Recipes for "tamales"

Start the tamales: Place corn husks into a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.

Make the salsa: Place ancho chiles into a saucepan, cover with water, and bring to a boil over medium heat; cook until soft, about 10 minutes. Drain.

Combine ancho chiles, garlic, cumin, salt, and pepper in a blender. Add water and blend until smooth. Strain through a sieve.

Finish the tamales: Heat oil in a large skillet over medium heat. Add 1/2 of the salsa and cook for 3 to 5 minutes. Stir in refried beans until well combined; cook until most of the liquid has evaporated, about 5 minutes. Remove from the heat.

Beat lard with an electric mixer in a large bowl until fluffy. Gradually add masa flour and beat until well combined. Add remaining salsa and continue beating until dough is uniformly red in color.

Select one wide corn husk. Starting 2 inches from the bottom of the husk, spread about 2 tablespoons masa mixture over the surface, ending about 1/4 inch from the top. Place 1 tablespoon beans and 1 jalapeño slice in the center of masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the two folded sides. Repeat to make remaining tamales.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up; cook until filling is heated through and separates from the husk, about 1 hour.

Let tamales rest for 15 minutes before serving.

Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.

Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.

Heat a griddle over medium heat and toast mulato and ancho chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.

Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.

Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.

Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.

Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.

Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.

Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.

Place 20 dried husks in a large Dutch oven and cover with water. Place a plate or bowl filled with water on top of husks to keep submerged. Let soak for at least 2 hours, flipping occasionally until husks are softened.

Meanwhile, prepare the filling: Combine 2 cups water, onion, garlic, chili powder, salt, chipotle powder, and cumin in a multi-functional pressure cooker (such as Instant Pot). Cut pork shoulder into 4 equal pieces and add to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

While the filling is cooking, prepare the sauce: Place 2 cups chicken stock, tomatoes, chiles, and garlic in a saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until tomatoes are fully softened, about 30 minutes.

Transfer sauce mixture into a blender; Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend until completely smooth, 2 to 3 minutes.

Transfer blended mixture back into the saucepan; stir in remaining 1 cup chicken stock, cumin, 1 teaspoon salt, and onion powder. Bring to a simmer over medium-high heat, then reduce heat to low and cook, stirring occasionally, until sauce has thickened and color is a deeper red, about 30 minutes.

When the filling has finished cooking, release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid.

Remove pork to a shallow baking dish; discard any fat and shred using 2 forks. Place shredded meat in a bowl. Stir 1 cup of the prepared red sauce and remaining 1/2 teaspoon salt into shredded pork to coat; set filling aside. Set remaining sauce aside for serving.

Strain cooking liquid through a fine mesh strainer and discard solids. Skim as much grease as possible from the liquid. Reserve 1 cup strained cooking liquid for cooking the masa and discard any remaining.

To make the dough: Combine masa, 2 teaspoons salt, and baking powder in a stand mixer fitted with the paddle attachment; mix on low speed until completely combined, 1 to 2 minutes. Increase speed to medium and gradually add melted, warm lard alternately with 1 cup reserved, warm cooking liquid and 2 cups warm water; beat until dough is completely combined. Increase speed to medium-high and beat until dough is light and fluffy, 4 to 5 minutes. The dough should resemble a loose cookie dough; adjust by adding 1 tablespoon of warm water at a time, if needed.

Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 1/4 cup masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butcher's twine.

Stand tamales vertically, open-side up, in the steamer basket of the Instant Pot. Place the trivet in the cooker and add 2 cups of water. Place the steamer basket on the trivet, and close and lock the lid. Select high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid. Allow tamales to rest in the cooker for 10 minutes before serving. Meanwhile, warm the remaining sauce to serve with tamales.

Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.

Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.

Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.

Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.

Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.

Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.

Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.

Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.

Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.

Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.

Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.

Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.

Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.

Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.

Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.

Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.

Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.

Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.

Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

Soak corn husks in water for 24 hours before cooking, using a heavy pot or skillet to keep them submerged.

Meanwhile, prepare filling. Place guajillo chile peppers in a dry skillet over medium heat. Toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet, and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.

Add broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and black pepper to the blender and process until smooth.

Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be shredded with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Add sauce and mix until well combined.

For dough, combine masa harina, baking powder, garlic powder, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine. Add broth and lard, and whisk until mixture is fluffy and well combined (dough will be sticky).

Place an open corn husk on a work surface and pat dry. Spread dough evenly down center of husk, leaving room around edges. Dollop a line of pork filling down center of dough.

Fold one side of husk over filling, then fold over the other side to overlap, creating a tube. Fold up the narrow end of husk to seal bottom, leaving top open. Tie with a strip of husk or kitchen twine.

Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.

Place tamales vertically into the steamer basket, with the sealed side down. Cover the pan and steam for 1 hour. Serve hot.

Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.

While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.

Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.

Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.

Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.

While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.

Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.

Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

Rinse the corn husks thoroughly under warm running water to clean off any debris, being careful not to tear them. Place the rinsed husks in a large bowl with enough warm water to cover them. Use a heavy bowl or plate to weigh the husks down so that they stay submerged. I use the tejolote from my molcajete. Soak the husks for at least 2 hours so that they soften and become pliable.

You will need the entire package of corn husks. It will feel like there are too many! You’ll need some to assemble the tamales, to make strips to tie the tamales, and to line the steamer for cooking the tamales.

Simply Recipes / Ericka Sanchez

Combine the chicken, half of the onion (reserve the other half for the chile verde), 10 cups water, and 1 teaspoon salt in a medium pot or Dutch oven over high heat. Bring it to a boil and then reduce the heat to medium to cook the chicken for 45 minutes, uncovered. Use a large spoon to skim off any foam that rises to the top. Remove the pot from the heat.

Use tongs to transfer the chicken onto a large plate and shred them using your hands once they are cool enough to handle. Cover and set it aside.

Strain the chicken stock through a colander into a bow or jar, and keep it refrigerated until ready to use. You can discard the onion. The chicken stock can be used to make the masa.

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

While the chicken cooks, make the chile verde. Add the tomatillos, serrano and jalapeño peppers, garlic, cilantro, the remaining half onion, roughly chopped, and 2 teaspoons salt into a blender or food processor. Blend or pulse it until finely chopped—you don’t want large chunks nor do you want it to be creamy like a smoothie. You may need to do this in two batches if your blender or food processor is small.

Strain the salsa through a fine mesh sieve set over a bowl and discard the liquid. You can use a spoon to push the liquid through the sieve. Reserve only the pulp—this is your chile verde.

This is when I would make the masa, using the chicken stock reserved from cooking the chicken.

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Set up for assembling the tamales: You’ll need the soaked husks (keep them in the water), the masa, the shredded chicken, and the chile verde.

Lay a husk on a flat surface, smooth-side up and the pointy side away from you. Scoop about 1/3 cup masa and use a spoon to spread it onto the wider bottom half of the husk, leaving a 1/2-inch border around the bottom and side edges. Place about 1/3 cup shredded chicken and 2 tablespoons chile verde on the center of the masa. If you have a small husk, you may need to use less masa, chicken, and chile verde.

There are two options for folding the tamale:

The first option is to fold the husk in half lengthwise. Then, fold it in half again lengthwise. Fold the pointy end up towards the wider end, and fasten with a strip of corn husk by tying it around the tamale so that it stays folded.

The second option is to fold one of the long sides over the filling, but not all the way to the other side. Then fold the other long side over it and fold the pointy end up towards the wider end. Fasten with a strip of corn husk tied around the tamale.

I use torn or ugly-looking husks to make the strips that will be used to tie the tamales. Use your fingers to tear them along the fibers. If they are too short to wrap around the tamales, you can tie 2 strips together to create a longer one.

I prefer the first option because I find it easier. Plus, the cooked tamale unwraps with more ease. Both methods are acceptable—it’s a matter of preference.

Repeat until all the masa and filling are used. You will get about 24 tamales.

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Add water to a large steamer pot to the fill line, or until it comes up about 3 inches up the sides. Place the steamer basket on top.

