Mexican Tamales at Home

Tamales are a traditional Mexican dish made with a corn-based dough mixture that is filled with various meats or beans and cheese. They're easy to customize (chicken, beef, pork, vegetarian, and even seafood) and make a wonderful make-ahead meal that is sure to leave you wanting more. Traditionally made with a banana leaf or a corn husk, this recipe takes the latter and uses it to create perfection in your very own kitchen.

• Prep Time: 25 Minutes

• Cook Time: 60 Minutes

• Yield: 8 Servings

• Difficulty: Medium

INGREDIENTS

For the Masa Dough:

• 4 cups Masa Harina (masa flour)

• 3 cups broth (beef, chicken, or vegetable depending on your filling)

• 2 tsp baking powder

• 1 tsp salt

• 1 tsp cumin

• 1 1/3 cups lard

• 1 (8 oz.) package dried corn husks

Our Favorite Filling:

• 2 cups cooked, shredded chicken (seasoned with Hoja Santa or a lightly spiced chili powder)

• 1 cup fresh, whole corn kernels

• 1 cup finely diced tomatoes

• 1/2 cup red Ranchera Sauce

DIRECTIONS

1. Soak the Corn Husks

Place corn husks in a bowl of very hot water for 30 minutes or until softened.

2. Cook the Filling

In a Swiss Diamond Sauté Pan, combine all the filling ingredients. Simmer on low heat for 1 hour, stirring occasionally.

3. Prepare the Dough

• In a large bowl, beat the lard and 2 tablespoons of broth with an electric mixer until fluffy (about 3–5 minutes).

• In a separate bowl, combine the masa flour, baking powder, salt, and cumin. Gradually stir in the lard mixture.

• Slowly add the broth a little at a time until a very soft dough forms. Once all the broth is incorporated, beat on high speed for several minutes.

• The dough should spread like peanut butter and be slightly sticky.

• Cover the mixing bowl with a damp paper towel to prevent drying out.

4. Assemble the Tamales

• Lay a corn husk glossy side up. Scoop about 1/4 cup of dough onto the top center.

• Place a piece of plastic wrap over the dough and press it into a 1/4" thin layer, keeping it in the top half of the husk to leave room for folding.

• Add 1–2 tablespoons of filling in a line down the center.

• Fold one long side of the husk over the filling, then the other side, overlapping like a brochure. Fold up the bottom.

• Optional: Tie tamales with butcher’s string for extra hold during cooking.

5. Steam the Tamales

• Add 1 cup of water to the bottom of a Swiss Diamond Stock Pot and insert a steaming rack (ensure water doesn’t rise above the rack).

• Place tamales upright, open end up, packed just tightly enough to stand.

• Lay soaked husks or a wet towel over the top to keep moisture in.

• Bring water to a boil, then reduce to a simmer.

• Steam for 45 minutes to 1 hour, checking after 45 minutes.

To test doneness: remove a tamale and pull off the husk—if it peels away cleanly, they're ready. If still sticky, steam another 5–10 minutes and check again.