INGREDIENTS
Tamale Dough
- 1 package Kawaii Treats & Eats Cornbread Mix
- ⅓ cup + 1 tbsp lard (manteca)
- ⅓ cup sour cream
- 2 large eggs
- 10 drops OOOFlavors Cornbread Flavoring
Filling
- Shredded beef or nopales (cooked cactus)
DIRECTIONS
- Prepare the dough: In a large bowl, mix together the cornbread mix, lard, sour cream, eggs, and OOOFlavors Cornbread Flavoring until smooth. The mixture should be spreadable but not too runny.
- Prep the corn husks: Soak dried corn husks in warm water until softened, then pat them dry with a towel.
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Assemble the tamales:
- Spread a thin layer of dough onto the smooth side of each prepared corn husk, leaving space at the edges.
- Place a small amount of shredded beef or nopales in the center of the dough.
- Roll the corn husk tightly around the filling, folding the bottom edge up. Secure the tamale by tying it with a strip of corn husk.
- Cook the tamales: Place the tamales upright in a tamale steamer or pot with a rack, ensuring they’re not submerged in water. Cover with a lid and simmer over medium heat for 30 minutes.
- Cool and serve: Allow the tamales to cool slightly before serving to prevent them from being too mushy.
💡 Pro Tip: Leftover tamales can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a steamer or microwave.
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Recipe by @on_westhoff_ranch (IG)
