Tamales Tontos

Instructions

1. Begin by soaking the corn husks in warm water for 30 minutes to make them pliable. This will make it easier to form the tamales.
2. In a large mixing bowl, combine 2 cups of masa harina, 1 1/2 teaspoons of baking powder, and 1 teaspoon of salt. Stir with a whisk to ensure even distribution of the baking powder and salt.
3. In a separate bowl, beat 1/2 cup of vegetable shortening with an electric mixer on medium-high speed until it’s light and fluffy, about 3 minutes. This step is crucial for creating a light and airy texture in your tamales.
4. Gradually add the dry masa harina mixture to the whipped shortening, alternating with the 2 cups of chicken broth, starting and ending with the masa mixture. Mix well after each addition until you have a smooth, soft dough with a consistency similar to peanut butter.
5. Take one soaked corn husk and spread about 1/4 cup of masa dough into the center, leaving about 1 inch of space at the bottom. This makes it easier to fold the tamales later.
6. Fold the sides of the husk towards the center, over the masa, and then fold the bottom up to enclose the tamale. It’s okay if they are a bit loose. Repeat with the remaining husks and masa dough.
7. Fill the base of a large steamer pot with water up to the steaming rack. Arrange tamales upright in the steamer basket, leaning against each other to stay upright.
8. Cover the tamales with any leftover soaked husks, and then place a clean kitchen towel on top to keep the steam from escaping. Put the lid on securely.
9. Bring the water to a boil and reduce heat to medium. Steam the tamales for about 60 minutes, checking occasionally to ensure the water hasn’t evaporated (add more hot water if needed). They’re done when the masa easily pulls away from the husks.
10. Carefully remove tamales from the steamer and let cool for a few minutes before serving. Enjoy your Tamales Tontos with your favorite salsa or on their own!