Hot Tamales
Dive into the rich, comforting flavors of traditional homemade Hot Tamales—a beloved Mexican dish perfect for gatherings or family dinners. These tamales are made with tender, flavorful masa dough, enriched with chicken or vegetable broth and lard for a silky texture, then wrapped around a savory filling of shredded chicken, pork, or beef coated in your choice of red chili or green tomatillo sauce. Steamed to perfection in softened corn husks, the tamales boast a delicate, melt-in-your-mouth texture that pairs beautifully with garnishes like fresh cilantro and a squeeze of lime. Whether you're a fan of vibrant spice or crave hearty comfort food, this 25-serving recipe is a labor of love worth every step. Perfect as a main dish or snack, Hot Tamales are a culinary centerpiece no one will want to miss.
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Recipe Information
Ingredients
- 25 pieces Dried corn husks
- 4 cups Masa harina (corn flour)
- 3.5 cups Chicken or vegetable broth
- 1 cup Lard or vegetable shortening
- 1 teaspoon Baking powder
- 2 teaspoons Salt
- 2 cups Cooked and shredded chicken, pork, or beef
- 1.5 cups Red chili sauce or green tomatillo sauce
- Optional garnish: chopped cilantro, lime wedges
Instructions
Soak the dried corn husks in warm water for 30 minutes to soften. Keep them submerged with a weight, such as a bowl, to ensure even soaking.
In a large mixing bowl, whisk together masa harina, baking powder, and salt.
In a separate bowl, beat the lard or vegetable shortening until light and fluffy using a mixer or whisk, about 3-4 minutes.
Gradually add the masa harina mixture to the lard, alternating with the chicken or vegetable broth. Mix until the dough is smooth and spreadable, with a texture like thick peanut butter. Add more broth if needed.
In another bowl, combine the shredded meat with the red chili or green tomatillo sauce. Mix until the meat is evenly coated with the sauce.
Remove the soaked corn husks from the water and gently pat them dry with a clean towel.
Take one corn husk and spread about 2-3 tablespoons of masa dough onto the center of the husk, forming a small rectangle. Leave space at the top, bottom, and sides for folding.
Place 1-2 tablespoons of the seasoned meat filling in the center of the masa dough.
Fold the sides of the husk inward to encase the filling, then fold the narrow end of the husk upward to close. Tie with a small strip of husk if desired, or simply place the seam-side down.
Fill a large pot or tamale steamer with water, just below the steaming rack. Stand the tamales upright (open-end up) in the steamer, packed snugly but not too tight.
Cover the pot with a lid and steam the tamales over medium heat for 60-90 minutes, checking occasionally to ensure there's enough water. Add more hot water as needed.
To check for doneness, remove one tamale and let it sit for 5 minutes. The masa should easily pull away from the husk. If it sticks, steam the tamales longer.
Once cooked, allow the tamales to cool slightly before serving. Serve with optional garnishes like chopped cilantro and lime wedges. Enjoy!
Nutrition Facts
Calories |
4875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.7 g | 356% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 10354 mg | 450% | |
| Total Carbohydrate | 404.0 g | 147% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 19.0 g | ||
| Protein | 200.0 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 891 mg | 69% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3621 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
