How to Make Tamales | Authentic Mexican Tamales Recipe Step by Step

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

chicken

🥗Healthier: turkey

💰Cheaper: shredded rotisserie chicken

Turkey is leaner, and rotisserie chicken saves time.

red chili sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomato sauce with spices

Homemade salsa is fresher, while canned sauce is budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free, while processed cheese is often cheaper.

Soak corn husks in warm water until fully submerged for about 30 minutes.

Prepare the filling by using shredded chicken and mixing it with red chili sauce in a pan over medium heat until moist.

In a large mixing bowl, combine masa harina, 1 teaspoon of baking powder, and a pinch of salt.

Add lard to the dry mixture and mix until it resembles coarse crumbs.

Gradually add warm broth to the mixture until a soft, spreadable dough forms.

Test the masa by dropping a small piece into cold water; if it floats, it's ready.

Spread masa on the smooth side of a soaked corn husk, leaving a border.

Add a spoonful of the chicken filling down the center of the masa.

Fold the sides of the husk over the filling and fold the bottom up to create a packet.

Stand the tamales upright in a pot with a steamer insert, ensuring the open end is facing up.

Cover the tamales with extra corn husks and a clean kitchen towel before putting the lid on.

Bring water to a boil, then reduce heat to a simmer and steam for about 1.5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens