Tamale Dough

12 Dried corn husks, soaked in hot water for an hour to soften
2 cups Masa Harina 
½ cup Butter, lard, or shortening softened
1/3 cup Brown sugar (granulated sugar may be substituted)
1 tsp. Baking powder
½ tsp. Vanilla
1 ½ Cups Mango juice or Nectar (orange juice may be substituted)

Mix masa, butter (or lard or shortening), brown sugar, and baking powder in a stand mixer until fluffy.  Beat in mango juice and vanilla until well blended.  To test the dough, take a nickel-sized piece of dough and place it in a small cup of water.  If the dough floats, it is ready.

Mango Filling

2 Large, ripe mangos, chopped into ½” cubes
1 Tbsp. Brown sugar (granulated sugar may be substituted)
1 tsp. Ceylon Cinnamon (sometimes sold as Mexican cinnamon)

To make the mango filling, combine mangos, brown sugar, and cinnamon in a saucepan.  Cook over medium heat for 7-8 minutes.  Set aside.

Tamale Assembly

Drain corn husks and pat dry. Lay the husk down with the smooth side up and the narrow end pointing away from you.  Spread about 2-1/2 tablespoons of dough on the husk, leaving about 2 inches at the top of the husk and ¼ inches on the sides.  Place about a tablespoon of the mango filling on top of the masa and fold corn husk by closing each side in, then folding the top half of cornhusk to the bottom.  Steam tamales by placing a steamer basket in a large stockpot with water and stand the tamales inside the pot with the open end up.  Steam for one hour, adding water as needed and let cool for about 5 minutes before serving.  Makes about a dozen tamales.

Back to Recipes