Why You’ll Love This Recipe
Making tamales from scratch allows you to customize them to your taste, whether you prefer the classic combination of shredded chicken or a vegetarian option with melted cheese. The masa dough, made with masa harina, vegetable shortening, and chicken broth, is light and flavorful, providing the perfect base for your filling. Wrapping them in soaked corn husks gives tamales their distinct shape and texture. Once steamed, these tamales become soft, warm, and perfectly flavorful. Tamales are also great for meal prep or for making in large batches to share with friends and family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups masa harina
- 1/2 cup vegetable shortening
- 1 tsp baking powder
- 1/2 tsp salt
- 1.5 cups chicken broth
- Filling options: shredded chicken, cheese
- Corn husks, soaked in warm water
Directions
- Prepare the corn husks: Soak the corn husks in warm water for about 30 minutes to make them pliable. Once softened, drain and set aside.
- Make the masa dough: In a large mixing bowl, combine the masa harina, baking powder, and salt. Add the vegetable shortening and mix well until the mixture resembles coarse crumbs. Gradually pour in the chicken broth, stirring until the dough comes together and is soft but not too sticky. If the dough feels dry, add a little more broth, one tablespoon at a time.
- Assemble the tamales: Lay a soaked corn husk flat on a clean surface. Take a small portion of masa dough (about 2 tablespoons) and spread it into a thin layer down the center of the husk, leaving about 1 inch on each side. Add your desired filling (shredded chicken or cheese) in the center of the masa. Carefully fold the sides of the husk in towards the center and then fold up the bottom to seal the tamale.
- Steam the tamales: Arrange the tamales upright in a large steamer, placing them with the open end facing up. Cover the tamales with a damp cloth or additional corn husks. Steam the tamales over medium heat for about 1 to 1.5 hours, checking occasionally to ensure they are fully cooked. The masa should be firm and separate easily from the husk when done.
- Serve and enjoy: Once the tamales are cooked, remove them from the steamer and let them cool slightly before serving. Serve with salsa or your favorite sides.
Servings and Timing
This recipe makes about 12-15 tamales, depending on the size.
- Prep Time: 45 minutes
- Cook Time: 1 to 1.5 hours
- Total Time: 2 hours
Variations
- Vegetarian filling: Use beans, cheese, or sautéed vegetables as an alternative to the chicken filling for a vegetarian version.
- Spicy tamales: Add diced jalapeños or chili powder to the masa for a spicy kick.
- Sweet tamales: For a dessert version, use sweet fillings like cinnamon, raisins, or sweetened coconut with a touch of vanilla extract in the masa.
Storage/Reheating
- Storing: Store cooked tamales in an airtight container in the refrigerator for up to 4 days. You can also freeze tamales for longer storage.
- Reheating: To reheat tamales, steam them for about 20 minutes or wrap them in a damp paper towel and microwave for 1-2 minutes until warmed through.
FAQs
Can I make tamales without a steamer?
Yes, you can use a large pot with a tight-fitting lid and a steaming rack or a heatproof plate placed at the bottom to hold the tamales above the water.
How do I know when the tamales are done?
The tamales are done when the masa is fully cooked and separates easily from the corn husk. You can test one by carefully unwrapping it.
Can I use lard instead of vegetable shortening?
Yes, lard is traditionally used in tamales for a richer flavor, but vegetable shortening is a good substitute if you prefer a non-animal fat option.
How can I prevent the tamales from being too dry?
Make sure the masa dough is well-hydrated and not too dry. Add chicken broth gradually until the dough reaches a soft, pliable texture. If the tamales seem dry after steaming, you can brush them with a little bit of melted butter or chicken broth.
How long do tamales keep in the refrigerator?
Tamales can be stored in the refrigerator for up to 4 days. Make sure to store them in an airtight container to preserve their freshness.
Can I make tamales ahead of time?
Yes, tamales can be made ahead and stored in the refrigerator or freezer. Just reheat them before serving.
How do I freeze tamales?
To freeze tamales, wrap them tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
Can I make tamales without corn husks?
While corn husks are traditional, you can use parchment paper as an alternative if you can’t find corn husks. However, the texture and flavor will be slightly different.
How do I steam tamales without a steamer?
You can place tamales in a large pot with a tight-fitting lid. Use a steaming rack, a heatproof plate, or a layer of crumpled foil balls to lift the tamales above the water, and steam them on low heat.
Conclusion
Tamales are a delicious and satisfying dish that brings people together. Whether you’re making them for a special occasion or a cozy family dinner, they are sure to impress. With the option to fill them with shredded chicken, cheese, or your favorite ingredients, tamales offer endless possibilities for customization. Plus, making them from scratch allows you to enjoy the authentic flavors of this Mexican classic right at home!
Print
Tamales
- Total Time: 2 hours
- Yield: 12-15 tamales
- Diet: Gluten Free
Description
These Tamales are a traditional Mexican favorite, featuring soft masa dough filled with shredded chicken or cheese, all wrapped in corn husks and steamed to perfection. With a rich and flavorful masa, customizable fillings, and endless variations, tamales are ideal for gatherings, celebrations, or a comforting homemade meal. Enjoy them fresh or prepare in advance for an easy and satisfying dish everyone will love!
Ingredients
2 cups masa harina
1/2 cup vegetable shortening
1 tsp baking powder
1/2 tsp salt
1.5 cups chicken broth
Filling options: shredded chicken, cheese (or other fillings like beans or vegetables)
Corn husks, soaked in warm water
Instructions
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Prepare the corn husks: Soak the corn husks in warm water for about 30 minutes to soften them. Drain and set aside.
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Make the masa dough: In a large bowl, mix masa harina, baking powder, and salt. Add vegetable shortening and mix until the dough resembles coarse crumbs. Gradually add chicken broth, stirring until soft but not sticky. If the dough is dry, add more broth, one tablespoon at a time.
-
Assemble the tamales: Lay a soaked corn husk flat. Spread 2 tablespoons of masa dough down the center of the husk, leaving 1-inch margins on each side. Add your chosen filling (shredded chicken or cheese) in the middle of the masa. Fold the sides of the husk inward and then fold up the bottom to seal the tamale.
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Steam the tamales: Arrange the tamales upright in a large steamer, with the open end facing up. Cover with a damp cloth or additional corn husks. Steam over medium heat for 1 to 1.5 hours, checking occasionally. The masa should separate easily from the husk when done.
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Serve and enjoy: Let the tamales cool slightly before serving. Enjoy them with salsa or your favorite sides.
Notes
Vegetarian Option: Use beans, cheese, or sautéed vegetables as an alternative filling.
Spicy Option: Add diced jalapeños or chili powder to the masa for extra heat.
Storage: Store cooked tamales in an airtight container in the fridge for up to 4 days. You can freeze them for longer storage.
Reheating: Reheat tamales by steaming them for about 20 minutes or microwave them wrapped in a damp paper towel.
- Prep Time: 45 minutes
- Cook Time: 1 to 1.5 hours
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
