Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Mexican Tamales
Steamed corn-masa parcels filled with spiced pork, chicken or beans, wrapped in corn husks — Mexico's celebration food.
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2 hrPrep🔥
1 hr 30 minCook🍽️
20Serves📊
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Ingredients
- 30 dried corn husks, soaked in warm water
- For masa dough: 500g masa harina, 200g lard, 1 tsp baking powder, 1 tsp salt, 600ml warm broth
- For filling: 800g pork shoulder slow-cooked and shredded in red mole sauce, or chicken in green salsa
Instructions
- Whisk lard until light and fluffy, 5 min.
- Beat in masa harina, baking powder and salt.
- Slowly add warm broth — should be spreadable like cake batter.
- Drain husks.
- Spread 2 tbsp masa on each husk.
- Add 1 tbsp filling down the centre.
- Fold sides in over the filling.
- Fold bottom up.
- Stand upright in a steamer basket.
- Steam 75-90 min until masa easily peels from husk.
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Tara’s tips
- Lard creates the proper texture — substitute butter-coconut oil if needed.
- Stand upright in steamer.
Serving suggestions
- Unwrap and eat.
Storage & reheating
Uncooked freeze brilliantly.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian filling?
Cheese with jalapeño, or beans, or sweet pineapple — all classic.
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