Tamales Recipe
Tamales are a traditional Mesoamerican dish that has been enjoyed for centuries. Originating in Mexico, tamales are made of masa (a starchy dough, usually corn-based) that is filled with various ingredients, wrapped in a corn husk, and steamed until tender.
Equipment
- Large mixing bowls
- Electric mixer or a hand mixer
- Large pot with a steamer insert
- Spatula
- Tongs
- Measuring cups and spoons
Ingredients
For the Masa
- 4 cups masa harina (corn flour for tamales)
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Filling
- 2 cups shredded chicken, pork, or beef (or beans and cheese for a vegetarian option)
- 1 cup red or green salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine masa harina, baking powder, and salt.Add the lard or shortening and mix until the mixture resembles coarse crumbs.
- Gradually add the chicken broth and mix until the dough is smooth and spreadable, but not too wet.
- In a separate bowl, mix the shredded meat (or beans and cheese) with salsa, cumin, chili powder, salt, and pepper.Adjust seasoning to taste.
- Spread out the soaked corn husks on a clean surface.Take a corn husk and spread about 2 tablespoons of masa dough in the center, leaving about an inch of space at the top and bottom.
- Place a spoonful of the filling in the center of the masa.Fold the sides of the corn husk in towards the center, then fold the bottom up to seal.Repeat until all the masa and filling are used.
- Place the tamales upright in the steamer insert of the pot.Add water to the pot, making sure it doesn't touch the tamales.
- Cover the pot with a lid and steam over medium heat for 1.5 to 2 hours, or until the masa is firm and pulls away from the husk easily.