Mexican Tamales

Ingredients

Instructions

0 of 8 steps complete

1. 1Soak corn husks in hot water for at least 30 minutes, weighing them down with a plate. Rinse and drain; reserve 12 large husks for wrapping and use the rest for lining and tying.
2. 2Place chicken and 2 cups broth in a saucepan. Cover and simmer for 20–25 minutes until chicken reaches 165°F (74°C). Remove, shred and reserve the cooking liquid.
3. 3Soak guajillo and ancho chiles in hot water for 20 minutes. Drain and blend with garlic, cumin, oregano, ½ teaspoon salt and ½ cup water. Strain into a saucepan, simmer for 8 minutes, then stir in chicken. Cool slightly before filling.
4. 4Beat softened lard for 3–4 minutes until fluffy. Mix masa harina, baking powder and remaining salt separately. Beat the dry mixture into the lard in stages with about 2 cups warm broth, using the reserved cooking broth first. Add remaining broth only as needed for a soft, spreadable dough.
5. 5Spread about ¼ cup dough over the broad end of each large husk, leaving borders clear. Add about 2 tablespoons chicken filling in a strip down the center. Fold the sides inward so dough encloses the filling, then fold the narrow bottom upward. Leave the top open; tie loosely with husk strips if needed.
6. 6Fill a steamer with water below its rack. Line the rack with spare husks and arrange tamales upright with open ends facing up. Cover with more husks and a lid.
7. 7Steam gently for 75–90 minutes, adding hot water below the rack as needed. Test one: dough should pull cleanly from the husk and the center should reach 165°F. If sticky, steam another 10–15 minutes. Rest for 15 minutes before unwrapping; serve two tamales per portion.
8. 8Refrigerate within 2 hours for up to 3–4 days or freeze for up to 3 months. Reheat by steaming until the center reaches 165°F (74°C). Corn husks are wrappers, not edible ingredients.