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Mexican Tamales Recipe

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Traditional Mexican tamales made with soft masa dough filled with savory meat and chili sauce, wrapped in corn husks and steamed until tender. A flavorful and comforting dish perfect for gatherings and celebrations.

Ingredients

  • 20 corn husks
  • 2 cups masa harina
  • 1 1/2 cups chicken broth
  • 1/2 cup lard or vegetable shortening
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups cooked shredded chicken or pork
  • 1 cup red or green chili sauce

Instructions

  1. Soak the corn husks in warm water for about 30 minutes until soft and pliable.
  2. In a bowl, mix masa harina, baking powder, and salt.
  3. In another bowl, beat the lard or shortening until light and fluffy, then gradually mix in the masa mixture.
  4. Add chicken broth slowly until a soft, spreadable dough forms.
  5. Spread a thin layer of masa onto each softened corn husk.
  6. Place a spoonful of shredded meat and chili sauce in the center.
  7. Fold the sides of the husk over the filling, then fold up the bottom to seal.
  8. Arrange the tamales upright in a steamer pot.
  9. Steam for 60 to 90 minutes, or until the masa easily separates from the husk.
  10. Let cool slightly before serving.

Notes

  • Use vegetable shortening for a non-lard option.
  • Try vegetarian fillings like beans, cheese, or roasted vegetables.
  • Banana leaves can be used instead of corn husks for a different flavor.
  • Store cooked tamales in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat by steaming or microwaving with a damp paper towel.

Nutrition

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