TAMALES
Tamales are a beloved Mexican dish made with masa dough and filled with savory or sweet fillings, all wrapped in corn husks.
This traditional treat is steamed to perfection, resulting in a soft, flavorful masa and a delicious filling.
Perfect for gatherings, tamales are a comforting, time-honored recipe often enjoyed during celebrations.
Why This Recipe
This tamale recipe brings an authentic Mexican flavor with its perfectly seasoned masa and savory, juicy fillings.
Customizable with various fillings, it’s great for feeding a crowd and sharing a cherished culinary tradition.
Steamed to a soft texture, these tamales are delicious and ideal for a comforting, homemade meal.
About This Recipe
Tamales are made from a masa dough filled with meats, cheeses, or vegetables, then wrapped in corn husks and steamed until tender.
This recipe combines masa harina with flavorful lard or oil and a classic red chili pork filling for a taste of true Mexican comfort.
Ingredients
For the Masa Dough
- 4 cups masa harina
- 2 1/2 cups chicken or vegetable broth
- 1 cup lard or vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
For the Filling (Red Chili Pork)
- 1 lb pork shoulder, cooked and shredded
- 2 dried guajillo chilies, seeded and soaked
- 2 dried ancho chilies, seeded and soaked
- 1 clove garlic
- 1/2 tsp cumin
- Salt to taste
Other Ingredients
- 24 dried corn husks, soaked in warm water for 30 minutes
Prep Time and Cooking Time
- Prep Time: 1 hour
- Cooking Time: 1.5 hours
- Total Time: 2.5 hours
Estimated Calories
- Serving Size: 1 tamale
- Calories per Serving: Approximately 150 calories
Cooking Instructions
1. Prepare the Masa Dough
In a bowl, beat the lard or shortening until fluffy. Gradually mix masa harina, baking powder, salt, and broth until a soft dough forms.
2. Prepare the Filling
Blend soaked chilies with garlic, cumin, and water until smooth. Add this sauce to shredded pork, season with salt, and mix well.
3. Assemble the Tamales
Take a soaked corn husk and spread 2 tablespoons of masa dough in the center. Place a spoonful of pork filling in the middle and fold the sides and bottom-up to enclose.
4. Steam the Tamales
Arrange tamales in a steamer, open side up. Steam for 1 to 1.5 hours or until masa easily pulls away from the husk.
5. Serve
Allow tamales to cool slightly before serving. Enjoy with salsa, sour cream, or a sprinkle of fresh cilantro.
FAQs
Absolutely! You can use shredded chicken, beans, cheese, or vegetables as delicious alternatives.
Banana leaves can be used in place of corn husks. They give a unique flavor to the tamales.
Tamales can be refrigerated for up to 5 days or frozen for longer storage. Reheat them by steaming.
Yes, vegetable shortening or oil can be substituted for lard in the masa dough.
Conclusion
Tamales are a classic Mexican dish that brings together tender masa, flavorful fillings, and the joy of sharing a time-honored recipe.
These tamales are perfect for celebrations or whenever you crave an authentic, comforting meal.
Enjoy with your favorite toppings and dive into a delicious part of Mexican culture.
TAMALES
Ingredients
- 2 1/2 cups masa harina
- 1 1/2 cups chicken or vegetable brot
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1 tsp salt
- 2 cups cooked, shredded chicken (or pork, beef, or cheese)
- 1/2 cup red or green salsa (for filling)
- 20-25 dried corn husks
- 1/2 cup cooked vegetables (optional)
Instructions
- Soak the corn husks in warm water for 30 minutes to soften them.
- In a large bowl, mix masa harina, baking powder, salt, and vegetable oil. Gradually add the broth until the dough is smooth and pliable.
- Spread a small amount of masa onto a softened corn husk, leaving space at the edges. Add a spoonful of filling (shredded meat, cheese, or vegetables) and a bit of salsa. Fold the sides of the husk in, then fold the bottom up to seal.
- Arrange the tamales upright in a steamer, ensuring they are tightly packed. Cover with a wet cloth and steam for 1.5 to 2 hours, adding water to the steamer as needed. The tamales are ready when the masa separates easily from the husk.
- Allow the tamales to rest for a few minutes before serving. Enjoy with extra salsa or sour cream!
