Tamales are a traditional dish in several Central and South American countries, and Tamales Mexicanos (Mexican tamales) is perhaps the most famous recipe.
Tamales are often stuffed with seasoned meat (beef, chicken or pork). Sometimes, additional ingredients such as vegetables or potatoes are included. They’re loaded with flavors and fun to eat with family and friends, so make your next Taco Tuesday a Tamale Tuesday with this recipe!
Table of Contents
What is a Tamale?
A tamale is a traditional Mexican dish dating back several centuries – as far back at 5000 B.C.! It consists of steamed masa, which is a dough made from corn. The dough is stuffed with ingredients such as meat and vegetables and then wrapped in a corn husk or banana leaf before steaming. The wrapping is important for the preparation of the tamale, but is usually discarded before eating.
What Are Tamales Made Of?
The primary ingredient in tamales is masa. This is a maize-based dough that is also used to make corn tortillas and Gorditas. The dough is stuffed with meat, vegetables and other ingredients. Dessert tamales are filled with chocolate, fruit and other sweet fillings.
Why Are Tamales Wrapped in Corn Husk?
Though the corn husk is discarded before eating, it’s a very important ingredient. The corn husk helps to hold the tamales together and prevents them from becoming dried out during the steaming process.
How to Make Tamales
- Cook the pork loin
Place the pork into a pot with a tight-fitting lid. Add the onion, garlic and salt, adding water to cover. Bring to a boil and then reduce heat to the lowest setting. Cover and simmer until the meat is tender, about 2 hours.
- Make the chili paste
Heat the chiles in a small saucepan with the water. Simmer uncovered for 15 minutes and set aside to cool. Puree the mixture in a blender until smooth.
- Prepare the corn husks
Soak the corn husks in a bowl of warm water for 30 minutes or more to soften.
- Make the dough
In a medium bowl, add the lard and ¼ cup of broth. Beat until fluffy and then stir in the masa harina, baking powder, and salt. Dribble in the remaining broth as needed until you get a spongy and slightly sticky dough. Cover with a moistened kitchen towel to prevent from drying out and set aside.
- Shred the meat
Using two forks, pull apart the sections of meat to shred. Then mix in half of the chile paste. Set aside.
- Assemble the tamales
Place a corn husk on a work surface. Spread a ¼-cup of dough in the center and spread out to about ¼-inch thickness. Add a heaping tablespoonful of filling onto the dough. Then bring up the long ends of the husk and fold down with slight overlap. Finally, fold up the bottom of the husk and press to seal. Repeat these steps for the remaining tamales.
- Steam the tamales
Pour an inch or more of boiling water to the bottom of a large steamer. Place the tamales into the prepared steamer upright, so they are snug enough to keep their position. Steam covered until the dough is puffy and the husk pulls away easily from the tamale, about 40 to 60 minutes. When done, remove the tamales to a serving plate and cool slightly before serving.
How to Eat Tamales?
Your tamale will be very hot, so be careful not to burn yourself. Carefully unwrap the tamale by removing the corn husk and discarding it. Add your favorite toppings like salsa or cheese and eat the tamale using a fork. If you choose to bite into the tamale or use your fingers, wait for it to cool to avoid getting burned.
Other Popular Tamale Recipes
- Chicken Tamale: Prefer chicken to pork? Tamales con pollo are a delicious alternative. These tamales are filled with shredded chicken breast and fresh salsa verde.
- Tamale Pie: Need to feed a group? Look no further than the tamale pie. This jumbo tamale is quicker and easier to prepare than its traditional counterpart.
- Vegan Tamales: These vegan-friendly tamales contain a delicious plant-based filling made from pinto beans and potatoes.
Frequently Asked Questions
Tamales are highly revered for their historical significance. Meso-Americans made tamales all the way back in 8000 B.C. This ancient recipe is still delicious in the 21st century.
Tamales rojos are a special kind of tamale filled with a rich, meaty red filling. Tender pieces of meat are slowly simmered in a red chile sauce, for those of you who like it spicy.
Corn husks are not edible. Before eating your tamale, be sure to throw away the corn husk wrapping. The wrapping helps to keep your tamale moist while steaming, but should be removed when it’s time to eat.
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Tamales Mexicanos Recipe (Mexican Tamales)
Ingredients
Filling
- 1 ½ pounds pork loin
- 1 large onion cut into rings
- 2 cloves garlic
- 1 teaspoon salt or to taste
- 2 cups vegetable broth
- 4 dried California chile pods (Anaheim chiles)
- 2 cups water
Tamale Dough
- 2/3 cups lard
- 1 ½ cups vegetable broth or water, divided
- 2 cups masa harina
- 1 teaspoon baking powder
- 1/4 teaspoon salt or to taste
Other Ingredients
- 8 oz dried corn husks
- 1/2 cup sour cream optional
Instructions
- Cook the meat: Place the pork into a Dutch oven or heavy-bottomed pot with a tight fitting lid. Add the onion, garlic and salt, adding water to cover. Bring to a boil and then reduce heat to the lowest setting. Cover and simmer until the meat is tender, about 2 hours.
- Make the chile paste: Using rubber gloves, remove the seeds from the chiles (or leave them in for more heat). Heat the chiles in a small saucepan with the water. Simmer uncovered for 15 minutes and set aside to cool. Puree the mixture in a blender until smooth. Strain and set aside.
- Prepare the corn husks: Soak the corn husks in a bowl of warm water for 30 minutes or more to soften.
- Make the dough: In a medium bowl, add the lard and ¼ cup of broth. Beat until fluffy and then stir in the masa harina, baking powder, and salt. Dribble in the remaining broth as needed until you get a spongy and slightly sticky dough. Cover with a moistened kitchen towel to prevent from drying out and set aside.
- Shred the meat: Using two forks, pull apart the sections of meat to shred. Then mix in half of the chile paste. Set aside.
- Assemble the tamales: Place a corn husk on a work surface with the glossy side facing up. Spread a ¼-cup of dough in the center of each and spread out to about ¼-inch thickness. Add a heaping tablespoonful of filling onto the dough. Then bring up the long ends of the husk and fold down with slight overlap. Finally, fold up the bottom of the husk and press to seal. Repeat these steps for the remaining tamales.
- Prepare the steamer: Set up a large steaming contraption. Add parchment or an extra corn husk to the top of the steamer to prevent sticking. Then pour an inch or more of boiling water to the bottom section.
- Cook the tamales: Place the tamales into the prepared steamer upright, so they are snug enough to keep their position. Steam covered until the dough is puffy and the husk pulls away easily from the tamale, about 40 to 60 minutes.
- When done, remove the tamales to a serving plate and cool slightly before serving. Serve with the rest of the chili paste or your favorite dipping sauce.
Notes
- Fillings: Instead of pork, you can use shredded chicken or beans with shredded cheese.
- Storage: You can store cooked and cooled tamales in a resealable plastic bag in the refrigerator for up to 4 days. You can also freeze tamales for up to 3 months. Reheat by wrapping in moistened paper towels and microwaving on high until hot.
- Instant Pot Method: The Instant Pot is not much faster than regular steaming, but it can be helpful if you don’t have a steamer. Place the tamales into the Instant Pot, then cover and cook on a Manual setting at High Pressure for 20 minutes. Do a natural pressure release, which will take about 15 minutes. Once the pressure has come down fully, you can remove the tamales and serve.
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