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Mexican Tamales Recipe

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These traditional Mexican tamales feature soft, fluffy masa wrapped around a savory, chile-seasoned meat filling and steamed in corn husks. They are a comforting homemade favorite that’s perfect for holidays, family gatherings, or meal prep.

Ingredients

  • 24 dried corn husks
  • 4 cups masa harina
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup lard or vegetable shortening
  • 3 to 3 1/2 cups chicken broth or beef broth
  • 3 cups shredded cooked pork, chicken, or beef
  • 1 1/2 cups red or green chile sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon vegetable oil (if needed for the filling)

Instructions

  1. Soak the dried corn husks in warm water for 30 to 60 minutes until soft and pliable.
  2. Beat the lard or vegetable shortening until light and fluffy.
  3. In a large bowl, combine the masa harina, baking powder, and salt. Gradually mix in the broth and whipped lard until a soft, spreadable dough forms.
  4. In a separate bowl, combine the shredded meat, chile sauce, cumin, garlic powder, onion powder, and vegetable oil if needed. Mix until evenly coated.
  5. Pat a soaked corn husk dry and spread a thin layer of masa over the center, leaving a border around the edges.
  6. Spoon a portion of the filling onto the center of the masa.
  7. Fold the sides of the corn husk over the filling, then fold the bottom upward to seal the tamale.
  8. Stand the tamales upright in a steamer with the open ends facing up.
  9. Steam for 1 1/2 to 2 hours, checking the water level occasionally and adding more hot water as needed.
  10. Let the tamales rest for 10 to 15 minutes before serving so the masa firms up slightly.

Notes

  • Use shredded chicken, beef, pork, cheese, or vegetables for different filling options.
  • Sweet tamales can be made by adding cinnamon and sugar to the masa and filling with fruit or raisins.
  • The tamales are done when the masa easily pulls away from the corn husk.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Reheat by steaming or microwaving wrapped in a damp paper towel to keep the masa soft.

Nutrition

Find it online: https://thefamilycooking.com/mexican-tamales-recipe-2/