Mexican Tamales
User Reviews
5
2,606 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
24 tamales
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Calories
72 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Tamales
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Mexican Tamales feature a soft masa dough made from masa harina, lard, and broth, filled with various options like pork, chicken, beans, or cheese. Wrapped in softened corn husks, they are steamed to achieve a tender, flavorful dish rooted in traditional preparation. The dough's creamy texture balances richly spiced fillings, making tamales a versatile and satisfying meal component.
Description
This Mexican Tamales recipe begins by soaking dried corn husks until pliable. The dough is prepared by beating lard with broth until fluffy, then mixing in masa harina, baking powder, salt, and cumin, followed by more broth to form a creamy dough with a spreadable consistency. Fillings such as red chili pork, salsa verde chicken, bean and cheese, or other choices provide flavorful centers for the tamales.
Assembling involves spreading the masa dough on heated corn husks and adding a portion of filling before wrapping them tightly. The tamales are then steamed until cooked through, with the husks imparting subtle aroma and structure. This method yields tender, moist tamales with a slightly fluffy texture accompanied by savory or tangy fillings according to choice.
Leftover tamales can be reheated wrapped in moist paper towels in the microwave to restore moisture and tenderness. They also freeze well for up to three months, making them convenient for future meals. Serving traditionally with rice enhances the meal's authenticity and balance.
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Ingredients
For the Dough:
- 4 cups masa harina
- 3 cups broth (beef, chicken, or vegetable broth)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 1/3 cups lard
- 8 ounce package corn husk dried
Filling ideas:
- pork red chili style
- chicken See notes for recipe, with salsa verde
- bean See notes for recipe
- cheese See notes for recipe
- rice for serving, optional, authentic Mexican style
Instructions
- Soak the corn husks in a bowl of very hot water for 30 minutes or until softened.
- Prepare desired fillings*.
- Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
- Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
- Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about 1/4 inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time. Remove plastic wrap.
- Place 1-2 tablespoons of desired filling in a line down the center of the dough. (Youdon’t want too much filling).
- Fold in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up.
- Tying tamales (optional): You don’t have to tie a corn husk string around the tamales--it does take more time and they will hold together without it. However, if you’re making multiple fillings, tying ones of a certain kind can help to identify them.
- Cook on the stove-top or Instant Pot: Add water to the bottom of your steamer or instant pot. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them.
- Place tamales standing upright, with their open end up, just tightly enough to keep them standing. If using a steamer pot, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.
- Steamer: Bring water to a boil (in Mexico they would often place a coin at the bottom of thesteamer and when the coin started to tap in the pot you know the water was boiling.) Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour, or longer. Check them after 45 minutes.Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturallyrelease for 10 minutes, and then quick release.
- To test if the tamales are done: Remove one and try to pull the husk off. If the husk pulls away cleanly from the tamale they're done. If the dough is still sticky or wet looking, cook them for 5-10 minutes longer and try again.
- Store leftover tamales in the refrigerator for 5-7 days depending on the freshness of your ingredients.
Notes
- About 3½ to 4 cups of filling are needed for one batch of dough.
- Cooked tamales can be frozen up to three months; cool completely before freezing.
- Reheat tamales by wrapping in damp paper towels and microwaving to steam and warm evenly.
- Salsa verde chicken filling combines cooked shredded chicken with salsa verde.
- Bean and cheese filling mixes refried beans with shredded Oaxaca or mozzarella cheese.
- Red chili pork filling uses a spiced pork recipe for a traditional flavor.
Nutrition Information
Show Details
Calories
72kcal
(4%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
216mg
(9%)
Potassium
89mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
204IU
(4%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24tamales
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 216mg | 9% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2,606 reviews
Excellent
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