Tamales
Tender masa dough wrapped around your choice of savory or sweet fillings, steamed to perfection in corn husks. A versatile base that spans countless regional and creative variations.
Ingredients
Method
Cook your chosen protein (pork shoulder, chicken breast, etc.) in simmering broth until tender, about 1.5–2 hours for pork shoulder or 30 minutes for chicken. Shred finely and season with salt, cumin, and a pinch of chili powder if desired.
Prepare filling vegetables: roast poblano peppers over flame or under broiler until blackened, then peel away skin and slice into rajas (strips). Alternatively, sauté diced vegetables like zucchini, corn, or bell pepper until tender.
Soak dried corn husks in hot water for 30 minutes until softened and pliable.
In a large bowl or stand mixer, beat lard or shortening on medium speed for 2–3 minutes until pale and fluffy.
In a separate bowl, whisk together masa harina, baking powder, and salt. Gradually add to the beaten lard, alternating with warm broth, mixing on low speed until a soft, spreadable dough forms (similar to cake batter). The dough should hold together but not be stiff.
Lay a softened corn husk with the wide end facing you. Spread a thin layer of masa (about 2–3 tablespoons) down the center, leaving borders on the sides and bottom.
Top the masa with a spoonful of filling (protein, vegetables, and/or cheese), keeping it centered and away from the edges.
Fold one long side of the husk over the filling to meet or overlap the other side. The masa should enclose the filling. Fold the narrow bottom end up. Leave the top end open (or fold it under).
Set up a large pot with 2 inches of water and a steamer basket or heatproof insert. Line the basket with extra corn husks.
Stand tamales upright (open end up) in the steamer basket, seam side down, packing them fairly snugly so they don't unroll. Cover with a damp cloth and then the pot lid.
Bring water to a boil, then reduce to a gentle simmer. Steam for 45–50 minutes, until masa pulls away cleanly from the husk. The filling should be hot throughout.
Remove tamales from the steamer and let cool 5 minutes. Serve warm in the husk or on a plate, topped with salsa, sour cream, or mole sauce, and garnished with fresh cilantro or green onion.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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