Tamales Recipe

Soak husks (start first)

Place dried corn husks in a large heatproof bowl. Pour boiling water over husks to cover and let soak 30 minutes until pliable. Drain and pat dry; keep covered with a damp towel to stay soft.

Prepare filling

Combine shredded cooked protein with 1 cup enchilada-style salsa, drained corn (if using), and chopped cilantro in a bowl. Stir until evenly coated. Taste and adjust seasoning; set aside.

Make masa dough

In a large bowl, beat the lard or shortening until fluffy (use a hand mixer or whisk) about 2 minutes. In a separate bowl, whisk masa harina, baking powder, and 2 tsp salt. Add half of the warm broth to the beaten fat and mix to combine. Gradually add the dry masa mixture alternately with the remaining broth, mixing until a spreadable, soft dough forms (should be light and slightly sticky). To test, drop a small piece of dough into cold water — if it floats, the masa is properly aerated; if it sinks, beat in a tablespoon more fat.

Assemble tamales

Lay a softened corn husk flat, shiny side down. Spread about 1/4 to 1/3 cup masa onto center of husk, leaving a 1-inch border at bottom and sides. Make a shallow well down the center and spoon about 2 tablespoons of filling into the well. Fold the sides of the husk over the masa, then fold the bottom up. Repeat with remaining husks, masa and filling. If you run out of masa, redistribute to keep consistent portion sizes.

Steam tamales

Set up a steamer pot with about 1–2 inches of simmering water. Stand tamales upright with the open end up in the steamer basket (pack snug but not crushed). Cover with a damp kitchen towel and the lid. Steam over medium-low heat for 1 to 1 1/4 hours, checking water level periodically and adding more hot water as needed. Tamales are done when masa pulls away cleanly from the husk and feels firm.

While tamales steam, prepare rice. In a medium saucepan, heat 1 tbs oil over medium heat, add minced garlic and sauté 30 seconds until fragrant. Add rice and stir to coat. Pour in 2 cups water and 1/2 tsp salt, bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Fluff with a fork.

Warm beans in a small saucepan over low heat for 5–7 minutes, stirring occasionally. Season with a pinch of salt and a squeeze of lime if desired.

Remove tamales from steamer and let rest 5 minutes. Serve 2 tamales per person with a scoop of rice and beans.

Ladle enchilada salsa warm over tamales (about 2–3 tablespoons per tamale) or serve salsa on the side. Top with shredded lettuce and fresh cilantro. Adjust final seasoning with a light sprinkle of salt if needed and offer lime wedges.