Authentic Mexican Tamales
Traditional tamales filled with savory meat and wrapped in corn husks for a festive meal.
1 hour
Prep Time
2 hours
Cook Time
12
Servings
Ingredients
- 2 cups masa harina
- 1.5 cups chicken broth
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup lard or vegetable shortening
- 20 dried corn husks, soaked
- 2 cups shredded cooked chicken or pork
- 1 cup red or green salsa
Nutrition Facts
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Instructions
Soak corn husks in warm water for 30 minutes until pliable. Drain and pat dry.
Prepare the masa dough: Mix masa harina, baking powder, and salt in a bowl. Beat lard until fluffy, then gradually add masa mixture alternating with broth until dough is smooth and spreadable.
Prepare filling: Mix shredded meat with salsa in a separate bowl.
Assemble tamales: Spread 2 tbsp masa dough on a corn husk, leaving space at edges. Add 1 tbsp filling in center.
Fold husk: Bring sides together so masa surrounds filling, then fold bottom up. Leave top open.
Steam tamales: Stand tamales open-end up in steamer basket over boiling water. Cover and steam for 1.5-2 hours until masa pulls away from husk.
Check doneness: Tamales are ready when husk peels away easily from masa. Let rest 10 minutes before serving.
Chef's Tips
- Consistency Test: Drop a small ball of masa in water - it should float when ready.
- Husk Prep: Select wide, unbroken husks for easier wrapping.
- Filling Variations: Try cheese with jalapeños or sweet tamales with fruit fillings.
- Steaming Tip: Keep water at steady simmer, adding more boiling water as needed.
- Storage: Cool completely before refrigerating (3-5 days) or freezing (up to 6 months).
- Reheating: Steam frozen tamales 20-30 minutes to refresh.
