Traditional Mexican Tamales

Delight your taste buds with the comforting, authentic flavors of **Traditional Mexican Tamales**, a cherished dish steeped in heritage and heartwarming tradition. Perfect for family gatherings or festive celebrations, this recipe features soft, fluffy masa dough made with masa harina, rich chicken broth, and whipped lard, lovingly wrapped in pliable corn husks. Each tamale is generously stuffed with tender, shredded chicken coated in a flavorful red chili sauce for the perfect balance of savory and spicy. Steamed to perfection, these tamales are a labor of love, boasting rich textures and aromas that make every bite unforgettable. Serve them warm with a side of Mexican rice, beans, or your favorite salsa. Whether you’re new to tamale-making or keeping a family tradition alive, this recipe is your guide to creating a truly authentic experience that highlights the soul of Mexican cuisine.

Nutriscore Rating: 62/100

Prep Time:90 mins

Cook Time:120 mins

Total Time:210 mins

Servings: 20

Ingredients

• 25 pieces Dried corn husks
• 4 cups Masa harina (corn flour)
• 3 cups Chicken broth
• 1 tablespoon Baking powder
• 2 teaspoons Salt
• 1.5 cups Lard (or vegetable shortening)
• 3 cups Cooked shredded chicken
• 2 cups Red chili sauce
• 1 potful Water

Directions

Step 1

Soak the dried corn husks in warm water for 30 minutes until they are pliable.

Step 2

In a large mixing bowl, stir together masa harina, baking powder, and salt.

Step 3

Gradually add the chicken broth to the masa mixture, stirring until a soft dough forms.

Step 4

In a separate bowl, beat the lard with an electric mixer until fluffy, then gradually beat it into the masa mixture until fully combined.

Step 5

In another bowl, mix the shredded chicken with the red chili sauce until fully coated.

Step 6

Drain the soaked corn husks and pat them dry with a towel.

Step 7

Spread 2-3 tablespoons of masa dough onto the center of each husk, leaving a border on the sides.

Step 8

Place a tablespoon of the chicken mixture in the center of the masa on each husk.

Step 9

Fold the sides of the husk in over the masa, then fold up the bottom, leaving the top open.

Step 10

Arrange the folded tamales upright in a steamer basket, standing them vertically.

Step 11

Fill the bottom of a large pot with water (ensuring it does not touch the tamales) and bring to a boil.

Step 12

Place the steamer basket in the pot, cover the pot with a lid, and steam the tamales for 1.5 to 2 hours.

Step 13

Check occasionally, and add more water if needed to prevent drying out.

Step 14

The tamales are done when the masa is firm and easily pulls away from the husk.

Step 15

Remove the tamales from the steamer and let them cool slightly before serving.

Nutrition Facts

Serving size	3117.3 grams (3117.3g)

Amount per serving	% Daily Value*
Calories	6555

Total Fat 407.70g	523%
Saturated Fat 151.00g	755%
Polyunsaturated Fat 0.00g
Cholesterol 950mg	317%
Sodium 14276mg	621%
Total Carbohydrate 441.30g	160%
Dietary Fiber 50.80g	181%
Total Sugars 36.00g
Protein 281.30g	563%

Vitamin D 0IU	0%
Calcium 1050mg	81%
Iron 29mg	158%
Potassium 4572mg	97%

*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: 55.9%

Protein: 17.2%

Carbs: 26.9%