Tamales are a beloved traditional Mexican dish made from masa (corn dough) and filled with a variety of savory or sweet fillings, then wrapped in corn husks and steamed. Whether you’re craving the classic version with chicken and salsa or something more creative like sweet tamales with cinnamon, making tamales at home is a fun and rewarding process. Here’s a simple guide on how to make tamales from scratch.
Ingredients:
For the masa dough:
- 2 cups masa harina (corn flour for tamales)
- 1 ½ cups chicken or vegetable broth
- ½ cup vegetable oil or softened butter
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
For the filling (you can mix and match fillings to your preference):
- 2 cups cooked, shredded chicken (or pork, beef, or cheese for vegetarian options)
- 1 cup salsa verde or red chili sauce
- 1 cup grated cheese (optional)
- ½ cup cooked vegetables (optional, such as corn, peppers, or beans)
For wrapping:
- 20-30 dried corn husks (soaked in warm water for 30 minutes to soften)
Instructions:
1. Prepare the Corn Husks:
Soak the dried corn husks in warm water for about 30 minutes or until they become pliable. Once softened, pat them dry with a towel and set them aside.
2. Make the Masa Dough:
- In a large bowl, combine the masa harina, baking powder, and salt. Mix well.
- Gradually add the vegetable broth, a little at a time, stirring constantly until you form a smooth dough.
- Add the vegetable oil or butter and mix until well incorporated. The dough should have a soft, moist texture. If it feels too dry, add a bit more broth.
- To test the dough, take a small piece and roll it into a ball. If it holds its shape and doesn’t crack, it’s ready.
3. Prepare the Filling:
- In a separate bowl, mix your chosen filling. For example, combine shredded chicken with salsa verde for a classic flavor. You can also add cheese, vegetables, or beans for extra texture and taste.
- If you prefer a vegetarian filling, cheese and chili peppers work well together. Adjust the seasoning with salt and pepper to taste.
4. Assemble the Tamales:
- Take a softened corn husk and spread about 2-3 tablespoons of masa dough evenly down the center, leaving space at the top and bottom.
- Add about 1-2 tablespoons of your filling on top of the masa.
- Fold the sides of the corn husk over the filling, then fold up the bottom of the husk to secure the tamale.
- Repeat this process with the remaining husks, masa, and filling.
5. Steam the Tamales:
- Set up a steamer pot. If you don’t have a tamale steamer, you can use a large pot with a steaming rack or a simple metal colander. Add water to the bottom of the pot but make sure it doesn’t touch the tamales.
- Arrange the tamales upright in the steamer, with the open end facing up.
- Cover the tamales with a damp cloth and place a lid on the pot.
- Steam the tamales for about 1.5 to 2 hours. Check the water level periodically and add more water as needed to maintain steam. The tamales are done when the masa separates easily from the husk.
6. Serve and Enjoy:
Once your tamales are done, let them cool slightly before serving. Tamales are often enjoyed with salsa, guacamole, or crema on the side. They make for a great meal on their own or a delicious accompaniment to other dishes.
Tips for Perfect Tamales:
- Experiment with Fillings: Tamales are versatile, and the possibilities for fillings are endless. You can try combinations like shredded beef with red chile, cheese with jalapeños, or sweet tamales with cinnamon and raisins.
- Test Your Masa: If you want to make sure your masa is perfect, try a test tamale. Just roll a small amount of masa and steam it to check its consistency. If it’s too dry, add more broth; if it’s too wet, add a little more masa harina.
- Don’t Rush the Steaming: Tamales need time to cook through, so be patient with the steaming process. It’s worth the wait!
Making tamales at home is a labor of love, but it’s also a chance to customize the flavors to your liking. Whether you’re making them for a special occasion or simply for a cozy meal, homemade tamales will be a hit with everyone who tries them. Enjoy the process, and most importantly, enjoy the tamales!
