Imagine sinking your teeth into a warm, fluffy tamale, the aroma of spices wafting through the air as you unwrap the tender corn husk. Each bite bursts with flavor, showcasing a delightful blend of masa and savory fillings that dance on your palate and transport you to a festive Mexican gathering or cozy family kitchen.
Thinking back to my childhood, tamales were always a highlight during holiday celebrations, where laughter filled the room and each family member brought their unique twist to the recipe. Whether enjoyed at a lively fiesta or on a lazy Sunday afternoon, this tamales recipe promises to deliver an unforgettable culinary experience that will leave your taste buds craving more.
Why Is tamales recipe So Irresistibly Good?
Deliciously versatile: You can customize your tamales with an array of fillings, from spicy chicken to cheesy goodness, ensuring there’s something for everyone.
Effortlessly satisfying: The combination of masa and rich fillings creates a comforting meal that warms the heart and soul.
Perfect for gatherings: They’re a crowd-pleaser, making them ideal for family celebrations or casual get-togethers.
Time-tested tradition: Making tamales connects you to a rich culinary heritage, filling your kitchen with mouthwatering aromas.
Easy prep: With just 30 minutes of prep time, you’ll be on your way to enjoying these delightful treats without spending all day in the kitchen!
tamales recipe Ingredients
For the Dough
- 2 cups masa harina – This essential ingredient gives tamales their distinct texture and flavor, making them a staple in Mexican cuisine.
- 1 cup chicken broth (or vegetable broth) – Use homemade or store-bought for added moisture and depth of flavor.
- 1/2 cup vegetable shortening (softened) – Softening the shortening helps to create a light and fluffy dough that holds together beautifully.
- 1 teaspoon baking powder – This helps the masa rise slightly, resulting in a tender tamale.
- 1/2 teaspoon salt – A crucial seasoning that enhances all the flavors in your tamales.
For the Filling
- 2 cups cooked shredded chicken – Use leftover rotisserie chicken or boil chicken breasts for convenience and flavor.
- 1 cup red salsa (or green salsa) – Choose your favorite salsa to add spice and zest to the filling; it’s a great way to customize your tamales.
- 1 cup cheese (optional) – Adding cheese will give your tamales a creamy, delicious center; feel free to mix and match types!
For Wrapping
- 20 pieces dried corn husks (soaked in warm water for 30 minutes) – Soaking softens the husks, making them pliable for wrapping your tamales recipe perfectly.
Step-by-Step tamales recipe
1. Combine Ingredients: In a mixing bowl, combine 2 cups masa harina, 1 teaspoon baking powder, and 1/2 teaspoon salt. Mix well until evenly combined, creating a solid base for your tamales.
2. Cream Shortening: In another bowl, beat 1/2 cup softened vegetable shortening until fluffy. Gradually add the masa mixture along with 1 cup chicken broth (or vegetable broth), mixing until smooth and creamy.
3. Mix Filling: In a bowl, mix 2 cups cooked shredded chicken with 1 cup red salsa (or green salsa) until well combined. This flavorful filling will bring your tamales to life!
4. Add Cheese (Optional): If you’re feeling cheesy, add 1 cup cheese to the chicken and salsa mixture. Stir well to ensure every bite is deliciously cheesy.
5. Assemble Tamales: Take a soaked corn husk and spread about 1/4 cup of dough onto the center. Add 2 tablespoons of filling on top of the dough. Fold the sides of the husk over the filling and then fold the bottom up to secure tightly.
6. Steam Tamales: Place the tamales upright in a steamer, making sure they are snug but not overcrowded. Cover with a damp cloth and steam for about 1.5 to 2 hours, or until the masa pulls away from the husk easily, signaling perfection!
Optional: Garnish with fresh cilantro before serving for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Pro Tips for tamales recipe
- Masa Consistency: Ensure your masa dough is soft and pliable; if it’s dry, add a little more broth until the right texture is achieved.
- Soak Corn Husks: Completely soak the corn husks for at least 30 minutes to prevent tearing when wrapping your tamales.
- Filling Balance: Avoid overfilling! Use about 2 tablespoons of filling to prevent tamales from bursting during steaming.
- Steaming Technique: Keep an eye on the water level in your steamer; too little water can cause uneven cooking and dry masa.
- Test for Doneness: Check one tamale after steaming; the masa should easily pull away from the husk when fully cooked.
How to Store and Freeze tamales recipe
- Room Temperature: Tamales can be kept at room temperature for up to 2 hours if you’re serving them, but it’s best to refrigerate leftovers promptly.
- Fridge: Store cooked tamales in an airtight container in the fridge for up to 3 days. Reheat them in a steamer or microwave for a quick meal.
- Freezer: For longer storage, freeze tamales in a single layer on a baking sheet, then transfer to a freezer bag where they can stay fresh for up to 3 months.
