I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch.
- prep time: 90 min
- cook time: 30 min
- total time: 2 hour
INGREDIENTS of Tamales (Mexican)
- 1 package dried corn husks
- 6 cups masa harina
- 2 teaspoons Kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon baking powder
- 6 cups chicken or vegetable stock
- 3/4 cup corn oil
- 2–3 cups filling
- 1 cup salsa
How To Make Tamales (Mexican)
- Place the husks in a pan and cover completely with warm water for 30 minutes soaking.
- In the bowl of a large stand mixer, add masa marina, salt, and baking powder, and whisk to combine, add oil then beat them and add the stock, and beat on low speed until combined.
- When it is fluffy, cover the mixing bowl with a damp paper towel and refrigerate until ready to use.
- Toss together your desired fillings and sauce until combined.
- Lay the soaked corn husk on a flat surface, Use a spoon or your fingers to spread it out into a rectangle large enough to enclose your filling. Add it to the center of your masa.
- Then very carefully, fold the corn husk in half so that the masa wraps completely around the filling in half vertical direction.
- Continue folding the corn husk completely over to one side in cylinder shape.
- Add water to the bottom of a stockpot. Then add a steamer basket, fill it with your tamales, and steam until the tamales are hot and cooked through and the masa separates easily from the corn husks, about 30 minutes.
- Remove from the steamer and serve immediately.