Swiss Chard Tamales

Preparation

1. Infuse water: Bring 2 cups of water to a boil. Add 2 dried corn husks, the anise seeds, and a small pinch of salt. Lower the heat and simmer for 5 minutes. Turn off the heat, let sit for 10 minutes, then strain. Reserve the anise-infused water.
2. Make masa dough: In a large bowl, mix the masa harina with the vegetable shortening. Slowly add the anise water until a soft, thick dough forms. To test, drop a small piece of dough into a bowl of water. If it floats, it’s ready. If it sinks, knead longer and adjust with more shortening or liquid. Taste for salt and adjust as needed.
3. Mix vegetables: Fold the chopped Swiss chard, diced tomato, and serrano pepper into the masa until evenly distributed.
4. Prepare husks: Soak the remaining corn husks in warm water until pliable, then drain. Spread out and stack them for assembly.
5. Assemble tamales: Place 2–3 tablespoons of masa mixture in the center of each husk. Spread evenly, then fold the sides inward and the bottom up to seal.
6. Steam tamales: Arrange tamales upright in a steamer pot with boiling water. Cover with extra husks or a clean towel, then secure with the lid. Steam for 1–2 hours, checking every 30 minutes to make sure the water doesn’t run out. The tamales are done when the masa is firm and pulls away easily from the husk.
7. Serve: Let rest for 10 minutes before serving. Enjoy warm with salsa or beans.