Add two pennies to the water. They will notify you when the water begins to boil and when it has fully evaporated. When the pennies begin to lightly rattle, it means the water is boiling and you can set the timer. When the rattling becomes very loud, the water has fully evaporated, and you will need to add more. Keep a kettle of hot water next to the steamer. When adding water to the pot, make sure not to spill it on the tamales.

Line the steamer basket with a layer of husks. If your steamer is large like mine, place a heat-proof bowl upside down in the center. This will help keep tamales from tipping over. Place the tamales in the steamer basket upright, leaning against each other, the bowl (if using), and the pot. Cover the tamales with any remaining corn husks and then a clean kitchen towel. Cover the pot tightly with the lid.

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Cook the tamales over medium-high heat. When the water comes to a boil, set the timer for 90 minutes. Check the water periodically to make sure it hasn’t fully evaporated, every 15 minutes—you may need to add more hot water.

After 90 minutes, turn off the heat and let the tamales rest for 20 minutes in the steamer.

To check for doneness, carefully remove a tamale from the pot with tongs and unwrap it. The husk should easily detach from masa.

Serve the tamales with a dollop of crema and a sprinkle of cotija cheese and chopped cilantro.

Store leftovers in the fridge for up to 4 days. The microwave is the best way to reheat tamales.

Cooked tamales can be frozen for about 6 months. After cooking the tamales, let them cool completely. Then, pack them in zip top freezer bags for storage.

Did you love the recipe? Leave us stars below!

Simply Recipes / Ericka Sanchez

Rinse the corn husks thoroughly under warm running water to clean off any debris, being careful not to tear them. Place the rinsed husks in a large bowl with enough warm water to cover them. Use a heavy bowl or plate to weigh the husks down so that they stay submerged. I use the tejolote from my molcajete. Soak the husks for at least 2 hours so that they soften and become pliable.

You will need the entire package of corn husks. It will feel like there are too many! You’ll need some to assemble the tamales, to make strips to tie the tamales, and to line the steamer for cooking the tamales.

Simply Recipes / Ericka Sanchez

Preheat the broiler to high or 500°F.

Rinse and pat the poblano, serrano, and jalapeño peppers dry with a kitchen towel. Lightly saturate a paper towel with 1 tablespoon of olive oil and rub the peppers with it. Place them on a large baking sheet. The serranos and jalapeños will give the tamales a spicy kick. If you prefer them to be milder, replace a few with another poblano pepper.

Place the peppers under the broiler for 20 minutes, turning them every 5 minutes with tongs. Char them evenly all around.

You can also roast the peppers directly on a gas stove burner. It’ll take more time and attention because the peppers will need to be constantly turned as direct contact with the flame roasts them unevenly and may cause the skins to turn to ash if not watched carefully. Plus, there will likely be a lot of smoke, so open the windows!

Transfer the charred peppers into a clean plastic bag or glass container with a lid. Seal tightly and let them steam for 10 minutes.

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

When the peppers are cool enough to handle, use the dull side of a paring knife or the back of a spoon to scrape the stem, skin, veins, and seeds off.

Do not run them under running water to rinse. This will remove the delicious smoky flavor these tamales are known for. The spice from the peppers may burn your hands, I recommend handling them with kitchen prep gloves or tongs.

Chop the peppers into 1/2-inch pieces. Set it aside.

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Heat the remaining 2 tablespoons olive oil in a large frying pan over medium heat. Add the onions and cook for 3 minutes, until they begin to soften. Add the garlic and cook for 1 minute, stirring frequently. Stir in the corn and chopped peppers, and cook for about 8 minutes.

Remove the pan from the heat and set aside to cool to room temperature.

This is when I would make the masa.

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Set up for assembling the tamales: You’ll need the soaked husks (keep them in the water), the masa, the poblano and corn filling, and the cheese.

Lay a husk on a flat surface, smooth-side up and the pointy side away from you. Scoop about 1/3 cup masa and use a spoon to spread it onto the wider bottom half of the husk, leaving a 1/2-inch border around the bottom and side edges. Place about 3 tablespoons of the vegetable filling and a strip of cheese on the center of the masa. If you have a small husk, you may need to use less filling.

