Prepare the Masa: In a large bowl, combine Masa Harina, Chicken Broth, Lard or Vegetable Shortening, Baking Powder, and Salt. Mix until a soft, pliable dough forms. If the dough is too dry, add more broth, one tablespoon at a time. If it's too wet, add more Masa Harina, one tablespoon at a time.
Make the Filling: In a separate bowl, combine Cream Cheese and Monterey Jack Cheese. Mix well. Stir in the minced Jalapeños.
Assemble the Tamales: Spread a thin layer of Masa onto a corn husk. Place a spoonful of Filling in the center. Fold the corn husk over the filling, creating a tamale shape. Secure with a strip of corn husk if needed.
Wrap with Bacon: Wrap each tamale with a slice of Bacon.
Steam the Tamales: Place the tamales upright in a steamer basket. Add water to the pot, ensuring it doesn't touch the tamales. Cover and steam for 1.5 to 2 hours, or until the Masa is firm and pulls away from the husk.
Serve: Carefully remove the tamales from the steamer and serve hot.
Ingredients
12
3 cups720 mLMasa Harina
1 1/2 cups360 mLChicken Broth
1/2 cup120 mLLard or Vegetable Shortening
1 tsp5 mLBaking Powder
1 tsp5 mLSalt
8 oz225 gCream Cheese-softened
1 cup240 mLMonterey Jack Cheese-shredded
6N/AJalapeños-seeded and minced
12 slicesN/ABacon
Equipment
Large Bowl
Steamer
Corn Husks
Instructions
Prepare the Masa: In a large bowl, combine Masa Harina, Chicken Broth, Lard or Vegetable Shortening, Baking Powder, and Salt. Mix until a soft, pliable dough forms. If the dough is too dry, add more broth, one tablespoon at a time. If it's too wet, add more Masa Harina, one tablespoon at a time.
Make the Filling: In a separate bowl, combine Cream Cheese and Monterey Jack Cheese. Mix well. Stir in the minced Jalapeños.
Assemble the Tamales: Spread a thin layer of Masa onto a corn husk. Place a spoonful of Filling in the center. Fold the corn husk over the filling, creating a tamale shape. Secure with a strip of corn husk if needed.
Wrap with Bacon: Wrap each tamale with a slice of Bacon.
Steam the Tamales: Place the tamales upright in a steamer basket. Add water to the pot, ensuring it doesn't touch the tamales. Cover and steam for 1.5 to 2 hours, or until the Masa is firm and pulls away from the husk.
Serve: Carefully remove the tamales from the steamer and serve hot.
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