Homemade Mexican Tamales

$To make delicious tamales, you need a few key ingredients. The main one is masa harina. This corn flour gives tamales their unique taste and texture. You also need baking powder, salt, and vegetable shortening. These help create a light and fluffy dough. For the filling, I like to use cooked shredded chicken or tofu for a vegetarian twist. Salsa verde adds flavor and moisture. Lastly, chopped cilantro brings freshness. Don’t forget the corn husks! Soak them in warm water for about 30 minutes to make them pliable. Traditional tamales use simple ingredients. Masa harina, lard, and a variety of meats or vegetables are common. These ingredients create authentic flavors. However, modern recipes sometimes swap lard for vegetable shortening. This change makes the tamales lighter and suitable for vegetarians. You can also find new fillings today. Options like cheese, beans, and even sweet fillings like chocolate are popular. These variations keep the dish exciting and cater to different tastes. If you can’t find masa harina, try using cornmeal. It will change the texture but still works. For a dairy-free option, replace vegetable shortening with coconut oil. It adds a nice flavor too. If you want a spicier tamale, use a hot salsa instead of salsa verde. For a vegetarian filling, beans or sautéed vegetables are great alternatives. Feel free to mix and match! The beauty of tamales is in their versatility. For the full recipe, check out the Spicy Fiesta Tamales section above. To make the masa dough, start by mixing 2 cups of masa harina with 1 teaspoon of baking powder and 1 teaspoon of salt in a bowl. This mix gives the tamales their base flavor. In another bowl, beat 1/2 cup of vegetable shortening until it's light and fluffy. This step is crucial for a soft texture. Gradually add the masa mix, alternating with 1 1/2 cups of vegetable broth. Keep mixing until the dough is smooth and easy to handle. For the filling, take 1 cup of cooked shredded chicken or tofu if you prefer a vegetarian option. Place it in a bowl. Add 1/2 cup of salsa verde and 1/4 cup of chopped cilantro. Mix everything well until the flavors blend. This filling will add a nice kick to your tamales. Now, it’s time to assemble the tamales. First, soak the corn husks in warm water for about 30 minutes. This makes them easier to work with. Lay one husk smooth side up. Spread about 2 tablespoons of the masa dough in the center, leaving space on the sides. Add 1 tablespoon of your filling right in the middle. Now, fold the sides of the husk over the filling, and then fold up the bottom. This keeps everything secure. Repeat this process until you use all the masa and filling. Next, arrange the tamales upright in a steamer pot. Make sure they stand up and do not fall over. Fill the pot with water, just below the steamer level. Cover the pot with a lid. Steam the tamales for 1 to 1.5 hours. Check the water level occasionally to prevent it from drying out. The tamales are done when the masa pulls away from the corn husk easily. Let them rest for 10 minutes before serving. For a festive touch, serve them on a platter with extra salsa verde and fresh cilantro. This recipe will help you make delicious homemade Mexican tamales, perfect for family gatherings! For the full recipe, check out the details provided above. Making tamales is fun, but mistakes happen. Here are some key points to remember: - Too Much Water: If your masa is too wet, your tamales won’t hold together. Start with less broth and add more as needed. - Skipping the Soak: Always soak corn husks for at least 30 minutes. Dry husks can tear easily. - Overstuffing: Use just enough filling. Too much filling can make tamales burst during cooking. The masa is the heart of your tamales. A great texture is key. Here’s how to get it right: - Use the Right Fat: Vegetable shortening gives a light, fluffy masa. Ensure it’s well-beaten before mixing. - Consistency Check: Your masa should be soft but not sticky. It should easily spread on the husk. - Test It: Drop a small piece of masa in cold water. If it floats, it’s ready! Steaming is vital for a perfect tamale. Follow these tips for great results: - Arrange Upright: Place tamales upright in the steamer. This helps steam circulate evenly. - Monitor Water Levels: Keep an eye on the water level while cooking. Add more water if it gets low. - Use a Tight Lid: A tight-fitting lid keeps steam in. If steam escapes, your tamales may not cook well. Using these tips will enhance your tamale-making experience. Each step matters for delicious results. Enjoy the process! If you want to dive deeper into the recipe, check out the Full Recipe. {{image_2}} You can easily make tamales vegetarian or vegan. Instead of chicken, use tofu or beans. Black beans or pinto beans work great. Add corn, peppers, or mushrooms for extra flavor. For a vegan option, skip the shortening and use coconut oil or avocado oil. This keeps the tamales rich and tasty. The filling options for tamales are endless. You can use shredded beef, pork, or chicken. For a twist, try using cheese and jalapeños for a spicy kick. You can also create sweet tamales with fruits like pineapple or strawberries. Mix in cinnamon and sugar for a dessert version. Each filling adds a unique flavor and makes the tamales special. Tamales are naturally gluten-free when made with masa harina. Always check the brands to ensure they are labeled gluten-free. For a different texture, you can use cornmeal or rice flour. These alternatives will still yield a soft and delicious tamale. Enjoy experimenting with different grains to find your favorite! For the full recipe, check out the details above for a fun family cooking session. Once your tamales are cooked, let them cool. Place them in an airtight container. You can keep them in the fridge for up to four days. This keeps them fresh and ready to eat. If you want to enjoy them later, freezing is a great option. To freeze tamales, first, wrap each one in plastic wrap. Then, place them in a freezer bag. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. You can freeze tamales for up to three months. When you’re ready to eat, just thaw them in the fridge overnight. Reheating tamales is easy! You can steam them to keep them moist. Place tamales in a steamer basket over boiling water. Steam for about 15 to 25 minutes. You can also microwave them. Wrap tamales in a damp paper towel and heat for 1 to 2 minutes. Check if they are warm all the way through before serving. Enjoy your delicious tamales! For the full recipe, check out the instructions above. Tamales can last in the fridge for about 3 to 5 days. Store them in an airtight container. This keeps them fresh and prevents them from drying out. If you want them to last longer, consider freezing them. Yes, you can make tamales in advance. Prepare them a day ahead and store them in the fridge. Just steam them when you’re ready to eat. This saves time and makes serving easy. Serve homemade tamales on a large plate. Drizzle some salsa verde over the top for flavor. You can also add fresh cilantro and lime wedges for a fun touch. This makes the dish colorful and tasty! For more details, check the Full Recipe. In this post, I shared how to make delicious tamales. We talked about key ingredients, like masa and fillings. You learned the steps from making masa to wrapping tamales. I gave tips to avoid common mistakes and improve your tamale-making skills. You can also explore vegetarian options and safe storage methods. Making tamales can be fun and rewarding. With practice, you’ll create tasty meals your friends and family will love. Enjoy experimenting and sharing your own tamale creations!$

