Tamales

Tamales are a traditional Mesoamerican dish made of masa (a dough, usually corn-based) which is steamed in a corn husk or banana leaf. They can be filled with meats, cheeses, fruits, vegetables, or chilies. Tamales are a staple in many Latin American cultures, known for their unique texture and rich, savory or sweet flavors. They are often prepared for holidays and special occasions, bringing people together around a shared culinary heritage.

Ingredients you will need

To prepare delicious and satisfying tamales, you'll need the following fresh ingredients:

  • 2 cups masa harina for tamales
  • 1 1/3 cups warm chicken or vegetable broth
  • 1 cup lard or vegetable shortening, softened
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 50-60 dried corn husks, soaked in warm water
  • For the filling: 2 cups cooked shredded pork, chicken, or beef, or cheese and jalapeños
  • 1 cup red or green chile sauce (optional)

Step-by-step instructions

Follow these steps to create perfectly authentic and flavorful tamales, ideal for any gathering:

  1. Prepare corn husks: Soak dried corn husks in warm water for at least 30 minutes, or until pliable. Drain and pat dry.
  2. Make the masa: In a large bowl, beat the lard or shortening until fluffy. In a separate bowl, combine masa harina, baking powder, and salt. Gradually add the broth to the masa mixture. Then, slowly add the masa mixture to the beaten lard, beating until light and fluffy.
  3. Prepare the filling: Mix your chosen filling (meat, cheese, etc.) with chile sauce if using.
  4. Assemble tamales: Spread about 2-3 tablespoons of masa onto the wider end of a corn husk. Place 1-2 tablespoons of filling in the center of the masa. Fold the sides of the husk over the filling, then fold the bottom up. Leave the top open.
  5. Steam the tamales: Arrange tamales upright in a steamer basket. Steam for 1-1.5 hours, or until the masa pulls away easily from the husk.
  6. Serve: Let tamales rest for a few minutes before serving. Enjoy warm!

Chef's tips for success

Our culinary experts share their top tips to perfect your tamales, ensuring a delicious and satisfying experience every time.

  • Achieve fluffy masa: Beat the lard or shortening until it's very fluffy before adding the masa mixture. This incorporates air and makes the tamales light.
  • Test the masa: To check if your masa is ready, drop a small piece into a glass of cold water. If it floats, it's ready. If it sinks, beat it for a few more minutes.
  • Don't overfill: Be careful not to put too much filling, as this can make it hard to fold the tamales properly and can cause them to burst during steaming.
  • Proper steaming is crucial: Ensure your steamer always has enough water. If the water runs dry, the tamales won't cook properly and can burn.
  • Resting makes a difference: Let the tamales rest for 10-15 minutes after steaming. This allows them to firm up and makes them easier to unwrap and eat.
  • Experiment with fillings: Don't be afraid to try different fillings, from traditional pork in red chile to sweet pineapple tamales.

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