Tamales Recipe
Tamales are a beloved traditional dish in Mexican cuisine, known for their rich flavors and comforting texture. These delightful parcels made of masa (corn dough) are filled with a variety of ingredients, wrapped in corn husks, and steamed to perfection. Ideal for gatherings or as a special treat, tamales can be customized to suit any palate. Follow this recipe to create a batch that will leave everyone asking for seconds!
Ingredients
- 2 cups masa harina
- 1/2 cup lard or vegetable shortening
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cups chicken broth
- 2 cups cooked and shredded meat (pork, chicken, or beef)
- 1 cup salsa or mole sauce
- Corn husks (soaked in warm water)
Servings and Cooking Time
This recipe makes approximately 12 tamales. Preparation time is about 1 hour, and cooking time is around 1.5 hours.
Nutritional Value
One serving of tamales (1 tamale) contains approximately 250 calories, 10g of fat, 30g of carbohydrates, and 12g of protein. This is for one tamale, providing a hearty meal option.
Step-by-Step Cooking Process
- Soak corn husks in warm water for 30 minutes.
- In a large bowl, beat lard until fluffy.
- Add masa harina, baking powder, and salt; mix well.
- Gradually add chicken broth until the dough is smooth and spreadable.
- Spread about 2 tablespoons of dough onto each corn husk.
- Add a spoonful of meat and salsa on top of the dough.
- Fold the sides of the husk over the filling and then fold the bottom up.
- Place tamales upright in a steamer pot.
- Steam for about 1.5 hours, adding water as needed.
- Allow to cool slightly before serving.
Alternative Ingredients
If you prefer a vegetarian option, substitute the meat with sautéed vegetables or beans. You can also use olive oil instead of lard for a lighter version.
Serving and Pairings
Tamales are best served with a side of salsa, guacamole, or Mexican crema. They can also be paired with a fresh salad or rice for a complete meal.
Storage and Reheating
Store leftover tamales in an airtight container in the refrigerator for up to 4 days. They can be reheated in a steamer or microwave. Tamales can also be frozen for up to 3 months; just make sure to wrap them tightly.
Cooking Mistakes
- Not soaking corn husks long enough can lead to tearing.
- Using too much liquid can make the masa too wet.
- Overfilling the tamales can cause them to burst during cooking.
- Not allowing enough time for steaming can leave the tamales undercooked.
- Skipping the resting time after cooking can affect texture.
Helpful Tips
- Experiment with different fillings for variety.
- Use a stand mixer for beating lard and masa for a smoother texture.
- Always taste the filling before assembling.
- Keep the steamer covered to retain steam.
FAQs
Can tamales be made ahead of time?
Yes, tamales can be made ahead and stored in the refrigerator or freezer. Reheat them before serving for the best flavor and texture.
What is the best way to reheat tamales?
The best way to reheat tamales is by steaming them. This keeps them moist and prevents them from drying out.
Can I use a different type of flour for tamales?
Masa harina is essential for authentic tamales. Other flours will not provide the same texture or flavor.
How do I know when tamales are done cooking?
Tamales are done when the masa pulls away from the husk easily. Check after about 1.5 hours of steaming.
Are tamales gluten-free?
Yes, tamales made with masa harina are naturally gluten-free, making them suitable for those with gluten sensitivities.
Conclusion
Tamales are a delightful dish that brings warmth and comfort to any table. With their versatile fillings and rich history, they are perfect for celebrations or everyday meals. Try this recipe to experience the authentic flavors of Mexico, and share them with family and friends!
Tamales Recipe
Ingredients
- 2 cups masa harina
- 1/2 cup lard or vegetable shortening
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cups chicken broth
- 2 cups cooked and shredded meat pork, chicken, or beef
- 1 cup salsa or mole sauce
- Corn husks soaked in warm water
Instructions
- Soak corn husks in warm water for 30 minutes.
- In a large bowl, beat lard until fluffy.
- Add masa harina, baking powder, and salt; mix well.
- Gradually add chicken broth until the dough is smooth and spreadable.
- Spread about 2 tablespoons of dough onto each corn husk.
- Add a spoonful of meat and salsa on top of the dough.
- Fold the sides of the husk over the filling and then fold the bottom up.
- Place tamales upright in a steamer pot.
- Steam for about 1.5 hours, adding water as needed.
- Allow to cool slightly before serving.
