Tamales | Basics with Babish

lard

🥗Healthier: vegetable shortening

💰Cheaper: butter

Vegetable shortening reduces saturated fat while maintaining texture.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a leaner option without sacrificing flavor.

Season the chuck roast liberally with kosher salt.

Place the roast in a Dutch oven and add 2 beef bullion cubes, 1 quartered onion, 6 peeled garlic cloves, and 1 tablespoon of oregano.

Add enough water to almost cover the roast and braise in a 275°F oven for 3-4 hours, flipping the roast once or twice during cooking.

Once the beef is tender and browned, remove it from the braising liquid, shred the meat, and toss it with some chili paste and season with salt and pepper.

To make the chili paste, deseed and devein 4 ancho, 4 pasilla, and 6 guajillo chiles, then dry roast them in a saucepan until fragrant.

Cover the roasted chiles with water, add 4-5 garlic cloves and 1/2 chopped onion, bring to a boil, and simmer for 15 minutes before pureeing until smooth.

For the chicken filling, butterfly the chicken and poach it in boiling water, then cover and let it cook until it reaches 155°F, about 12-18 minutes.

Make a salsa verde by broiling 9 tomatillos, 2 jalapenos, and 1 poblano pepper until colored, then cover to steam for 10 minutes before blending with onion, garlic, salt, pepper, and cilantro.

Strain the poaching liquid and use it for the tamale dough; mix 24 ounces of masa harina with 24-26 ounces of hot water until crumbly but shapeable, then let rest for 15 minutes.

Beat 14 ounces of lard with 2 teaspoons of salt and 2 teaspoons of baking powder until fluffy, then mix in the masa dough until smooth and spreadable.

For dessert tamales, add 5 tablespoons of sugar, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, and fruit to the dough, mixing until combined.

Soak corn husks in water for 24 hours or in hot water for 3 hours, then sort them by size and shape.

Spread 1/3 to 1/2 cup of dough on the upper half of the husk, add filling, wrap it up, and tie it with a strip of husk.

Stack the tamales in a steamer basket with the filling facing up, cover with husks and a towel, and steam for 1.5 to 2 hours, resting for 30 minutes afterward.

Check for doneness by ensuring they have a firm texture and come out cleanly from the husk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary