21 de noviembre de 2016



• 300 gr cornmeal for tamales OR ground corn off the cob
• 100 g of shortening
• 10 g of baking powder
• Warm Chicken Broth
• Salt
• Maize leaves for tamales
• Ready-to-fill chicken


In a bowl add the shortening and soften with your hands until it is creamy. Then add the flour for tamales and salt. Stir and add the chicken broth gradually. Knead until smooth. Add the baking powder and continue kneading, approximately for 30 minutes and let stand for 10 minutes.
Corn leaves should be soaked for 1 hour. Dry before using
To shape the tamales, take a leaf of corn and put mixture of tamales, add the stuffing of chicken in the center and close the ends of the leaf and close with a strip of corn leaf.
Place in a vertical pan in a pot or steamer, cover with corn leaves and let cook for about 1 hour.
Let stand before serving