Discover an authentic Mexican recipe for delicious tamales. Made with masa harina, a flavorful dough, and a variety of fillings like shredded chicken or cheese, these traditional corn husk-wrapped delights are steamed to perfection. Follow this easy step-by-step guide to make your own mouthwatering tamales at home. Serve them with a homemade sauce for an unforgettable dining experience. Get ready to savor the flavors of Mexico with this classic tamale recipe.
Ingredients:
- 2 cups masa harina (corn flour)
- 1 cup chicken or vegetable broth
- 1 cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- Filling options: shredded cooked chicken, pork, beef, cheese, beans, or vegetables (such as roasted peppers or spinach)
- Corn husks, soaked in warm water until pliable
For the Sauce (optional):
- 2 cups dried red chilies (such as ancho or guajillo)
- 2 cups boiling water
- 2 cloves garlic
- 1 teaspoon salt
Instructions:
- Prepare the Corn Husks:
- Soak the corn husks in warm water for about 30 minutes until they are pliable. Set aside.
- Prepare the Masa Dough:
- In a large mixing bowl, combine the masa harina, chicken or vegetable broth, lard or vegetable shortening, baking powder, and salt.
- Mix the ingredients together with your hands until a smooth dough forms. If the dough is too dry, add a little more broth; if it’s too wet, add more masa harina.
- Prepare the Filling:
- Choose your desired filling option(s) and have them cooked and ready to use.
- Prepare the Sauce (optional):
- If you’d like to serve tamales with a sauce, begin by removing the stems and seeds from the dried chilies.
- Place the chilies in a bowl and cover them with boiling water. Let them soak for about 15 minutes until softened.
- Drain the chilies, reserving the soaking liquid. Blend the chilies, garlic, salt, and some of the soaking liquid in a blender or food processor until smooth. Set the sauce aside.
- Assemble the Tamales:
- Take a soaked corn husk and pat it dry. Place about 2 tablespoons of masa dough onto the center of the husk.
- Using your fingers or a spoon, spread the dough out into a thin, even layer, leaving a small border around the edges.
- Add a spoonful of your chosen filling onto the center of the dough.
- Fold and Steam the Tamales:
- To fold the tamale, bring the long sides of the corn husk together, wrapping the dough around the filling. Fold up the narrow end of the husk, then secure the tamale by tying it with a thin strip of corn husk.
- Repeat the process until all the dough and filling are used.
- Steam the Tamales:
- Place a steamer basket in a large pot and add enough water to reach just below the bottom of the basket.
- Stand the tamales upright in the steamer basket, open end facing up. Make sure they are tightly packed to prevent unraveling.
- Cover the pot with a tight-fitting lid and steam the tamales over medium heat for about 1 to 1.5 hours, or until the masa is firm and cooked through.
- Serve:
- Once the tamales are cooked, remove them from the steamer and let them cool for a few minutes before serving.
- Serve the tamales with the optional sauce, alongside traditional Mexican accompaniments like salsa, guacamole, or sour cream.
Enjoy your homemade tamales!