Homemade Tamales
Homemade tamales are a labor of love, combining tender shredded chicken enveloped in a rich, spicy red sauce, all wrapped in a delicate corn masa dough and steamed to perfection. This traditional dish captures the essence of Mexican cuisine, where each tamale is a savory parcel waiting to be unwrapped and enjoyed.
The process involves preparing a robust chicken filling infused with ancho and guajillo chiles, slow-cooked until flavors meld perfectly. Then, meticulously assembling each tamale by spreading soft masa on soaked corn husks, filling it with the aromatic chicken mixture, and folding it into a neat package.
Steaming gently ensures the flavors meld while imparting a moist, comforting texture. These tamales offer not just a meal, but a culinary journey steeped in tradition and flavor.
Homemade Tamales
Ingredients:
For the Filling:
4 1/2 pound chicken broken down into individual breasts, thighs, drums, and wings
6 tablespoons avocado or olive oil
2 peeled yellow onions cut into wedges or slices
16 garlic cloves
2 bay leaves
10 cups chicken stock, water, or vegetable stock
1 teaspoon cumin seeds
2 seeded ancho chiles
3 seeded guajillo chiles
5 Roma tomatoes, cut in half
coarse sea salt and cracked pepper to taste
For the Tamale Dough:
40 to 50 corn husks
2 cups lard
6 cups finely found masa
1 tablespoon baking powder
1 teaspoon sea salt
4 cups chicken stock
INSTRUCTIONS
Filling: Season by seasoning the chicken on all sides with salt and pepper.
Next, add the 3 tablespoons avocado or olive oil to a rondeau pot over high heat until it begins to smoke lightly. Place the chicken skin side down and then turn the heat down to medium high.
Sear the chicken for 3 to 4 minutes per side or until well browned on both sides. Set it aside on a plate.
Add 1 peeled yellow onion, 10 garlic cloves, and 2 bay leaves and sauté for 3 to 4 minutes or until the onion is well browned. Pour in the chicken stock and season it with salt and pepper.
Place the chicken back in the liquid, place on a lid, and cover over medium heat for 1 hour. Once the chicken is very tender, remove it from the liquid and set it to the side on a plate.
Strain the chicken stock into a pot and set the liquid to the side. Add the onions and garlic from the strainer to the plate with the cooked chicken.
Add the rondeau pot back to the burner over high heat and add 3 tablespoons of avocado or olive oil and heat until it begins to lightly smoke.
Next, add the onions and sauté for 5 to 6 minutes or until well browned. Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
Now sprinkle in the cumin and toast for 1 to minutes before adding in the chiles and tomatoes. Sauté the vegetables together for 2 to 3 minutes, and then add back in half of the strained chicken stock. Simmer over medium heat for 10 to 15 minutes or until the chiles are softened.
In the meantime, bone, skin, and shred the chicken with your fingers or using forks. Keep it aside. Transfer the mixture to a blender and blend on high speed until it is smooth.
Pour the red sauce back into the pot, adjust the seasonings with salt and pepper, and the shredded chicken and mix to combine. Remove it from the heat and set it aside to cool.
Tamales: Add the husks to a large container and cover it completely with cold water and let it sit overnight. You can also cover it in hot boiling water and let it sit for 1 hour to soften. Strain the husks entirely and set them aside.
Add the lard to a stand mixer with the whisk attachment and mix on high speed for 5 to 7 minutes or until it becomes light and fluffy.
Stop the mixer and add in the masa, baking powder, and salt, and mix on low speed.
While it is mixing, begins to slowly pour in the remaining warm 4 cups of chicken stock until it is mixed in. You may need to wait a minute or two in between adding in the chicken stock to ensure it is mixed in.
Once the dough is combined it should be very soft and slightly stick, like the consistency of peanut butter.
Take about a half cup of the masa dough and spread it to the center of a husk making about a 5” x 5” size. Be sure to leave about 1” inch at the top and several inches on the bottom parts of the husk. Watch the video to see how to do this.
Add about 2 tablespoons of the chicken filling to the center of the masa that is spread out on the husk.
Fold the husk over until the masa completely encases the filling. Next, fold the husk over one more time and then fold the bottom part of the husk up.
