Tamal Plate Recipe

Prepare corn husks

Soak the dried corn husks in warm water for 30 minutes to 1 hour until pliable. Drain and pat slightly dry before using.

Make masa dough

In a large bowl, beat the lard (or shortening) until fluffy. In a separate bowl, combine masa harina, baking powder, and salt. Gradually add the masa dry mix to the lard, alternating with warm chicken or pork broth, beating until a soft, spreadable dough forms. A simple test: drop a small piece of dough into cold water — if it floats, the masa is properly aerated and ready.

Prepare filling

If not already cooked, simmer chicken or pork until tender (about 45–60 minutes), shred, and mix with the red chile sauce (or chosen salsa) until well coated. Taste and adjust salt.

Assemble tamales

Lay a soaked husk flat (smooth side down). Spread about 1/3 cup of masa dough evenly in a rectangle in the center of the husk, leaving borders. Place about 2 tablespoons of meat filling down the middle of the masa. Fold the sides of the husk inward to enclose the masa, then fold up the bottom. Repeat to make 8 tamales.

Steam tamales

Arrange tamales standing upright in a steamer with the open ends up, leaving space for steam circulation. Steam over gently simmering water for 60–75 minutes, checking water level occasionally and adding hot water as needed. After 60 minutes, test one tamal: if the masa separates easily from the husk, they are done. Let rest 10 minutes before serving.

Heat oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, about 2 minutes. Add the rice and toast, stirring, until edges turn slightly golden, about 3–4 minutes.

Stir in tomato sauce for color, then add chicken broth (or water) and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Warm refried beans in a small saucepan over low heat with the melted butter or oil and salt, stirring until smooth and heated through. If too thick, stir in a tablespoon of water or broth to loosen to desired consistency.

Prepare pico de gallo if not pre-made: combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt to taste.

Plate assembly per serving: place two tamales on the plate (remove husks before serving or present with husks on the side). Add about 1/2 cup cooked rice and 1/4 to 1/2 cup warmed refried beans. Add a small salad of shredded lettuce (about 1/2 cup) and spoon about 2 tablespoons pico de gallo on the lettuce. Add about 2 tablespoons sour cream on the side or dolloped on the tamales. Garnish with lime wedges and cilantro.

Serve hot. Recommend offering extra salsa or hot sauce on the side.