This is an easy tamales recipe to keep in mind for weeknight dinners. Using leftovers for the tamale filling really simplifies the process -- we're using leftover bean dip in this batch!
Whipping the fat using a hand mixer will incorporate some air into the fat and result in lighter, fluffier tamales.
To simplify the process, I usually make these tamales using leftover fillings, but feel free to make any filling that sounds appealing to you.
I usually start checking on the tamales after they've been steaming for an hour. If the husk pulls away readily from the tamale then they are done. Ideally, the dough has reached a light, moist consistency.
I used homemade, unsalted stock for this batch. If you're using store-bought stock high in sodium then you won't need to add as much salt as I did.
Keep an eye on the pot during the steam to ensure that it always has water in it. If it runs low simply add more water to the pot. I used a larger pot for this batch so I didn't have to add any additional water during the steam.