How to Make Tamales

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil provides a healthier fat option while maintaining moisture.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal can be more economical.

Pour hot boiling water over the corn husks in a bowl to soak them, ensuring they are fully immersed. Cover and let rest for 30 minutes.

In a large mixing bowl, combine 1 cup of soft sludge and 2 tablespoons of chicken or pork broth. Mix with an electric mixer for about 3 to 5 minutes until fluffy.

In another bowl, combine 3 cups of masa harina, 1 teaspoon of baking powder, 1 teaspoon of cumin, and 1/2 teaspoon of salt. Mix together.

Gradually add the fluffy mixture to the dry ingredients, mixing well.

Add about 1.5 cups of pork broth gradually while mixing on high speed for about 5 minutes until the mixture reaches a creamy consistency similar to peanut butter.

In a medium-sized pot, add 600 grams of pork, season with 3 minced garlic cloves, 1 medium chopped onion, 1/2 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, 1 teaspoon of beef bouillon powder, 1/2 teaspoon of black pepper powder, 1 teaspoon of salt, and 2 bay leaves. Cover with enough water and bring to a boil for about 1 hour 10 minutes until the pork is fork-tender.

Shred the cooked pork into tiny pieces and transfer to a bowl. Pour in 1 cup of homemade chili sauce, mixing until fully coated. Set aside.

Drain the corn husks from the hot water and remove the ends for easier folding.

To assemble the tamales, place a corn husk on a flat surface with the wider side facing up. Scoop about a tablespoon of dough onto the husk and flatten it, leaving space at the edges.

Scoop the filling onto the dough, being generous but not overfilling. Fold the sides of the husk over the filling and then fold the bottom up, tying it with parts of the husk if needed. Stand the tamale upright.

Repeat the process until all dough and filling are used up, stacking the tamales upright in a steamer basket lined with corn husks to prevent water from bubbling in.

Place a medium-sized pot on the stove, add water, and bring to a boil. Insert the steamer basket over the pot, ensuring the water does not touch the basket directly. Cover with foil to conserve heat and steam for about 45 to 50 minutes.

After 45 minutes, check for doneness by picking one tamale. If it pulls away cleanly from the husk, they are ready. Remove and discard the husks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary