Authentic Mexican Tamales
Traditional Mexican tamales filled with savory meat and wrapped in corn husks.
1 hour
Prep Time
2 hours
Cook Time
12
Servings
Ingredients
- 2 cups masa harina
- 1.5 cups chicken broth
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup lard
- 20 dried corn husks
- 2 cups shredded chicken or pork
- 1 cup red or green salsa
Nutrition Facts
250Calories
12gProtein
30gCarbs
10gFat
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Instructions
1
Soak corn husks in warm water for 30 minutes until pliable. Drain and pat dry.
2
Beat lard in a large bowl until fluffy. Mix in masa harina, baking powder, and salt.
3
Gradually add chicken broth to masa mixture, beating until dough is smooth and spreadable.
4
Spread 2 tablespoons masa dough onto each corn husk, leaving space at edges.
5
Add 1 tablespoon meat and 1 teaspoon salsa in center of masa dough.
6
Fold sides of husk toward center, then fold bottom up. Tie with strip of corn husk if needed.
7
Stand tamales upright in steamer basket. Steam for 1.5-2 hours until masa pulls away from husk.
Chef's Tips
- Masa Test: To check masa readiness, drop a small ball in water - it should float when ready.
- Husk Prep: Select wide, unbroken corn husks for easier wrapping.
- Steaming Tip: Keep water at constant simmer, adding more as needed to prevent burning.
- Filling Variations: Try cheese with jalapeños or sweet tamales with raisins and cinnamon.
- Storage: Cool completely before refrigerating. Reheat by steaming for best texture.
- Freezing: Tamales freeze well for up to 3 months. Thaw before reheating.
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