Tamales Recipe

Masa harina: A special type of corn flour used to make the dough for tamales.

Chicken broth: Adds moisture and flavor to the masa dough.

Lard: Provides richness and helps create a smooth dough texture.

Baking powder: Helps the masa dough rise slightly during steaming.

Salt: Enhances the overall flavor of the tamales.

Shredded chicken: The main protein filling for the tamales.

Salsa verde: A tangy green sauce made from tomatillos, adding flavor to the filling.

Corn husks: Used to wrap the tamales before steaming.

When preparing masa dough, ensure that the lard is at room temperature. This helps it blend more smoothly with the masa harina and chicken broth, resulting in a more cohesive and pliable dough. Additionally, when spreading the masa onto the corn husks, use a damp spoon or spatula to prevent sticking and achieve an even layer.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, though it will have a slightly different texture. Mix it with a bit of flour to get closer to the consistency of masa harina.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a similar flavor profile, especially if you want to make the dish vegetarian.

• lard - Substitute with vegetable shortening: Vegetable shortening can mimic the texture and moisture that lard provides, making it a good alternative.

• lard - Substitute with butter: Butter can also be used, though it will add a slightly different flavor. Use unsalted butter to control the saltiness of the dish.

• shredded chicken - Substitute with shredded pork: Shredded pork can be used for a different but equally delicious filling.

• shredded chicken - Substitute with shredded beef: Shredded beef offers a hearty and flavorful alternative to chicken.

• shredded chicken - Substitute with black beans: For a vegetarian option, black beans provide a good source of protein and a different texture.

• salsa verde - Substitute with red salsa: Red salsa can be used if you prefer a different flavor profile or if salsa verde is not available.

• salsa verde - Substitute with enchilada sauce: Enchilada sauce can offer a similar consistency and flavor, making it a good alternative.

• corn husks - Substitute with banana leaves: Banana leaves can be used to wrap tamales, especially in regions where they are more commonly available. They add a unique flavor to the tamales.

• Allow the tamales to cool completely after steaming. This helps to prevent condensation, which can make them soggy.
• For short-term storage, place the cooled tamales in an airtight container or wrap them individually in plastic wrap. Store them in the refrigerator for up to one week.
• For long-term storage, wrap each tamale tightly in aluminum foil or plastic wrap. Then, place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, you can steam the tamales directly from the refrigerator or freezer. For refrigerated tamales, steam for about 15-20 minutes. For frozen tamales, steam for 20-30 minutes.
• Alternatively, you can reheat tamales in the microwave. Wrap each tamale in a damp paper towel and microwave on high for 2-3 minutes if refrigerated, or 4-5 minutes if frozen.
• To maintain the best texture and flavor, avoid reheating tamales multiple times. Only reheat the amount you plan to eat immediately.
• If you prefer a crispy texture, you can pan-fry the tamales after steaming. Heat a small amount of oil in a skillet over medium heat and cook the tamales until golden brown on each side.

• Steaming Method:

  1. Fill a pot with a couple of inches of water and bring it to a simmer.
  2. Place a steamer basket or insert into the pot.
  3. Arrange the leftover tamales in the steamer basket, making sure they are not touching the water.
  4. Cover the pot with a lid and steam for about 15-20 minutes, or until the tamales are heated through.

• Microwave Method:

  1. Wrap each tamale in a damp paper towel to keep them moist.
  2. Place the wrapped tamales on a microwave-safe plate.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. Let them sit for a minute before unwrapping and serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each tamale in aluminum foil to prevent them from drying out.
  3. Place the wrapped tamales on a baking sheet.
  4. Bake for about 20 minutes, or until they are heated through, turning them halfway through the cooking time.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Unwrap the tamales and place them directly in the skillet.
  3. Cook for about 5-7 minutes on each side, or until they are heated through and slightly crispy on the outside.
  4. Cover the skillet with a lid to help retain moisture if needed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the tamales with a bit of olive oil to keep them moist.
  3. Place the tamales in the air fryer basket in a single layer.
  4. Air fry for about 8-10 minutes, flipping them halfway through, until they are heated through and slightly crispy.

• Mixing bowl: A large container used to combine the masa harina, baking powder, salt, chicken broth, and lard until a smooth dough is formed.

• Wooden spoon: Useful for mixing the masa dough thoroughly to ensure all ingredients are well incorporated.

• Measuring cups: Essential for accurately measuring the masa harina, chicken broth, and lard to achieve the right consistency for the dough.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Steamer pot: Necessary for steaming the tamales, ensuring they cook evenly and thoroughly.

• Corn husks: Soaked in water to make them pliable, these are used to wrap the tamales.

• Spreader or spatula: Helps in spreading the masa dough evenly onto the soaked corn husks.

• String or strips of corn husk: Used to tie the ends of the tamales to keep them secure during steaming.

• Tongs: Handy for placing and removing the tamales from the steamer pot without burning your hands.

• Large plate or tray: Useful for assembling the tamales before they go into the steamer pot.

Prepare the filling: Cook and shred the chicken in advance. Mix it with salsa verde and store it in the fridge until ready to use.

Pre-soak corn husks: Soak the corn husks overnight. This ensures they are pliable and ready to use, saving you time on the day of preparation.

Use a stand mixer: Mix the masa dough using a stand mixer to achieve a smooth consistency faster and with less effort.

Batch steaming: Steam multiple tamales at once by using a large steamer or stacking them in layers.