Description
A traditional Mexican dish made of masa dough filled with various ingredients, wrapped in corn husks, and steamed to perfection.
Ingredients
Scale
- 4 cups masa harina (corn flour)
- 2 ½ cups chicken broth (or vegetable broth)
- 1 cup lard or vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 2 cups shredded cooked chicken or pork
- 2 tbsp vegetable oil
- 3 tbsp tomato paste
- 1 cup red enchilada sauce or homemade chili sauce
- 1 tsp cumin
- ½ tsp oregano
- Salt and pepper to taste
- 25–30 dried corn husks, soaked in warm water for 30 minutes
Instructions
- Soak dried corn husks in warm water until soft and pliable. Drain and pat dry.
- In a skillet, heat oil and add tomato paste. Stir in sauce, cumin, oregano, salt, and pepper. Mix in cooked chicken or pork and simmer for 10 minutes. Set aside to cool.
- In a large bowl, beat lard until fluffy. Add masa harina, baking powder, and salt. Gradually mix in warm broth until smooth and soft (spreadable consistency). The dough should be light and airy — if too thick, add a little more broth.
- Spread 2 tbsp masa onto the center of a softened corn husk (thin, even layer). Add 1 tbsp filling in the middle. Fold sides of the husk over the filling, then fold up the bottom.
- Stand tamales upright in a large steamer pot with the open ends facing up. Cover with leftover husks and a damp towel. Steam for 60–75 minutes, until the masa pulls away easily from the husk.
- Let rest for 10 minutes before serving. Serve with salsa verde, crema, or a squeeze of lime.
Notes
- Ensure the corn husks are well-soaked for easy wrapping.
- Feel free to customize the filling with your favorite ingredients.
- Leftover tamales can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg