Authentic Tamales
Soft, flavorful, and steeped in tradition, these homemade tamales are a must-try! Learn how to make them step-by-step with this easy recipe. 🌽🌮
Equipment
- Mixing Bowl
- Steamer Pot
- Tongs
- Large Spoon
Ingredients
For the Masa (Dough)
- 4 cups masa harina (corn flour) Maseca brand recommended
- 1 tsp baking powder
- 1 tsp salt
- 1 cup melted butter or vegetable shortening lard can be used for authentic flavor
- 2-3 cups warm chicken or vegetable broth adjust as needed for consistency
For the Filling
- 2 cups cooked, shredded chicken or beef seasoned with spices
- 1 cup green or red salsa choose your preferred heat level
- 1 tsp ground cumin
- ½ tsp garlic powder
- salt and pepper to taste
For Wrapping & Steaming
- 20 dried corn husks soaked in warm water for 30 minutes
Instructions
- Soak the dried corn husks in warm water for at least 30 minutes until pliable.
- In a large bowl, mix masa harina, baking powder, and salt.
- Add the melted butter (or shortening) and mix until the texture resembles coarse crumbs.
- Slowly pour in the warm broth, stirring continuously until the dough is soft and spreadable but not sticky.
- In a pan over medium heat, mix shredded chicken with salsa, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes until well combined.
- Lay a soaked corn husk flat. Spread about 2 tablespoons of masa evenly in the center, leaving space on the edges.
- Add a spoonful of the filling in the middle of the masa.
- Fold the husk over the filling, then roll it up tightly like a burrito. Fold the bottom end to seal.
- Place the tamales upright in a steamer basket over simmering water.
- Cover with a damp towel and steam for 1.5 to 2 hours, checking every 30 minutes to add water if needed.
- To check if tamales are done, remove one and let it cool for 5 minutes. If the husk peels away cleanly, they're ready!
Notes
For extra fluffy masa, do the float test: Drop a small piece into water; if it floats, it's ready!