Tamales

Name: Tamales
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 12 servings
Cuisine: Mexican-American
Ingredients: 24 dried corn husks, soaked; 3 cups masa flour (corn flour); 2 cups chicken broth (warm); 1 cup lard (or vegetable shortening); 1 tsp baking powder; 1 tsp salt; 2 lbs cooked shredded pork; 1 cup red chile sauce (or salsa roja); 1/2 white onion, sliced; 4 garlic cloves, smashed

Corn dough wrapped around a savory pork filling and steamed in corn husks. A traditional Mexican-American favorite that's perfect for gatherings or meal prep.

105 minHardServes 12240 cal/serving

Mexican-AmericanDinnerStovetopStandard

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Ingredients

24 dried corn husks, soaked
3 cups masa flour (corn flour)
2 cups chicken broth (warm)
1 cup lard (or vegetable shortening)
1 tsp baking powder
1 tsp salt
2 lbs cooked shredded pork
1 cup red chile sauce (or salsa roja)
1/2 white onion, sliced
4 garlic cloves, smashed

Instructions

1

Soak 24 soaked dried corn husks in hot water for at least 30 minutes until pliable.
2

Beat 1 cup lard (or vegetable shortening) until fluffy (about 2-3 minutes). Mix 3 cups masa flour (corn flour), 1 tsp baking powder, and 1 tsp salt. Gradually add the masa mixture to the lard alternating with 2 cups chicken broth (warm). Beat until light and airy.
3

Combine 2 lbs cooked shredded pork with 1 cup red chile sauce (or salsa roja). Set aside.
4

Lay a husk flat, spread 2 tbsp of dough down the center, add 1 tbsp pork filling mixture, then fold the husk around it, leaving the top slightly open for steam to escape.
5

Stand husks upright in a steamer basket (open end up) or lay them horizontally if the steamer is shallow. Cover with extra soaked husks. Add 1/2 sliced white onion and 4 smashed garlic cloves to the steaming water for flavor.
6

Steam for 45-60 minutes. Test for doneness: the dough should pull away easily from the husks. Remove and let rest for 5 minutes before serving.

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Questions

How much time should I plan for Tamales?

As written, 105 minutes: 45 of prep and 60 of cooking. The longest single stretch is step 6 (1 hour): "Steam for 45-60 minutes."

Why rest the meat in Tamales?

Step 6 reads: "Remove and let rest for 5 minutes before serving." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for masa harina in Tamales?

The entry for Tamales calls for 3 cups masa flour (corn flour). In its place: There is no real substitute. Cornmeal and corn flour are not nixtamalized and will not form a dough.

How many calories are in Tamales?

One serving (the recipe makes 12) is about 240 calories, with 14 g protein, 28 g carbohydrate and 8 g fat, plus 2 g fiber and 580 mg sodium.

Can I make Tamales ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Tamales within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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