Mexican Tamales
Dive into the rich culinary heritage of Mexico with these authentic Mexican Tamales! These delicious steamed parcels feature soft, fluffy masa dough made from masa harina, lard, and chicken broth, enveloping a savory filling of tender shredded pork or chicken infused with bold, smoky red chile sauce. Wrapped in soaked corn husks and steamed to perfection, each tamal boasts a delicate texture and mouthwatering flavor that's perfect for celebrations or comforting family meals. With a hands-on preparation process that brings tradition to life, these tamales are not only a feast for the palate but also a fun, rewarding culinary adventure. Serve them warm with extra salsa for an irresistible dish that captures the essence of Mexican cuisine.
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Recipe Information
Ingredients
- 30 pieces Dried corn husks
- 4 cups Masa harina (corn flour)
- 2.5 cups Chicken broth
- 1.5 cups Lard or vegetable shortening
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 cups Cooked, shredded pork or chicken
- 1 cup Red chile sauce (or salsa of choice)
Instructions
Soak the corn husks in warm water for 30 minutes to soften them. Keep them submerged by using a heavy plate on top.
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Using an electric mixer or by hand, beat the lard or vegetable shortening until light and fluffy, about 2-3 minutes.
Gradually add the masa harina mixture to the lard, alternating with the chicken broth. Mix until the dough is soft, delicate, and spreadable. It should have the consistency of peanut butter.
In a separate bowl, combine the shredded pork or chicken with the red chile sauce to create the filling. Adjust seasoning if needed.
To assemble the tamales, spread about 2-3 tablespoons of masa dough onto the center of a soaked corn husk. Spread it out into a thin, rectangular layer, leaving a 1-inch border on all sides.
Place 1-2 tablespoons of the meat filling in the center of the masa layer. Fold the sides of the husk towards the center, enclosing the filling. Then, fold the bottom of the husk upwards to secure.
Repeat the process with the remaining husks, masa, and filling.
In a large steamer pot, arrange the tamales upright, open side facing up. Fill the bottom of the steamer with water without it touching the tamales and cover the tamales with extra corn husks or a clean kitchen towel to trap steam.
Steam the tamales over medium heat for 90 minutes, checking occasionally to ensure there is enough water in the steamer. Add more water as needed.
To test if the tamales are done, remove one and let it cool for a minute. If the husk easily pulls away from the masa, they are ready.
Allow the tamales to cool slightly, then serve warm with extra red chile sauce or your favorite salsa.
Nutrition Facts
Calories |
6259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.1 g | 571% | |
| Saturated Fat | 166.9 g | 835% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 5746 mg | 250% | |
| Total Carbohydrate | 397.2 g | 144% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 13.7 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 876 mg | 67% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3877 mg | 82% | |
*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.
