tamales authentic mexican
Tamales are a traditional Mexican dish made of masa (corn dough) filled with various fillings, wrapped in corn husks, and steamed to perfection. This recipe presents a classic version, using shredded pork as the filling.
Equipment
- 1 mixing bowl
- 1 saucepan
- 1 skillet
- 1 electric mixer or wooden spoon
- 1 large steamer pot or tamale steamer
- 1 corn husks (soaked in warm water)
- optional plastic wrap or parchment paper for wrapping
Ingredients
- 4 cups masa harina
- 1 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chicken broth Or more, as needed.
- 2 cups shredded pork Cooked and seasoned.
- 1 cup red chili sauce Adjust to taste.
- 1 teaspoon cumin Optional.
- to taste salt
Instructions
- Soak the corn husks in a bowl of warm water for at least 30 minutes to soften them.
- In a mixing bowl, combine the masa harina, baking powder, and salt.
- In a separate bowl, cream the vegetable shortening until light and fluffy.
- Gradually add the masa harina mixture to the creamed shortening, alternating with chicken broth, and mix until smooth.
- In a skillet, mix the shredded pork with red chili sauce and cumin. Taste and adjust seasoning as needed.
- To assemble the tamales, take a soaked corn husk, spread about ΒΌ cup of masa dough in the center, and add a spoonful of pork filling.
- Fold the sides of the corn husk towards the center, then fold the bottom up to secure the filling. Repeat until all tamales are assembled.
- Set up your steamer pot with water, bring it to a boil, and place the tamales upright in the steamer basket with the open ends facing up.
- Cover the tamales with a wet cloth or additional corn husks and steam for about 90 minutes.
- Remove tamales from the steamer and let cool for a few minutes before serving.
Notes
Tamales can be filled with various ingredients such as cheese, vegetables, or different meats according to your taste.
For a vegetarian version, use beans or cheese as a filling.
Tamales can be frozen, wrapped tightly in plastic and stored in an airtight container for up to 3 months.