Tutorial: How to Make Mexican Tamales
Mexican tamales are a traditional dish made by filling a starchy dough with sweet or savory ingredients and then steaming the whole thing in a leaf wrapper.
Most often you see tamales filled with seasoned beef, chicken or pork, but you’ll also find them made with vegetables, cheese and fruit. Tamales are sometimes served with a red mole or salsa, but that can take away from the delicious flavor of the tamale.
This tutorial uses a very flavorful and classic Mexican taste combination: cilantro-lime chicken. This basic chicken recipe makes a great main dish on its own or it can be incorporated into other recipes like it is here.
If you’ve never made tamales before, you are in for a treat. Although they may sound difficult or complicated to make, nothing can be further from the truth.
So, let’s get started by gathering the right ingredients:
Ingredients:
Cilantro-Lime Chicken Filling:
2 cups homemade salsa* or 16 oz. jar
3 tablespoons homemade taco seasoning** or 1 package of premade seasoning
2 limes, juiced
3 tablespoons fresh cilantro, stems removed and finely chopped
½ cup water
3 pounds boneless, skinless chicken breasts
Tamale Dough:
2 cups masa harina flour
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup lard or shortening
2¼ cup chicken broth
1 (8 oz.) package dried cornhusks
Directions:
To cook the chicken, you can either use a slow cooker or you can roast the breasts by drizzling them with olive oil and placing in a 375°oven for 25 – 30 minutes. Whichever method you choose, the object is to ensure the meat is done and can easily be shredded.
For Slow Cooker method:
Add the salsa, cilantro, lime juice and taco seasoning. Stir until thoroughly combined. Then, add the chicken and just enough water to partially cover the breasts. Turn the chicken once to make sure they are coated.
Cover and set on high for 4 hours or low for 8. Once it is done, remove the chicken breasts, shred the meat and then return it to the juice in the slow cooker.
For Oven-Roasted Method:
Remove chicken breasts from oven when done. Allow to cool enough to handle, then “shred” by using a fork in each hand to pull the meat apart.
In a large glass bowl, combine the salsa, cilantro, lime juice and taco seasoning. Add chicken to bowl and toss to coat. Cover and store in refrigerator for several hours for the flavors to meld together.
Make Tamale Dough
While waiting for the chicken, add all of the dry tamale dough ingredients to a large bowl. Cut the lard or shortening into small chunks (the smaller, the better) and use your fingers to thoroughly work it into the dry ingredients until a uniform consistency is achieved.
Add the chicken broth a little at a time and combine until a “spongy” dough is formed. You may need to add a little more or less liquid to get the desired consistency.
Assemble the Tamales:
To prepare the cornhusks, simply soak them in warm water until pliable.
Take one cornhusk and spread a 1/3” thick layer of the dough in the center. Don’t spread it clear to the bottom edge, as it will be folded over.
Add one or two large spoonfuls of seasoned chicken filling to the center of the dough. Wrap the dough around the filling and seal the edges with your fingers. Then, fold one side of the husk into the center and then fold in the other side. Finally, fold up the bottom end.
Repeat for remaining tamales.
Place tamales in a steamer. If you don’t have a steamer, use a large stockpot with a steamer basket. In a pinch, you can even use a strainer as long as it will hold the tamales above the boiling water.
Tip: Place your steam basket or container on its side and stack the tamales in so that the folded bottom edge of the tamale is at the bottom of the steam basket. This will force the tamales to stand upright as they cook and will help them cook more evenly.
Add enough water to your steamer or stockpot to create steam, but don’t fill it so high that it touches the steam basket bottom. Bring water to a boil, then cover with a lid and steam for 1 hour.
After about 30 minutes, check that your water level is still ok. Add more water, if necessary.
* and ** - recipes included