Authentic Mexican Tamales
Traditional Mexican tamales filled with savory meat and wrapped in corn husks.
1 hour
Prep Time
2 hours
Cook Time
12
Servings
Ingredients
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup lard or vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 12 dried corn husks, soaked in warm water
- 1 1/2 cups shredded cooked chicken or pork
- 1/2 cup red chili sauce
- 1/2 tsp cumin
- 1/2 tsp garlic powder
Nutrition Facts
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Instructions
Soak corn husks in warm water for at least 30 minutes until pliable. Drain and pat dry before using.
Prepare the masa dough: In a large bowl, beat lard until fluffy. Gradually add masa harina, baking powder, and salt, alternating with chicken broth. Mix until dough is smooth and spreadable.
Prepare the filling: Mix shredded meat with red chili sauce, cumin, and garlic powder in a separate bowl.
Assemble tamales: Spread about 2 tablespoons of masa dough onto the center of a corn husk. Add 1 tablespoon of meat filling in the center of the masa.
Fold the corn husk: Bring the sides of the husk together so the masa surrounds the filling. Fold the bottom of the husk up and tie with a strip of corn husk if needed.
Steam tamales: Stand tamales upright in a steamer basket. Steam for about 1.5 to 2 hours until masa pulls away from husk easily.
Let tamales rest for 10 minutes before serving. The masa will firm up as it cools slightly.
Chef's Tips
- Masa Consistency: The dough should be spreadable but not sticky. Add more broth if too dry or masa if too wet.
- Husk Prep: Select large, pliable corn husks for easier wrapping. Smaller pieces can be torn into strips for tying.
- Steaming Tip: Keep water at a steady simmer, not a rolling boil, to prevent husks from tearing.
- Filling Variations: Try cheese and jalapeños for vegetarian tamales, or sweet fillings like pineapple for dessert tamales.
- Storage: Cooked tamales freeze well. Reheat by steaming for 15-20 minutes.
- Traditional Touch: Spread masa with the back of a spoon for authentic thin-layer tamales.
