Tamales
Tamales are a traditional Mexican dish made by wrapping masa dough around various fillings and steaming them in corn husks.
Contents（5項）▾
Ingredients
- 4 cups masa harina
- 1 cup lard or vegetable shortening
- 2 cups chicken or vegetable broth
- 1 tsp baking powder
- 1 tsp salt
- 2 cups filling (e.g., shredded chicken, cheese, or vegetables)
- 20-25 dried corn husks
- Optional: salsa for serving
Steps
Soak corn husks in warm water for 30 minutes.
In a large bowl, beat lard until fluffy, then mix in masa harina, baking powder, and salt.
Gradually add broth until a soft dough forms.
Spread masa on soaked husks, add filling, and fold.
Place tamales upright in a steamer and steam for 1 hour.
Serve with salsa if desired.
Tools you'll want
- · Digital kitchen scale (gram precision)
Why this works
Tamales require precise ratios of masa flour to fat for a light, fluffy texture. The lard or shortening creates air pockets when whipped, contributing to the masa's rise during steaming. Adding broth hydrates the dough, ensuring it doesn't dry out during cooking. A consistent steam temperature around 212°F (100°C) keeps the tamales moist and allows the masa to cook evenly.
The wrapping method is crucial. Using soaked corn husks prevents sticking and imparts flavor. The husks also retain moisture, creating a steamy environment that helps the masa expand without becoming gummy. Proper folding technique maintains the shape, allowing for even cooking and easy serving.
Common mistakes
Using cold ingredients: Ingredients should be at room temperature. Cold lard does not whip properly, affecting texture.
Overfilling tamales: Fillings should be modest. Excess can cause tamales to burst during steaming, leading to a messy result.
Not soaking corn husks long enough: Insufficient soaking makes husks brittle. They may tear during wrapping, compromising the tamale's integrity.
Cooking at too high a temperature: This can lead to burnt outsides and raw insides. Maintain a steady steam environment for even cooking.
Skipping the resting period: Allowing tamales to rest after steaming helps them firm up. This step is crucial for maintaining shape when unwrapped.
What to look for
- Tamales should have a firm yet soft texture.
- The masa should easily pull away from the husk when unwrapped.
- Fillings should be well-distributed and visible.
- A pleasant aroma of steamed corn and spices should fill the air.
- The color of the masa should be slightly golden, indicating proper cooking.
Chef's view
Tamales hold a significant place in Mexican culture, often prepared for celebrations and family gatherings. The process of making tamales is communal, with family members collaborating to create various fillings and flavors. Each region in Mexico has its own variations, reflecting local ingredients and traditions.
The technique behind tamales is rooted in history, tracing back to ancient civilizations. Tamales were portable meals for warriors and travelers. Today, they represent more than just food; they embody a rich cultural heritage and the spirit of community. Making tamales is a labor of love, where each step builds a connection to the past and to one another.