THE Classic Authentic Mexican Tamale Recipe

What makes tamales, New Mexican food, and Mexican food in general so fun to make is the sheer variety of flavors, fillings, and ingredients you can use. Want to make a chicken tamale recipe? You can do that. Prefer a beef or pork version, or want to make them vegetarian with roasted chiles and onions? You can do that, too.

But it all starts with a standard corn masa recipe for tamales. So the best way to go about making this authentic Mexican tamale recipe? Do your masa, and choose your fillings, whether it be one filling for a single type of tamale, or three fillings for a fun variety for your authentic Mexican dinner menu.

In a truly authentic Mexican tamale recipe, the masa will be made with a good quality pork lard. That's how I make them at home. But if the idea of lard bothers you, don't sweat it. Use vegetable shortening instead.

Makes 25-30 Tamales.

Ingredients:

25-30 dry corn husks, plus more for steaming
1 Recipe for Tamal Filling of Your Choice (see below)

Tamale Masa (Dough) Ingredients:

3 1/2 C. Masa Harina (find this in Mexican groceries or specialty shops)
2 1/4 C. Hot Water
1 to 1 1/2 C. chicken broth (as needed)
1 1/2 tsp. baking powder
2 tsp. salt
10 oz. pork lard (or vegetable shortening)

Instructions for Dough: 1. In a large bowl, combine the hot water and masa harina.

2. In a separate large bowl, beat together the lard/shortening, salt, and baking powder with an electric mixer on med-high. Beat one minute, or until fluffy.

3. Add the masa/water mix in three additions, beating between each addition.

4. Reduce mixer to med-low, and beat in one cup of chicken broth. Beat for about one minute.

5. Beat in the remaining chicken broth, up to 1/2 C., until your dough resembles a soft but not runny muffin batter. Refrigerate until ready to use with the filling of your choice. If you refrigerate an hour or more, you can mix in a little more broth if the dough stiffens too much.

Remember, an authentic Mexican tamale recipe can have a ton of different fillings. At the bottom of this page, you'll find a few recipes for tamale fillings. Next? Assembling Mexican tamales!

Got your authentic Mexican tamale recipe for your favorite filling(s) (you'll find three recipes below!) and your corn masa dough ready? It's time to assemble your tamales!

Instructions for Assembling Mexican Tamales:

1. Place your corn husks in a wide bowl and cover them with warm water. You should weight the husks down with a bowl. Soak husks a few hours, until pliable and then store in a plastic bag. Husks have a narrow end, a wide end and two straight edges.

2. Cut a few smaller pieces into long and narrow strips to act as ties for the tamales. Store these in a bag. If you don't feel like doing this, you can also use sting to make your life easier. It won't make this any less of an authentic Mexican tamale recipe.

3. Work on a flat surface to construct the tamale. Lay a husk out flat with the tapered end facing you.

4. Place about 1/4 cup of masa dough in the middle of the husk. Spread the dough into about a 4" square. Leave at least 1 1/2 to 2 inches (or much more) of dough-less border on the side of the husk facing you, and about 3/4 inch (or more) all around the other sides.

5. Evenly distribute 1-2 tbsp of the tamal filling of your choice in the middle of the dough.

6. Pick up the two long sides of the husk and gently bring them together. The edges of the dough should meet. Tuck one of these ends (the smaller end if one is smaller) under the other and wrap the other end around as far as it goes.

7. Fold the end facing you (the tapered end with the big border) up against the tamal. Tie it in place with husk or string, wrapping the string around the tamal/folded end and tying securely.

8. Place tamales on their bottoms (the tops are left open) in a steamer (do this as you make them).

Instructions for Steaming Mexican Tamales:

1. Pack tamales tightly in a steamer and cover top with corn husks. Cover tightly and steam the tamales in a large steamer at about a medium heat for 90 minutes (can take longer for larger tamales). Do not let the tamales touch the water or the dough will get soggy.

2. If the water boils away, add more by pouring boiling water into the bottom of the pan.

3. This authentic Mexican tamale recipe is done when the husk pulls away easily from the masa.

Cooking and Reheating. Your tamales can be eaten immediately, if you like. But to make them even better, eat them leftover: let them cool completely, then re-steam for about 15 to 20 minutes before serving. This gives you the best texture.

Is all this a lot of work? Yes! But an authentic Mexican tamale recipe is worth the time to do right!

Now read on for ideas for Mexican tamale fillings.

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