Tamales Recipe

Soak husks

Place dried corn husks in a large heatproof bowl and cover with hot water. Submerge and weigh down with a plate. Soak at least 30 minutes until pliable. Drain and keep covered with a damp towel until ready to assemble.

Cook chicken

In a large pot, add chicken thighs, halved onion, 2 garlic cloves, bay leaf, and enough water to cover. Bring to a simmer and cook until chicken is tender, about 20–25 minutes. Remove chicken and reserve 1 1/2 cups of the cooking broth. Discard onion and bay leaf. Shred the chicken finely with forks.

Toast and rehydrate chiles

Over medium heat in a dry skillet, toast the guajillo and ancho chiles 20–30 seconds per side until fragrant (do not burn). Place toasted chiles in a bowl and cover with hot water for 15 minutes to soften. Drain, reserving soaking liquid.

Blend sauce

In a blender, combine softened chiles, canned tomato, remaining garlic cloves, 1/2 cup reserved chicken broth (or soaking liquid), cumin, oregano, and 1 tsp salt. Blend until smooth. Pass through a fine mesh sieve if you want a smoother sauce.

Simmer sauce and combine with chicken

Heat 1 tablespoon oil in a skillet over medium heat. Add the blended sauce and simmer 8–10 minutes to deepen flavor. Add shredded chicken, 1/2 to 1 cup chicken broth (to reach desired moisture), remaining 1 tsp salt and 1/2 tsp pepper. Cook 3–5 minutes to allow flavors to meld. Taste and adjust seasoning. Set aside to cool slightly.

Whip fat

In a large bowl or stand mixer fitted with paddle, beat the melted lard/shortening and oil until fluffy, about 2–3 minutes. This incorporates air so the tamale masa steams light.

Mix masa

Whisk masa harina, baking powder, and salt in a separate bowl. Gradually add masa harina mixture to the whipped fat, alternating with warm chicken broth. Mix on medium speed until a soft, spreadable dough forms, about 3–5 minutes. The masa is ready when a small piece floated in cold water will float (optional float test) or when it feels light and spreadable but not runny. Adjust with up to 1/4 cup more broth if too dry or a tablespoon more masa harina if too wet.

Prepare work station

Lay a damp husk on your work surface with the tapered end toward you. If husks are large, overlap two so the masa won't leak. Spread about 3 tablespoons of masa into a 4 x 3 inch rectangle in the center of the husk, leaving the bottom 1 inch and sides clear.

Add filling

Place about 1–2 tablespoons of the chicken filling in a line down the center of the masa.

Fold and tie

Fold the sides of the husk over the filling, then fold the bottom up. If desired, fold the top down or leave open. Tie closed with a strip of husk or kitchen twine. Repeat until all masa and filling are used. This recipe makes approximately 24–30 tamales depending on size (sold by 1/2 dozen).

Prepare steamer

Set up a large steamer pot with a rack and add 2 cups hot water or broth (do not touch the tamales). Stand tamales upright in the steamer with the open ends up, packing them snugly but not too tight so steam can circulate.

Steam

Bring water to a simmer, cover, and steam tamales for 60–75 minutes. Check water level occasionally and add more hot water as needed. After 60 minutes, test a tamale by removing one and letting it rest 5 minutes; the husk should peel away easily from the masa and the masa should be firm and not doughy. If not done, steam 10–15 minutes longer and re-test.

Rest

Remove tamales from steamer and let rest 10 minutes before serving to firm up.

Serve warm with salsa, a sprinkle of queso fresco, and lime wedges. Keep leftover tamales refrigerated up to 4 days or freeze for up to 3 months. Reheat by steaming for 20–30 minutes (from refrigerated) or 30–45 minutes (from frozen).