Mexican · Main · Hard
Tamales
Fluffy masa steamed in corn husks around savory fillings. A labor of love worth every minute.
The whole recipe in 60 seconds
Tamales, in 5 ideas
- The float test works. Drop a small ball of masa in water. If it floats, your dough is airy enough.
- Do not overfill. Too much filling and they burst in the steamer.
- Keep the water at a steady simmer, not a rolling boil, or the husks dry out.
- Tamales are a group project. Enlist friends and make a day of it.
- They reheat beautifully. Steam 15 minutes from the fridge, 25 from frozen.
What you need
Ingredients
- 30 dried corn husks
- 4 cups masa harina
- 1 tbsp baking powder
- 2 tsp salt
- 1 1/3 cups lard or vegetable shortening
- 3 1/2 cups warm chicken broth
- 2 cups shredded chicken tinga or pork carnitas
- 1 cup red salsa
- Sour cream and extra salsa, for serving
How to make it
Directions
- Soak the corn husks in hot water for at least 1 hour until pliable. Drain.
- Beat the lard until fluffy, about 3 minutes. Mix in the masa harina, baking powder, and salt.
- Add the warm broth gradually, beating until the dough is soft and spreadable. It should hold its shape but spread easily.
- Toss the shredded meat with the salsa for the filling.
- Spread 1/4 cup masa in the center of a husk, leaving the narrow end clear. Add 2 tbsp filling down the middle.
- Fold the sides over, then fold up the narrow end. Place seam side down in a steamer basket.
- Steam over simmering water 1 hour 15 minutes to 1 hour 30 minutes, until the masa pulls away from the husk cleanly.
Make a huge batch and freeze them in the husks. They keep 3 months and steam straight from frozen.