Description
This traditional Tamales recipe yields 16 delicious tamales filled with a variety of savory fillings including salsa chicken, refried beans, carnitas, and barbacoa beef, all wrapped in soft corn husks and steamed to perfection. The dough is made with masa harina, baking powder, and chicken broth for a fluffy texture, creating an authentic Mexican culinary experience that’s perfect for gatherings or a comforting meal.
Ingredients
Scale
Masa Dough
- 6 ounces corn husks (1 package – Badia brand recommended)
- 2 cups masa harina (aka corn flour – Bob’s Red Mill brand recommended)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 2½ cups low-sodium chicken broth (or beef or vegetable broth)
Fillings
- 1½ cups Salsa Chicken
- 1½ cups Refried Beans
- 1½ cups Carnitas
- 1½ cups Barbacoa Beef
Instructions
- Soak Corn Husks: Soak the corn husks in a large bowl of warm water for 20-30 minutes until pliable and easy to work with.
- Mix Dry Ingredients: Whisk together masa harina, baking powder, and kosher salt in a mixing bowl to evenly combine the dry components.
- Add Oil: Pour in vegetable oil and use a hand mixer to beat the mixture until the oil is fully incorporated.
- Incorporate Broth: Slowly add the low-sodium chicken broth while continuing to beat the mixture until fully incorporated into a smooth batter.
- Beat Until Fluffy: Increase mixer speed to high and beat for several minutes until the dough is fluffy and creamy in texture, indicating proper aeration.
- Dry Corn Husks: Pat the soaked corn husks dry with paper towels to remove excess moisture before assembling the tamales.
- Spread Dough on Husks: Lay a corn husk flat with the wide end at the top. Spoon ¼ cup of the masa dough in the center and spread it evenly to about ¼-inch thickness, leaving 2-3 inches bare at the bottom for folding.
- Add Filling: Place a heaping tablespoon of your desired filling (salsa chicken, refried beans, carnitas, or barbacoa beef) in the middle of the masa dough.
- Fold Tamales: Fold the sides of the corn husk so that one side overlaps the other, then fold the bottom up to enclose the filling securely.
- Prepare Steamer: Fill the bottom of a large pot with water and place a steamer basket inside. Arrange the tamales vertically in the pot with the folded end down to prevent filling leakage.
- Steam Tamales: Cover and steam the tamales for 40 minutes, ensuring the water does not touch the tamales to achieve perfect cooking.
- Serve: Remove tamales carefully from the steamer, unwrap the corn husks, and serve warm with your favorite salsa for added flavor.
Notes
- Soaking the corn husks is essential to make them pliable for wrapping and prevents them from cracking.
- You can substitute chicken broth with beef or vegetable broth to match your filling choice or dietary preference.
- For best results, arrange tamales standing up in the steamer with the open end facing up to avoid filling spilling out.
- Use a hand mixer for the masa dough to ensure it becomes light and fluffy, which is key for tender tamales.
- Leftover tamales can be stored in the refrigerator and reheated by steaming or microwaving wrapped in a damp paper towel.
