Description
Discover the secrets to making authentic Mexican tamales from scratch! This step-by-step recipe will guide you through preparing the perfect masa, choosing flavorful fillings, and mastering traditional wrapping and cooking techniques. Whether you’re steaming, baking, or exploring creative filling options, these tamales will bring the taste of Mexico into your home.
Ingredients
For the Masa Dough:
• 3 1/4 cups instant corn masa flour
• 1 cup lard or vegetable shortening
• 3 1/2 cups chicken broth
• 25 dried corn husks
For Traditional Tamale Fillings (Choose One or Mix & Match):
• Shredded Pork with Red Chile Sauce
• 1 pound pork tenderloin
• 3 guajillo chiles
• 3 ancho chiles
• 1 fresh Roma tomato
• Assorted spices (cumin, garlic, salt)
• Chicken with Green Salsa
• 1 pound shredded chicken
• 1 cup green salsa (tomatillo-based)
• Beef with Mole Sauce
• 1 pound cooked beef, shredded
• 1 cup mole sauce
• Cheese and Roasted Poblano Peppers
• 1 cup Oaxaca or Monterey Jack cheese
• 2 roasted poblano peppers, sliced
Vegetarian Options:
• Black Beans & Roasted Corn
• Zucchini & Potato Medley
• Sweet Tamales with Fruit Fillings
Instructions
Step 1: Preparing the Corn Husks
1. Soak dried corn husks in warm water for at least 1 hour until pliable.
2. Pat them dry with a clean kitchen towel before use.
Step 2: Making the Masa Dough
3. In a large mixing bowl, beat the lard or vegetable shortening until fluffy.
4. Gradually add the masa flour, mixing well.
5. Slowly pour in the chicken broth while mixing until the masa reaches a light and spreadable consistency.
6. To test the masa, drop a small ball into water—if it floats, it’s ready!
Step 3: Preparing the Filling
7. Cook your chosen filling until thick and flavorful (about 7-10 minutes).
8. Let the filling cool slightly before assembling the tamales.
Step 4: Assembling the Tamales
9. Lay a soaked corn husk flat, smooth side up.
10. Spread a thin layer of masa, leaving about 1 inch from the edges.
11. Add 1-2 tablespoons of filling to the center.
12. Fold the sides of the husk inward, then fold up the bottom to create a sealed packet.
Step 5: Cooking the Tamales
Steaming Method:
13. Arrange tamales upright in a large steamer with open ends facing up.
14. Steam for 45-60 minutes, checking periodically to ensure water doesn’t run out.
15. Tamales are done when the masa pulls away easily from the husk.
Baking Alternative:
16. Preheat the oven to 425°F.
17. Wrap tamales in foil and bake for 30-45 minutes.
Notes
• If your masa is too dry, add more broth; if too wet, add a little more masa flour.
• Don’t overfill the tamales—too much filling makes them hard to wrap.
• Steam in batches if needed to ensure even cooking.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Dish
- Method: Steaming or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Tamales, Mexican Tamales, Authentic Tamale Recipe, Homemade Tamales, Masa Dough, Traditional Tamales, Pork Tamales, Chicken Tamales, Vegetarian Tamales