~Tamales de chepil~ 
Tamales de Chepil
This recipe is dedicated to a special person I remember fondly, who loved enjoying these tamales at family gatherings. ERG
Tamales de Chepil
This recipe is dedicated to a special person I remember fondly, who loved enjoying these tamales at family gatherings. ERG
Cooking Instructions
- 1
Rinse the corn husks with water and separate them. Soak them in plenty of water for 15 minutes.
- 2
Place the masa in a large bowl. Gradually add the melted lard and chicken broth. Mix with your hands until you get a sticky, soft dough.
- 3
Add the salt and baking powder. Mix well.
- 4
Add the chepil leaves and mix thoroughly.
- 5
Cut the cheese into medium, thin pieces.
- 6
Take a corn husk and place 2 1/2 heaping tablespoons of dough in the center. Spread it out a bit and make a small space in the center to add a piece of cheese.
- 7
Use your fingers to bring the dough over the cheese to cover it slightly. Close the tamal by folding one side toward the center, then fold the tip of the husk inward, and finally bring the other side toward the center to seal completely.
- 8
They should look like this. Prepare all the tamales until you finish the dough.
- 9
Prepare a steamer with enough water and arrange the tamales in a spiral, stacking them with the pointed end of the husk facing up.
- 10
Cover with a plastic bag to trap the steam and put the lid on the steamer.
- 11
Steam for about 1 hour. They are ready when the dough is cooked through, has a firm texture, and separates easily from the husk.
- 12
Enjoy with a good spicy salsa (optional).
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