Tamales
Total: 1 hrs 30 mins | Serves: 4
Tamales might seem like a daunting project, but , once you get the hang of it, you’ll wonder why you ever hesitated. The truth is, the process can actually be quite enjoyable, especially when you’re rewarded with the mouthwatering aroma of steaming corn masa mingling with smoky salsa verde. This dish is all about bringing people together, and the satisfaction of crafting your own tamales is a joy like no other.
Imagine soft, fluffy masa enveloping delicious fillings like tender rotisserie chicken, all wrapped up in charming corn husks. You’ll be using simple ingredients, like masa harina, lard or vegetable shortening, and chicken broth, which come together to create a comforting foundation that’s as delightful to eat as it is to make. Pair these savory bites with a drizzle of crema and a side of salsa verde, and you’ve got a meal that’s sure to impress. So roll up your sleeves, gather your ingredients, and let’s create some unforgettable tamales that will fill your kitchen with warmth and flavor!
Tamales
Instructions
Step 1
To start your tamale-making adventure, grab a heatproof bowl or a deep pan and fill it with very hot water—just off the boil is perfect. Now, take your dried corn husks and submerge them in the water, making sure they are completely covered. To keep them from floating, place something heavy on top, like a small plate or a clean jar, and let them soak for about 30 minutes. This will soften the husks, making them pliable and easy to work with later on.
Step 2
Start by placing the lard into the bowl of your stand mixer fitted with the paddle attachment. If you prefer, a hand mixer will work just fine too! Turn the mixer on to medium speed and beat the lard for about 4 minutes, or until it’s light and smooth with a creamy texture.
Next, add the masa harina, ½ teaspoon of salt, and baking powder to the bowl. Mix everything on low speed until it's well combined, which should take about a minute. Once that’s done, gradually pour in the broth while the mixer is still running. Keep mixing for about 5 minutes, until the dough becomes spongy and holds together nicely. You’ll know it's ready when it has a fluffy texture that’s easy to work with.
Step 3
To prepare the filling for your tamales, start by carefully removing the skin and bones from the rotisserie chicken. Once you've shredded the chicken into bite-sized pieces, place it in a large mixing bowl. Next, pour in the salsa verde, allowing its zesty flavors to infuse the chicken. Gently stir everything together until the chicken is evenly coated in the salsa, creating a deliciously cohesive filling that will bring your tamales to life!
Step 4
Once your corn husks are drained, take a moment to pat them dry with paper towels or a clean kitchen towel. This helps ensure your tamales hold together beautifully. Now, grab a husk and lay it out flat with the narrower end facing you. Using a small spatula, spread about 2 tablespoons of masa in a thin layer across the upper middle of the husk. Be sure to leave about 3 inches of space at the bottom and 1 inch on each side; this will give you enough room to fold and seal your tamale later. The masa should have a nice, even layer, so take your time to get it just right!
Step 5
Now it’s time to add that delicious chicken filling to your masa! Take a heaping tablespoon of your prepared chicken mixture — about 2 tablespoons should do — and place it right down the center of the masa, forming a nice vertical line. Make sure to leave some space at the top and bottom so you can easily fold the tamale later. This is where the magic begins, so don’t worry if it feels a bit messy; that’s part of the fun!
Step 6
To shape your tamales, start by taking a soaked corn husk and laying it flat in front of you, with the wide end closest to you. Spoon about 2 tablespoons of masa onto the center of the husk, spreading it out evenly but leaving a little space at the edges. Now, fold one side of the husk over the masa, stopping about halfway. Next, bring the other side over to overlap slightly, creating a neat pocket for your filling. Finally, tuck the narrow end of the husk up and over, forming an open-ended pouch that will hold everything together.
Repeat this process with the remaining husks, masa, and your chosen filling, ensuring each tamale is tightly packed but not overly stuffed. Once you have all your tamales ready, they’re just waiting to be steamed to perfection!
Step 7
To steam your tamales, first, choose a dutch oven or a large pot and place a steamer basket inside. Fill the pot with enough water so that it just touches the bottom of the basket—this will create the steam needed to cook the tamales. Bring the water to a rolling boil over medium-high heat.
Once the water is boiling, carefully stand the tamales upright in the steamer basket, making sure the open ends are facing up. Cover the pot with a tight-fitting lid, then reduce the heat to low. Let the tamales steam gently for about 45 minutes to 1 hour. Keep an eye on the water level; you may need to add more water if it gets too low during steaming.
After the steaming time is up, check for doneness by opening one of the tamales. If the masa pulls away cleanly from the husk, they’re ready to enjoy! If it still clings a bit, pop them back into the steamer for another 10 minutes and test again. Happy steaming!
Step 8
Once your tamales are done steaming, it’s time to let them rest. Carefully lift the lid off your steamer, allowing the steam to escape, and let the tamales sit for about 5 minutes. This resting period helps them firm up a bit, making them easier to unwrap and enjoy.
While they’re resting, you can prepare your serving station. Grab some extra salsa verde, crema, fresh cilantro, and chopped onions to accompany your tamales. Once the time is up, unwrap a tamale, and look at that beautiful texture! You’re ready to dig in and savor every bite.
Nutrition Information
calories: 550 kcal
fat: 30g
carbs: 50g
protein: 30g
fiber: 4g
My Tip
When soaking the corn husks, make sure to use very hot water and keep them weighed down to ensure they soften evenly. This will make them pliable and easier to wrap around your masa and filling, resulting in perfectly shaped tamales.
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 minutes to revive that soft texture and delicious flavor!
Make It Your Own
For a delicious twist, try swapping the rotisserie chicken for shredded jackfruit, and use vegetable broth instead of chicken broth for a hearty vegan version. This will give your tamales a unique texture and flavor that everyone will love!
