Making Tamales is a tradition that often gets passed down through generations, and your grandmother’s tamale recipe is undoubtedly a cherished family favorite! Below is a basic recipe for tamales that you can adjust to your personal or family preferences. These tamales feature a flavorful filling, soft masa (corn dough), and are wrapped in corn husks to create a delicious, authentic treat.
My Grandmother’s Tamales Recipe
Ingredients:
For the Tamale Masa (Dough):
- 4 cups masa harina (corn flour for tamales)
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups chicken or vegetable broth (adjust for desired consistency)
- 1 cup vegetable oil or lard (for a more traditional texture)
- 1/2 cup sour cream or chicken bouillon (optional, for added richness)
For the Filling:
- 3 cups cooked chicken (shredded, or pork or beef if preferred)
- 1/2 cup red or green chili sauce (homemade or store-bought, adjust spice level to preference)
- 1 tablespoon cumin (optional, for extra flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup chopped cilantro (optional, for freshness)
- 1/4 cup diced onion (optional)
- Cheese (optional, shredded, like queso fresco or mozzarella)
For Assembling:
- Corn husks (soaked in warm water for about 30 minutes before using)
Instructions:
1. Prepare the Corn Husks:
- Soak the dried corn husks in warm water for 30 minutes, or until soft and pliable. Make sure they are submerged by placing a heavy object on top if needed.
- After soaking, drain and pat dry the husks. Trim any excess or rough ends off the husks.
2. Prepare the Masa Dough:
- In a large bowl, combine masa harina, baking powder, and salt.
- Gradually add broth, stirring continuously, until the masa reaches a dough-like consistency. It should be moist but not too sticky.
- Add the vegetable oil (or lard), and mix it thoroughly into the masa. The dough should be smooth and soft.
- If desired, add a bit of sour cream or dissolve some chicken bouillon in water and stir it into the masa for added flavor and richness.
- To test if the masa is the right texture, take a small piece and roll it into a ball. It should hold its shape and not stick to your hands too much. If needed, adjust with more broth or masa to get the right consistency.
3. Prepare the Filling:
- In a bowl, combine your choice of shredded cooked chicken (or pork or beef), chili sauce, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
- Optionally, add some chopped cilantro, onion, and shredded cheese (if desired).
- Taste the filling and adjust the seasoning as needed.
4. Assemble the Tamales:
- Take a soaked corn husk and lay it flat on a clean surface. If the husk is too wide, you can tear it into smaller strips to make individual tamales.
- Spread about 1/4 to 1/3 cup of masa onto the center of the husk, leaving a small border at the edges.
- Spoon about 1-2 tablespoons of filling on top of the masa.
- Carefully fold the sides of the corn husk inward over the masa and filling, then fold up the bottom of the husk to seal the tamale.
- Repeat this process with the remaining husks, masa, and filling.
5. Steam the Tamales:
- Prepare a large steamer or tamale pot. You can also use a large pot with a steaming rack or a colander over boiling water.
- Stand the tamales upright in the steamer, open side up. If needed, place a few extra corn husks or a wet cloth over the top to help keep them moist during steaming.
- Cover the tamales with a damp cloth and a lid. Steam the tamales for about 1 to 1.5 hours, checking occasionally to ensure there’s enough water in the steamer and the tamales remain moist.
- To check if they’re done, remove one tamale and allow it to cool slightly. The masa should come off the husk easily when unwrapped. If it sticks, steam the tamales for a little longer.
6. Serve and Enjoy:
- Once the tamales are done, let them rest for a few minutes before serving. Serve them with a side of salsa, guacamole, or Mexican crema for an extra touch.
- Enjoy your delicious homemade tamales with family and friends!
Tips:
- Make-Ahead: You can make tamales in advance, freeze them after steaming, and reheat them in a steamer or microwave when you’re ready to serve.
- Fillings: You can use a variety of fillings such as cheese and jalapeños, vegetables, or beans for a vegetarian version.
- Customization: Feel free to adjust the seasoning in the masa or filling to suit your taste. If you like spicier tamales, consider adding chopped chilies or hot sauce to the filling.
This Tamale Recipe brings the taste and warmth of your grandmother’s kitchen, combining soft masa with a flavorful filling and a beautiful homemade touch. Perfect for holiday celebrations, family gatherings, or any time you want to share a delicious tradition!