Traditional Tamales

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 10
★★★★★
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If you've ever wanted to bring the vibrant flavors of a traditional Mexican dish to your kitchen, this tamale recipe is your ticket. Perfect for special occasions or a cozy dinner, these tamales are filled with savory chicken and a zesty salsa, wrapped in soft masa.

Ingredients for Traditional Tamales

Masa harina is the heart of the tamale, giving it that signature texture and flavor. Chicken broth helps to make the dough soft and flavorful. Vegetable shortening provides the necessary fat to make the masa fluffy. A bit of baking powder gives the dough a slight lift, while salt enhances all the flavors. Our filling of cooked shredded chicken combined with a red salsa brings a spicy, tangy contrast. Finally, dried corn husks are the essential wrappers that hold everything together and give tamales their distinctive look.

Tips & Tricks

  • Use a stand mixer for your masa dough to save time and arm strength.
  • Double the batch and freeze half for a quick meal later.
  • If your dough feels dry, add more broth a tablespoon at a time.
  • Keep a damp towel over your prepared husks while assembling to prevent them from drying out.

Serving Suggestions

Pair these tamales with a refreshing side of guacamole or a simple Mexican street corn salad. A splash of lime juice over the top can enhance their flavor beautifully. For a complete meal, consider serving with black beans or a light cucumber salad.

Frequently Asked Questions

Can I use lard instead of vegetable shortening?
Yes, lard is traditional and will add a richer flavor.
How do I store leftover tamales?
Wrap them individually in plastic and freeze them. Reheat by steaming or microwaving.
Can I make these tamales vegetarian?
Absolutely! Swap the chicken for sautéed mushrooms or beans.

Traditional Tamales Recipe Walkthrough

Start by soaking 20 dried corn husks in warm water for about 30 minutes. This makes them pliable and easier to wrap around your tamales. While they soak, grab a large bowl and beat 1 cup of vegetable shortening until it's nice and fluffy. Add in 3 cups of masa harina, 1 1/2 teaspoons of baking powder, and 1 teaspoon of salt. Gradually mix in 2 cups of chicken broth until your dough is smooth and spreadable.

In another bowl, combine 2 cups of cooked shredded chicken with 1 cup of red salsa. This will be your delicious filling. Once your husks are ready, drain them and start spreading about 2 tablespoons of the masa mixture onto each one, leaving some room at the edges.

Place a tablespoon of your chicken filling onto the masa. Fold the sides of the husk to the center, then fold the bottom end up to seal the tamale. Arrange them upright in a steamer, cover, and let them steam for roughly an hour. You'll know they're done when the masa easily pulls away from the husk. Let them cool slightly before serving.

Why You'll Love This Recipe

  • Simple ingredients that pack a punch.
  • A hands-on cooking experience that's fun and rewarding.
  • Perfect for meal prep — they freeze wonderfully!
  • Brings a taste of Mexico to your table.

Ingredients

3 cups masa harina
2 cups chicken broth
1 cup vegetable shortening
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups cooked shredded chicken
1 cup red salsa
20 dried corn husks

Step-by-step Instructions

1. Soak the corn husks in warm water for 30 minutes.
2. In a large bowl, beat the shortening until fluffy. Add masa harina, baking powder, and salt. Gradually add chicken broth, mixing until dough is smooth and spreadable.
3. In a separate bowl, mix shredded chicken with red salsa.
4. Drain corn husks and spread about 2 tablespoons of masa mixture onto each husk, leaving space at the ends.
5. Add a tablespoon of chicken filling onto the masa. Fold sides of husk to center, then fold bottom end up.
6. Arrange tamales upright in steamer and cover. Steam for about 1 hour or until masa pulls away from husk easily.
7. Let cool slightly before serving.

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