Tamal Pisque Recipe

Prepare the masa

In a large bowl combine masa harina, baking powder, salt and sugar. Mix briefly to distribute dry ingredients.

Beat the lard or shortening until fluffy (use a fork or small mixer). Gradually add warm broth to the masa mixture while mixing with a sturdy spoon or your hands until a soft, spreadable dough forms. The dough should be moist but hold shape—test by dropping a small piece into cold water; if it floats, the masa is properly aerated. Adjust with up to 1/4 cup more broth or a tablespoon more masa if too wet or dry.

Cook aromatics

In a skillet over medium heat warm the oil or lard. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Prepare refried beans

Add the cooked beans to the skillet with cumin, salt and pepper. Using a potato masher or the back of a spoon, mash the beans in the skillet to a coarse or smooth consistency per your preference. If the mixture is too dry, add 2–4 tablespoons of reserved bean cooking liquid or water. Cook, stirring, 3–5 minutes to blend flavors. Stir in chopped cilantro and lime juice if using. Taste and adjust seasoning.

Soak husks

Place dried corn husks in a large bowl and cover with hot water. Weigh down with a plate and soak 30 minutes until pliable. Drain and pat dry with a towel.

Assemble tamales

Lay a softened husk smooth side up on a flat surface. Using a spoon, spread about 3 tablespoons of masa in a rectangle about 3" x 4" in the center of the husk, leaving 1"–2" border at the edges. Place 1–2 tablespoons of the refried bean filling (pisque) in a line down the center of the masa. Fold the sides of the husk over the filling to encase the masa, then fold the bottom up and leave the top open. Tie with kitchen twine or a strip of husk if desired. Repeat until all masa and filling are used; yield ~18–20 tamales depending on size.

Prepare steamer and steam tamales

Set up a large steamer pot with a rack or folded towel in the bottom and add water just below the rack (about 1–2 inches). Arrange tamales standing upright with the open end up, packing them snugly but not too tight. Cover the pot with a tight-fitting lid. Bring water to a simmer over medium heat and steam for 60–75 minutes, checking water level occasionally and adding more hot water as needed. After 60 minutes, test a tamal: if masa pulls away from the husk cleanly and is fully set (not doughy), they are done. If not, continue steaming and check every 10 minutes.

When cooked, remove tamales from the steamer and let rest 10 minutes before serving so masa firms slightly. Unwrap and serve warm.

Prepare serving accompaniments

If using store-bought crema and salsa roja, place in serving bowls. For a quick crema, thin Mexican crema or sour cream with 1–2 teaspoons lime juice or water to drizzling consistency and season with a pinch of salt. Warm salsa roja if desired.

Serve each tamal topped or plated with a drizzle of crema and a spoonful of salsa roja. Garnish with crumbled queso fresco and cilantro leaves. Offer additional lime wedges on the side.