- Reheating: To reheat frozen tamales, steam them directly from the freezer for about 30 minutes. Enjoy your delicious tamales recipe again!
tamales recipe Variations
Feel free to let your creativity shine as you adapt this dish to suit your taste buds and dietary needs!
- Vegan: Substitute chicken with 2 cups of cooked black beans or lentils and use vegetable broth for a plant-based delight. This twist ensures every bite is packed with flavor and nutrients, making it perfect for family gatherings or cozy dinners.
- Spicy: Add 1-2 teaspoons of chili powder to the masa dough or use a spicy salsa for an extra kick. The heat will elevate your tamales, making them a standout dish at any table, especially if you love bold flavors.
- Cheesy: Mix in 1 cup of shredded cheese into the masa for a gooey texture. This addition creates an indulgent experience that pairs beautifully with the savory filling, perfect for cheese lovers.
- Herbed: Incorporate fresh chopped cilantro or oregano into the masa for an aromatic lift. The herbs bring freshness that complements the hearty filling, transforming each tamale into a flavorful celebration.
- Sweet: Replace half of the broth with coconut milk and add a tablespoon of sugar for a dessert twist. This unexpected variation can surprise your guests and serves as a delightful ending to any meal.
- Corny: Fold in 1 cup of corn kernels into the masa for added texture and sweetness. The bursts of corn create a delightful contrast in every bite, making these tamales even more enjoyable.
- Nutty: Add 1/4 cup of finely chopped nuts (like pecans or walnuts) to the filling for an earthy crunch. This surprising addition enhances both flavor and texture, making your tamales uniquely scrumptious.
Make Ahead Options
If you’re looking for a delicious meal prep idea, this tamales recipe is perfect for you! The beauty of tamales lies not only in their delightful flavors but also in their flexibility for make-ahead options. You can prepare the dough with 2 cups of masa harina, 1 cup of chicken broth, 1/2 cup of softened vegetable shortening, along with 1 teaspoon of baking powder and 1/2 teaspoon of salt up to 24 hours in advance. Likewise, your filling—comprising 2 cups of cooked shredded chicken mixed with 1 cup of salsa (red or green) and optionally, 1 cup of cheese—can be prepped ahead and stored in the fridge for up to three days. Simply assemble the tamales by spreading about 1/4 cup of dough on soaked corn husks, add your filling, fold them up securely, and steam them when you’re ready to serve. They can be steamed straight from the fridge; just allow a few extra minutes for cooking time. Enjoy the time-saving benefits while savoring these homemade delights!
tamales recipe Questions Answered
What type of broth should I use in the dough?
You can use either chicken broth for a richer flavor or vegetable broth for a vegetarian option. Both will add moisture and enhance the taste of your masa dough, making it perfectly fluffy and delicious.
How do I achieve the right consistency for the masa dough?
The goal is to have a smooth, spreadable mixture. After mixing the softened vegetable shortening with the masa harina, baking powder, salt, and chicken broth, you should have a creamy texture that easily holds its shape when spread on the corn husk. If it feels too dry, add a little more broth; if too wet, sprinkle in some additional masa harina.
Can I make tamales ahead of time and store them?
Absolutely! You can prepare the tamales up to the steaming stage and then refrigerate them for up to 3 days. If you want to keep them longer, consider freezing. Just wrap each tamale tightly in plastic wrap and place them in an airtight container; they’ll last up to 3 months in the freezer!
What’s the best way to reheat leftover tamales?
To reheat tamales while maintaining their moisture, steam them for about 15-20 minutes until heated through. If you’re short on time, you can microwave them wrapped in a damp paper towel for about 1-2 minutes or until warm. Just be careful not to overcook them or they could dry out!
Can I customize the filling for my tamales?
Definitely! The beauty of tamales lies in their versatility. While this recipe features shredded chicken with salsa, feel free to swap in different proteins like pork or beef, or even go vegetarian with black beans or sautéed vegetables mixed with cheese. Just remember that whatever filling you choose should be cooked beforehand.
How can I tell when my tamales are done cooking?
Your tamales are ready when the masa easily pulls away from the corn husk without sticking. This typically takes about 1.5 to 2 hours of steaming. Keep an eye on your water levels in the steamer—make sure there’s enough steam throughout cooking to achieve that perfect texture!
Tamales
Ingredients
Method
- In a mixing bowl, combine masa harina, baking powder, and salt. Mix well.
- In another bowl, beat the vegetable shortening until fluffy. Gradually add the masa mixture and chicken broth, mixing until smooth.
- In a bowl, mix the shredded chicken with salsa until well combined.
- Add cheese if using and mix well.
- Take a soaked corn husk and spread about 1/4 cup of dough onto the center.
- Add 2 tablespoons of filling on top of the dough. Fold the sides of the husk over the filling and then fold the bottom up to secure.
- Place the tamales upright in a steamer. Cover with a damp cloth and steam for about 1.5 to 2 hours, or until the masa pulls away from the husk easily.
