Tamales Recipe

Masa harina: a finely ground corn flour that forms the base of the tamale dough

Chicken broth: adds flavor and moisture to the masa dough

Lard: fat that makes the dough soft and helps it steam perfectly

Baking powder: helps the dough rise slightly and become fluffy

Salt: enhances the overall flavor of the tamales

Shredded chicken: the main filling, providing protein and taste

Salsa verde: a green sauce that adds a tangy, spicy kick to the filling

Dried corn husks: used to wrap the tamales before steaming, soaked to soften

One of the trickiest parts of making tamales is spreading the masa dough onto the corn husks. Getting this just right helps your tamales cook evenly and hold together without falling apart. Here’s how to do it step by step:

1. Take a soaked corn husk and pat it dry with a towel so it’s not dripping wet.
2. Use a spoon or your fingers to scoop a small amount of the masa mixture.
3. Spread the masa in a thin, even layer right in the center of the husk. Try to leave some space on the edges so you can fold it easily.
4. The layer should be about ¼ inch thick—not too thick or too thin. If it’s too thick, the tamale might take longer to cook or feel doughy. If it’s too thin, it might dry out or break.
5. Once the masa is spread, add your filling, like shredded chicken and salsa verde, then fold the husk carefully.

Spreading the masa evenly makes cooking smoother because the heat can reach all parts of the tamale at the same time. It also helps the tamale hold its shape when you fold it and steam it. If you spread it unevenly, some parts might be undercooked or fall apart when you unwrap them.

When I first made tamales, I spread the masa too thick in some spots and too thin in others. Some tamales ended up mushy, and others were dry. After a few tries, I learned to use the back of a spoon to smooth it out gently and keep the thickness just right. It’s a little bit like spreading peanut butter on toast—just the right amount makes all the difference!

• masa harina - Substitute with cornmeal: While the texture may be slightly different, cornmeal can be used as a substitute for masa harina. It provides a similar corn flavor, though it may not be as finely ground.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain a savory flavor while making the dish suitable for vegetarians.

• lard - Substitute with vegetable shortening: Vegetable shortening can be used as a plant-based alternative to lard, offering a similar texture and richness.

• baking powder - Substitute with baking soda and cream of tartar: Use a combination of baking soda and cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor with an additional umami depth, though it will slightly alter the color.

• shredded chicken - Substitute with shredded jackfruit: Shredded jackfruit is a great plant-based alternative that mimics the texture of shredded chicken.

• salsa verde - Substitute with red salsa: Red salsa can be used if you prefer a different flavor profile or if salsa verde is unavailable.

• dried corn husks - Substitute with banana leaves: Banana leaves can be used as an alternative wrapping material, providing a unique flavor and aroma to the tamales.

• To keep your tamales fresh and delightful, allow them to cool completely after steaming. This prevents condensation, which can make them soggy.

• Once cooled, wrap each tamale individually in plastic wrap or aluminum foil. This ensures they maintain their shape and flavor.

• Place the wrapped tamales in an airtight container or a resealable plastic bag. This step is crucial to prevent freezer burn and to keep them tasting as fresh as the day they were made.

• Label the container or bag with the date. This helps you keep track of their freshness, as tamales can be stored in the refrigerator for up to a week or in the freezer for up to three months.

• When you're ready to enjoy your tamales, reheat them by steaming for about 15-20 minutes if refrigerated, or 20-30 minutes if frozen. This method preserves their moist texture and rich flavor.

• Alternatively, you can reheat them in the microwave. Wrap them in a damp paper towel and heat on medium for 2-3 minutes if refrigerated, or 4-5 minutes if frozen. This keeps them from drying out.

• For a crispy twist, pan-fry the reheated tamales in a bit of olive oil until golden brown on each side. This adds a delightful crunch to the soft masa.

• If you have leftover salsa verde, drizzle it over the reheated tamales for an extra burst of flavor.

• Preheat your oven to 350°F (175°C). Wrap each tamale in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 20 minutes. This method ensures that the tamales remain tender and flavorful.

• Use a steamer to reheat your tamales. Fill the bottom of the steamer with water and bring it to a simmer. Place the tamales in the steamer basket, cover, and steam for about 15-20 minutes. This method helps maintain the original texture and moisture.

• For a quick option, use the microwave. Wrap each tamale in a damp paper towel and place them on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking to ensure they are heated through. This method is convenient but may slightly alter the texture.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tamales in the basket, ensuring they are not overcrowded. Heat for about 8-10 minutes. This method gives the tamales a slightly crispy exterior while keeping the inside moist.

• For a stovetop method, heat a non-stick skillet over medium heat. Unwrap the tamales and place them in the skillet. Cover with a lid and heat for about 5 minutes on each side. This method adds a slight crispness to the exterior while keeping the inside warm and soft.

• Mixing bowl: A large bowl used to combine the masa harina, baking powder, and salt with the chicken broth and lard to create a smooth dough.

• Steamer: A cooking device used to steam the tamales, ensuring they cook evenly and maintain their moisture.

• Spoon: Used to spread the masa dough onto each corn husk and to add the shredded chicken and salsa verde filling.

• Measuring cups: Essential for accurately measuring the masa harina, chicken broth, and lard to ensure the right consistency of the dough.

• Tongs: Useful for handling the soaked corn husks and placing the tamales in the steamer without burning your hands.

• Kitchen towel: Handy for drying the soaked corn husks before spreading the masa dough on them.

• Pot with lid: If you don't have a dedicated steamer, a large pot with a lid can be used to create a steaming environment for the tamales by placing a steaming rack or improvised setup inside.

Prepare the filling: Cook and shred the chicken in advance. Mix it with salsa verde and store it in the fridge until ready to use.

Pre-mix the masa: Combine masa harina, baking powder, and salt ahead of time. Store the dry mix in an airtight container.

Batch soaking: Soak all corn husks at once in a large bowl to save time during assembly.

Assembly line: Set up an assembly line with all ingredients ready to streamline the tamale-making process.

Use a stand mixer: Mix the masa dough using a stand mixer for a quicker, smoother consistency.