Tamales
Delicious homemade tamales filled with your choice of meats or vegetables and wrapped in corn husks for a satisfying meal. Perfect for gatherings and celebrations.
Ingredients
Dough Ingredients
- 4 cups masa harina Corn flour, not cornmeal.
- 1 cup lard For authentic flavor; can substitute with soft butter.
- 2 cups chicken or pork broth Use veggie broth for vegetarian option.
- 1 teaspoon salt
- 1 teaspoon chili powder Season to taste; add garlic, onion, or cumin for extra flavor.
Filling Options
- 2 cups shredded pork Can use chicken or roasted vegetables.
- 1 cup cheese Optional; sprinkle into filling if desired.
- 20-30 pieces corn husks Soak in cold water for 30 minutes before use.
Instructions
Preparation
- Soak the corn husks in cold water for about 30 minutes until they are pliable.
- In a mixing bowl, combine masa harina, lard, broth, salt, and chili powder to make a smooth dough.
Assembly
- Take one soaked corn husk, spread a portion of the masa dough onto the broad side, and add a spoonful of your chosen filling in the center.
- Fold one side of the corn husk over the filling, then fold the other side, and finally fold up the skinny end.
Cooking
- Place the assembled tamales seam side down in a steamer.
- Cover the steamer and steam for 1 to 1.5 hours, until the masa peels easily away from the husk.
Notes
Tamales can be made ahead and frozen for future meals. Store them in a sealed container or freezer bag once cooled.