Even though these are not the only tamales that there are, they are the most popular in Mexico City. I grew up eating this kind and for a long time I really thought a tamal had to always be wrapped in a corn husk. My parents made tamales for a while for their restaurant and I always got the job to clean each husk to make sure they didn’t come with any dirt or weren’t broken. Not a very fun job, but it was better than beaten the dough by hand. For my tamal party I made 7 different flavors of these tamales. For savory tamales the dough is the same, only the filling change. The secret for a great tamal is in the dough. Beating the lard separately first and then adding the rest of the ingredients and keep beating until it becomes fluffy. It’s hard work, but fortunately my KA did that part and made our lives a lot easier that day.
Basic dough for corn husk tamales Makes about 20-25 tamalesThe ingredients:
500 gr (1 lb 2 oz) lard
1 kg (2 lb 2 oz) ground corn for tamales, fresh (you can substitute with this )