Struggling to make delicious homemade tamales? Tamales are a beloved Mexican dish made of masa dough and flavorful fillings. This blog will guide you step-by-step, making the process easy and fun.
Key Takeaways
- Tamales are Mexican dishes made with masa dough and fillings like chicken or pork.
- Key steps include making the masa, preparing fillings, soaking corn husks, and assembling tamales.
- You can steam tamales on the stovetop or use an Instant Pot for a quicker option.
- Store uncooked tamales in the fridge for up to 7 days or freeze them for up to 3 months.
- Serve tamales with salsas and sides like refried beans or Mexican rice.
What is a Tamale?
A tamale is a traditional Mexican food. It has masa dough made from corn flour. The dough is filled with tasty fillings like pork, chicken, or beans and cheese.
Tamales are wrapped in dried corn husks, which you don't eat. You enjoy tamales by steaming them until they are soft and cooked through. They often make this dish in big batches with friends or family helping out.
Each tamale has around 72 calories and can be a fun main course to prepare together!
Ingredients for Homemade Tamales
You will need some key ingredients to make tamales at home. Gather your masa harina, meat filling, and corn husks.
Masa harina
Masa harina is a key ingredient for making tamales. This flour comes from dried corn that has been treated with lime, which makes it different from regular cornmeal. Use Maseca brand masa harina for the best results.
To prepare the masa dough, mix 2 cups of masa harina with 1 cup of water or chicken stock in a large mixing bowl. Add 1 teaspoon of baking powder and blend well until smooth. The dough should be soft but not sticky—like Play-Doh.
Maseca is perfect for achieving authentic Mexican flavor.
Use your hands to knead the dough if needed. Cover the bowl with a damp paper towel to keep it moist while you work on other steps.
Chicken or pork filling
Use shredded chicken or pulled pork for a tasty filling. Cook the meat with seasonings like cumin, garlic, and onions. Simmer over medium heat until tender—about 1 to 2 hours. Make sure to shred the meat finely using two forks.
Salsa Verde Chicken gives a zesty flavor. Red Chili Pork adds some kick. Both go great inside tamales! Once your filling is ready, keep it warm while you prepare the masa and husks.
Corn husks
Corn husks are essential for making tamales. They hold the masa and filling together. First, you soak them in warm water for about 30 minutes. This step makes them soft and easy to wrap around the dough.
After soaking, place a small amount of masa on each corn husk. Add your filling—chicken or pork are common options. Fold the sides of the husk over the filling and then fold up the bottom end.
The tamales are now ready to be steamed!
Spices and seasonings
Use cumin, salt, and coarse sea salt to season the masa. These spices add flavor and depth. The filling needs more: chili pepper, black pepper, and garlic powder enhance the taste of chicken or pork.
Don't forget to soak dried corn husks before use. This makes them pliable for wrapping tamales.
Step-by-Step Guide to Making Tamales
Making tamales at home is simple. Prepare the dough, cook the filling, and soak the corn husks.
Preparing the masa
Making masa dough is easy. Follow these steps to get it just right:
- Gather Ingredients: You need masa harina, lard or shortening, water, and salt.
- Mix Dry Ingredients: In a mixing bowl, combine 4 cups of masa harina and 2 teaspoons of salt.
- Add Lard or Shortening: Cut in 1 cup of pork lard or shortening until the mixture looks like coarse crumbs.
- Add Water: Mix in warm water (start with 2 cups) until you form a soft dough. Add more water if needed, up to an additional 1 cup.
- Knead the Dough: Knead the masa for about 10 minutes until smooth and pliable.
- Check Consistency: The dough should be spreadable and not too sticky. It should hold together but still be soft.
- Cover and Rest: Cover the bowl with a damp cloth and let rest for about 30 minutes before using.
- Store Ahead: You can make the dough up to 2 days ahead and keep it in the refrigerator.
Cooking the filling
Now that you have prepared the masa, it's time to cook the filling. This step will add flavor to your tamales.
- Choose Your Filling: Decide between Salsa Verde Chicken, Bean and Cheese, or Red Chili Pork.
