tamales recipe
Tamales are a traditional Mexican dish made of masa (corn dough) filled with various ingredients and wrapped in corn husks before being steamed. This recipe creates flavorful chicken tamales, perfect for gatherings or as a comforting meal.
Equipment
- 1 large mixing bowl
- 1 standing mixer or hand mixer optional
- 1 large pot with a steamer basket or a tamale steamer
- 24 corn husks soaked in warm water
- 1 ladle
- 1 plastic wrap for wrapping the tamales
- 1 cooking oil for greasing
Ingredients
- 3 cups masa harina
- 2 cups chicken broth
- 1 cup cooked shredded chicken
- ½ cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup salsa of your choice
- about 24 pieces corn husks soaked in warm water
- additional pieces corn husks for wrapping
Instructions
- Prepare the corn husks by soaking them in warm water for about 30 minutes until they are soft and pliable. Drain and set aside.
- In a large mixing bowl, combine masa harina, baking powder, and salt. Mix well.
- Slowly add in the vegetable oil and chicken broth while mixing with a hand mixer or standing mixer until the dough is light and fluffy.
- Divide the masa dough into 12 equal portions. Take one corn husk, spread about ¼ cup of masa dough onto the center, leaving some space at the top and sides.
- In the center of the masa, add 1-2 tablespoons of shredded chicken and a spoonful of salsa.
- Fold the sides of the corn husk over the masa and the filling, then fold the bottom up, securing the filling inside. Repeat with the remaining husks and filling.
- Place the tamales upright in the steamer basket, tightly packed. If needed, use extra corn husks to fill any gaps and keep them standing.
- Bring water to a boil in the large pot. Place the steamer basket over the boiling water, cover with a lid, and steam the tamales for about 1 hour.
- Check the water level occasionally, adding more if necessary to avoid burning.
- Once the masa separates easily from the husks, the tamales are done. Let them cool for a few minutes before serving.
Notes
Tamales can be filled with various ingredients such as cheese, vegetables, or pork, allowing for endless flavor combinations.
Leftover tamales can be wrapped tightly in plastic wrap and stored in the refrigerator for up to a week or frozen for longer preservation.
Serve with additional salsa, sour cream, or guacamole for a delicious side.