Mouthwatering Homemade Tamales Recipe

Tamales

Tamales

Total: 1 hrs 30 mins | Serves: 4
Tamales shine brightest during gatherings, bringing friends and family together with their warm, comforting presence. Imagine a chilly afternoon when the air outside is brisk, but inside, your kitchen is filled with the enticing aromas of steaming corn masa and smoky salsa verde. This is the perfect moment to whip up a batch of tamales, a delightful dish that’s both fun to make and utterly satisfying. As you soften the lard or vegetable shortening and mix it with masa harina, you’ll be transported to the heart of Mexican cuisine. The addition of juicy, pulled rotisserie chicken and vibrant salsa verde creates a filling that’s simply irresistible. And don’t forget the crema for an extra touch of creaminess! So, gather your 16 dried corn husks and get ready to create a dish that not only fills the belly but also warms the soul. Each tamale you craft is a little bundle of joy, perfect for sharing and savoring together.

Tamales

Ingredients

  • 16 dried corn leaves
  • ½ cup/4 oz softened lard or vegetable shortening
  • 2½ cups masa flour
  • 1 tsp baking soda
  • 1½ cups/12 fl oz chicken stock
  • 1 store-bought rotisserie chicken
  • 1 cup/8 fl oz green salsa plus additional for serving
  • crema
  • leaves of cilantro
  • diced onion

Instructions

Step 1

Soak the dried corn husks in very hot water for 30 minutes, weighing them down to keep them fully submerged.

Step 2

In a stand mixer with the paddle attachment, beat the lard until smooth. Gradually mix in the masa harina, salt, and baking powder, then slowly add the broth until a spongy dough forms.

Step 3

Shred the rotisserie chicken, removing the bones and skin, then mix it with salsa verde in a bowl.

Step 4

Drain and dry the corn husks. Lay one husk flat with the narrow end towards you, then spread 2 tablespoons of masa in a thin layer in the upper middle, leaving space at the bottom and sides.

Step 5

Place 2 tablespoons of chicken filling in a vertical line down the center of the masa.

Nutrition Information

calories: 600 kcal
fat: 30g
carbs: 60g
protein: 30g
fiber: 5g

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My Tip

To ensure your masa dough is perfectly spongy, take the time to beat the lard until it’s light and fluffy before adding the masa harina and broth. This step helps create that airy texture that makes your tamales delightful and tender!

Leftovers

To store leftover tamales, wrap them tightly in foil or place them in a resealable plastic bag to keep them moist in the fridge for up to a week. When you’re ready to enjoy them again, steam them for about 15-20 minutes for that fresh, tender texture!

Make It Your Own

For a delicious vegetarian twist, swap the rotisserie chicken for roasted sweet potatoes and black beans. This combo adds a hearty texture and a touch of sweetness, perfectly complementing the salsa verde!

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