This is optional, but you can then tie a thin piece of husk around the tamale to help it hold in place although it will hold fine and is not needed. This seems to be more for aesthetics.
Place the tamales open side up into a steamer basket until it is filled up. Put a damp kitchen towel over the tamales and place them in a large pot with water that is below the basket and cover with a lid, and steam for 1 hour to 1 hour and 15 minutes or until cooked through.
Remove and rest for a few minutes before serving.
Notes:
Preparation and Ingredients: Breaking down the chicken and preparing the aromatic vegetables like onions, garlic, and chiles are essential steps to build deep flavors in the filling. Using quality ingredients such as ancho and guajillo chiles, along with Roma tomatoes, adds richness and complexity.
Cooking the Chicken: Searing the chicken until well-browned adds flavor and texture. Braising the chicken with onions, garlic, bay leaves, and stock infuses it with moisture and savory notes, ensuring it shreds easily for the filling.
Blending the Sauce: After cooking, blending the sautéed vegetables and chiles into a smooth sauce enriches the flavor profile of the filling. Adjusting seasoning with salt and pepper ensures a balanced taste.
Preparing the Husks: Softening the corn husks in water allows for easy handling and wrapping of the tamales. Ensuring they are well-hydrated and pliable ensures they do not tear during assembly.
Making the Masa Dough: Whipping lard until fluffy and incorporating masa, baking powder, salt, and warm chicken stock creates a soft, spreadable dough with a consistency similar to peanut butter. This dough forms the base for wrapping the tamales.
Assembling Tamales: Spreading masa onto the husks and adding a portion of the chicken filling in the center, then folding and tying them securely, ensures each tamale holds together during steaming.
Steaming: Placing the tamales open-side up in a steamer basket with water below and covering with a damp towel ensures they steam evenly. Cooking for 1 to 1.25 hours ensures the masa cooks through and becomes tender.
Resting Before Serving: Allowing the tamales to rest briefly after steaming helps them firm up slightly, making them easier to unwrap and serve without falling apart.
Optional Garnishes: Tying a thin strip of husk around each tamale for aesthetic purposes adds a traditional touch but is not necessary for the cooking process.
Serving: Tamales are traditionally served hot and can be enjoyed on their own or with additional toppings like salsa, sour cream, or guacamole for added flavor.
Nutrition Information:
Serving Size: 1 tamale
Calories: 300 kcal | Protein: 15 grams | Carbohydrates: 20grams | Fiber: 2 grams | Sugars: 1 grams | Fat: 15 grams | Saturated Fat: 5 grams | Cholesterol: 30 mg | Sodium: 400 mg
Frequently Asked Questions:
What type of chicken should I use for the filling?
Use 4 1/2 pounds of chicken broken down into breasts, thighs, drums, and wings for best results.
Remove skin and bones before shredding.
Can I use vegetable stock instead of chicken stock?
Yes, you can substitute vegetable stock if you prefer a vegetarian version of the tamales.
How long should I cook the chicken in the filling?
Cook the chicken in simmering liquid for about 1 hour until very tender.
This ensures it shreds easily and absorbs flavors.
Do I need to soak the corn husks overnight?
Soaking corn husks overnight softens them, making them pliable for wrapping the tamales.
You can also soak them in hot water for 1 hour as an alternative.
What equipment do I need to steam tamales?
Use a steamer basket placed in a large pot with water below the basket.
Cover with a lid and steam the tamales for 1 to 1 1/4 hours until fully cooked.
Can I use a stand mixer to make the tamale dough?
Yes, a stand mixer with a whisk attachment is ideal for mixing the lard and masa until light and fluffy, ensuring a smooth dough consistency.
How do I know when tamales are cooked through?
Tamales are ready when the masa dough is firm and easily pulls away from the husks. Inserting a toothpick should come out clean.
Can I freeze tamales?
Yes, tamales freeze well. Allow them to cool completely, then store in airtight containers or freezer bags.
Reheat by steaming or microwaving.
What can I serve with tamales?
Serve tamales with salsa, guacamole, or sour cream.
They pair well with Mexican rice and beans as side dishes.
How long do homemade tamales stay fresh?
Tamales can be kept in the refrigerator for up to 1 week.
Reheat them by steaming or microwave before serving.