Tamale Recipe

Prepare dough base

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

In a separate bowl, beat the softened lard or vegetable shortening until light and fluffy (2–3 minutes with a hand mixer). Gradually add warm broth, mixing to incorporate. The mixture should be spreadable but not runny.

Add the wet fat/broth mixture to the dry masa in batches, mixing by hand or with a paddle until a soft, pliable dough forms. Test a small piece of dough by dropping it into cold water: if it floats, the masa is properly aerated and ready. If it sinks, continue beating in a tablespoon of broth at a time until it floats.

Sauté aromatics

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste, ground cumin, oregano, black pepper, and salt. Cook 1–2 minutes to toast the spices and incorporate the tomato paste, stirring constantly so it does not burn.

Add shredded cooked pork or chicken to the skillet and toss to coat in the spiced onion mixture. Add 1 cup broth and the chipotle/ancho paste if using. Simmer gently until the mixture thickens slightly and liquid is mostly absorbed, about 5–8 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.

Rehydrate chiles

Remove stems and seeds from dried chiles. Place chiles in a heatproof bowl and cover with 1 cup hot (not boiling) water. Let soak 15 minutes until softened. Reserve soaking liquid.

Drain chiles (reserve some soaking liquid) and transfer to a blender. Add garlic, vinegar, 1 teaspoon oil, and about 1/2 cup of the reserved soaking liquid or plain water. Blend until smooth. If mixture is too thick, add more liquid a tablespoon at a time.

Pass the blended sauce through a fine mesh sieve into a saucepan. Simmer over low heat 6–8 minutes to deepen flavor and cook raw garlic taste out. Season with 1 teaspoon salt and adjust vinegar or salt to taste. Cool slightly before using. Reserve about 1 cup for topping; you may stir 1/4 cup of the sauce into part of the prepared filling if you want an integrated red flavor (optional).

Prepare corn husks

Soak corn husks in hot water for 20–30 minutes until pliable. Drain and pat dry. Select husks of similar size and trim any excessively stiff edges.

Lay one husk flat (smooth side down, tapered end away from you). Spread about 1/3 to 1/2 cup of masa onto the center of the husk, leaving a 1-inch border on the sides and a longer border at the tapered end. Use the back of a spoon or wet fingers to spread into an even rectangle about 1/4 inch thick.

Place 2–3 tablespoons of the meat filling down the center of the masa (adjust quantity for larger tamales). Optionally spoon a little red chili sauce over the filling for additional moisture and color.

Fold the long sides of the husk over the filling so they overlap in the middle. Fold the narrow end up toward the center. If desired, tie with a strip of husk. Repeat until all masa and filling are used. You should have about 18–20 large tamales.

Arrange the tamales upright (open end up) in a large steamer basket with a lid, packing them snugly but not crushed. Add boiling water to the pot below the basket (water level below the basket). Cover and steam over medium heat for 1 hour to 1 hour 15 minutes. Check occasionally to ensure there is water in the pot, adding more boiling water if necessary.

To test doneness, remove a tamale and let cool 2 minutes; the masa should pull cleanly away from the husk and be set (not doughy). If still soft, steam an additional 10–15 minutes and test again.

Carefully unwrap tamales. To serve, place tamale on a plate, spoon warm red chili sauce over the top (about 1–2 tablespoons per tamale or to taste), and sprinkle with crumbled queso fresco or cotija and chopped cilantro.

Leftover tamales can be refrigerated up to 3–4 days or frozen for up to 2 months. Reheat by steaming for 15–20 minutes (refrigerated) or 30–40 minutes (frozen) until heated through.