Mexican Tamales are a traditional dish made from masa (a dough made from corn), filled with various savory or sweet fillings, and wrapped in corn husks before being steamed to perfection. These delicious bundles are often stuffed with ingredients like seasoned meats, cheese, or vegetables, and can be customized to suit any taste. Tamales are commonly enjoyed during celebrations and holidays, especially in Mexican households, where making them is often a family affair. Though the process takes time, the result is a flavorful, comforting dish that’s worth every step.
Ingredients:
For the masa dough:
- 4 cups masa harina (corn flour for tamales)
- 3 cups chicken broth (or vegetable broth)
- 1 cup lard or vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
For the filling (example: pork):
- 2 lbs pork shoulder, cooked and shredded
- 2 cups red or green salsa (homemade or store-bought)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For assembly:
- 24 dried corn husks, soaked in warm water for 30 minutes
- Kitchen twine or strips of corn husks (optional, for tying)
Instructions:
- Prepare the filling: In a bowl, combine the shredded pork with the salsa, cumin, chili powder, salt, and pepper. Mix well and set aside.
- Make the masa dough: In a large mixing bowl, combine the masa harina, baking powder, and salt. In a separate bowl, beat the lard or shortening until light and fluffy. Gradually add the masa mixture to the lard, alternating with the broth, and mix until you have a soft, spreadable dough.
- Assemble the tamales: Drain the soaked corn husks. Take a corn husk and spread about 2 tablespoons of masa dough in the center, leaving space at the edges. Add a spoonful of the filling in the center of the masa. Fold the sides of the husk inwards, then fold the bottom up and secure with kitchen twine or strips of husk if needed.
- Steam the tamales: Place the tamales upright in a large steamer, making sure they are not too tightly packed. Cover the tamales with a damp cloth, then cover with a lid. Steam for 1 ½ to 2 hours, or until the masa easily pulls away from the husks.
- Serve: Let the tamales cool for a few minutes before serving. Remove the husks and enjoy your tamales with your favorite salsa, guacamole, or a squeeze of lime.
Enjoy your Mexican Tamales as a flavorful, festive dish perfect for sharing with family and friends!
