Description
Traditional tamales made with soft, fluffy masa dough wrapped around a savory seasoned filling, steamed in corn husks for a comforting and flavorful dish.
Ingredients
- 3 cups masa harina
- 2 1/2 cups chicken broth
- 1 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups cooked shredded chicken or beef
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 20–25 dried corn husks, soaked in warm water for 30 minutes
Instructions
- Soak corn husks in warm water until soft and pliable.
- Heat oil in a pan over medium heat. Cook onion until translucent, then add garlic.
- Add shredded meat, tomato sauce, cumin, paprika, salt, and pepper. Simmer for 10 minutes and let cool.
- Beat shortening until light and fluffy.
- In another bowl, mix masa harina, baking powder, and salt.
- Gradually combine dry ingredients with shortening, alternating with broth, until a soft dough forms.
- Spread 2 tablespoons of masa onto each husk, leaving edges clear.
- Add 1–2 tablespoons of filling in the center.
- Fold sides inward and bottom up to secure.
- Place tamales upright in a steamer.
- Steam for 60–90 minutes, checking water level as needed.
- Let rest briefly and serve.
Notes
- Masa should be soft and spreadable, not dry.
- Do not overfill tamales to prevent bursting.
- Check water level during steaming to avoid burning.
- Let tamales rest after steaming for best texture.
- Use parchment paper if corn husks are unavailable.
- Prep Time: 45 minutes
- Cook Time: 60–90 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 180
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
