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Tamales

Tamales
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Learn how to make authentic, delicious tamales at home with this traditional recipe featuring fluffy masa dough, customizable fillings, and a simple steaming method. Perfect for family gatherings and any occasion, these tamales deliver rich, comforting flavors and can be made ahead for convenience.

Ingredients

Scale

Masa Dough Ingredients

  • 2 cups masa harina
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup lard or vegetable shortening
  • 1 1/4 cups warm chicken or vegetable broth

Other Ingredients

  • 30–40 dried corn husks, soaked in warm water for at least 30 minutes
  • Filling of choice (shredded chicken with salsa verde, spicy pork, cheese and jalapeño, beans, etc.)

Instructions

  1. Prepare the Corn Husks: Soak dried corn husks in warm water for at least 30 minutes until they’re soft and pliable. This prevents tearing and makes wrapping tamales easier.
  2. Make the Masa Dough: In a large bowl, beat the lard or shortening until fluffy. Gradually mix in masa harina, salt, and baking powder. Slowly add warm broth while stirring until you get a smooth, spreadable dough. Test readiness by dropping a small piece in water; if it floats, the masa is ready.
  3. Prepare the Filling: Cook your choice of filling while the masa rests. Options include shredded chicken simmered in salsa verde, pork braised in mole sauce, or cheese mixtures, depending on your preference.
  4. Assemble the Tamales: Lay a softened corn husk flat and spread a thin layer of masa dough down the center, leaving about one inch from the edges. Spoon a line of filling on top of the masa. Fold the husk sides toward the center, then fold the bottom up to seal the tamale.
  5. Steam the Tamales: Arrange tamales upright in a large steamer pot. Cover with a damp cloth and steam over boiling water for 1 to 1.5 hours. Add water as needed. Tamales are done when the masa separates easily from the husk.

Notes

  • Soften corn husks fully to avoid tears while wrapping.
  • Whip the lard or shortening well to create a light, fluffy masa texture.
  • Test masa dough by floating a small piece in water; if it floats, it’s ready.
  • Work quickly while spreading masa and adding filling to prevent drying.
  • Keep the steamer lid tight to trap steam for even cooking.

Nutrition

Keywords: tamales, masa harina, Mexican, traditional tamales, steamed tamales, homemade tamales, gluten free

Find it online: https://mealsbylina.com/tamales/