- Cook the Meat: If using chicken or pork, boil 2 pounds of meat until tender. Shred it once cooked.
- Sauté Vegetables: Heat a pan with 2 tablespoons of oil. Add chopped onions and garlic. Cook until soft.
- Mix in Spices: Add cumin, chili powder, and salt to the pan for a burst of flavor.
- Combine Ingredients: Stir in shredded meat or beans into the pan with spices and vegetables.
- Simmer Sauce: Pour in 1 cup of salsa verde for chicken or red chili sauce for pork.
- Cook Until Thickened: Allow the mixture to simmer for about 10 minutes until thick.
- Cool the Filling: Let it cool before assembling your tamales.
These steps will ensure delicious fillings for any type of tamale!
Soaking the corn husks
To start making tamales, you need to soak the corn husks. This is a simple but crucial step.
- Gather Corn Husks
Use dried corn husks available at grocery stores.
- Place in Water
Fill a large bowl or pan with warm water.
- Submerge Husks
Make sure to completely submerge the husks in water.
- Weigh Down Husks
Put a heavy object, like a plate, on top to keep them underwater.
- Soak for 30 Minutes
Leave the husks soaking for at least 30 minutes. They will become soft and pliable.
- Drain Excess Water
Remove the husks from water and let them drain in a strainer before using.
- Pat Dry Slightly
Lightly dab with a towel if still too wet, but leave damp for easy handling.
Assembling the tamales
Soaking the corn husks helps soften them. Once the corn husks are ready, it's time to assemble the tamales.
- Spread Masa Dough: Take one corn husk. Spread the masa dough onto the center. Leave about 1/2 inch at the top and bottom.
- Add Filling: Scoop 1-2 tablespoons of chicken or pork filling onto the dough's center. Ensure it is evenly placed.
- Fold Sides: Fold one long side over the filling, then fold the other side over it.
- Fold Bottom: Fold up the narrow end to close off one end of the tamale.
- Tie Tamale: Use a thin strip of corn husk to tie and secure it in place. This helps keep everything tight and sealed.
- Repeat Process: Continue with all remaining corn husks, masa dough, and fillings until you have made about three dozen tamales.
Assemble your tamales properly for tasty results! They will be ready for cooking soon!
Cooking Methods for Tamales
You can steam tamales on the stovetop or use an Instant Pot.
Steaming on the stovetop
To steam tamales on the stovetop, place a steamer rack in a large pot. Add water to just below the rack level. Bring water to a boil.
Line corn husks on the rack. Arrange tamales with open ends up. Cover and steam for 30 minutes over medium heat. Check water level often—add more if needed.
Steam for 1 hour and enjoy soft, fluffy tamales.
Serve hot with salsa or guacamole!
Cooking in an Instant Pot
Use an Instant Pot to cook tamales fast. Place a rack in the pot. Add 2 cups of water to the bottom. Arrange tamales upright, with the open end facing up.
Seal and set for high pressure for 20 minutes. Release pressure naturally after cooking. This method is quick and easy, perfect for tourists visiting Hawaii who want a tasty meal without much fuss.
Serving Suggestions
Pair your tamales with delicious sides and sauces.
Salsas and sauces
Top your tamales with pico de gallo, guacamole, or mole. Red and green salsas are also great choices. Salsa adds a fresh taste—pico de gallo is a mix of tomatoes, onions, and jalapeños.
Guacamole gives a rich, creamy flavor.
Try enchilada sauce for extra spice. It’s made from red chilies and spices. Mole sauce has chocolate and chili flavors that make it unique. These sauces make your meal special!
Accompanying sides
Serve tamales with rich refried beans or Mexican rice. Guacamole and salsa (like pico de gallo) add a fresh touch.
For extra flavor, try Oaxaca cheese or savory queso fresco on the side. These sides make each bite of tamale even better!
Tips for Perfect Tamales
Get the masa right, seal well, and check for doneness.
Ensuring the masa has the right consistency
Ensuring the masa has the right consistency is key for perfect tamales. Follow these tips to get it right:
- Use Fresh Masa Harina: Buy high-quality masa harina from a trusted brand.
