Step 1
Mix ingredients in a large mixing bowl. The dough should be soft but not sticky--like Play-Doh.
Use your hands to knead the dough if needed. Cover the bowl with a damp paper towel to keep it moist while you work on other steps.
Step 2
Use shredded chicken or pulled pork for a tasty filling. Cook the meat with seasonings like cumin, garlic, and onions. Simmer over medium heat until tender—about 1 to 2 hours. Make sure to shred the meat finely using two forks.
Salsa Verde Chicken gives a zesty flavor. Red Chili Pork adds some kick. Both go great inside tamales! Once your filling is ready, keep it warm while you prepare the masa and husks.
Step 3
Corn Husks: essential for making tamales. They hold the masa and filling together. First, you soak them in warm water for about 30 minutes. This step makes them soft and easy to wrap around the dough.
After soaking, place a small amount of masa on each corn husk. Add your filling—chicken or pork are common options. Fold the sides of the husk over the filling and then fold up the bottom end.
The tamales are now ready to be steamed!
Step 4
Use cumin, salt, and coarse sea salt to season the masa. These spices add flavor and depth. The filling needs more: chili pepper, black pepper, and garlic powder enhance the taste of chicken or pork.
Don't forget to soak dried corn husks before use. This makes them pliable for wrapping tamales.
Step 5
Gather the ingredients.
Step 6
Mix Dry Ingredients: In a mixing bowl, combine 4 cups of masa harina and 2 teaspoons of salt.
Step 7
Add Lard or Shortening: Cut in 1 cup of pork lard or shortening until the mixture looks like coarse crumbs.
Step 8
Add Water: Mix in warm water (start with 2 cups) until you form a soft dough. Add more water if needed, up to an additional 1 cup.
Step 9
Knead the Dough: Knead the masa for about 10 minutes until smooth and pliable.
Step 10
Check Consistency: The dough should be spreadable and not too sticky. It should hold together but still be soft.
Step 11
Cover and Rest: Cover the bowl with a damp cloth and let rest for about 30 minutes before using.
Step 12
Store Ahead: You can make the dough up to 2 days ahead and keep it in the refrigerator.Step 13
Now that you have prepared the masa, it's time to cook the filling. This step will add flavor to your tamales.
Step 14
Cook the Meat: If using chicken or pork, boil 2 pounds of meat until tender. Shred it once cooked.
Step 15
Sauté Vegetables: Heat a pan with 2 tablespoons of oil. Add chopped onions and garlic. Cook until soft.
Step 16
Mix in Spices: Add cumin, chili powder, and salt to the pan for a burst of flavor.
Step 17
Combine Ingredients: Stir in shredded meat or beans into the pan with spices and vegetables.
Step 18
Simmer Sauce: Pour in 1 cup of salsa verde for chicken or red chili sauce for pork.
Step 19
Cook Until Thickened: Allow the mixture to simmer for about 10 minutes until thick.
Step 20
Cool the Filling: Let it cool before assembling your tamales.
Step 21
Soaking the corn husks: Place in water. Submerge the husks completely for at least 30 minutes, then remove them and let them drain before using.
Step 22
Spread Masa Dough: Take one corn husk. Spread the masa dough onto the center. Leave about 1/2 inch at the top and bottom.
Step 23
Add Filling: Scoop 1-2 tablespoons of chicken or pork filling onto the dough's center. Ensure it is evenly placed.
Step 24
Fold Sides: Fold one long side over the filling, then fold the other side over it.
Step 25
Fold Bottom: Fold up the narrow end to close off one end of the tamale.
Step 26
Tie Tamale: Use a thin strip of corn husk to tie and secure it in place. This helps keep everything tight and sealed.
Step 27
Repeat Process: Continue with all remaining corn husks, masa dough, and fillings until you have made about three dozen tamales.
Step 28
Cooking: Arrange the tamales upright, with the open end facing up.
Seal and set for high pressure for 20 minutes. Release pressure naturally after cooking.
Additional:
Serve tamales with rich refried beans or Mexican rice. Guacamole and salsa (like pico de gallo) add a fresh touch. For extra flavor, try Oaxaca cheese or savory queso fresco on the side. These sides make each bite of tamale even better!