There are two options for folding the tamale:

The first option is to fold the husk in half lengthwise. Then, fold it in half again lengthwise. Fold the pointy end up towards the wider end, and fasten with a strip of corn husk by tying it around the tamale so that it stays folded.

The second option is to fold one of the long sides over the filling, but not all the way to the other side. Then fold the other long side over it and fold the pointy end up towards the wider end. Fasten with a strip of corn husk tied around the tamale.

I use torn or ugly-looking husks to make the strips that will be used to tie the tamales. Use your fingers to tear them along the fibers. If they are too short to wrap around the tamales, you can tie 2 strips together to create a longer one.

I prefer the first option because I find it easier. Plus, the cooked tamale unwraps with more ease. Both methods are acceptable—it’s a matter of preference.

Repeat until all the masa and filling are used. You will get about 24 tamales.

Simply Recipes / Ericka Sanchez

Add water to a large steamer pot to the fill line, or until it comes up about 3 inches up the sides. Place the steamer basket on top.

Add two pennies to the water. They will notify you when the water begins to boil and when it has fully evaporated. When the pennies begin to lightly rattle, it means the water is boiling, and you can set the timer. When the rattling becomes very loud, the water has fully evaporated, and you will need to add more. Keep a kettle of hot water next to the steamer. When adding water to the pot, make sure not to spill it on the tamales.

Line the steamer basket with a layer of husks. If your steamer is large like mine, place a heat-proof bowl upside down in the center. This will help keep tamales from tipping over. Place the tamales in the steamer basket upright, leaning against each other, the bowl (if using), and the pot. Cover the tamales with any remaining corn husks and then a clean kitchen towel. Cover the pot tightly with the lid.

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Cook the tamales over medium-high heat. When the water comes to a boil, set the timer for 90 minutes. Check the water periodically to make sure it hasn’t fully evaporated, every 15 minutes—you may need to add more hot water.

After 90 minutes, turn off the heat and let the tamales rest for 20 minutes in the steamer.

To check for doneness, carefully remove a tamale from the pot with tongs and unwrap it. Please be very careful! The pot will be filled with steam and the kitchen towel covering the tamales will be very hot. The husk should easily detach from masa. Right out of the steamer, the tamale will be soft and wet. It will firm up and dry out after it rests a bit.

Serve the tamales with a dollop of sour cream, salsa verde, and a sprinkle of chopped cilantro.

Cooked tamales can last 3 to 4 days in the fridge and up to 6 months in the freezer. After cooking the tamales, let them cool completely. Then, pack them in zip top freezer bags for storing.

Did you love the recipe? Leave us stars below!

Simply Recipes / Ericka Sanchez

Place the lard or vegetable shortening in a large mixing bowl. Knead with your hands until it becomes light and airy, about 20 minutes—yes, it’s a long time and that’s why it’s a labor of love. Instead, you can beat it in a stand mixer fitted with a paddle attachment or hand mixer on medium speed for about 8 minutes.

The lard will change from yellowish to white.

Simply Recipes / Ericka Sanchez

Add the masa harina, baking powder, and salt to whipped lard, and continue mixing by hand, breaking up the large clumps of dough with your fingers. The mixture will be crumbly, resembling wet sand.

You can do this with a stand mixer or handheld mixer—scrape the bottom and sides of the bowl with a rubber spatula a few times to incorporate any dry ingredients that may stick to the bowl.

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Slowly stream in 3 1/2 cups chicken stock as you continue mixing the mixture with your hands for about 15 minutes or with an electric mixer for about 10 minutes on medium speed.

Simply Recipes / Ericka Sanchez

Simply Recipes / Ericka Sanchez

Drop a quarter-sized ball of masa in a glass filled with cold water. If the masa floats, it is ready. If it sinks, add the remaining 1/4 cup chicken stock, knead for 5 more minutes, and repeat the test. Continue kneading and testing until the ball floats to the top of the glass. The masa will be wet, spreadable, and sticky.

Now you’re ready to make tamales!

