Yield: Makes enough for 18 tamales
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- 2/3 cup vegetable shortening
- 1 1/2 cups yellow cornmeal
- 1 cup warm chicken broth
- 2 teaspoons salt
- 1 teaspoon paprika
- Beat shortening at medium speed with an electric mixer 5 minutes or until light and fluffy.
- Stir together cornmeal and warm chicken broth in a medium bowl until well blended. Gradually add cornmeal mixture to shortening, beating at medium speed just until blended after each addition. Add salt and paprika, beating just until blended. Cover dough with plastic wrap, and set aside until ready to use.
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