- 20 minutes
- 25 minutes
Soak the corn husks in a roasting pan in warm water for about 30 minutes, until softened.
Prepare the dough while they soak in water. Stir the masa harina, baking powder, salt, black pepper. Add the lard and chicken broth. Stir with a wooden spoon to make a thick dough. Add a little more chicken broth if needed.
- Add the cilantro, paprika, and cheddar cheese to the dough.
Remove the corn husks from the water and gently dry. Tear a few husks into strips to use as ties. Spread a heaping tablespoonful of dough into the center of the wide end of each husk. Roll up like a cigar shape and tie together with the thin strips of corn husks.
Put the tamales in a steamer basket set over a few inches of boiling water. Steam until the filling is firm, about 25-30 minutes. Remove the tamales and let sit 10 minutes to cool slightly.
Unwrap tamales and serve with sour cream, lime and garnish with cilantro.