Tamales – recipes

Tamales (Traditional Mexican Tamales)

Tamales are a beloved Mexican dish made with masa (corn dough) filled with a variety of ingredients like meats, cheeses, chilies, or vegetables, all wrapped in corn husks and steamed to perfection. Making tamales is a festive process that’s often done with family and friends, especially around holidays and special occasions. Here’s a traditional tamale recipe with all the steps to guide you through making them from scratch.

Ingredients:

For the Masa (Dough):

4 cups masa harina (corn flour for tamales)
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups chicken or vegetable broth (or as needed)
1 cup (2 sticks) unsalted butter or lard, softened
2 tablespoons vegetable oil (optional for added moisture)
1/2 teaspoon cumin (optional for flavor)
1/2 teaspoon garlic powder (optional)
1/4 teaspoon chili powder (optional)

For the Filling (You can customize this to your liking):

2 cups cooked and shredded chicken, beef, or pork (or use a vegetarian filling like cheese and chilies)
1 cup red chili sauce (or your favorite salsa or enchilada sauce)
1 small onion, finely chopped (optional)
1/2 cup chopped cilantro (optional)
1 cup cheese (optional, for a cheesy filling like cheddar, cotija, or Oaxaca cheese)
1-2 fresh jalapeños or chiles (optional, for heat)

For the Wrapping:

Corn husks (about 30-40, soaked in warm water for at least 30 minutes)

Instructions:

1. Prepare the Corn Husks:

Start by soaking the corn husks in warm water for about 30 minutes to soften them and make them pliable. If you’re using dried husks, you might need to soak them a little longer.
Once softened, drain the corn husks and pat them dry. Set them aside.

2. Make the Tamale Masa:

In a large mixing bowl, combine the masa harina, baking powder, salt, and optional seasonings like cumin, garlic powder, and chili powder.
Add the butter or lard to the masa and mix it with your hands or a spoon until it’s fully incorporated.
Gradually pour in the chicken or vegetable broth a little at a time, mixing as you go, until the masa becomes a smooth, moist dough. You may need to adjust the amount of liquid based on the type of masa harina you are using.
To test if the masa is ready, take a small amount and roll it into a ball. Place it in a glass of water. If it floats, the masa is ready. If it sinks, you may need to add a little more fat or broth and mix again.

3. Prepare the Filling:

While the masa is resting, prepare your filling. You can use shredded chicken, pork, or beef, or go for a vegetarian version with cheese and chiles.
For a classic chicken tamale filling, combine the shredded chicken with chili sauce, chopped onion, cilantro, and any desired seasonings (like a little cumin or garlic). Stir to combine.

4. Assemble the Tamales:

Lay out a soaked corn husk on a flat surface with the wider end at the bottom. If the husk is large, you can cut it in half to make smaller tamales.
Spread a generous amount of masa (about 1/4 to 1/3 cup) onto the center of the corn husk, spreading it out into a thin, even layer about 1/4 inch thick. Leave about 2 inches at the top and bottom of the husk free of masa.
Add a spoonful of the prepared filling (about 1-2 tablespoons) in the center of the masa.
Carefully fold the sides of the husk over the masa, then fold the bottom of the husk up, sealing the tamale. If necessary, tie the top with a strip of corn husk to secure it.

5. Steam the Tamales:

Set up a steamer by placing a large steaming pot with a steaming rack (or a bunch of crumpled foil balls) at the bottom to hold the tamales upright.
Place the tamales vertically in the steamer, standing up with the open ends at the top. You can arrange the tamales in layers if you have a large quantity, just make sure they are snug but not too tight.
Cover the tamales with a damp cloth or extra corn husks, then cover with the steamer lid.
Steam the tamales over medium heat for about 1.5 to 2 hours, checking periodically to ensure they are steaming and not drying out. You may need to add more water to the steamer if it runs low.
After 1.5 hours, check a tamale to see if it’s done. The masa should pull away from the husk easily. If it’s still sticking, steam for another 15-30 minutes.

6. Serve:

Once the tamales are cooked, allow them to rest for about 10-15 minutes before serving.
Serve hot with salsa, Mexican crema, or even pickled jalapeños.

Tips for Success:

Masa Consistency: The masa should be moist but not runny. If it’s too dry, the tamales can turn out dense and tough. If it’s too wet, the masa will leak out of the husks. The right consistency will help the tamales stay tender and soft.
Steaming: If you don’t have a traditional steamer, you can use a large pot with a lid and a steaming rack. If you don’t have a rack, you can use crumpled aluminum foil balls at the bottom of the pot to keep the tamales upright.
Filling Variations: Some popular tamale fillings include pork with red chile, cheese with green chiles, or sweet tamales filled with cinnamon and raisins.
Make Ahead: You can make tamales ahead of time and freeze them after steaming. To reheat, steam them for about 30 minutes or until heated through.

Storage:

Refrigeration: Store leftover tamales in an airtight container in the fridge for up to 4-5 days.
Freezing: Tamales freeze very well. Once cooled, wrap tamales tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready to eat, reheat them by steaming for 30-45 minutes.

Tamales are a labor of love but worth every minute of preparation. Whether you’re making them for a special occasion or just because, they are a delightful, flavorful treat that’s sure to impress your friends and family. Enjoy the process and the delicious results!