Tamales Recipe

Masa harina: A special type of corn flour used to make the dough for tamales.

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

Lard: Provides a rich texture to the masa dough. Can be substituted with vegetable shortening.

Baking powder: Helps the masa dough rise and become fluffy.

Salt: Enhances the flavor of the masa dough.

Shredded chicken: One of the filling options for the tamales. Can be substituted with shredded pork.

Salsa: Adds flavor and moisture to the filling. Can be red or green salsa.

Corn husks: Used to wrap the tamales before steaming. Must be soaked in warm water before use.

When spreading the masa dough onto the corn husks, use a spoon or spatula to achieve an even layer. This ensures that the tamales cook uniformly and the filling is well-distributed. Additionally, make sure the corn husks are thoroughly soaked and pliable to prevent them from tearing during the folding process.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but it will need to be finely ground and mixed with a bit of all-purpose flour to achieve a similar texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option and provides a similar depth of flavor.

• lard - Substitute with butter: Butter can be used as a substitute for lard, providing a rich flavor and similar fat content.

• vegetable shortening - Substitute with coconut oil: Coconut oil can be used as a healthier alternative, offering a similar texture and consistency.

• baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used as a substitute, providing a similar flavor with potentially more minerals.

• shredded chicken - Substitute with shredded turkey: Shredded turkey can be used as a substitute, offering a similar texture and flavor.

• shredded pork - Substitute with shredded beef: Shredded beef can be used as a substitute, providing a similar texture and a slightly different flavor profile.

• red salsa - Substitute with enchilada sauce: Enchilada sauce can be used as a substitute, offering a similar flavor with a different consistency.

• green salsa - Substitute with tomatillo sauce: Tomatillo sauce can be used as a substitute, providing a similar tangy flavor.

• corn husks - Substitute with banana leaves: Banana leaves can be used as a substitute, offering a similar wrapping method and imparting a unique flavor.

• Allow the tamales to cool completely after cooking. This ensures they maintain their shape and texture when stored.
• Wrap each tamale individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to grab just one or two when needed.
• Place the wrapped tamales in a single layer inside a resealable plastic bag or an airtight container. If stacking is necessary, separate layers with parchment paper to avoid squishing.
• Label the bags or containers with the date to keep track of freshness. Properly stored, tamales can last in the refrigerator for up to one week.
• For longer storage, freeze the tamales. Lay them out on a baking sheet in a single layer and freeze until solid. This prevents them from clumping together.
• Once frozen, transfer the tamales to a resealable plastic bag or airtight container. They can be stored in the freezer for up to six months.
• To reheat refrigerated tamales, steam them for about 15-20 minutes or until heated through. Alternatively, microwave them wrapped in a damp paper towel for 2-3 minutes.
• For frozen tamales, steam them directly from the freezer for about 25-30 minutes. If using a microwave, thaw them first in the refrigerator overnight, then follow the same microwave instructions as for refrigerated tamales.
• Enjoy your tamales with your favorite salsa or guacamole for an added burst of flavor.

• Steaming Method:

  1. Fill a pot with about 1 inch of water and place a steamer basket inside.
  2. Bring the water to a boil.
  3. Place the tamales in the steamer basket, making sure they are not touching the water.
  4. Cover the pot with a lid and steam the tamales for about 15-20 minutes, or until they are heated through.

• Microwave Method:

  1. Wrap each tamale in a damp paper towel.
  2. Place the wrapped tamales on a microwave-safe plate.
  3. Microwave on high for 1-2 minutes per tamale, checking to ensure they are heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each tamale in aluminum foil to keep them moist.
  3. Place the wrapped tamales on a baking sheet.
  4. Bake for about 20-25 minutes, or until they are heated through.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Unwrap the tamales from their corn husks.
  3. Place the tamales in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes on each side, or until they are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the tamales with cooking spray.
  3. Place the tamales in the air fryer basket, making sure they are not overcrowded.
  4. Air fry for about 8-10 minutes, flipping halfway through, until they are heated through and slightly crispy on the outside.

• Mixing bowl: Used to combine the masa harina, baking powder, and salt, and later to mix the masa dough with the lard.

• Electric mixer: Helpful for beating the lard until it becomes fluffy.

• Spatula: Useful for scraping down the sides of the mixing bowl and ensuring all ingredients are well incorporated.

• Steamer: Essential for cooking the tamales by steaming them for 1.5 to 2 hours.

• Tongs: Handy for placing the tamales into the steamer and removing them once cooked.

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

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

• Large pot: If you don't have a dedicated steamer, a large pot with a steaming rack can be used.

• Steaming rack: Placed inside the large pot to hold the tamales above the water level.

• Kitchen towel: Used to cover the tamales while steaming to help trap the steam.

• Knife: Useful for shredding the chicken or pork if not pre-shredded.

• Cutting board: Provides a surface for shredding the meat.

• Bowl: For holding the shredded chicken or pork mixed with salsa.

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

• Spoon: Used to spread the masa dough onto the corn husks and to add the filling.

Prepare the filling: Cook and shred the chicken or pork ahead of time and store it in the fridge.

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

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

Batch process: Assemble multiple tamales at once by setting up an assembly line with family or friends.

Freeze extras: Make a double batch and freeze the extra tamales for a quick meal later.