Corn Tamales with Tomatillo Salsa
The salsa verde on these tamales has a fresh, tangy sourness that helps cut through the richness of the masa.
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Cooking tools:
- Stand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Steamer basket
- Cutting board
- Griddle
- Pan
- Tongs
- Toothpick
- Kitchen timer
- Stove
- Stockpot
- Colander
Ingredients
- 6 cups Homemade Masa, or masa prepared from store-bought masa harina
- 2 cups lard or softened unsalted butter
- 1 tbsp. kosher salt, plus more as needed
- 1 tsp. baking powder
- 24 large corn husks or 48 small ones
- Tomatillo salsa
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