Ingredients3 lbs of London broil
2 bags of corn husks
1 tsp of garlic powder
½ cup of corn oil
2 tsp of salt
2 ½ cups of chicken broth
4 cups of corn meal flour
½ tsp of cayenne pepper
1 tsp cumin
1 tsp paprika
Salt & Pepper to taste
1 8oz can of tomato sauce
Step by Step Instructions
1. Fill a large bowl (or an IMUSA stock pot) with warm water and place corn husks. The corn husks will automatically float to the top. Use a heavy container (or plate) to keep them submerged in water for about 10-15 minutes (or until soft).
2. Get a clean cotton towel and use it to lay the corn husks so they can air dry.
Meat Mixture
You may choose your preference of beef, chicken, pork, beans, or chorizo to fill the tamale.
1. In your IMUSA Pressure Cooker, put in 2 London broil steaks to cook for about 45 minutes. The meat should be soft enough to shred.
2. Once the meat is the right consistency, in the same pot, add cayenne pepper, cumin, paprika and salt and pepper to taste.
3. Add tomato sauce and cook for about 15-20 minutes, then let it sit.
Dough mixture
1. In a bowl, add your corn (masa) flour, add 2 tsp of salt, garlic powder and oil. Begin kneading with your hands in order to blend everything together.
2. Slowly add ½ cup of chicken broth at a time, continue kneading into mixture. Your mixture should be sticky (like peanut butter). The masa can always be fixed by adding more flour if it’s too soft or more broth if it’s too hard.
Making your Tamale
1. Take one corn husk (make sure to pat dry any excess water). Then take a spoonful of your masa and spread on corn husk and flatten.
2. Take a spoonful of your meat mixture and place in the middle of the masa. Gently fold over one side of the corn husk and press down so that your meat is covered with the masa. Repeat the same step with the other side in order to form a rectangular Pattie.
3. Take the bottom tip (the pointy side) of your corn husk and fold up. Then tie with a string (or shred a thin piece of your corn husks to use as string). Set aside and continue to follow this step with the rest of your masa and meat mixture.
4. Fill IMUSA Tamale Steamer with about 2 cups of water. Then, place steam tray above water (tray should stay secure once you’ve reached the hinge on the bottom of your IMUSA Steamer).
5. Place tamales standing up on steam tray (as many as you can fit, don’t overload). Cook for about 90 minutes, so the masa will be soft and not grainy.
6. Remove tamales from the corn husks and serve topped with salsa or hot sauce!