- Measure Ingredients Precisely: Use 4 cups of masa harina and 3 cups of warm water.
- Mix Well: Combine masa harina with water in a large mixing bowl.
- Check Texture: Masa should feel like thick peanut butter, not dry or crumbly.
- Add Fat: Mix in 1 cup of lard or vegetable shortening until smooth.
- Season Correctly: Add 2 teaspoons of salt and adjust to taste.
- Rest the Dough: Let the dough sit for 20 minutes to hydrate properly.
- Test Small Portion: Form a small ball and drop it in water; it should float if it's ready.
Following these steps ensures your tamale dough will be perfect every time!
Properly sealing the tamales
Ensuring the masa has the right consistency is key.
- Fold the sides of the corn husk over the filling.
- Fold up the bottom of the husk to enclose it.
- Tie the top with a strip of husk or kitchen string.
- Ensure no filling leaks out from any side.
- Place tamales upright in your steamer.
Simple steps, but they make great tamales!
Checking for doneness
- Properly sealing the tamales ensures they cook well. Now, we need to check if they're done.
- Remove one tamale from the pot.
- Unwrap the corn husk from around the tamale.
- The masa should be firm and not sticky.
- If it's too soft, it needs more time to cook.
- Check if the filling is hot all the way through.
- Let tamales rest for 10 minutes before serving.
Cooking perfect tamales can be easy with these tips!
Make-Ahead and Storage Tips
You can make tamales ahead to save time. Store them in the fridge or freezer for later use, and just reheat when you're ready!
Refrigerating uncooked tamales
- Uncooked tamales can be stored in the fridge for 5-7 days.
- Follow these steps to refrigerate uncooked tamales properly:
- Use plastic wrap or aluminum foil to cover each tamale tightly.
- Place the wrapped tamales in an airtight container.
- Label the container with the date for easy tracking.
- Store the container in the coldest part of your fridge.
- Check occasionally to ensure there are no signs of spoiling.
- Now, your uncooked tamales are ready to cook anytime within a week.
Freezing and reheating instructions
To store uncooked tamales, the right freezing and reheating steps are key:
- Always let the tamales cool before freezing.
- Wrap each tamale in plastic wrap or foil. This keeps them fresh.
- Place the wrapped tamales in a freezer bag or airtight container.
- Label the bag with the date. Tamales can stay frozen for up to 3 months.
To reheat:
- Take out the number of tamales you want to eat from the freezer.
- Remove the plastic wrap or foil.
- For microwaving, wrap each tamale in a damp paper towel.
- Heat on high for 2-3 minutes per tamale until hot.
- For steam reheat, place in a steamer basket with water below it.
- Steam for about 15-20 minutes until they’re warm through.
Enjoy your delicious homemade tamales any time!
Conclusion
Making tamales at home is easy and fun. You can fill them with chicken, pork, or beans. Cook them on the stovetop or in an Instant Pot. Serve fresh tamales with salsas and sides. Enjoy your tasty homemade treat!
FAQs
1. What ingredients do I need to make homemade tamales?
You will need masa flour, water, unsalted butter or lard, chicken filling or ground beef, and corn husks. For authentic flavor, you can add guajillo chili or poblano peppers.
2. How do I prepare the dough for tamales?
Mix masa flour with water until it reaches a dough-like consistency. Cover the mixing bowl with a damp cloth to keep it moist.
3. Can I freeze tamales after making them?
Yes, you can freeze tamales for up to 3 months. Make sure they are well-wrapped before freezing.
4. What's the best way to reheat frozen tamales?
Reheat frozen tamales in a microwave or on the stovetop in an instant pot or pressure cooker until warm.
5. How should I tie and fold my tamales?
Place tablespoons of the chicken filling in the center of the masa on each corn husk—fold one long side over first, then fold up from the bottom and tie securely.
6. Are there any tips for first-time making authentic Mexican tamales?
Watch videos online for guidance; use high-quality ingredients like nixtamalized maize; have people help if possible—it’s worth the effort!