Tamales

Background Info: Tamales are a Mesoamerican dish made of masa (a corn-based dough), filled with meats, cheeses, vegetables, or sweets, and steamed in a corn husk or banana leaf. They are one of the oldest prepared foods in the Americas and remain a deeply symbolic and communal dish throughout Mexico, Central America, and beyond.

Ingredients:

  • 4 cups masa harina (corn flour for tamales)
  • 2 tsp baking powder
  • 1 tsp salt
  • 1.5 cups lard (or vegetable shortening)
  • 2–2.5 cups chicken broth (warm)

Filling:

  • 2 cups cooked shredded chicken
  • 1 cup salsa verde (tomatillo green salsa)

Other:

  • 15 dried corn husks (soaked in warm water for 30 min)

Instructions:


Prepare Dough: Beat lard with a mixer until fluffy. In another bowl, mix masa harina, baking powder, salt.
Gradually add broth and beat with lard until dough is soft and spreadable (like peanut butter). Mix filling: Toss shredded chicken with salsa verde. Assemble tamales: Spread ~2 tbsp masa dough on the center of a corn husk. Add 1 tbsp filling in the middle. Fold sides inward and bottom up, tie with a strip of husk if desired. Steam: Arrange tamales upright in a steamer basket. Steam over simmering water for 1.5–2 hours (check water level regularly). Tamales are ready when masa pulls away easily from husks.

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