Here’s a traditional Tamales recipe inspired by the flavors and techniques passed down through generations. This recipe is a basic starting point that you can customize with your favorite fillings and sauces, just like your grandmother would have!
My Grandmother’s Tamales Recipe
Ingredients:
For the Tamale Dough (Masa):
- 4 cups masa harina (corn flour for tamales)
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 cup vegetable or chicken broth (or as needed)
- 1 cup unsalted chicken or pork fat (or lard), softened (you can also use butter for a different flavor)
- 1 cup warm water (or more as needed)
For the Filling:
- 2-3 cups cooked shredded chicken, pork, or beef (you can also use a combination)
- 1/2 cup red chile sauce or green salsa (depending on your preference)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: 1 cup shredded cheese (cheddar, Oaxaca, or any of your favorites)
- Optional: 1/2 cup chopped cilantro or olives
For Assembling:
- Dried corn husks (about 30-40, soaked in warm water for 30 minutes before using)
Instructions:
1. Prepare the Filling:
- In a skillet over medium heat, sauté the chopped onion and garlic until soft and fragrant (about 3-5 minutes).
- Add the shredded meat of your choice (chicken, pork, or beef) and the red chile sauce or green salsa. Stir to combine and cook for about 5-7 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste. If desired, add shredded cheese or chopped cilantro/olives for extra flavor.
- Once the filling is ready, set it aside.
2. Make the Masa (Dough):
- In a large mixing bowl, combine the masa harina, baking powder, and salt. Mix well.
- Add the softened lard (or fat) and mix it into the dry ingredients with your hands until it becomes crumbly.
- Gradually add the chicken or vegetable broth, then the warm water, mixing continuously. You want the masa to be soft and pliable, not too dry or too wet.
- To check the consistency, take a small piece of masa and roll it into a ball. Drop it into a glass of water. If it floats, the masa is ready. If it sinks, add a little more water and mix again.
3. Assemble the Tamales:
- Take a soaked corn husk and lay it flat with the wider side facing you.
- Spread about 2-3 tablespoons of masa onto the husk, leaving about 1-2 inches on the sides and about 3-4 inches at the bottom.
- Place a spoonful of the filling in the center of the masa, then fold the sides of the husk over the masa. Fold up the bottom of the husk to close it.
- If necessary, tie the tamale with a small strip of corn husk at the top to hold it together.
4. Steam the Tamales:
- Arrange the tamales upright in a large steamer pot, placing the open end facing up. If you don’t have a tamale steamer, you can use a regular large pot with a steam rack or a makeshift steamer basket.
- Add water to the bottom of the steamer, but not high enough to touch the tamales.
- Cover the tamales with a damp cloth and the lid of the pot.
- Steam for 1.5 to 2 hours, checking occasionally to make sure there is enough water. The tamales are done when the masa easily separates from the husk.
5. Serve:
- Let the tamales cool slightly before serving. Serve with salsa, sour cream, or a side of Mexican rice and beans.
Tips for the Perfect Tamales:
- Masa Consistency: The key to soft tamales is getting the masa just right—not too dry or too wet. If it’s too sticky, add a little more masa harina. If it’s too dry, add more broth or water.
- Filling Variety: You can make tamales with a variety of fillings, such as shredded beef, pork, chicken, cheese, or even vegetables. Add your favorite toppings like salsa, sour cream, or avocado to make it extra special.
- Making Ahead: Tamales freeze beautifully! Once you’ve steamed them, let them cool and store them in a sealed container or wrap them individually in plastic wrap and freeze. Steam them again when you’re ready to eat.
These tamales, just like your grandmother’s, will bring warmth and comfort to any table. Enjoy the process, the flavors, and the memories of family gathered around!