Tamales are a traditional Mesoamerican dish made from masa or dough (starchy and usually corn-based) steamed in a corn husk or banana leaf. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Tamales are a staple of Latin American cuisine, with each region offering its unique twist on the ingredients and preparations. Making tamales is often considered an important family tradition and is usually done in large batches for communal feasts or special occasions like Christmas.
The hearty texture of the masa, combined with the richness of the filling and the subtle flavor imparted by the steaming process, makes tamales a satisfying and comforting food. Often enjoyed with a side of salsa or crema, tamales offer a delicious and fulfilling taste experience that connects deeply with cultural heritage and community celebrations.
AuthorJulia ForesekCategoryAppetizers & Starters, MexicanDifficultyIntermediatePrepare the Corn Husks:
Soak the corn husks in hot water for at least an hour or until they are soft and pliable. This makes them easier to fold and less likely to tear when wrapping the tamales.
Make the Dough:
In a large mixing bowl, combine masa harina, baking powder, and salt. Add the corn oil or lard and mix until combined. Gradually add the chicken broth or water, mixing until the dough is light and creamy. Adjust the liquid as necessary; the dough should be spongy and spreadable.
Prepare the Filling:
Mix your chosen cooked meat with the salsa verde or chili sauce. Ensure it's well seasoned and flavorful.
Assemble the Tamales:
Drain the corn husks and pat dry. Take a husk, spread about 2 tablespoons of masa evenly across the wider end, leaving a border on all sides. Place a spoonful of the filling in the center of the masa.
Fold the sides of the husks in over the filling so they overlap, then fold up the bottom. Tie with a strip of corn husk or string to secure.
Steam the Tamales:
Fill a large steamer with water just below the bottom of the steamer basket. Arrange the tamales upright in the basket. Cover with a layer of leftover corn husks and a damp towel; this helps keep them moist.
Cover the pot and steam over medium heat for about 1 to 1.5 hours, or until the masa separates easily from the husks.
Serve:
Serve the tamales warm, allowing guests to unwrap them themselves.
Ingredients
Directions
Prepare the Corn Husks:
Soak the corn husks in hot water for at least an hour or until they are soft and pliable. This makes them easier to fold and less likely to tear when wrapping the tamales.
Make the Dough:
In a large mixing bowl, combine masa harina, baking powder, and salt. Add the corn oil or lard and mix until combined. Gradually add the chicken broth or water, mixing until the dough is light and creamy. Adjust the liquid as necessary; the dough should be spongy and spreadable.
Prepare the Filling:
Mix your chosen cooked meat with the salsa verde or chili sauce. Ensure it's well seasoned and flavorful.
Assemble the Tamales:
Drain the corn husks and pat dry. Take a husk, spread about 2 tablespoons of masa evenly across the wider end, leaving a border on all sides. Place a spoonful of the filling in the center of the masa.
Fold the sides of the husks in over the filling so they overlap, then fold up the bottom. Tie with a strip of corn husk or string to secure.
Steam the Tamales:
Fill a large steamer with water just below the bottom of the steamer basket. Arrange the tamales upright in the basket. Cover with a layer of leftover corn husks and a damp towel; this helps keep them moist.
Cover the pot and steam over medium heat for about 1 to 1.5 hours, or until the masa separates easily from the husks.
Serve:
Serve the tamales warm, allowing guests to unwrap them themselves.
Perfect Wine Pairing:
- Riesling: A semi-sweet Riesling can complement the spiciness and rich flavors of the tamales, especially if they’re made with a chili-based sauce.
- Garnacha: A fruity Garnacha provides a nice balance to the savory elements of the tamales.
