Making tamales is a delicious but somewhat time-consuming process. A step-by-step guide to making homemade tamales:
Ingredients:
For the Dough (Masa):
- 2 cups masa harina (corn flour for tamales)
- 1 cup chicken or vegetable broth
- 1/2 cup vegetable oil or lard (for authentic flavor)
- 1 tsp baking powder
- Salt to taste
For the Filling (You can choose your favorite, such as shredded chicken, pork, cheese, or vegetables):
- Cooked and seasoned filling of your choice
For Wrapping:
- Corn husks, soaked in warm water for 30 minutes and drained
Equipment:
- Large pot with a steamer insert
Instructions:
Prepare the Corn Husks:
1. Start by soaking the corn husks in warm water for about 30 minutes. This will make them pliable and easier to work with. After soaking, drain them and pat them dry with a clean kitchen towel.
Prepare the Masa Dough:
2. In a large mixing bowl, combine the masa harina, baking powder, and salt.
3. In a separate bowl or saucepan, heat the chicken or vegetable broth until it's warm but not boiling. You can also use the broth from cooking your filling.
4. Slowly pour the warm broth into the masa harina mixture, stirring as you go. Mix until you have a soft and smooth dough. If the dough is too dry, you can add more broth, a little at a time. If it's too wet, you can add more masa harina.
5. In another small bowl, beat the vegetable oil or lard until it's fluffy. Add it to the masa dough and mix it in thoroughly. This will make the dough tender.
Assemble the Tamales:
6. Take a soaked corn husk and spread a spoonful of masa dough onto the center of the husk, leaving some space at the edges.
7. Add a spoonful of your chosen filling on top of the masa.
8. Fold the sides of the husk over the masa and filling, then fold up the bottom of the husk. This creates a tamale package. Secure it with a strip of corn husk or kitchen twine if needed.
9. Repeat this process with the remaining corn husks, masa dough, and filling.
Steam the Tamales:
10. Arrange the tamales upright in a large pot with a steamer insert. Make sure they are packed tightly to prevent unraveling during steaming.
11. Add water to the pot, just below the level of the steamer insert.
12. Cover the tamales with extra corn husks or a clean kitchen towel to trap the steam.
13. Cover the pot with a lid and steam the tamales over medium-low heat for about 1.5 to 2 hours. Check the water level periodically and add more water if needed.
Serve the Tamales:
14. To check if the tamales are done, remove one and let it cool for a few minutes. If the masa easily pulls away from the husk, they are ready.
15. Serve the tamales hot with your favorite salsa or toppings.
Enjoy your homemade tamales! They are a labor of love, but the delicious results are worth it.