It’s December and the weather has definitely changed. It is now pleasantly cool in the mornings and evenings. This slight change means a lot to those of us who live in Hawaii. After 6 months of near 90 degree weather we’re ready for a little break in the heat. 
With the onset of cooler weather tamales are the perfect dish to share with your friends. Recently I made slow cooked Carne Adovada. My plan was to have carne adovada burritos for dinner and freeze the rest for tamale filling.
Making masa dough is very easy. The recipe contains just a few ingredients and the preparation is not time consuming.
What’s a tamal without sauce and rice?
Carne Adovada Tamales (makes about 20)
Masa Dough recipe adapted from Epicurious
Carne Adovada recipe available here
Ingredients (Dough)
1 cup solid vegetable shortening
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 1/2 cups masa harina (about 17 ounces)
2 1/4 cups warm water
1 1/2 cups (about) chicken broth
Preparation
Fill the bottom of a deep pot with 2 inches of water. The pot needs to be tall enough for the tamales to stand upright while they steam. A pot with a steamer insert is ideal however a large vegetable steamer basket works just as well. If the vegetable steamer basket seems too low, prop it up with a few wads of crumpled foil under the legs so there is space between the water and steamer basket.
Corn Husks
Select the bigger corn husks and rinse them under cold water. Bring a large pot of water to a boil. Turn off the heat and submerge the corn husks in the water to soften (for 1 hour). Place softened corn husks on a kitchen towel and pat dry. Tear off narrow strips to use as ties for your tamales.
Masa Harina & Filling
Shred your carne adovada, beef or chicken filling and set aside.
Combine masa harina with warm water.
In a large, separate bowl, beat vegetable shortening, salt and baking powder with an electric mixer until fluffy.
Beat in masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/4 cups broth forming a soft, tender dough. If the dough seems firm, add more broth 2 tablespoons at a time until you achieve the right texture.
Spread about 1/4 cup dough in a 4 inch square in the center of each corn husk. Spoon a heaping tablespoon of filling in a strip down the center of each square. Fold long sides of husks and dough over filling (gather both ends of husk and bring together so that filling is covered by masa). Fold up narrow end (bottom) of husk and secure with a strip of corn husk. With another strip of corn husk gently tie around the tamale, about an inch below the masa filling (leave the top of the tamale open). Try not to tie too tight, the tamale will expand as it cooks.
Place tamales upright in your prepared steamer. Bring water to a boil, turn down heat and cover the pot. Steam the tamales for approximately 1 1/2 – 2 hours, or until the dough is firm to the touch and separates easily from the husk. You may place a thin kitchen towel between the pot and lid to absorb some of the water from the steam. Check the water level occasionally adding more as necessary (setting a timer is a good reminder to check the water now and then).
Serve tamales with adovada sauce, rice and black beans. They freeze well.
