Tamales are a traditional Mexican dish made of masa dough filled with savory or sweet fillings, wrapped in corn husks, and steamed to perfection. This versatile dish is perfect for family gatherings and special occasions.
- For the Dough:
- 3 cups masa harina (corn flour for tamales)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup vegetable shortening or lard
- 2-3 cups warm vegetable or chicken broth
- For the Filling:
- 2 cups shredded chicken or pork (or beans for a vegan option)
- 1 cup red or green salsa
- 12-15 dried corn husks (soaked in warm water for 30 minutes)
- Prepare the filling: In a bowl, mix the shredded chicken or pork (or beans) with the salsa. Make sure the filling is moist but not too wet. Set aside.
- Prepare the dough: In a large mixing bowl, combine the masa harina, baking powder, and salt. In another bowl, beat the shortening or lard until light and fluffy. Gradually add the dry masa mixture to the shortening, alternating with warm broth, until the dough is smooth and slightly sticky. It should be soft enough to spread but firm enough to hold its shape.
- Assemble the tamales: Take a soaked corn husk and pat it dry. Spread a thin layer of dough (about 1/4 inch thick) over the center of the husk, leaving about 1 inch on the sides. Add 1-2 tablespoons of the filling in the middle. Fold the sides of the husk over the filling, then fold the bottom upwards to close the tamale. Repeat with the remaining dough and filling.
- Steam the tamales: Set up a steamer by placing a small rack or ball of foil in a large pot and adding enough water to reach just below the rack. Stand the tamales upright in the steamer with the open side facing up. Cover the pot with a lid and steam over medium heat for about 1 to 1.5 hours. Check the water level occasionally, adding more if needed. The tamales are done when the dough easily pulls away from the husk.
- Serve: Let the tamales cool slightly before unwrapping. Serve hot with extra salsa, guacamole, or sour cream on the side.