Tamales Mexicanos Recipe (Mexican Tamales)
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Tamales Mexicanos Recipe (Mexican Tamales)
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Tamales are a traditional dish in several Central and South American countries, but Tamales Mexicanos (Mexican tamales) is perhaps the most famous version.
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Ingredients
Filling
- 1 ½ pounds pork loin
- 1 large onion cut into rings
- 2 cloves garlic
- 1 teaspoon salt or to taste
- 2 cups vegetable broth
- 4 dried california chile pods (Anaheim chiles)
- 2 cups water
Tamale Dough
- 2/3 cups lard
- 1 ½ cups vegetable broth or water, divided
- 2 cups masa harina
- 1 teaspoon baking powder
- 1/4 teaspoon salt or to taste
Other Ingredients
- 8 oz dried corn husks
- 1/2 cup sour cream optional
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Instructions
- Cook the meat: Place the pork into a Dutch oven or heavy-bottomed pot with a tight fitting lid. Add the onion, garlic and salt, adding water to cover. Bring to a boil and then reduce heat to the lowest setting. Cover and simmer until the meat is tender, about 2 hours.
- Make the chile paste: Using rubber gloves, remove the seeds from the chiles (or leave them in for more heat). Heat the chiles in a small saucepan with the water. Simmer uncovered for 15 minutes and set aside to cool. Puree the mixture in a blender until smooth. Strain and set aside.
- Prepare the corn husks: Soak the corn husks in a bowl of warm water for 30 minutes or more to soften.
- Make the dough: In a medium bowl, add the lard and ¼ cup of broth. Beat until fluffy and then stir in the masa harina, baking powder, and salt. Dribble in the remaining broth as needed until you get a spongy and slightly sticky dough. Cover with a moistened kitchen towel to prevent from drying out and set aside.
- Shred the meat: Using two forks, pull apart the sections of meat to shred. Then mix in half of the chile paste. Set aside.
- Assemble the tamales: Place a corn husk on a work surface with the glossy side facing up. Spread a ¼-cup of dough in the center of each and spread out to about ¼-inch thickness. Add a heaping tablespoonful of filling onto the dough. Then bring up the long ends of the husk and fold down with slight overlap. Finally, fold up the bottom of the husk and press to seal. Repeat these steps for the remaining tamales.
- Prepare the steamer: Set up a large steaming contraption. Add parchment or an extra corn husk to the top of the steamer to prevent sticking. Then pour an inch or more of boiling water to the bottom section.
- Cook the tamales: Place the tamales into the prepared steamer upright, so they are snug enough to keep their position. Steam covered until the dough is puffy and the husk pulls away easily from the tamale, about 40 to 60 minutes.
- When done, remove the tamales to a serving plate and cool slightly before serving. Serve with the rest of the chili paste or your favorite dipping sauce.
Notes
- Fillings: Instead of pork, you can use shredded chicken or beans with shredded cheese.
- Storage: You can store cooked and cooled tamales in a resealable plastic bag in the refrigerator for up to 4 days. You can also freeze tamales for up to 3 months. Reheat by wrapping in moistened paper towels and microwaving on high until hot.
- Instant Pot Method: The Instant Pot is not much faster than regular steaming, but it can be helpful if you don’t have a steamer. Place the tamales into the Instant Pot, then cover and cook on a Manual setting at High Pressure for 20 minutes. Do a natural pressure release, which will take about 15 minutes. Once the pressure has come down fully, you can remove the tamales and serve.
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