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Restaurants›El Saltillo | Mexican Restaurant›Tamal Recipe

Tamal Recipe

Name: El Saltillo | Mexican Restaurants Tamal Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 cups dried masa harina; 2.5 cups chicken or vegetable broth (warm); 3 tbs lard or vegetable shortening (softened); 1 tsp baking powder; 1 tsp salt; 2 cups shredded cooked chicken (or pork/beef); 0.5 cups onion (finely chopped); 2 tsp garlic (minced); 0.5 cups canned diced tomatoes (drained) or fresh; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.75 tsp salt; 0.25 tsp black pepper; 1 tbs vegetable oil; 2 tbs vegetable oil; 2 tbs all-purpose flour; 2 tbs chili powder (mild or medium); 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 2 cups tomato sauce; 1 cup chicken or vegetable broth; 1 tsp apple cider vinegar; 0.75 tsp salt; 0.25 tsp sugar (optional, to balance acidity); 30 pieces dried corn husks (soaked in warm water 30–60 min); 2 tbs fresh cilantro (optional, chopped); 1 tbs olive oil or melted butter (optional, brush)

Inspired by El Saltillo | Mexican Restaurant

Time2h 30m

Serves8

Topped with enchilada sauce

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Ingredients

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Masa (Dough)

3 cups dried masa harina

2 1/2 cups chicken or vegetable broth (warm)

3 tbs lard or vegetable shortening (softened)

1 tsp Baking powder

1 tsp Celtic sea salt

Filling

2 cups shredded cooked chicken (or pork/beef)

1/2 cups onion (finely chopped)

2 tsp Garlic (minced)

1/2 cups canned diced tomatoes (drained) or fresh

1/2 tsp Ground cumin

1/2 tsp Dried oregano

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs Tuscany sunflower oil

Enchilada Sauce (Topping)

2 tbs Tuscany sunflower oil

2 tbs 00 bread flour

2 tbs chili powder (mild or medium)

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp Onion powder

2 cups Tomato sauce

1 cup Chicken or vegetable broth

1 tsp Apple cider vinegar

3/4 tsp Celtic sea salt

1/4 tsp sugar (optional, to balance acidity)

Assembly & Steaming

30 pieces dried corn husks (soaked in warm water 30–60 min)

2 tbs fresh cilantro (optional, chopped)

1 tbs olive oil or melted butter (optional, brush)

Method

Masa (Dough)

Prepare masa dough

Whisk together masa harina, baking powder, and salt in a large bowl. In a separate bowl, cream the softened lard or shortening until smooth. Add the warm broth gradually to the lard while whisking to combine, then incorporate the dry mixture. Use a spoon or your hands to mix until a soft, spreadable dough forms. Dough should be moist but hold together; if too dry, add up to 1/4 cup more warm broth. To test, drop a small piece of dough into cold water — if it floats, it is properly aerated.

Filling

Cook and season filling

Heat 1 tablespoon oil in a skillet over medium heat. Add chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in shredded chicken, drained tomatoes, cumin, oregano, salt, and pepper. Cook 3–5 minutes until heated through and flavors meld. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro if using. Keep filling warm.

Enchilada Sauce (Topping)

Make enchilada sauce

In a small saucepan, heat 2 tablespoons oil over medium heat. Whisk in flour and cook 1 minute to form a roux. Add chili powder, cumin, garlic powder, and onion powder; stir 30 seconds. Slowly whisk in tomato sauce and 1 cup broth until smooth. Add vinegar, salt, and optional sugar. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm.

Assembly & Steaming

Prepare husks

Soak dried corn husks in warm water for 30–60 minutes until pliable. Drain and pat dry, leaving them slightly damp so they hold shape.

Assemble tamales

Lay one husk flat with the narrow end toward you. Spread about 1/3 cup of masa over the center of the husk, leaving a 1-inch border at the bottom and sides. The masa should form a 3x4-inch rectangle about 1/4-inch thick. Place about 1 tablespoon of the chicken filling along the center of the masa. Fold the sides of the husk toward the center to enclose the filling, then fold the bottom up to seal. If husks are large, tie with a thin strip of husk or fold the top down. Repeat to make approximately 24 tamales.

Steam tamales

Place a steamer rack in a large pot and add enough water to come just below the rack. Arrange tamales upright (open end up) in the pot, packing them snugly. Cover the pot and bring water to a simmer over medium heat. Steam for 1 to 1 1/4 hours, checking the water level occasionally and adding more hot water as needed. Tamales are done when the masa pulls away easily from the husk and is firm and set. Remove tamales and let rest 10 minutes before unwrapping.

Serve with sauce

Place warm tamales on a plate and spoon enchilada sauce generously over them. Optionally drizzle with a little melted butter or olive oil and garnish with extra chopped cilantro. Serve immediately.