Homemade Tamales
Homemade Tamales
Ingredients
For the Masa Dough
- 4 1/2 cups Maseca Tamal, (about 1 1/2 pounds)
- 1 1/2 cups lard, melted
- 2 tablespoons baking powder
- 3 cups chicken broth, warm, or as needed
- 1 1/2 teaspoons salt
For the Fillings (Choose One or More)
- 1 pound pork shoulder, cooked and shredded
- 1 cup red chile sauce
- 1 pound chicken breast, cooked and shredded
- 1 cup green chile sauce
- 1 cup Monterey Jack cheese, shredded
- 1 jalapeño, sliced, as needed
For Assembly
- 30 corn husks, dried, soaked in hot water for at least 30 minutes until pliable
Instructions
- 1
Prepare the masa dough: In a large bowl, combine the Maseca Tamal, baking powder, and salt. Mix well.
⏱️ 5 min
- 2
In a separate bowl, whip the melted lard until it is light and fluffy, about 5-7 minutes. This step is crucial for light tamales.
⏱️ 7 min
- 3
Gradually add the whipped lard to the dry masa mixture, mixing with your hands until well combined and crumbly.
⏱️ 5 min
- 4
Slowly add the warm chicken broth, 1/2 cup at a time, mixing continuously until a soft, spreadable dough forms. The dough should be light and fluffy. To test if the masa is ready, drop a small piece into a glass of cold water; if it floats, it's ready. If not, continue kneading for a few more minutes and retest.
⏱️ 15 min
- 5
Prepare your fillings: If using pork or chicken, ensure it's cooked, shredded, and mixed with the desired chile sauce. If making cheese and jalapeño tamales, have your shredded cheese and sliced jalapeños ready.
⏱️ 15 min
- 6
Drain the soaked corn husks and pat them dry. Lay a husk flat with the wider end at the top.
⏱️ 5 min
- 7
Spread about 2-3 tablespoons of masa dough evenly over the wider end of the corn husk, leaving about 1 inch clear on the sides and bottom. The masa layer should be thin.
⏱️ 30 min
- 8
Place 1-2 tablespoons of your chosen filling in the center of the masa.
⏱️ 15 min
- 9
Fold one side of the corn husk over the filling, then fold the other side over, overlapping slightly. Fold the narrow bottom end of the husk up. Leave the top open.
⏱️ 15 min
- 10
Arrange the tamales upright in a steamer basket, open-end up. Do not pack them too tightly, as they need room to expand.
⏱️ 5 min
- 11
Fill the bottom of your steamer pot with water, ensuring it does not touch the tamales. Bring the water to a boil, then reduce heat to a simmer.
⏱️ 10 min
- 12
Cover the steamer tightly and steam for 1 1/2 to 2 hours, or until the masa pulls away easily from the corn husk. Check the water level periodically and add more hot water if needed.
⏱️ 120 min
- 13
Once cooked, remove tamales from the steamer and let them rest for 10-15 minutes before serving. This allows them to firm up.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Tamales
Ingredients
For the Masa Dough
- 4 1/2 cups Maseca Tamal, (about 1 1/2 pounds)
- 1 1/2 cups lard, melted
- 2 tablespoons baking powder
- 3 cups chicken broth, warm, or as needed
- 1 1/2 teaspoons salt
For the Fillings (Choose One or More)
- 1 pound pork shoulder, cooked and shredded
- 1 cup red chile sauce
- 1 pound chicken breast, cooked and shredded
- 1 cup green chile sauce
- 1 cup Monterey Jack cheese, shredded
- 1 jalapeño, sliced, as needed
For Assembly
- 30 corn husks, dried, soaked in hot water for at least 30 minutes until pliable
Instructions
- 1
Prepare the masa dough: In a large bowl, combine the Maseca Tamal, baking powder, and salt. Mix well.
⏱️ 5 min - 2
In a separate bowl, whip the melted lard until it is light and fluffy, about 5-7 minutes. This step is crucial for light tamales.
⏱️ 7 min - 3
Gradually add the whipped lard to the dry masa mixture, mixing with your hands until well combined and crumbly.
⏱️ 5 min - 4
Slowly add the warm chicken broth, 1/2 cup at a time, mixing continuously until a soft, spreadable dough forms. The dough should be light and fluffy. To test if the masa is ready, drop a small piece into a glass of cold water; if it floats, it's ready. If not, continue kneading for a few more minutes and retest.
⏱️ 15 min - 5
Prepare your fillings: If using pork or chicken, ensure it's cooked, shredded, and mixed with the desired chile sauce. If making cheese and jalapeño tamales, have your shredded cheese and sliced jalapeños ready.
⏱️ 15 min - 6
Drain the soaked corn husks and pat them dry. Lay a husk flat with the wider end at the top.
⏱️ 5 min - 7
Spread about 2-3 tablespoons of masa dough evenly over the wider end of the corn husk, leaving about 1 inch clear on the sides and bottom. The masa layer should be thin.
⏱️ 30 min - 8
Place 1-2 tablespoons of your chosen filling in the center of the masa.
⏱️ 15 min - 9
Fold one side of the corn husk over the filling, then fold the other side over, overlapping slightly. Fold the narrow bottom end of the husk up. Leave the top open.
⏱️ 15 min - 10
Arrange the tamales upright in a steamer basket, open-end up. Do not pack them too tightly, as they need room to expand.
⏱️ 5 min - 11
Fill the bottom of your steamer pot with water, ensuring it does not touch the tamales. Bring the water to a boil, then reduce heat to a simmer.
⏱️ 10 min - 12
Cover the steamer tightly and steam for 1 1/2 to 2 hours, or until the masa pulls away easily from the corn husk. Check the water level periodically and add more hot water if needed.
⏱️ 120 min - 13
Once cooked, remove tamales from the steamer and let them rest for 10-15 minutes before serving. This allows them to firm up.
⏱️ 15 min