Tamales Recipe
Chicken tamale with pork red chile sauce or tomatillo sauce or pork tamale with salsa carne and refried beans
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Ingredients
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Masa (Dough)
Fillings — Shredded Chicken (for chicken tamales)
Fillings — Pork (for pork tamales and pork red chile sauce)
Red Chile Sauce (for chicken with pork red chile or pork tamales)
Tomatillo Sauce (alternative for chicken tamales)
Salsa Carne (for pork tamales alternative)
Sides / Extras
Method
Masa (Dough)
- 1
Prepare masa base
In a large bowl, combine masa harina, baking powder, and salt. Stir to distribute evenly.
- 2
Beat lard into masa
Using an electric mixer or sturdy wooden spoon, beat softened lard into the masa mixture. Add 2 cups of warm broth and continue beating until the mixture is light and fluffy. If the masa feels dry, add the remaining 1 cup of warm broth a little at a time until it reaches a spreadable but thick consistency (should hold shape on a spoon).
- 3
Test masa readiness
To test, drop a small spoonful of masa into a cup of cold water: if it floats, it is properly aerated; if it sinks, continue beating and add a little more broth or a touch of oil and re-test.
Shredded Chicken Filling (for chicken tamales)
- 4
Poach chicken
Place chicken breasts or thighs in a large pot. Add quartered onion, garlic, bay leaf, salt, and enough water to cover by 1 inch. Bring to a simmer over medium heat, reduce to low, and simmer gently 20–25 minutes until cooked through (internal temp 165°F / 74°C). Remove chicken and reserve 1–2 cups of the poaching broth for sauces and masa if additional liquid is needed.
- 5
Shred chicken
When cool enough to handle, shred chicken with two forks or in a stand mixer with paddle on low for a few seconds. Set aside 3 cups of shredded chicken for filling; reserve any extra for salsa carne or serving.
Pork Filling (for pork tamales and salsa carne)
- 6
- 7
Shred pork
Allow pork to cool slightly, then shred into bite-size shreds. Reserve about 3 cups shredded pork for tamale filling and 2 cups shredded pork for salsa carne if preparing both styles.
Red Chile Sauce
- 8
Prepare chiles
Remove stems and seeds from dried chiles. Toast chiles lightly in a dry skillet over medium heat for 10–20 seconds per side until fragrant but not burned.
- 9
Rehydrate chiles
Place toasted chiles in a bowl and cover with hot water. Let soak 15–20 minutes until pliable. Drain (reserve soaking liquid).
- 10
- 11
Cook sauce
Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the blended chile puree and cook, stirring frequently, 6–8 minutes to remove raw flavor and deepen the color. Taste and adjust salt. Toss shredded chicken or pork (about 3 cups) into the sauce to coat evenly; simmer 5 minutes so the meat absorbs flavor. Keep warm.
Tomatillo Sauce (alternative)
- 12
- 13
- 14
Dress chicken
Combine shredded chicken with desired amount of tomatillo sauce (about 1 to 1 1/2 cups sauce for 3 cups chicken). Warm together briefly so flavors meld and filling is moist but not soggy.
Salsa Carne (for pork tamales alternative)
- 15
Make salsa carne
Heat 1 tablespoon oil in a skillet over medium heat. Add finely chopped onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Stir in tomato sauce, chipotle if using, and salt; simmer 5 minutes. Add shredded pork (about 2 cups) and simmer until sauce is slightly reduced and pork is well coated, about 5–8 minutes. Taste and adjust seasoning.
Assembling Tamales
- 16
Prepare corn husks
Soak dried corn husks in warm water for 30–60 minutes until pliable. Drain and pat dry. Tear a few wide husks into narrow strips to use as ties.
- 17
Spread masa on husk
Lay a softened corn husk flat, wide end up. Spread about 1/4 to 1/3 cup masa onto the center of the husk in a rectangle (about 3 x 4 inches), leaving 1–1.5 inches at the sides and 2 inches at the top and bottom. Use a wet spoon or spatula to smooth the masa evenly.
- 18
Add filling
Place 1 to 2 tablespoons of sauced shredded meat (choose red chile chicken, tomatillo chicken, or salsa carne pork) in a strip down the center of the masa. Do not overfill — the filling should be surrounded by masa so the tamale will close.
- 19
Fold and tie
Fold the long sides of the husk toward the center to enclose the masa. Fold the narrow end up toward the center. Tie with a husk strip if desired to secure. Repeat until all masa and filling are used (roughly 30–40 tamales depending on size). Keep assembled tamales covered with a damp towel to avoid drying out.
Steaming Tamales
- 20
Set up steamer
Fill a large tamalera or large pot with a steamer rack with 2–3 inches of water. Line the rack with a layer of unused corn husks to prevent direct contact. Arrange tamales upright (open end up) packed snugly but not collapsing.
- 21
Steam
Bring water to a simmer, cover, and steam tamales over medium-low heat 1 to 1 1/2 hours. Check occasionally to ensure water hasn’t boiled away; add more hot water as needed. Rotate tamales after 45 minutes for even cooking. Tamales are done when masa pulls away easily from husk and has a firm, set texture.
- 22
Rest before serving
Remove tamales from steamer and let rest 10 minutes before unwrapping so masa sets. Serve hot with additional sauce choices and refried beans on the side.
Refried Beans (side)
- 23
Heat beans
Warm prepared refried beans in a saucepan over medium heat. If too thick, stir in a splash of reserved cooking broth or water until creamy. Season with a pinch of salt to taste.
- 24