Tamales
Delight your taste buds with the authentic flavors of homemade tamales, a beloved Mexican tradition that brings comfort and celebration to the table. These savory parcels feature tender masa dough made from masa harina and enriched with fluffy lard, delicately wrapped in softened corn husks for steaming. Filled with shredded chicken bathed in a bold, flavorful red chili sauce, each tamale bursts with vibrant spice and heartiness. Perfect for gatherings or a special family dinner, this recipe takes time but rewards you with an irresistible feast of perfectly steamed tamales. With tips for achieving a smooth masa and pliable husks, plus serving ideas to pair them with salsa or creamy guacamole, this step-by-step guide ensures success. Whether you’re exploring new culinary traditions or reliving cherished memories, these tamales are a must-try triumph in Mexican cooking.
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 4 cups Masa harina
- 3.5 cups Chicken broth
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 cup Lard or vegetable shortening
- 2 cups Cooked and shredded chicken
- 2 cups Red chili sauce
- 8 cups Water
Instructions
Soak the corn husks in a large bowl of warm water for about 30 minutes until pliable. Drain and set aside.
In a large mixing bowl, combine masa harina, baking powder, and salt.
Gradually add chicken broth to the masa mixture, stirring to form a soft dough.
In a separate bowl, beat the lard or vegetable shortening until fluffy. Add it to the masa dough and mix well until smooth.
In another bowl, mix the shredded chicken with the red chili sauce to create the filling. Adjust seasoning if necessary.
Lay a soaked corn husk flat on a clean surface. Spread about 2 tablespoons of masa dough onto the center of the husk, leaving a 1-inch border along the sides.
Place about 1 tablespoon of the chicken filling in the center of the masa dough.
Fold the sides of the corn husk inward, then fold up the bottom. Repeat with the remaining husks, masa dough, and filling.
In a large pot with a steamer insert, add the 8 cups of water and bring to a simmer. Arrange the tamales upright in the steamer basket, open-side up.
Cover the tamales with damp kitchen towels or extra corn husks to keep them moist.
Steam the tamales for 60-90 minutes, checking periodically to ensure the water doesn’t dry out. Add more water as needed.
Tamales are ready when the masa pulls away from the husk easily. Remove from the steamer and let cool slightly before serving.
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.3 g | 336% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 12978 mg | 564% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 35.5 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 626 mg | 48% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2961 mg | 63% | |
*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.
