Salvadoran Tamales Recipe

Infuse oil

In a small saucepan, combine annatto seeds and 4 tablespoons vegetable oil over low heat. Warm gently for 3–5 minutes until oil turns deep orange. Do not let seeds burn. Strain seeds and reserve oil. Let cool. Use 2 tablespoons in masa and save remaining for filling or other uses.

Poach chicken

Place chicken thighs in a medium pot with 8 cups water, halved onion, 3 whole garlic cloves, bay leaves and 1 teaspoon salt. Bring to a gentle boil, then reduce to simmer. Cook 18–22 minutes until chicken is cooked through. Remove chicken, reserve 1 cup of poaching liquid, and let chicken cool. Strain and reserve remaining broth for other use or to thin masa if needed.

Shred chicken

When cool enough to handle, shred chicken with two forks into bite-sized strands. Set aside.

Make sofrito and combine

Heat 1 tablespoon oil in a skillet over medium heat. Add finely chopped onion and cook 3–4 minutes until translucent. Add minced garlic, chopped red bell pepper and chopped tomato. Cook 4–5 minutes until vegetables soften. Stir in ground cumin, dried oregano, 1 teaspoon salt (or to taste) and 1/2 teaspoon pepper. Add shredded chicken and 1/2 cup of the reserved poaching liquid to moisten. Cook 3–4 minutes, stirring, until flavors combine and liquid reduces slightly. Stir in chopped green olives and capers if using. Remove from heat and let cool to room temperature.

Prepare masa

In a large mixing bowl, combine masa harina, baking powder and 2 teaspoons salt. Mix with a spoon to distribute.

Beat shortening into masa

Add 3 tablespoons shortening (or lard) to the dry masa. Using a stand mixer with paddle attachment or a hand mixer on low, beat the shortening into the masa until mixture is crumbly and well incorporated, about 2 minutes. If mixing by hand, use a pastry cutter or your fingers.

Hydrate masa

Gradually add warm broth (about 2 1/2 cups) and 2 tablespoons achiote oil (or plain vegetable oil) to the masa while mixing on low. Continue until a soft, pliable dough forms — it should be moist but hold its shape. If dough seems dry, add up to 1/4 cup more warm broth. If too wet, add 1–2 tablespoons masa harina.

Test masa consistency

To test, drop a small ping-pong–sized piece of dough into a glass of cold water — if it floats, the masa is properly aerated and ready. If it sinks, beat in another tablespoon of fat and test again.

Prepare banana leaves or corn husks

If using banana leaves: wipe clean, warm them briefly over a gas burner or in the oven at 300°F (150°C) for 30–60 seconds per side to make them pliable, then cut into roughly 10x12-inch rectangles. If using dried corn husks: soak in hot water for 30 minutes until pliable and rinse. Pat leaves or husks dry but still slightly damp.

Assemble tamales

Lay one leaf or husk smooth side up. Spread about 1/3 cup of masa in a thin rectangle (about 4x6 inches) in the center, leaving a 1/2-inch border on edges. Spoon about 1–2 tablespoons of the chicken filling in a line down the middle of the masa. Fold the long sides of the leaf/husk over the filling to encase it, then fold the short ends under. If using banana leaves, secure with a piece of kitchen string or a toothpick; if using corn husks, fold and tie if desired. Repeat with remaining masa and filling. You should make approximately 10–12 tamales depending on size.

Steam tamales

Set up a steamer pot with about 1–2 inches of water. Bring water to a boil. Place a layer of leftover banana leaves or a perforated steamer basket to keep tamales from direct contact with water. Arrange tamales standing upright or lying flat in the steamer, seam side up, packed but not crushed. Cover the tamales with a damp cloth or extra banana leaves and close the lid. Steam over medium-high heat for 60–75 minutes, checking occasionally to ensure water hasn’t boiled dry; add more hot water as needed. Rotate tamales halfway through for even cooking.

Check and rest

After 60 minutes, test one tamal by unwrapping: the masa should be firm and pull away cleanly from the leaf or husk. If still doughy, steam an additional 10–15 minutes. When done, remove tamales and let rest 10 minutes before serving so masa firms.

Serve warm tamales with curtido and salsa roja or hot sauce on the side. Unwrap leaf or husk before eating.