Delicious and nutritious, tamales are a Mexican-inspired meal that’s a favorite across the United States. Tamales consist of three elements; Masa, the filling, and the wrapper. Masa is a crucial ingredient in Mexican food. Chefs add lime and water to corn flour to produce a tangy dough found in many western-pacific dishes. Tamale fillings include black and refried beans, pork or chicken, and cheese.
The most authentic part of this meal is its presentation. Chefs wrap tamales in soaked corn husks before cooking. This husk locks the moisture into the masa and filling, producing a delicious tamale that stays together when unwrapping.
Tamales take time and care to make, and eating them is a step-by-step process. First, unwrap the tamale and discard the husks. Top with salsa and eat it with your hands. If you can’t wait to get started on your first batch of tamales, here are 12 time-honored recipes to try.
1. Classic Mexican Tamales
Let’s start our recipe guide with the classic tamale method. A few simple ingredients are all you need to make tasty, tantalizing tamales.
1-½-cups masa harina.
1-cup chicken stock.
1-teaspoon crushed Himalayan pink salt.
1-teaspoon baking powder.
3-tablespoons grass-fed butter.
20-dried corn husks.
INGREDIENTS – Tamale Filling
2-cups bean dip.
1-cup shredded Colby-Monterrey Jack cheese.
Soak the husks in hot water for 2-hours. Take a medium-size mixing bowl and add the flour ingredients – whisk to combine.
In a separate mixing bowl, add the lard and butter at room temperature – whisk for 2-minutes to combine.
Add half of the dough to the fat and combine using a handheld mixer. Add the other half and mix into the dough.
Drain the husks and pat dry. Select the biggest husks and add spread 3-tablespoons of masa dough onto it in an even layer. Add 2-tablespoons of the filling and seal the tamale using more dough.
Roll the husk tightly over the tamale and steam for 60 to 90-minutes. Serve in the husk with your choice of salsa, sour cream and guacamole on the side.