Tamales aren’t just fun to eat, they’re a great solo or group project for anyone who loves to cook. They make a great canvas for different kinds of fillings.
Category: not set
Cuisine: not set
3 1/2 c. dried masa harina for tamales
1 tbsp. kosher salt
2 1/4 c. hot water
1 1/4 cup lard or a combination of both
1 tbsp. baking powder
1 to 1 1/2 c. low-sodium chicken or vegetable broth
24 8"-x-8" parchment squares (or 24 corn husks soaked 1 hour in warm water)
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