Are you ready to embark on a culinary adventure that will transport your taste buds straight to the heart of Mexico? Dive into the world of traditional tamales, where tender pork or beef meets the rich, savory goodness of masa harina, all wrapped in a delightful corn husk. This beloved dish is not just food; it’s a celebration of culture, family, and flavor! With just a bit of patience and love, you can master the art of making tamales that will impress your friends and family. So, roll up your sleeves and get ready to create a dish that’s as satisfying to make as it is to eat!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Mexican
Serves: 12-15 tamales
Ingredients
- pork shoulder or beef
- corn husks
- masa harina
- lard or vegetable shortening
- chicken broth
- salt
- pepper
Instructions
- Prepare the meat by trimming excess fat from pork shoulder or beef, then cut into large chunks.
- Season the meat with salt and pepper, then slow cook in a large pot with water until tender and easily shredded (approximately
- 5-2 hours).
- While meat is cooking, soak corn husks in warm water for at least 1 hour to soften and become pliable.
- Shred the cooked meat using two forks, discarding any large pieces of fat or gristle.
- Prepare masa by mixing masa harina with softened lard or vegetable shortening in a large bowl, gradually adding warm chicken broth until a smooth, spreadable consistency is achieved.
- Season masa mixture with additional salt to taste, mixing thoroughly.
- Drain corn husks and pat dry with clean kitchen towels.
- Spread a thin layer of masa (about 1/4 inch thick) onto the smooth side of each corn husk, leaving border around edges.
- Place shredded meat in the center of the masa-covered husk.
- Fold sides of corn husk towards center, then fold bottom up to enclose filling completely.
- Arrange tamales standing upright in a steamer pot with water at the bottom.
- Steam tamales for approximately 60-90 minutes, ensuring water doesn't touch tamales directly.
- Check tamales for doneness by removing one and testing if masa easily pulls away from corn husk.
- Let tamales rest for 10-15 minutes before serving to allow masa to firm up.
Tips
- Choose Quality Meat: For the best flavor, opt for a well-marbled pork shoulder or a tender cut of beef. The fat will render during cooking, keeping the meat juicy and flavorful.
- Soak Corn Husks Properly: Make sure to soak your corn husks in warm water for at least an hour. This will make them pliable and easier to work with, ensuring your tamales hold together beautifully.
- Perfect Your Masa: The consistency of your masa is key! Aim for a smooth, spreadable texture by gradually adding warm chicken broth. It should be light enough to spread easily but firm enough to hold the filling.
- Don’t Rush the Steaming: Steaming is crucial for achieving that perfect tamale texture. Ensure the water doesn’t touch the tamales and check for doneness by seeing if the masa easily pulls away from the husk.
- Let Them Rest: After steaming, allow your tamales to rest for 10-15 minutes. This helps the masa firm up, making them easier to unwrap and enjoy.
- Get Creative with Fillings: While traditional pork or beef is delicious, don’t be afraid to experiment with different fillings like cheese, vegetables, or even sweet options for a unique twist!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
