Emma’s Tamales Recipe

Prepare fat

If using lard or shortening chilled, place it in a bowl and beat with an electric mixer or whisk until smooth and fluffy, about 2–3 minutes. This aerates the fat and helps the masa become light.

Mix dry ingredients

In a large bowl, whisk together masa harina, baking powder, and 2 teaspoons fine salt until evenly combined.

Combine masa with broth

Gradually add 2 1/2 cups of the warm chicken broth to the dry masa while stirring with a wooden spoon, then use your hands to bring it together. Dough should be moist but not soggy.

Incorporate fat

Beat the prepared lard/shortening into the masa mixture using a stand mixer or hand mixer on medium speed for 4–5 minutes until the dough is noticeably lighter in color and airy. If the dough feels dry, add up to remaining 1/2 cup warm broth, 1 tablespoon at a time, until a soft spreadable consistency is reached (it should spread easily on a husk without breaking).

Adjust seasoning & rest

Taste a small piece of the masa (cook a teaspoon in a skillet if desired) and adjust salt if needed. Cover the bowl with plastic wrap and let rest while you prepare the filling for at least 20 minutes; this hydrates the masa harina.

Cook chicken

Place chicken thighs, halved onion, garlic cloves, bay leaf, and 4 cups water (or enough to cover) in a medium pot. Bring to a simmer over medium heat, reduce to low and poach gently until chicken is cooked through, 18–22 minutes. Remove from heat and let cool slightly.

Soak chiles

While chicken cooks, place guajillo and ancho chiles in a bowl and cover with hot water. Let soak 15–20 minutes until softened. Reserve 1/2 cup of the soaking liquid.

Make chile sauce

Drain chiles (reserve soaking liquid) and place in a blender with tomato paste, cumin, oregano, 1 teaspoon salt, the reserved 1/2 cup soaking liquid, and 1/4 cup of the chicken cooking liquid. Blend until completely smooth. Taste and adjust salt. If sauce is too thick, add a tablespoon of water at a time to reach a pourable sauce consistency.

Sauté and combine

Heat 1 tablespoon oil in a skillet over medium heat. Add the blended chile sauce and cook, stirring, for 3–5 minutes to develop flavor and to remove any rawness. Add the cooked chicken (reserve the cooking liquid) shredded into bite-size pieces, toss to coat in the sauce and simmer 3 minutes so flavors meld. Adjust seasoning. Remove from heat and let cool. Reserve about 1/4 cup of the sauce to moisten the masa if needed.

Shred chicken

Using two forks or your hands, shred the cooked chicken into fine pieces before or after combining with the sauce (if you prefer finer texture shred before adding to skillet). Ensure the filling is moist but not soupy; if too wet, simmer a few minutes to reduce.

Prepare husks

Place dried corn husks in a large heatproof bowl and cover with warm water. Weigh down with a plate so they submerge and soak at least 30 minutes to become pliable. After soaking, drain and pat each husk dry on one side; keep a bowl of warm water available to re-wet any that begin to stiffen while assembling.

Assemble tamales

Lay one husk flat (smooth side down). Spread about 3 tablespoons of masa in a rectangle (roughly 3 x 4 inches) down the center of the husk, leaving a 1/2-inch border on the bottom and sides and more space at the top. Place 1–2 tablespoons of the shredded chicken filling in a line down the center of the masa. Fold the long sides of the husk toward the center to enclose the filling, then fold up the bottom end. If desired, tie with a thin strip of husk or kitchen twine to keep closed. Repeat until all masa and filling are used. Aim for about 24–30 medium tamales depending on exact sizes.

Arrange in steamer

Stand tamales upright (open end up) in a steamer basket or large pot fitted with a rack. Pack them snugly but not so tight the steam can't circulate. Add water to the pot below the rack (about 1–2 inches) and bring to a simmer. Cover the pot with a tight-fitting lid wrapped in a clean kitchen towel (towel catches condensation).

Steam

Steam the tamales over simmering water for 1 hour to 1 hour 20 minutes. Check water level every 20 minutes, adding more hot water as needed. After 1 hour, test one tamale: the masa should pull away from the husk easily and be fully cooked (no raw grainy taste). If not, steam additional 10–15 minute increments until done.

Rest

Once cooked, remove tamales from the steamer and let rest upright or on a tray for 10 minutes before serving so masa firms slightly and is easier to unwrap.

Serve tamales warm, unwrapped by pulling back the husk. Garnish with crumbled queso fresco, chopped cilantro, a squeeze of lime, and salsa on the side. Leftover tamales can be refrigerated up to 3–4 days or frozen in an airtight container for up to 3 months; reheat by steaming 20–30 minutes (from refrigerated) or 30–45 minutes (if frozen) until heated through.