Tamales Recipe
Yo También Cantina dishes tamales of all sorts, the variety changing throughout the seasons.
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Ingredients
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Masa (dough)
Filling — Roasted Chicken & Salsa Verde (seasonal variation: swap fillings as desired)
Assembly and steaming
Method
Masa (dough)
- 1
Prepare masa base
In a large mixing bowl, whisk together the masa harina, baking powder, and salt until evenly combined.
- 2
Warm the broth slightly (not boiling) and gradually add 2 cups to the masa mix, stirring until a thick batter forms. Cover and let rest 10 minutes to hydrate.
- 3
In a separate bowl, beat the softened lard or shortening until light and fluffy (about 3–5 minutes with a hand mixer). Slowly add remaining 1 cup warm broth while continuing to beat, then fold the hydrated masa into the creamed fat. The final masa should be spreadable and hold a finger indentation; if too dry, add up to 1/2 cup more warm broth; if too wet, add 1/4 cup masa harina.
Filling — Roasted Chicken & Salsa Verde (seasonal variation: swap fillings as desired)
- 4
Cook and shred the chicken
Preheat oven to 425°F (220°C). Toss chicken thighs with 1 tablespoon olive oil, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Roast on a rimmed sheet 20–25 minutes until internal temperature reaches 165°F (74°C). Let rest 10 minutes, then shred with two forks and set aside. Reserve any juices.
- 5
Make salsa verde
While the chicken roasts, place tomatillos, jalapeño, and quartered onion on a baking sheet and roast under the broiler (or in the oven at 425°F) for 6–8 minutes, turning once, until blistered and softened. Transfer to a blender with garlic cloves and 1/4 cup water or reserved chicken juices. Blend until mostly smooth. Stir in chopped cilantro, lime juice, ground cumin, ground oregano, and 1 tablespoon olive oil. Taste and adjust salt.
- 6
Combine shredded chicken with 1 to 1 1/2 cups of the salsa verde (depending on desired wetness). Mix thoroughly so chicken is evenly coated. If using, fold in crumbled or shredded cheese now. Taste and adjust seasoning with salt, lime, or cilantro.
Assembly and steaming
- 7
Prepare corn husks
Soak corn husks in warm water for at least 30 minutes until pliable. Drain and pat dry (but keep them moist). Trim any rough edges if needed.
- 8
Assemble tamales
Set up an assembly area: a damp towel, a plate of masa, a bowl of filling, and the soaked husks. Lay one husk flat with the wide end nearest you. Spread about 1/4 to 1/3 cup masa (approximately 2–3 tablespoons thickness across center) in a 3- to 4-inch-wide rectangle, leaving a 1/2-inch border at the bottom and sides. Place 1–2 tablespoons of chicken-salsa filling in a line down the center of the masa. Add a small pinch (1 tablespoon) of cheese if using. Fold the long sides of the husk over the filling, then fold up the bottom. Place seam-side down on a tray. Repeat until masa or filling is used. You should get about 30–40 tamales depending on sizing.
- 9
Steam tamales
Arrange filled tamales upright (open end up) in a steamer basket or large pot fitted with a rack so they stand. Pour in about 4 cups of water or broth (not touching tamales) and cover with a layer of leftover damp husks or a clean kitchen towel, then the lid. Bring to a gentle simmer over medium heat. Steam for 1 to 1 1/4 hours, checking water level every 20 minutes and adding more hot water as needed to keep the pot from drying out. After about 45 minutes, test one tamale: if masa pulls away from the husk cleanly, they are done. If it sticks, steam 10–15 minutes more and test again.
- 10
When cooked, turn off heat and let tamales rest 10 minutes before serving. Serve warm with extra salsa verde, lime wedges, and pickled onions or your preferred garnishes.