Tamales Recipe

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

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

Lard: Provides richness and a smooth texture to the dough. Vegetable shortening can be used as a substitute.

Baking powder: Helps the dough rise and become fluffy.

Salt: Enhances the flavor of the dough.

Shredded chicken: A savory filling for the tamales, adding protein and flavor.

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

Corn husks: Used to wrap the tamales before steaming, giving them their traditional shape.

When spreading the masa dough on the corn husks, use a spatula or the back of a spoon to achieve an even layer. This ensures that the tamales cook uniformly and makes it easier to fold the husks around the filling.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but the texture will be slightly different. You may need to adjust the liquid content to achieve the right consistency.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version and provides a similar depth of flavor.

• vegetable shortening - Substitute with coconut oil: Coconut oil can be used as a healthier alternative and provides a similar texture, though it may impart a slight coconut flavor.

• lard - Substitute with butter: Butter can be used in place of lard, offering a rich flavor and similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• shredded chicken - Substitute with shredded jackfruit: Shredded jackfruit is a great vegetarian alternative that mimics the texture of shredded chicken.

• red chili sauce - Substitute with salsa: Salsa can be used as a substitute, providing a similar flavor profile with a bit more texture.

• 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 prevents them from sticking together.
• Place the wrapped tamales in an airtight container or a resealable plastic bag. This will keep them fresh and prevent any unwanted odors from seeping in.
• Label the container or bag with the date. This helps you 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 flavorful.
• For longer storage, place the tamales in the freezer. They can be frozen for up to 6 months without losing their taste or texture.
• When ready to reheat, thaw frozen tamales in the refrigerator overnight. This ensures even reheating.
• Reheat the tamales by steaming them for about 15-20 minutes, or until heated through. Alternatively, you can microwave them on high for 2-3 minutes, wrapped in a damp paper towel to retain moisture.

• 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 in the pot, ensuring it sits above the water level.
  3. Arrange the tamales in the steamer basket, standing them upright with the open end facing up.
  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 after the first minute to ensure they don't dry out.
  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 retain moisture.
  3. Place the wrapped tamales on a baking sheet.
  4. Bake for about 20-25 minutes, or until they are heated through.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Unwrap the tamales and place them in the skillet.
  3. Cover the skillet with a lid to trap steam.
  4. Heat for about 5-7 minutes on each side, flipping halfway through, until they are warmed through and slightly crispy on the outside.

• Mixing bowl: Use this to combine the masa harina, baking powder, and salt, and later to mix in the lard and chicken broth.

• Electric mixer: This will help you mix the lard into the masa mixture until it becomes crumbly.

• Measuring cups: Essential for accurately measuring the masa harina, chicken broth, and other ingredients.

• Measuring spoons: Use these to measure out the baking powder and salt.

• Steamer: This is where the tamales will cook for 1.5 to 2 hours.

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

• Corn husks: These will be soaked and used to wrap the tamales.

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

• Spoon: Use this to add the shredded chicken and red chili sauce to the center of the masa dough.

• Tongs: Handy for placing and removing the tamales from the steamer.

• Kitchen towel: Use this to dry the corn husks after soaking them.

• Cutting board: A clean surface to work on while assembling the tamales.

• Knife: Useful for any additional prep work, like cutting the lard into smaller pieces.

Prepare the filling: Cook and shred the chicken in advance to save time on assembly day.

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

Pre-soak corn husks: Soak corn husks overnight to ensure they are pliable and ready to use.

Batch cooking: Make a large batch of tamales and freeze extras for future meals.

Assemble with family: Turn tamale-making into a group activity to speed up the process.