorite salsa.