After eating a tamale once in a Mexican restaurant, I couldn’t forget it for a long time. It combines the fragrance of corn and the salty fragrance of meat, and the taste is unique. The rice flour wrapping makes the meat softer and melts in the mouth, while absorbing the fat of the meat, making it not greasy. After many attempts, I finally found a satisfactory tamales recipe. If you are interested, start learning!
What is a tamale?
Tamales are a traditional Mesoamerican meal made of masa (lime-treated maize dough) that is filled with various toppings and steamed in a corn husk or banana leaf. It’s a portable, pre-Columbian dish that has been enjoyed for centuries and is still popular today, particularly during holidays and celebrations.
Ingredients
4 cups masa harina (corn flour)
2 cups chicken broth (or vegetable broth for vegetarian)
1 cup vegetable oil (or lard)
2 tsp baking powder
1 tsp salt
2 cups cooked and shredded chicken (or filling of choice, such as beans, cheese, or pork)
1 cup red chile sauce or green salsa (for flavoring)
30-40 dried corn husks, soaked in warm water for about 30 minutes
Instructions
- Prepare the Masa:
In a large bowl, combine masa harina, baking powder, and salt. Gradually add the chicken broth and vegetable oil (or lard). Mix well until the dough becomes soft and pliable. If needed, add more broth to reach the desired consistency.
- Prepare the Filling:
In a separate bowl, mix the shredded chicken (or preferred filling) with red chile sauce or salsa to give it flavor. Set aside.
- Assemble the Tamales:
Take a soaked corn husk and spread a thin layer of masa in the center, leaving about 2 inches on each side. Add a spoonful of the filling on top of the masa. Fold in the sides of the husk and roll it tightly to form a small bundle. Repeat for all the husks and filling.
- Steam the Tamales:
Fill the ARC Stainless Steel Tamale Steamer with about 1-2 inches of water. Place the tamales upright in the steamer, ensuring they are packed tightly but not squished. Cover the tamales with a wet cloth and place the lid on the steamer. Steam for 1-1.5 hours, checking occasionally to ensure there’s enough water in the bottom. If the water is insufficient, the ARC’s original spout design allows you to add more water without opening the lid during steaming. The spout design not only prevents steam burn, but it also preserves nutrition and flavor by reducing water evaporation.
- Check for Doneness:
After about 1 hour, check the tamales. The masa should pull away from the husk easily, indicating they’re done. If not, steam for another 15-30 minutes.
- Serve and Enjoy:
Let the tamales rest for a few minutes before serving. Serve with salsa, guacamole, or a side of Mexican crema for extra flavor.
Notes
If you don’t finish your tamales, let them cool completely before storing them in an airtight container in the refrigerator for up to a week. Freeze them for up to six months and thaw them in the refrigerator overnight.
