Mexican Tamales

Dive into the rich culinary heritage of Mexico with these authentic Mexican Tamales! These delicious steamed parcels feature soft, fluffy masa dough made from masa harina, lard, and chicken broth, enveloping a savory filling of tender shredded pork or chicken infused with bold, smoky red chile sauce. Wrapped in soaked corn husks and steamed to perfection, each tamal boasts a delicate texture and mouthwatering flavor that's perfect for celebrations or comforting family meals. With a hands-on preparation process that brings tradition to life, these tamales are not only a feast for the palate but also a fun, rewarding culinary adventure. Serve them warm with extra salsa for an irresistible dish that captures the essence of Mexican cuisine.

Nutriscore Rating: 62/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 15

Ingredients

• 30 pieces Dried corn husks
• 4 cups Masa harina (corn flour)
• 2.5 cups Chicken broth
• 1.5 cups Lard or vegetable shortening
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 2 cups Cooked, shredded pork or chicken
• 1 cup Red chile sauce (or salsa of choice)

Directions

Step 1

Soak the corn husks in warm water for 30 minutes to soften them. Keep them submerged by using a heavy plate on top.

Step 2

In a large mixing bowl, combine the masa harina, baking powder, and salt.

Step 3

Using an electric mixer or by hand, beat the lard or vegetable shortening until light and fluffy, about 2-3 minutes.

Step 4

Gradually add the masa harina mixture to the lard, alternating with the chicken broth. Mix until the dough is soft, delicate, and spreadable. It should have the consistency of peanut butter.

Step 5

In a separate bowl, combine the shredded pork or chicken with the red chile sauce to create the filling. Adjust seasoning if needed.

Step 6

To assemble the tamales, spread about 2-3 tablespoons of masa dough onto the center of a soaked corn husk. Spread it out into a thin, rectangular layer, leaving a 1-inch border on all sides.

Step 7

Place 1-2 tablespoons of the meat filling in the center of the masa layer. Fold the sides of the husk towards the center, enclosing the filling. Then, fold the bottom of the husk upwards to secure.

Step 8

Repeat the process with the remaining husks, masa, and filling.

Step 9

In a large steamer pot, arrange the tamales upright, open side facing up. Fill the bottom of the steamer with water without it touching the tamales and cover the tamales with extra corn husks or a clean kitchen towel to trap steam.

Step 10

Steam the tamales over medium heat for 90 minutes, checking occasionally to ensure there is enough water in the steamer. Add more water as needed.

Step 11

To test if the tamales are done, remove one and let it cool for a minute. If the husk easily pulls away from the masa, they are ready.

Step 12

Allow the tamales to cool slightly, then serve warm with extra red chile sauce or your favorite salsa.

Nutrition Facts

Serving size	2454 grams (2454.0g)

Amount per serving	% Daily Value*
Calories	6259

Total Fat 445.10g	571%
Saturated Fat 166.90g	835%
Polyunsaturated Fat 0.00g
Cholesterol 754mg	251%
Sodium 5746mg	250%
Total Carbohydrate 397.20g	144%
Dietary Fiber 39.80g	142%
Total Sugars 13.70g
Protein 175.50g	351%

Vitamin D 0IU	0%
Calcium 876mg	67%
Iron 21mg	114%
Potassium 3877mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 11.1%

Carbs: 25.2%