Tamales Recipe | Cooking On the Side (2024)

Christmas

Tamales

Adapted from the Tamales recipe on the side of the Maseca for Tamales package.

Prep time: 1 hour 30 minutes | Cook time: 3 hours | Total time: 4 hours 30 minutes

Yield: 16 small tamales

INGREDIENTS:

For the tamales:

• 1 1/4 lbs boneless pork loin or shoulder (you may substitute chicken or beef)
• 1 1/2 oz chile pasilla or California pods
• 1/8 cup cooking oil (corn)
• 3/4 cup water
• 1 tablespoon salt, divided
• 1 onion, peeled
• 4 cloves garlic, peeled
• 16 corn husks
• 2 1/2 lbs prepared masa (see recipe below)

For the masa:

• 2 cups Maseca for tamales (it’s important to use masa that is specifically marked for tamales)
• 2 cups lukewarm broth (from simmering the filling) or water
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup lard or vegetable shortening

DIRECTIONS:

To prepare the tamales:

1. In a large stockpot, add the meat, onion, garlic and 2 teaspoons of salt and cover with water. Bring to a boil. Reduce heat and simmer until the meat is cooked through and shreds easily with a fork, about two hours. Reserve 2 cups of the cooking broth to use in preparing the masa.
2. Clean the chile pods by cutting them open with a knife, removing the stems and scraping out the seeds.
3. Heat the cooking oil in a skillet over medium heat and sauté the clean chile pods for a few minutes (be careful not to let them scorch!).
4. Place the chiles in a blender, add the water and blend until smooth.
5. Cut the meat into small pieces and cook in cooking oil until browned. Add chile mixture and another teaspoon of salt to meat, cook for approximately 7 minutes.
6. Soak the corn husks for a few minutes and rinse well.
7. Spread masa evenly over corn husks, place a tablespoon of meat mixture in the center. Fold all sides to the center, place in a steamer.* Cover with a wet cloth and steam, approximately 1 hour.

To prepare the masa:

1. Combine Maseca, baking powder and salt in a large bowl. Work in the reserved broth or water with your fingers to make a soft, moist dough.
2. In a small bowl (or an electric mixer), beat lard or shortening until fluffy, add masa and beat until dough has a spongy texture.
3. Prepare tamales with desired filling. Makes enough dough for about 16 small tamales.

* There are a variety of methods for rolling tamales. YouTube has many tutorial videos that are very helpful. I lay a corn husk down on my work surface with the wider end closest to me and dolloped on about 1/3 cup of masa near the bottom. With the back of a wooden spoon, I spread the masa into a thin layer toward the lower-right end of the corn husk. I added a tablespoon or two of filling to the center of the masa. Then I lifted the right edge of the corn husk and folded it over to cover the filling. I continued rolling to the left to roll up the remaining corn husk. With the seam on top, I folded down the narrow end of the corn husk and tied the tamal together with a narrow strip torn from another husk. If this description leaves you confused, I highly recommend watching a few of the videos on YouTube (especially this one – abuelita knows best!) for guidance – it’s much easier than it sounds!

Christmas

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