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MexicoTraditional

Tamales

A beloved Mexican staple consisting of masa dough filled with savory meats or cheese, wrapped in corn husks, and steamed to perfection. These are a labor of love, often prepared for special occasions and holidays.

2 hr 30 minAdvanced12 servings
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Tamales

Origin & history

Tamales date back to ancient Mesoamerican civilizations, including the Aztecs and Mayans, who used them as portable food for warriors and travelers. The word comes from the Nahuatl 'tamalli,' meaning wrapped. They remain a central part of Mexican culinary identity, particularly during Christmas celebrations.

Ingredients

12

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Dough

Filling

Wrappers

The method

Step by step

4 steps
  1. 01

    Prepare Husks

    30 min

    Soak the dried corn husks in a large bowl of warm water for at least 30 minutes until pliable, then pat dry before using.

    Ensure husks are fully submerged to prevent tearing.

  2. 02

    Make Masa

    15 min

    In a large bowl, whip the lard until light and airy. Gradually add the masa harina, baking powder, and salt, then slowly pour in the warm broth while mixing until a soft, spreadable dough forms.

    The dough should float in water if it is aerated enough.

  3. 03

    Assemble

    30 min

    Spread a thin layer of masa onto the center of a husk. Place a spoonful of pork and sauce in the middle, then fold the sides of the husk inward and fold the bottom tail up.

    Do not overfill or the masa will leak during steaming.

  4. 04

    Steam

    1 hr 30 min

    Arrange tamales upright in a steamer basket. Cover with extra husks and a damp cloth, then steam for 60-90 minutes until the masa pulls away easily from the husk.

    Check water levels periodically to ensure the pot does not run dry.

Chef tips

  • — Always test a small piece of dough in water to see if it floats.
  • — Use high-quality lard for the best flavor.

Common mistakes

  • — Using too much masa which makes them doughy.
  • — Not soaking husks long enough, causing them to crack.

Substitutions

  • Lard → Vegetable shorteningUse for a vegetarian version

Storage & serving

Store in an airtight container in the refrigerator for up to 5 days or freeze for 3 months.

Serve warm, unwrapped, with salsa and crema.

Food safety

Ensure internal temperature of meat filling reaches 165°F before assembly. Keep raw masa refrigerated if not used immediately.

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