The masa can be kept at room temperature for up to 4 hours and stored in a tightly sealed container in the refrigerator for up to 48 hours. The cold temperature will keep it from growing mold and the tightly sealed container will keep it from drying out. Any longer than 48 hours, it will sour.

If you plan to make a large number of tamales, I recommend making the filling up to 2 days ahead, and the masa the day you plan to assemble your tamales. When assembling, keep the masa covered with a clean kitchen towel to avoid it from drying out.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Ericka Sanchez

Gather all ingredients.

To make the filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil over medium-high heat. Reduce heat to low and simmer until pork is cooked through and tender, about 2 hours.

Meanwhile, to make the chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.

Transfer softened chiles and cooking water to a blender and blend until smooth. Strain the sauce through a fine-mesh sieve into a bowl and stir in salt. Discard the solids left in the strainer.

Remove pork from the pot. Discard onion and garlic. Shred pork using two forks and mix in 1 cup chile sauce. Reserve remaining chile sauce for serving.

Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.

While the husks are soaking, beat lard with 1 tablespoon broth until fluffy.

Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a soft, spongy dough.

Remove husks from water and pat dry. Spread about 2 tablespoons masa dough onto the center of each husk about ¼ inch thick, leaving a 1-inch border on the sides and top.

Spoon 1 tablespoon pork filling over dough. Fold sides of husk toward the center, then fold up the bottom to seal. Repeat with remaining husks, dough, and filling.

Arrange tamales upright in a steamer basket over simmering water. Cover with a damp towel or extra husks. Steam until dough is firm and pulls away easily from husks, about 1 hour.

Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream (or stir sour cream into chile sauce for a creamy sauce).

Serve hot with your favorites sides. Enjoy!

Place corn husks in a large bowl and cover with boiling water. Allow to soak for 30 to 60 minutes. Drain, place husks on a work surface, and cover with a clean, damp towel.

While husks are soaking, line a heavy cast iron grill pan or griddle with aluminum foil and place it over high heat. Arrange poblano peppers in a single layer over foil. Grill until peppers are blackened, turning as necessary, 3 to 5 minutes. Transfer to a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skins and remove seeds. Cut into strips and set aside.

Place tomatillos in a medium pot and cover with water; bring to a boil. Cook until tomatillos change color, about 5 minutes. Drain, place in a blender, and blend until smooth. Set sauce aside.

Heat 1 tablespoon lard in a large pot over medium heat. Cook and stir onion in hot lard until soft and translucent, about 5 minutes. Add blended tomatillos; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano pepper strips and cilantro; cook at a boil for 5 minutes. Remove from heat and allow to cool, about 10 minutes.

Beat remaining lard in a large bowl with an electric mixer until creamy. Season with salt and continue beating for a few minutes. Beat in masa harina and baking powder until well combined. Mix in broth, 1/4 cup at a time, until dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if masa mixture is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready; if not, keep working dough a little longer.

Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, filling it 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon tomatillo sauce and a Monterey Jack cheese slice in the center of masa mixture. Fold the sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Place tamales, open-side up, into the insert. Cover and steam until filling is heated through and separates from husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.

Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.

Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.

Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.

Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.

Shred cooled pork with 2 forks.

Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Heat olive oil in a large skillet on medium high. Add the ground beef, onion, and bell pepper. Add salt, chile powder, and cumin. Cook, stirring infrequently, until the ground beef has browned on all sides.

Remove from heat. Drain excess fat if necessary (if you are using lean beef, there shouldn't be excess).

Simply Recipes / Annika Panikker

Mix in fire-roasted tomatoes, Anaheim chiles, corn, olives, raisins, cheese, and water. Adjust seasoning. Add more chile powder and cumin if desired.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Rub a little olive oil over the inside of a 9 x 13-inch casserole dish (or use a nonstick cooking spray). Spoon filling into the casserole dish.

Simply Recipes / Annika Panikker

In a large bowl, prepare the cornbread batter according to the directions on the package. Pour the cornbread batter over the top of the filling in the casserole.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Bake at 375°F for 40 minutes, until the top is browned.

Did you love the recipe? Leave us a rating and review!

Simply Recipes / Annika Panikker