Ingredients
Scale
- 4 cups masa harina (corn dough flour for tamales)
- 3 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup lard or vegetable shortening (for a leaner option, use softened butter)
- 2 cups cooked, shredded chicken (or pork, cheese, or beans for filling)
- 1 cup salsa verde or red chile sauce
- 30 dried corn husks, soaked in warm water for 30 minutes
- Optional: 1/2 cup diced green chilies or roasted poblano peppers for extra flavor
Instructions
- Start by soaking your dried corn husks in warm water for at least 30 minutes. This softens them and makes them pliable for wrapping. I always soak mine while prepping the filling—multitasking is key in a busy household.
- In a large bowl, combine the masa harina, baking powder, and salt. Stir to evenly distribute the dry ingredients.
- Using an electric mixer or by hand, beat the lard or shortening until fluffy—this is a step I learned from my mom, who said the fluffier the fat, the lighter the masa.
- Gradually add the chicken broth to the dry mixture, mixing as you go, until you have a soft dough that holds together but isn’t sticky. The consistency is similar to a thick cookie dough. If it feels dry, add a tablespoon of broth at a time.
- Test the dough’s readiness by dropping a small piece into cold water; if it floats, you’re good to go. This little trick saved me many times when I was just starting out.
- Drain the corn husks and pat them dry. Spread about 2 tablespoons of masa dough onto the smooth side of each husk, then add 1-2 tablespoons of your prepared filling (chicken mixed with salsa verde works beautifully).
- Fold the sides of the husk in toward the center, then fold the bottom up. You don’t need to tie them unless you want, but folding tightly keeps everything nice and neat.
- Place the tamales standing upright (open end up) in a large steamer pot with about 2 inches of water. Cover with a clean kitchen towel and then the lid.
- Steam for about 90 minutes, checking water levels occasionally to make sure it doesn’t dry out. When done, the masa will be firm and pull away easily from the husk.
- Let the tamales rest for a few minutes before serving. This is a great time to set the table and savor the anticipation—trust me, patience is part of the tamale magic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mexican Tamale Recipes, recipe, cooking, food
