Tamales Recipe
Traditional tamales filled with your choice of meat.
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Frequently paired with
The best thing to pair and share with Tamales
Ingredients
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Tamale Dough
Filling
Wrapping
Method
Prepare Corn Husks
Soak Corn Husks
In a large bowl, soak the corn husks in warm water for about 30 minutes until they are pliable.
Make the Filling
Make the Tamale Dough
Mix Dry Ingredients
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Add Lard and Broth
Add the lard (or vegetable shortening) and mix until the mixture is crumbly. Gradually add the chicken or vegetable broth and mix until a soft dough forms.
Knead Dough
Knead the dough for about 5 minutes until it is smooth and pliable.
Assemble Tamales
Fill Corn Husks
Take a soaked corn husk and spread about 2 tablespoons of tamale dough onto the center of the husk, leaving space at the edges. Add a spoonful of the meat filling on top of the dough.
Fold Tamales
Fold the sides of the corn husk over the filling and then fold the bottom up to secure the tamale. Repeat with remaining husks, dough, and filling.
Steam Tamales
Prepare Steamer
Set up a steamer pot with water and bring it to a boil. Stand the tamales upright in the steamer basket.
Steam Tamales
Cover and steam the tamales for about 1 to 1.5 hours, adding water to the pot as necessary, until the masa pulls away from the husk easily.