Discover the joy of making Spicy Fiesta Tamales with this simple recipe! Perfect for gatherings or a cozy dinner, these tamales combine masa harina, delicious fillings like shredded chicken or tofu, and zesty salsa verde for a flavor explosion. Follow our easy instructions to create this festive dish that’s sure to impress. Click to explore the full recipe and make your next meal a spicy celebration!

Print Recipe Pin Recipe

Ingredients

2 cups masa harina

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable shortening

1 1/2 cups vegetable broth

1 cup cooked shredded chicken (or tofu for a vegetarian option)

1/2 cup salsa verde

1/4 cup chopped cilantro

Corn husks (soaked in warm water for 30 minutes)

Instructions

In a bowl, mix the masa harina, baking powder, and salt until well combined.

In a separate bowl, beat the vegetable shortening until light and fluffy. Gradually add in the masa mix, alternating with the vegetable broth until a smooth dough forms.

In another bowl, combine the cooked shredded chicken (or tofu), salsa verde, and chopped cilantro, mixing well to create the filling.

Take a soaked corn husk and lay it smooth side up. Spread about 2 tablespoons of masa dough onto the center of the husk, leaving space on the sides.

Place 1 tablespoon of the filling in the center of the masa, then fold the sides of the husk over the filling. Fold up the bottom of the husk to secure the tamale.

Repeat the process until all masa and filling are used.

Arrange the tamales upright in a steamer pot (or a large pot with a steaming rack), ensuring they’re standing. Fill the pot with water just below the steamer level and cover securely with a lid.

Steam the tamales for about 1 to 1.5 hours, checking occasionally to ensure the water doesn’t evaporate completely. The tamales are done when the masa easily pulls away from the corn husk.

Once cooked, let them rest for 10 minutes before serving.

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 tamales

- Presentation Tips: Serve the tamales on a platter, drizzled with extra salsa verde and garnished with fresh cilantro and lime wedges for an extra festive touch!