Tamales
Mexico's ancient, ceremonial dish — masa dough (prepared with lard and chicken stock until it floats on water) spread on soaked corn husks, filled with red chile-braised pork or chicken, folded and steamed for 90 minutes until the masa is fluffy and set. A family project eaten at Christmas and Día de los Muertos.
- Total
- 50 min
- Serves
- 8
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Soak corn husks in warm water until soft and pliable (at least 2 hours). Red chile sauce: blend soaked chillies with garlic, cumin and oregano. Fry in oil 5 minutes. Add shredded pork and broth. Simmer until thick.
About 5 min
Masa: beat lard in a mixer until white and fluffy (5 minutes). Mix masa harina with warm stock, salt and baking powder until a soft dough forms. Beat the dough into the lard gradually until fully combined and smooth. Test: a small ball of masa should float in water — if it sinks, beat more air in.
About 11 min
Spread: take a soaked corn husk. Spread a thin layer of masa (3–4mm) over the upper 2/3 of the wide end, leaving a 2 cm border at sides.
About 11 min
Place 2 tbsp of the red chile pork filling in the centre. Fold one long side of the husk over the filling to cover it. Fold the other side over. Fold the empty bottom flap up. Stand upright.
About 11 min
Steam upright in a tamale steamer or a large pot with a rack for 75–90 minutes. The tamales are done when the masa pulls cleanly away from the husk without sticking.
About 11 min
Let tamales rest 10 minutes before unwrapping. They firm up as they cool. Serve with salsa roja or verde and sour cream.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 24 g
- Carbs
- 52 g
- Fat
- 26 g
- Fibre
- 6 g
- Sugar
- 4 g
- Sodium
- 680 mg
Contains: gluten
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Recipe by Boon Tools.