Tamales Recipe

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

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

Vegetable shortening: Helps to create a smooth and pliable dough.

Shredded chicken: Provides a savory filling for the tamales.

Red salsa: Adds a spicy and tangy flavor to the filling.

Corn husks: Used to wrap the tamales before steaming.

When spreading the masa dough on the corn husks, use the back of a spoon or a small offset spatula to achieve an even layer. This ensures that the tamales cook uniformly and the filling is well-distributed. Additionally, make sure the masa is not too thick, as this can result in a dense tamale. Aim for a thickness of about ¼ inch for the best texture.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but it will result in a 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 to maintain the liquid content and add a different but still savory flavor.

• vegetable shortening - Substitute with butter: Butter can be used to add richness and flavor, though it will impart a slightly different taste.

• lard - Substitute with coconut oil: Coconut oil can be used as a plant-based alternative, providing a similar fat content and texture.

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

• red salsa - Substitute with green salsa: Green salsa can be used to provide a different flavor profile while still adding moisture and spice.

• corn husks - Substitute with banana leaves: Banana leaves can be used to wrap tamales, providing a different but traditional alternative in some cultures.

• Allow the tamales to cool completely after steaming. This helps to prevent condensation, which can make them soggy when stored.

• Wrap each tamale individually in plastic wrap or aluminum foil. This ensures they stay moist and flavorful.

• Place the wrapped tamales in an airtight container or a resealable plastic bag. This helps to keep them fresh and prevents freezer burn.

• Label the container or bag with the date. This way, you can keep track of how long they have been stored.

• Store the tamales in the refrigerator if you plan to eat them within a week. They will stay fresh and delicious for up to 7 days.

• For longer storage, place the tamales in the freezer. They can be frozen for up to 3 months without losing their texture or flavor.

• When ready to eat, reheat the tamales by steaming them for about 15-20 minutes if refrigerated, or 20-30 minutes if frozen. This helps to retain their original taste and texture.

• Alternatively, you can microwave the tamales. Wrap them in a damp paper towel and heat on high for 2-3 minutes if refrigerated, or 4-5 minutes if frozen. This method is quicker but may slightly alter the texture.

• Enjoy your tamales with your favorite salsa or guacamole, and savor the flavors of your homemade creation!

• Steaming Method:

  1. Fill a steamer with water and bring it to a boil.
  2. Place the tamales in the steamer basket, ensuring they are not touching the water.
  3. Cover and steam for about 15-20 minutes until heated through.
  4. Let them cool slightly before serving.

• Microwave Method:

  1. Wrap each tamale in a damp paper towel.
  2. Place them on a microwave-safe plate.
  3. Microwave on high for 1-2 minutes, checking halfway through.
  4. Let them rest 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 keep them moist.
  3. Place them on a baking sheet.
  4. Bake for about 20-25 minutes until heated through.
  5. Carefully unwrap and serve.

• Pan Method:

  1. Heat a non-stick skillet over medium heat.
  2. Unwrap the tamales and place them in the skillet.
  3. Cover with a lid and heat for about 5-7 minutes on each side.
  4. Ensure they are heated evenly and serve warm.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tamales in the basket, ensuring they are not overcrowded.
  3. Air fry for about 8-10 minutes, flipping halfway through.
  4. Let them cool slightly before serving.

• Mixing bowl: Use this to combine the masa harina, chicken broth, and lard until smooth.

• Wooden spoon: Ideal for mixing the masa dough to ensure it's well combined.

• Steamer: Essential for cooking the tamales, ensuring they are steamed to perfection.

• Large pot: If you don't have a dedicated steamer, you can use a large pot with a steaming rack.

• Steaming rack: Place this in the large pot to keep the tamales elevated above the water.

• Tongs: Handy for placing and removing the tamales from the steamer without burning yourself.

• Kitchen towel: Use this to handle the hot tamales when they're done steaming.

• Measuring cups: Necessary for accurately measuring the masa harina, chicken broth, and lard.

• Spatula: Useful for spreading the masa dough evenly on the corn husks.

• Corn husks: Soak these in warm water to make them pliable for wrapping the tamales.

• String or strips of husk: Use these to tie the tamales if needed, keeping them securely wrapped during steaming.

Prepare the filling: Cook and shred the chicken ahead of time and store it in the fridge.

Use a stand mixer: Mix the masa harina, chicken broth, and lard in a stand mixer to save time and effort.

Pre-soak corn husks: Soak the corn husks the night before to have them ready for assembly.

Batch assembly: Lay out all the corn husks and spread the masa dough on each one before adding the filling.

Steam in layers: Use a large steamer and stack the tamales in layers to cook more at once.