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tamales recipe

Tamales are a traditional Mexican dish made of masa (corn dough) filled with various ingredients, wrapped in corn husks, and steamed to perfection. This recipe features a savory filling of shredded pork, but you can easily customize it with beans, cheese, or other fillings of your choice.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 200 kcal

Equipment

  • 1 mixing bowl
  • 1 steamer or large pot with a steamer rack
  • 1 corn husks (soaked in warm water)
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 plastic wrap or foil (optional for individual tamale wrapping)

Ingredients
  

  • 2 cups masa harina (corn flour)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup lard or vegetable shortening
  • 1 1/4 cups chicken broth More if needed.
  • 2 cups shredded cooked pork You can also use chicken or beans.
  • 1 cup green salsa Or your choice of sauce.
  • Additional corn husks for wrapping

Instructions
 

  • Prepare the corn husks by soaking them in warm water for at least 30 minutes to make them pliable for wrapping.
  • In a mixing bowl, combine masa harina, baking powder, salt, and ground cumin. Mix well.
  • In a separate bowl, beat the lard or shortening until creamy. Gradually add the masa harina mixture, alternating with chicken broth, and mix until the dough is light and fluffy. You may need to add more broth if the mixture is too dry.
  • In another bowl, mix the shredded pork with green salsa until well combined.
  • To assemble the tamales, remove a soaked corn husk and spread about 1/4 cup of the masa dough on the wide end of the husk, leaving about 1 inch of space at the bottom and sides. Place a tablespoon of the pork filling in the center of the masa.
  • Fold the sides of the husk over the masa and filling, then fold the bottom up to secure. Repeat with remaining husks, masa, and filling.
  • Place a steamer insert in a large pot and add water, making sure the water does not touch the tamales. Stand the tamales upright in the steamer and cover with a wet cloth or more corn husks.
  • Cover the pot and steam the tamales for about 90 minutes, adding more water as needed. They are done when the masa separates easily from the corn husk.
  • Let the tamales cool for a few minutes before serving.

Notes

You can freeze leftover tamales for later use. Just reheat them in a steamer or microwave when ready to eat.
Feel free to experiment with different fillings like cheese, vegetables, or beans to suit your taste.