• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Tamales and Nactamales

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 2 Lbs.corn meal
  • 1 tb Baking powder
  • 1 1/2 c Lard
  • 1/2 c Chicken broth
  • 10 Tomato skins
  • 2 tb Anise
  • Corn husks; washed
  • Salt


1. In two cups of water, boil the tomato skins with the anise. Drain and
save the water.

2. In a pot, put the corn meal, and add a little salt and baking powder.
Heat the lard until semi-melted and add it to the above mixture. Begin to
form the dough, gradually adding the chicken broth and water (in which the
tomatoes were cooked) until the dough forms a uniform consistency and
little balls of the dough may float in water without separating.

3. Place a portion of the dough in the corn husks and wrap them up. Steam
for a half hour.

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