Tamale And Chili Recipe

Soak husks

Place dried corn husks in a large heatproof bowl and cover with hot water. Press them down so they are fully submerged and let soak for 30–45 minutes until pliable. Drain and pat dry before assembling.

Prepare masa dough

In a large mixing bowl combine masa harina, baking powder, and kosher salt. Using a stand mixer or by hand with a paddle, beat the lard (or shortening) until fluffy. Gradually add the dry masa mixture to the lard while mixing on low. Slowly add warm chicken stock a little at a time until the dough is soft and spreadable — it should hold shape and a small piece floated in water should float (or be similar to a soft buttercream consistency). Adjust with up to 2–4 tablespoons more stock if needed.

Prepare filling

In a medium bowl combine shredded cooked pork or chicken with the red chile sauce, ground cumin, black pepper, and chopped cilantro if using. Taste and adjust seasoning. The filling should be moist but not overly wet; if too wet, reduce sauce or shred more meat.

Assemble tamales

Lay a softened corn husk flat with the narrow end toward you. Spread about 3 tablespoons of masa onto the center of the husk, making a rectangle roughly 3 x 4 inches, leaving a 1-inch border near the top and sides. Place 1–2 tablespoons of meat filling in a line down the center of the masa. Fold the sides of the husk in toward the center to enclose the masa, then fold the narrow end up. Repeat with remaining husks, masa, and filling. Reserve any extra masa or filling for additional tamales or freezing.

Steam tamales

Arrange tamales upright (open end up) in a steamer basket with about 1–2 inches of simmering water in the bottom of the pot. Cover the tamales with a damp kitchen towel and a lid. Steam over medium-low heat for 1 to 1¼ hours, checking water level every 20 minutes and adding more hot water as needed. Tamales are done when masa separates easily from the husk and is firm to the touch. Remove from steamer and let rest 5–10 minutes before serving.

Cook aromatics and brown beef

Heat vegetable oil in a Dutch oven or large pot over medium heat. Add the chopped onion and sauté 4–5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a tablespoon for flavor.

Add spices and tomatoes

Stir in chili powder, ground cumin, and smoked paprika; cook 1 minute to bloom the spices. Add crushed tomatoes and beef (or chicken) stock, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.

Simmer with beans

Add drained and rinsed kidney beans, salt, black pepper, and brown sugar if using. Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until chili thickens and flavors meld. Taste and adjust seasoning (add more salt, chili powder, or a splash of stock if too thick).

Finish and rest

Turn off heat and let chili rest 5–10 minutes to slightly thicken. Stir in a squeeze of lime juice if desired for brightness. Garnish with chopped green onions or cilantro before serving.

Plate: Place 1–2 tamales per person on a plate and ladle 1 cup (or desired amount) of hot chili alongside or over the tamales. Top with shredded cheese and a dollop of sour cream or crema. Serve lime wedges on the side for squeezing over the chili.

Storage: Refrigerate leftover chili in an airtight container for up to 4 days; reheat on the stove over medium-low. Unsteamed assembled tamales can be frozen (wrapped individually) for up to 3 months. To reheat frozen tamales, steam directly from frozen for 45–60 minutes until heated through.