Tamales Recipe: Steamed Mexican Delights – Authentic Homemade

Learn how to make mouthwatering tamales from scratch with this easy homemade tamales recipe. Perfectly steamed and filled with flavorful ingredients, these Mexican delights will delight your taste buds!

Type: Mexican Dish

Cuisine: Mexican

Keywords: tamales, Mexican tamales, homemade tamales, masa harina, corn husks, steamed tamales, traditional Mexican recipe, tamale filling, Mexican cuisine.

Recipe Yield: The number of servings depends on the size of the tamales, but a typical batch makes about 12-18 tamales.

Calories: 200-250

Preparation Time: PT30M

Cooking Time: PT2H

Total Time: PT2H30M

Recipe Ingredients:

• 2 cups of cooked and shredded chicken or pork (you can also use vegetables for a vegetarian option)
• 1/2 cup of red or green salsa
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste
• For the Masa (Dough):
• 2 cups of masa harina (corn flour)
• 1 cup of chicken broth
• 1/2 cup of lard or vegetable shortening
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt

Recipe Instructions: 1. **Prepare Corn Husks:** Soak the corn husks in warm water for at least an hour or until they become soft and pliable. Drain and set aside. 2. **Make the Masa Dough:** In a large bowl, mix masa harina, baking powder, and salt. Add the lard or shortening and use your hands or an electric mixer to combine until the mixture resembles coarse crumbs. Gradually add the broth, continuing to mix until the dough is smooth and has the consistency of soft cookie dough. Test the masa by dropping a small piece into a glass of water; it should float if it's ready. 3. **Assemble the Tamales:** Lay out a corn husk with the tapered end towards you. Spread about 2 tablespoons of masa evenly across the wide part of the husk, leaving some space at the top and sides. Place a spoonful of your chosen filling (meat mixed with salsa, cheese, etc.) in the center of the masa. 4. **Wrap the Tamales:** Fold one side of the husk to the center over the filling, then fold the other side over. Fold the bottom (tapered end) up. If you like, tie a strip of corn husk around the tamale to hold it closed. 5. **Cook the Tamales:** Fill a large steamer with water just below the bottom of the steamer basket. Arrange the tamales standing up in the basket, with the open end up. Cover with a layer of leftover corn husks and a damp towel, then cover with a lid. Bring the water to a boil, then reduce the heat and steam for about 1 to 1.5 hours, adding more water as needed. The tamales are done when the masa separates easily from the husks. 6. **Serve:** Let the tamales rest for a few minutes after steaming. Serve warm with additional salsa, sour cream, or your favorite sides. Enjoy your homemade tamales, a traditional and delicious dish perfect for gatherings and celebrations!