Description
This authentic tamale recipe guides you through making tender, flavorful tamales wrapped in soft corn husks using traditional ingredients. Perfect for family gatherings and festive occasions, it offers step-by-step instructions to create delicious tamales with customizable fillings for every taste and dietary preference.
Ingredients
Scale
Masa Dough Ingredients
- 4 cups masa harina
- 1 tsp baking powder
- 1 ½ tsp salt
- 1 cup lard or vegetable shortening
- 2 ½ cups warm chicken broth
Wrapping
- 30–40 dried corn husks, soaked in warm water for at least 30 minutes
Filling Options
- Shredded slow-cooked pork or chicken (about 3 cups)
- Seasonings such as chili powder, cumin, garlic, onions
- Optional: cheese, roasted peppers, mushrooms, or vegetables for vegetarian versions
- Optional: fruits like pineapple, raisins, or cinnamon-spiced sweet potato for sweet tamales
- Optional: cooked shrimp or fish with lime and cilantro for seafood tamales
Instructions
- Preparing the Corn Husks: Soak dried corn husks in warm water for at least 30 minutes until they become soft and pliable. Rinse well and set aside, keeping them moist while you assemble the tamales.
- Making the Masa Dough: In a large mixing bowl, combine masa harina, baking powder, and salt. Using a hand mixer or by hand, beat in the lard or shortening until the mixture becomes fluffy. Gradually add the warm chicken broth, kneading the dough until it achieves a smooth, soft, and spreadable consistency.
- Preparing the Filling: Cook and shred your chosen filling such as pork or chicken. Mix the shredded meat with your preferred seasonings and a savory sauce made from chili peppers, garlic, and onions to deepen the flavor.
- Assembling the Tamales: Lay a softened corn husk flat on a clean surface. Spread a thin layer of masa dough in the center of the husk, leaving edges free for folding. Place a spoonful of filling on top of the masa. Fold the sides of the husk over the filling, then roll up from the bottom to secure the tamale.
- Steaming the Tamales: Arrange the tamales upright in a steamer basket with the open ends facing up. Cover the tamales with a damp towel to retain moisture. Steam over boiling water for 1 to 1.5 hours, checking occasionally and adding water as needed to maintain consistent steam. Tamales are done when the masa is firm and separates easily from the husk.
Notes
- Choose fresh, flexible corn husks without tears to make wrapping easier and retain moisture.
- Test masa dough by dropping a small piece into cold water; if it floats, the dough is ready.
- Do not overfill tamales with masa or filling to prevent bursting during steaming.
- Leave space between tamales in the steamer to allow even steam circulation.
- Allow tamales to rest for 10-15 minutes after steaming before unwrapping to set their shape.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizers
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: tamales, homemade tamales, Mexican recipe, masa harina, traditional tamales, steamed tamales, tamale filling
