Tamales
Wrapped in corn husks, filled with tradition
Making tamales is not just cooking—it's a ceremony. In Mexican families, it's a group effort: abuelas spreading masa, aunts preparing fillings, everyone assembled around the table telling stories. The process is labor-intensive, but when you bite into that steamed bundle of corn and pork and chile, you understand why people have been making these for 10,000 years.
recipe.ingredients
- 4 cups masa harinaNot regular cornmeal
- 1.5 cups lardWhipped until fluffy
- 3 cups warm pork or chicken broth
- 1 tsp baking powder
- 1 tsp salt
- 30 dried corn husksSoaked in warm water for 2 hours
- For filling: 2 lbs cooked shredded pork or chicken
- 2 cups red or green salsaYour favorite recipe
- Optional: rajas (roasted poblano strips) with cheese
recipe.preparation
- 1
Soak corn husks in warm water for at least 2 hours until pliable.
- 2
Beat lard with an electric mixer for 5 minutes until white and fluffy. It should float in water when ready.
- 3
Gradually add masa harina, baking powder, salt, and warm broth. Beat until smooth and spreadable.
- 4
Test the masa: drop a small ball in water. If it floats, it's ready. If not, beat in more lard.
- 5
Mix your cooked meat with salsa to create the filling.
- 6
Spread 2-3 tablespoons of masa on a corn husk, leaving borders on sides and bottom.
- 7
Add a spoonful of filling down the center. Fold sides in, then fold bottom up.
- 8
Stand tamales upright in a steamer with folded side down. Steam for 1-1.5 hours until masa pulls away from husk cleanly.
- 9
Let rest 10 minutes before serving. The wait is painful but necessary.
recipe.modeChef
The Fluffy Masa Secret
The difference between good tamales and transcendent ones is in the masa. It must be beaten until impossibly light, almost mousse-like. This takes time and muscle (or a stand mixer).
- The float test is non-negotiable—if masa doesn't float, keep beating
- Warm broth helps the masa absorb better and creates lighter texture
- Don't overfill; the masa expands and you'll have blowouts
- Stand tamales upright with open end up to prevent filling from leaking
recipe.tips
- •Add a coin or marble in the steamer water—when it stops rattling, add more water
- •Save a few plain tamales for breakfast with coffee and cream
- •Freeze uncooked tamales for up to 3 months; steam directly from frozen, adding 30 minutes
recipe.specialTrick
Here's what abuelas know: the masa should be slightly saltier and more seasoned than you think, because the filling is the star and the masa is the supporting actor. Also, add a tablespoon of the salsa directly into the masa and mix well—it creates a subtle background flavor that ties everything together. And the real pro move? Let the steamed tamales rest in the turned-off steamer for 15 minutes. They firm up perfectly and the flavors marry.