Description
This authentic Mexican Tamales recipe features a tender masa dough steamed to perfection with your choice of flavorful fillings such as red chili pork, salsa verde chicken, or bean and cheese. Wrapped in corn husks and steamed until the dough is fluffy and fully cooked, these tamales make a delicious traditional meal that can be enjoyed fresh or stored for later.
Ingredients
Scale
Tamale Dough
- 4 cups Masa Harina
- 3 cups broth (beef, chicken, or vegetable)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 1/3 cups lard
Other
- 8 ounce package dried corn husks
- Red chili pork (prepared filling)
- Salsa verde chicken (prepared filling)
- Bean and cheese (prepared filling)
- Authentic Mexican Rice (for serving, optional)
Instructions
- Soak Corn Husks: Place the dried corn husks in a bowl of very hot water and soak for 30 minutes or until they are softened and pliable.
- Prepare Fillings: Prepare your desired tamale fillings such as red chili pork, salsa verde chicken, or bean and cheese according to your preferred recipes.
- Make the Dough: In a large bowl, use an electric mixer to beat the lard with 2 tablespoons of broth until the mixture becomes fluffy, around 3 to 5 minutes. In a separate bowl, combine masa harina, baking powder, salt, and cumin. Add this dry mixture to the lard and beat well with the mixer.
- Add Broth and Beat Dough: Slowly add the remaining broth a little at a time to the masa mixture, beating on high speed for several minutes until you achieve a soft, spreadable dough that resembles creamy peanut butter in texture and is slightly sticky. Cover the bowl with a damp paper towel to prevent drying.
- Assemble Tamales: Lay one corn husk glossy side up on a flat surface with the wide end nearest you. Spoon about 1/4 cup of dough onto the top center. Place a piece of plastic wrap over the dough and use your hands to spread it into a thin layer about 1/4 inch thick, keeping it confined to the upper half so the bottom can fold up later. Remove the plastic wrap.
- Add Filling: Spoon 1 to 2 tablespoons of your chosen filling in a line down the center of the masa layer, being careful not to overfill.
- Fold Tamales: Fold one long side of the husk over the filling, then fold the other side over it like closing a brochure, and finally fold the bottom of the husk up to enclose the tamale.
- Tie Tamales (Optional): Although not required, you can tie a strip of corn husk around each tamale to help hold them together and to mark different fillings for easier identification.
- Prepare Steamer: Add water to the bottom of a steamer pot or Instant Pot—about 1 cup of water for the Instant Pot or several cups for a stovetop steamer, ensuring water does not exceed the steamer rack. Place a few soaked corn husks on the bottom rack to prevent tamales from falling through and to avoid contact with the boiling water.
- Arrange Tamales: Stand the tamales upright with the open end facing up, packed tightly enough to keep them standing securely. For stovetop steaming, cover the tops with a few damp corn husks or a wet towel before closing the lid.
- Steam Tamales: For stovetop steaming, bring the water to a boil, then reduce to a simmer and steam for 45 minutes to 1 hour, checking doneness at 45 minutes. For Instant Pot cooking, set to Manual/High Pressure for 25 minutes, then allow natural pressure release for 10 minutes before quick releasing the remaining pressure.
- Check Doneness: Remove one tamale and peel back the husk. If the masa separates cleanly without sticking or wetness, they are done. If the masa is sticky or wet, continue cooking for an additional 5 to 10 minutes and check again.
- Storage: Store leftover tamales in the refrigerator for 5 to 7 days, depending on ingredient freshness. Reheat by steaming or microwaving wrapped in a damp paper towel.
Notes
- If using different fillings, tying tamales helps identify them after cooking.
- You can substitute lard with vegetable shortening or butter, but lard provides the best traditional flavor and texture.
- The dough consistency is key: it should be soft and spreadable, not dry or crumbly.
- Serve tamales with authentic Mexican rice and your favorite salsas for a complete meal.
- Soaking corn husks thoroughly is important to make them pliable and avoid tearing when folding.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Keywords: Mexican tamales, tamale recipe, masa harina tamales, traditional tamales, steamed tamales, red chili pork tamales, salsa verde chicken tamales, bean and cheese tamales
