Tamales Recipe

Masa harina: A special type of corn flour used for making tamales and tortillas.

Chicken broth: A flavorful liquid made from simmering chicken bones and vegetables.

Lard: Rendered pork fat that adds richness and authenticity to the tamales.

Baking powder: A leavening agent that helps the masa dough rise and become fluffy.

Salt: Enhances the flavor of the masa dough.

Cooked shredded chicken: Provides a savory filling for the tamales.

Salsa verde: A green salsa made from tomatillos, adding a tangy and spicy kick to the filling.

Corn husks: Dried husks used to wrap the tamales before steaming.

When spreading the masa dough onto 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 the filling is well-distributed.

• masa harina - Substitute with cornmeal: Cornmeal can be used but will result in a different texture. Add a bit of all-purpose flour to help bind the dough.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar flavor profile and is suitable for vegetarians.

• lard - Substitute with vegetable shortening: Vegetable shortening can mimic the texture and moisture that lard provides, making it a good plant-based alternative.

• lard - Substitute with butter: Butter can be used for a richer flavor, though it will slightly alter the taste of the tamales.

• baking powder - Substitute with baking soda: Use half the amount of baking soda and add a small amount of an acidic ingredient like lemon juice or vinegar to activate it.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral flavor.

• cooked shredded chicken - Substitute with shredded pork: Shredded pork offers a similar texture and can be seasoned to match the flavor profile.

• cooked shredded chicken - Substitute with shredded beef: Shredded beef is another protein option that can be seasoned similarly to chicken.

• cooked shredded chicken - Substitute with jackfruit: For a vegetarian option, jackfruit can mimic the texture of shredded meat when cooked and seasoned properly.

• salsa verde - Substitute with red salsa: Red salsa can be used for a different flavor profile but will still provide the necessary moisture and spice.

• salsa verde - Substitute with enchilada sauce: Enchilada sauce can be used for a similar consistency and flavor, though it may be spicier.

• corn husks - Substitute with banana leaves: Banana leaves can be used to wrap tamales and will impart a slightly different flavor.

• 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 remain tightly sealed and protected from freezer burn.

• Place the wrapped tamales in a freezer-safe bag or an airtight container. Squeeze out as much air as possible before sealing the bag to maintain freshness.

• Label the bag or container with the date. This helps you keep track of how long the tamales have been stored.

• Store the tamales in the freezer for up to 6 months. For best quality, consume within the first 3 months.

• To reheat frozen tamales, remove the wrapping and place them in a steamer. Steam for about 20-30 minutes, or until heated through.

• Alternatively, you can reheat tamales in the microwave. Wrap them in a damp paper towel and microwave on high for 2-3 minutes, checking to ensure they are heated evenly.

• For a crispy exterior, you can also reheat tamales in a skillet. Heat a small amount of oil over medium heat and cook the tamales for a few minutes on each side until they are golden brown and heated through.

• If you have leftover tamales that you plan to eat within a few days, store them in the refrigerator. Place them in an airtight container and consume within 3-5 days for optimal freshness.

• Steaming Method:

  1. Fill a pot with about 1 inch of water and place a steamer basket inside.
  2. Arrange the tamales in the steamer, standing them upright with the open end facing up.
  3. Cover the pot with a lid and steam over medium heat 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 to ensure they are heated through. Add more time if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each tamale in aluminum foil to prevent them from drying out.
  3. Place the wrapped tamales on a baking sheet and bake for about 20-25 minutes, or until heated through.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Unwrap the tamales from their husks and place them in the skillet.
  3. Cook for about 5-7 minutes on each side, or until they are heated through and slightly crispy on the outside.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tamales in the air fryer basket, making sure they are not overcrowded.
  3. Air fry for about 10-12 minutes, flipping halfway through, until they are heated through and slightly crispy.

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

• Separate bowl: This is where you'll beat the lard until it's fluffy before adding it to the masa mixture.

• Electric mixer: Helpful for beating the lard until it reaches a fluffy consistency.

• Spoon: Use this to add the shredded chicken and salsa verde to the center of the masa dough spread on the corn husks.

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

• Steamer: Essential for steaming the tamales until the masa is firm.

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

• Measuring cups: Needed to measure out the masa harina, chicken broth, and lard accurately.

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

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

Prepare the filling: Cook and shred the chicken in advance. Mix it with salsa verde and store it in the fridge until ready to use.

Pre-soak corn husks: Soak the corn husks overnight to save time on the day of preparation.

Use a stand mixer: Use a stand mixer to combine the masa harina, chicken broth, and lard quickly and efficiently.

Batch steaming: Steam multiple batches of tamales at once if your steamer is large enough, reducing overall cooking time.

Freeze extras: Make a large batch and freeze the extra tamales for a quick meal later.