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tamales recipe

Tamales are a traditional Mexican dish made of masa (corn dough) filled with a variety of meats, cheeses, or vegetables, wrapped in corn husks, and steamed until tender. This recipe yields delicious, moist tamales that are perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 electric mixer or wooden spoon
  • 1 set measuring cups and spoons
  • 1 plastic wrap
  • 1 large steamer pot or tamale steamer
  • 1 spatula or spoon for filling

Ingredients
  

  • 4 cups masa harina
  • 1 cup vegetable shortening
  • 1 ½ cups chicken or vegetable broth
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups cooked chicken, shredded or filling of your choice
  • 1 cup salsa or green chili sauce for flavor
  • 24 pieces corn husks soaked in warm water

Instructions
 

  • In a large mixing bowl, beat the vegetable shortening with an electric mixer (or by hand) until fluffy, about 4-5 minutes.
  • In a separate bowl, combine masa harina, baking powder, and salt. Gradually add this mixture to the whipped shortening, alternating with the chicken or vegetable broth. Mix well until the dough is soft and spreadable.
  • Take a soaked corn husk and spread about 2-3 tablespoons of the masa mixture onto the center of the husk.
  • Add about 1-2 tablespoons of the cooked chicken and salsa mixture on top of the masa.
  • Fold the sides of the corn husk over the masa and filling, then fold the bottom of the husk up to seal the tamale. Repeat this for the remaining husks and filling.
  • Arrange the tamales upright in a large steamer pot. Add water to the bottom of the pot, making sure it does not touch the tamales.
  • Cover the tamales with a damp cloth or additional corn husks, and bring the water to a boil. Reduce heat and steam for 60-90 minutes, or until the masa easily pulls away from the husks.
  • Allow the tamales to cool slightly before serving. Unwrap and enjoy!

Notes

You can customize the filling of your tamales with cheese, beans, or vegetables according to your preferences.
Make sure to soak the corn husks for at least 30 minutes before using them to make them pliable.
Leftover tamales can be stored in the refrigerator for up to 5 days or frozen for later use. Reheat in a steamer or microwave.