Easy Tamales Recipe
User Reviews
4.7
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Prep Time
45 mins
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Cook Time
1 hr 15 mins
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Total Time
2 hrs
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Servings
4 (10-12 tamales)
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Calories
832 kcal
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Course
Main Course
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Cuisine
Mexican, Vegetarian
Easy Tamales Recipe
Description
This Easy Tamales Recipe starts by soaking dried corn husks to soften them for wrapping. The dough is prepared by mixing masa harina, baking powder, salt, and stock, then incorporating whipped lard and butter to aerate the fat, resulting in a lighter, fluffier masa. The dough is spread onto the prepared husks, layered with a chosen filling such as bean dip and cheese, and then wrapped and secured.
The tamales are cooked by steaming for around an hour, until the masa pulls away easily from the husk and has a moist but cooked-through consistency. The use of whipped fat in the dough improves tenderness compared to mixing solid fat alone. Fillings can be customized, allowing for a variety of flavors nestled inside the soft masa wrapper.
The soaking of husks, incorporation of air into the fats, and careful steam cooking are key steps to achieving the traditional texture and flavor. The tamales can be checked for doneness by testing the masa's separation from the husk. Care should be taken to maintain water level during steaming to avoid drying out the tamales.
Ingredients
- 1.5 cups masa harina corn flour
- 1 cup stock plus more to combine dough
- 1 teaspoon salt
- 1 teaspoon baking powder
- 6 tablespoons lard
- 3 tablespoons butter
- 20 corn husk dried
Tamale filling (feel free to customize to your liking):
- 2 cups bean dip
- 1 cup cheese
Instructions
- Start by adding the corn husks to a large bowl and soaking them in the hottest tap water you've got. You can use a bowl or plate to keep them submerged if they float to the surface.
- To make the dough, add 1.5 cups masa harina to a mixing bowl along with 1 teaspoon baking powder and 1 teaspoon salt. Combine well and then add 1 cup of stock, roughly combining into a shaggy dough.
- Add 6 tablespoons of lard and 3 tablespoons of butter to a mixing bowl and let it come to room temp. Use a hand mixer on medium-high to whip the fat to a lighter consistency, approx. 2 minutes.
- Add half of the masa dough to the fat and combine using the hand mixer on medium speed. Add the other half and combine into a cohesive dough. Along the way you might need to add additional stock to get it to combine. I usually end up using my hands to give it a final mix.
- Drain the corn husks and pat dry a few of them. We'll use the husks that are widest and intact.
- Spread 2-3 tablespoons of masa dough on the lower left portion of the husk's wide side. I like these tamales best when the dough layer is super thin and I find that using my hands is the easiest way to get a thin, even layer of dough on the corn husk. You could also use the back of a spoon or a spatula to spread the dough.
- Add 2-3 tablespoons of filling to each tamale. I used bean dip and cheese for this batch.
- Fold the tamale onto itself and seal the edges so that you have a cocoon of tamale dough surrounding the filling. Roll the remaining husk around the tamale and fold the bottom portion of the husk upwards.
- Place a vegetable steamer inside a large pot and fill the pot with enough water to barely reach the level of the steamer. I used a large stock pot with approximately 1" of water in it.
- Bring the water to a boil and then lower heat to mediumish. My stove setting for this batch was between medium and medium-high.
- Stand the tamales up vertically in the steamer, with the open side up and the folded side facing the side of the pot, this will keep them closed as they steam. Cover the tamales with the remaining corn husks to prevent water from dripping into the open ends. Steam for 60-75 minutes. Keep an eye on the pot to ensure that there is always water to steam; if it runs low you can add more. When the husk pulls away readily from the tamale then they are done. Ideally the tamale has a light, moist consistency.
- Serve immediately with your choice of Salsa and sides.
Notes
- Whip the lard and butter with a mixer to incorporate air, resulting in lighter tamales.
- Feel free to use leftover fillings or customize fillings to your taste.
- Start checking for doneness after one hour of steaming; done tamales will pull away from the husk easily.
- Maintain water level in the steaming pot by adding water as needed during cooking.
- Adjust stock and salt amounts depending on whether homemade or store-bought stock is used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(10-12 tamales)
Amount Per Serving
Calories 832 kcal
% Daily Value*
| Calories | 832kcal | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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