Tamales, the traditional corn dough recipe of Mexican cuisine, is prepared by wrapping a spiced chicken filling in dough made from corn flour and steaming it in corn husk leaves. With the long steaming time, both the dough and the filling meld together to take on a soft texture.
Soak the corn husk leaves in warm water for at least 2 hours to soften them.
Sauté and cook the chicken, tomatoes, onion, pepper, and spices.
Mix the corn flour with chicken stock, vegetable oil, baking powder, and salt to get a thick dough.
Spread the dough over the leaves, place the filling in the center, and wrap tightly.
Arrange upright in a steamer and cook for 75 minutes.
Important: Soak the corn husk leaves in warm water for at least 2 hours to soften before using; stiff leaves will tear while wrapping. Check the water level in the steamer and add hot water if it drops. Allergen: contains corn products.
Adding a spoon of chicken broth to the corn dough makes its texture softer and keeps it from drying out once cooked.
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