Description
Mexican Tamales are traditional hand-crafted bundles of masa dough filled with savory or sweet ingredients, wrapped in corn husks, and steamed to create a soft, flavorful bite. This recipe captures authentic flavors and offers versatile fillings perfect for festive occasions, family gatherings, and satisfying meals that honor Mexican heritage.
Ingredients
Scale
Masa Dough
- 4 cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup softened butter or lard
- 2 to 3 cups warm chicken broth or stock
Fillings
- 2 pounds pork or chicken, cooked and shredded
- 1 to 1.5 cups chili sauce or mole
- Optional extras: cheese, roasted peppers, sautéed vegetables, or sweet fillings like cinnamon-spiced pineapple, sweetened raisins, or chocolate
Wrappers
- 30 to 40 dried corn husks, soaked in warm water for 30+ minutes
Instructions
- Prepare the Corn Husks: Soak dried corn husks in warm water for at least 30 minutes to soften and make them pliable for wrapping.
- Make the Masa Dough: In a large bowl, mix masa harina with baking powder and salt. Add softened butter or lard and gradually stir in warm chicken broth until the dough is smooth and spreadable but not too runny.
- Prepare the Filling: Cook and shred your choice of meat, then mix it thoroughly with chili sauce or mole to achieve a rich, spicy filling.
- Assemble the Tamales: Spread a thin layer of masa dough onto the center of a softened corn husk. Place a spoonful of filling in the middle, fold the husk edges inward, and fold up the bottom to secure the tamale.
- Steam the Tamales: Arrange tamales standing upright in a steamer pot with water just below them. Cover with a damp cloth and steam for 1.5 to 2 hours, adding water as needed to ensure consistent steam.
- Cool and Serve: Allow tamales to cool slightly before unwrapping. Serve warm with fresh garnishes and your favorite salsas and sides.
Notes
- Choose fresh corn husks for better flexibility and less tearing during wrapping.
- Test masa readiness by dropping a small piece in cold water; if it floats, the dough is ready.
- Do not overfill the tamales to prevent bursting during cooking.
- Maintain low to medium heat during steaming to cook tamales evenly without drying out.
- Let tamales rest for 10 minutes after steaming to firm up and enhance flavor melding.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Appetizers
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tamales
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Mexican tamales, masa dough, traditional tamales, steamed tamales, gluten-free tamales, festive Mexican food