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!
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.
Fillings For Tamales
Tamales can be filled with almost anything, from savory meats and vegetables to sweet fruits and nuts. Some popular savory fillings include shredded chicken or pork, beef, cheese, and beans. For a sweet tamale, try using fruit like pineapple or raisins, or even chocolate.
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 And Serve 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.
How To Store Tamales
Tamales can be stored in the fridge for up to a week, or in the freezer for up to six months. It’s important to store them in an airtight container to prevent them from drying out.
How To Freeze Tamales
To freeze tamales, wrap them in plastic wrap and place them in a resealable freezer bag. Label the bag with the date and type of tamale. To reheat frozen tamales, simply steam them for 20-30 minutes or microwave them on high for 3-4 minutes.
How To Reheat Tamales
To reheat tamales that have been refrigerated, steam them for 10-15 minutes or microwave them on high for 1-2 minutes. To reheat frozen tamales, steam them for 20-30 minutes or microwave them on high for 3-4 minutes.
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
What’s Inside of a Tamale?
Tamales can be filled with a variety of ingredients, such as meat, cheese, beans, vegetables, and even sweet fruits and nuts.
What is Tamale Masa?
The masa, or dough, is a crucial component of the tamale. It’s made from a mixture of cornmeal, fat, and liquid, such as water or broth. Some recipes call for baking powder to make it lighter and fluffier. The masa should be spread thinly on a corn husk to create a pocket for the filling.
Are Tamales Hispanic or Mexican?
Tamales are a traditional Mexican dish, but they’re also enjoyed by people of Hispanic and Latino descent all over the world.
How to Wrap Tamales?
Wrapping a tamale can be a bit tricky at first, but with a little practice, it becomes second nature. Spread the masa thinly onto the center of a corn husk, leaving a border around the edges. Add the filling to the center of the masa, and fold the corn husk over the filling to create a pocket. Fold the tamale and tie it together with a thin strip of corn husk.
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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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