Stephanie da Silva’s Tamale Collection

These homemade tamales offer a comforting, authentic taste of traditional Mexican cuisine. The secret lies in the airy, fluffy dough made by whipping lard with masa harina and warm broth, creating a light texture that contrasts beautifully with the savory filling. Wrapped tightly in softened corn husks and steamed slowly, the masa absorbs the rich flavors of the pork or poultry broth. This recipe yields 24 individual tamales, making it perfect for holiday gatherings, family dinners, or festive celebrations. The process requires patience, but the result is a deeply satisfying, hearty main course that brings warmth and nostalgia to the table. Serve hot with salsa verde or red tomato sauce for an extra kick.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 24

Description

These homemade tamales offer a comforting, authentic taste of traditional Mexican cuisine. The secret lies in the airy, fluffy dough made by whipping lard with masa harina and warm broth, creating a light texture that contrasts beautifully with the savory filling. Wrapped tightly in softened corn husks and steamed slowly, the masa absorbs the rich flavors of the pork or poultry broth. This recipe yields 24 individual tamales, making it perfect for holiday gatherings, family dinners, or festive celebrations. The process requires patience, but the result is a deeply satisfying, hearty main course that brings warmth and nostalgia to the table. Serve hot with salsa verde or red tomato sauce for an extra kick.

Ingredients

24 dried corn husks
1 cup lard
1 teaspoon salt
2.5 cups masa harina mix
1.5 cups warm pork or poultry broth
12 tablespoons filling (Turkey in Green Mole or Pork in Red Tomato Sauce)

Directions

1
Cover corn husks with warm water and weigh them down. Let soak for at least 3 hours or overnight until pliable.
2
Drain corn husks and pat them dry with a clean towel.
3
In a large bowl, beat the lard and salt together until fluffy and light.
4
Slowly beat in the masa harina mix alternately with the warm broth. Continue beating until the dough is very light, fluffy, and spreadable.
5
Spread about 2 tablespoons of dough onto the center of each husk, forming a 3 x 2-inch rectangle. Spread the dough from the center to the right edge, leaving the left side plain.
6
Spoon 1 tablespoon of filling lengthwise down the center of the dough rectangle.
7
Turn the right side of the husk over to the center, covering the filling. Fold the left plain side over the filling to wrap it completely.
8
Fold the top end of the husk down over the bottom end. Secure the tamale by tying a string around the center.
9
Place a rack in a steamer or 4-quart dutch oven, ensuring it sits 2 inches above gently boiling water.
10
Stack the assembled tamales on the rack with the folded side down.
11
Cover the pot and steam for about 2 hours.
12
To test for doneness, remove one tamale from the center and one from the side. Open the husks; the tamales are done when the masa is firm and pulls away easily from the husk.

Note

Storage: Tamales can be frozen before or after steaming. Wrap tightly in plastic wrap and foil. Reheat by steaming frozen tamales for an additional 30-45 minutes.

Variations: Use different fillings such as shredded chicken, beef, or vegetables. Experiment with mole sauces or salsa verde for varied flavors.

Tips: Ensure the water in the steamer does not touch the bottom of the rack to prevent the tamales from getting soggy. Add more water if needed during the long steaming process.

Keywords: tamales, mexican food, masa harina, corn husks, steamed, holiday recipe, traditional, comfort food, handmade, authentic, party food, lard, broth filling

Read it online: https://www.chefs-mate.com/recipe/stephanie-da-silvas-tamale-collection/