Tamales Recipe

If there’s one dish that turns cooking into a full-blown event, it’s tamales. These delicious little parcels of masa dough stuffed with flavorful fillings and wrapped in corn husks are a culinary tradition across Latin America—especially in Mexico—where families gather to make hundreds at a time during holidays or celebrations.

And honestly? Once you’ve had a good tamal (singular of tamales), you get it. The tender masa, rich filling (whether it’s spicy pork, green chile chicken, or sweet raisins and cinnamon), and the joy of unwrapping it all—it's festive comfort food at its finest.

While tamales take time, they’re not hard. The process is all about prep, patience, and wrapping love into every husk. Make a big batch and freeze the extras—you’ll thank yourself later.

---

Ingredients (makes 20 tamales):

For the masa dough:

• Masa harina – 3 cups (about 360g)

• Chicken broth – 2 1/2 to 3 cups (warm)

• Baking powder – 1 tsp

• Salt – 1 tsp

• Lard or vegetable shortening – 1 cup (softened)

For the filling (pork version):

• Pork shoulder – 500g, cooked and shredded

• Dried guajillo chiles – 4, stemmed and seeded

• Garlic – 2 cloves

• Cumin – 1 tsp

• Salt – to taste

• Reserved pork broth – 1/2 cup

To assemble:

• Dried corn husks – about 25, soaked in hot water for 30 minutes

• Optional: salsa, cheese, or beans for variety

---

Step-by-Step Instructions:

1. Make the filling (30 minutes):
Simmer pork shoulder in water with garlic and salt until tender (about 1 hour). Remove pork, shred, and reserve 1/2 cup broth. Blend guajillo chiles with garlic, cumin, and broth until smooth. Sauté chile sauce and stir in shredded pork. Simmer for 10 minutes to thicken and season well.

2. Prepare the masa (10 minutes):
In a large bowl, beat the lard or shortening until fluffy. In another bowl, combine masa harina, baking powder, and salt. Gradually mix in warm broth and beaten lard until soft and spreadable, like thick peanut butter. You should be able to spread it easily without cracking.

3. Soak the corn husks (30 minutes):
Place corn husks in a bowl of hot water for 30 minutes. Keep them submerged with a plate. Once soft, drain and pat dry.

4. Assemble the tamales (30–45 minutes):
Spread 2 tbsp of masa onto the center of each husk, about 1/4 inch thick, leaving space at the top and sides. Add 1 tbsp of filling. Fold sides inward, then fold the bottom up. Stack finished tamales upright in a steamer basket.

5. Steam (60–90 minutes):
Steam tamales over boiling water, covered with a lid and towel, for about 1 to 1.5 hours. Refill water as needed. Tamales are done when they pull away cleanly from the husk.

6. Rest and serve:
Let rest for 10 minutes before serving. Enjoy with salsa, crema, or guacamole.

---

Pro Tip:

Test one tamal before declaring them done. If the masa peels away cleanly from the husk, they’re ready. And don’t skimp on lard—it’s what makes the masa rich and fluffy (or use coconut oil or shortening for a vegetarian version).

Want to get creative? Mix up the fillings: cheese + jalapeño, green chile chicken, or even cinnamon-raisin for dessert tamales.