Tamales Recipe

Masa harina: A special type of corn flour used in traditional Mexican cooking, essential for making the dough for tamales.

Chicken broth: Adds moisture and flavor to the masa dough.

Lard: Provides the necessary fat for the dough, giving it a rich texture and flavor.

Baking powder: Helps the masa dough rise slightly, making it light and fluffy.

Salt: Enhances the overall flavor of the tamales.

Shredded chicken: The main protein filling for the tamales, adding a savory element.

Salsa verde: A green salsa made from tomatillos, adding a tangy and slightly spicy flavor to the filling.

Corn husks: Used to wrap the tamales, keeping the dough and filling together during steaming.

When spreading the masa dough onto the corn husks, use a spatula or the back of a spoon to achieve an even layer. This ensures that the tamales cook uniformly and prevents any thick or undercooked spots. Additionally, make sure the lard is at room temperature before mixing it with the masa harina and chicken broth to achieve a smoother consistency.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, though the texture will be slightly different. It is less fine than masa harina but will still provide a similar corn flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain the moisture and add a different but still savory flavor, making it suitable for vegetarians.

• lard - Substitute with vegetable shortening: Vegetable shortening can mimic the texture and moisture that lard provides, making it a good alternative for those avoiding animal fats.

• lard - Substitute with butter: Butter can also be used as a substitute for lard, adding a rich flavor and similar texture to the masa dough.

• baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder. This combination will provide the same leavening effect.

• salt - Substitute with soy sauce: Soy sauce can be used to add a salty and umami flavor, though it will also add a bit of moisture and color to the dough.

• shredded chicken - Substitute with shredded pork: Shredded pork can be used as an alternative, providing a different but equally delicious flavor and texture.

• shredded chicken - Substitute with shredded jackfruit: Shredded jackfruit is a great vegetarian substitute that mimics the texture of shredded chicken.

• salsa verde - Substitute with red salsa: Red salsa can be used as a substitute, offering a different flavor profile but still providing the necessary moisture and spice.

• salsa verde - Substitute with enchilada sauce: Enchilada sauce can be used to add a similar tangy and spicy flavor to the filling.

• Allow the tamales to cool completely after steaming. This ensures they maintain their structure and flavor during storage.
• Wrap each tamale individually in plastic wrap or aluminum foil. This prevents them from sticking together and helps preserve their moisture.
• Place the wrapped tamales in an airtight container or a resealable freezer bag. Make sure to remove as much air as possible to avoid freezer burn.
• Label the container or bag with the date. This helps you keep track of their freshness.
• Store the tamales in the refrigerator if you plan to consume them within a week. For longer storage, place them in the freezer where they can last up to six months.
• To reheat refrigerated tamales, steam them for about 15-20 minutes or microwave them wrapped in a damp paper towel for 2-3 minutes.
• For frozen tamales, thaw them in the refrigerator overnight before reheating. Alternatively, you can steam them directly from frozen for about 25-30 minutes.
• Enjoy your tamales with your favorite sides like guacamole, sour cream, or a fresh salsa to enhance their deliciousness.

• Steaming: Place the tamales in a steamer basket over boiling water. Cover and steam for about 15-20 minutes, or until heated through. This method keeps the masa moist and tender.

• Microwave: Wrap each tamale in a damp paper towel and place on a microwave-safe plate. Heat on high for 1-2 minutes per tamale, checking to ensure they are heated evenly. This is a quick method but may slightly dry out the masa.

• Oven: Preheat your oven to 350°F (175°C). Wrap the tamales in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 20-25 minutes. This method provides even heating and maintains the masa texture.

• Skillet: Heat a non-stick skillet over medium heat. Unwrap the tamales and place them in the skillet. Cover and heat for about 5-7 minutes on each side, or until heated through. This method can give the tamales a slightly crispy exterior.

• Sous Vide: If you have a sous vide machine, set it to 165°F (74°C). Place the tamales in a vacuum-sealed bag and submerge them in the water bath for about 45 minutes. This method ensures even heating and preserves the masa's moisture and flavor.

• Mixing bowl: A large bowl used to combine the masa harina, baking powder, salt, chicken broth, and lard into a smooth dough.

• Measuring cups: Essential for accurately measuring the masa harina, chicken broth, and lard.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Wooden spoon: Ideal for mixing the masa dough until it reaches a smooth consistency.

• Corn husks: Soaked in warm water to make them pliable for wrapping the tamales.

• Steamer: Used to steam the tamales for 1.5 to 2 hours until they are cooked through.

• Large pot: Holds the steamer basket and water for steaming the tamales.

• Tongs: Useful for placing and removing the tamales from the steamer without burning your hands.

• Knife: Used to cut strips of corn husk for tying the tamales.

• Cutting board: Provides a surface for cutting the strips of corn husk.

• Spoon: Used to add the shredded chicken and salsa verde to the center of the masa dough.

• Kitchen towel: Handy for drying the corn husks after soaking them in warm water.

Prepare the filling: Cook and shred the chicken in advance. Store it in the fridge until ready to use.

Use a mixer: Mix the masa dough with a stand mixer to save time and ensure a smooth consistency.

Pre-soak husks: Soak the corn husks overnight to save time on the day of preparation.

Assemble in batches: Lay out multiple corn husks and spread the masa dough on all of them before adding the filling.

Steam efficiently: Use a large steamer to cook more tamales at once, reducing overall cooking time.