Authentic Mexican Tamal Recipe

Ingredients

• 2 cups (340g) masa harina (corn flour) 2 cups (340g) masa harina (corn flour)
• 1 ½ cups (355ml) chicken or vegetable broth 1 ½ cups (355ml) chicken or vegetable broth
• ½ cup (113g) lard or vegetable shortening ½ cup (113g) lard or vegetable shortening
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 12-15 dried corn husks, soaked in warm water 12-15 dried corn husks, soaked in warm water
• Filling options: shredded chicken, pork, beef, cheese, or vegetables Filling options: shredded chicken, pork, beef, cheese, or vegetables
• Spices and seasonings for the filling: cumin, chili powder, garlic powder, onion powder, salt, and pepper Spices and seasonings for the filling: cumin, chili powder, garlic powder, onion powder, salt, and pepper

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the masa harina, baking powder, and salt.
2. 2.
   In a separate bowl, beat the lard or vegetable shortening until fluffy.
3. 3.
   Gradually add the masa harina mixture and chicken or vegetable broth to the beaten lard, mixing well until a soft dough forms.
4. 4.
   In a separate bowl, prepare the filling by combining your choice of meat, cheese, or vegetables with the spices and seasonings.
5. 5.
   Drain the corn husks and pat them dry. Spread a thin layer of masa dough onto each husk, leaving space for the filling.
6. 6.
   Spoon a generous amount of the filling onto the masa dough and fold the sides of the husk to enclose the filling.
7. 7.
   Place the tamales in a steamer basket and steam for about 1 to 1 ½ hours, or until the masa is firm and cooked through.
8. 8.
   Allow the tamales to cool slightly before serving. Serve with salsa or crema on the side.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina specifically made for tamales, as it has the right texture and consistency for this dish.
• Corn husks — Soak the corn husks in warm water for at least 30 minutes before using to make them pliable and easy to work with.
• Filling options — Feel free to get creative with the fillings. You can use a combination of meats, vegetables, and cheese to suit your taste preferences.

Tips & Tricks

• To check if the tamales are cooked, remove one from the steamer and let it cool slightly. If the masa easily separates from the husk, they are ready.
• Serve the tamales warm for the best flavor and texture.
• If you don't have a steamer basket, you can use a large pot with a steamer insert or a colander placed over boiling water.

Serving advice

Serve the tamales on a platter, garnished with fresh cilantro and a squeeze of lime. Accompany them with a side of salsa, guacamole, or crema for dipping.

Presentation advice

Arrange the tamales on a colorful plate, with the corn husks partially peeled back to reveal the filling. Sprinkle some chopped cilantro on top for an added touch of freshness.