Tamales are a popular traditional Mexican dish, known for their comforting and flavourful combination of masa dough and various fillings, all wrapped in a corn husk or parchment paper. Deeply rooted in Mexican culture and cuisine, this dish is often eaten during festive occasions and holidays, but can be made and enjoyed at any time of the year.
Ingredients:
- 3 1/2 cups dried tamale masa harina
- 1 tablespoon kosher salt
- 2 1/4 cups hot water
- 1 1/4 cups shortening, preferably organic, or 1 1/4 cups lard, or a combination of the two
- 1 tablespoon baking powder
- 1 to 1 1/2 cups low-sodium chicken or vegetable stock
- 24 8″x8″ parchment squares (or 24 corn husks, soaked in warm water for 1 hour)
Method of cooking:
In a large bowl, combine the masa harina and kosher salt. Gradually add the hot water, mixing until the dough begins to come together. Allow to rest for about 15 minutes to hydrate the masa.
In a separate bowl, beat the shortening and/or lard with an electric mixer on medium speed until fluffy, about 3-5 minutes. This step is essential for the light texture of the tamales.
Gradually add the masa mixture to the beaten shortening, mixing well after each addition.
Sprinkle in the baking powder and mix well.
Gradually add the chicken or vegetable stock, 1/4 cup at a time, mixing until the dough has a soft, spreadable consistency. The dough should hold its shape but be easy to spread.
If using parchment paper, cut into 8″x8″ squares. If using corn husks, soak them in warm water for at least 1 hour, then drain and pat dry.
Spread about 2-3 tablespoons of masa dough in the centre of each parchment square or corn husk, leaving a border of about 1 inch. Use the back of a spoon or your fingers to spread the dough into a thin, even layer.
Place your desired filling (such as shredded chicken, pork, cheese or vegetables) in the centre of the masa layer.
Fold the sides of the parchment or husk over the filling, then fold the bottom up and the top down to form a tight package. If using corn husks, you can tie the tamales together with strips of husk to keep them closed.
Set up a steamer by pouring water into the bottom of a large saucepan and placing a steamer basket or rack inside. Make sure the water level is below the bottom of the basket.
Place the tamales upright in the steamer basket, open end up. You can lean them against each other to keep them upright.
Cover with a lid and steam over a medium heat for about 1 1/2 to 2 hours, or until the masa is firm and easily separates from the parchment or wrapper. Check the water level occasionally and add more water if necessary to prevent it from running dry.
Once the tamales are cooked, allow them to cool slightly before serving. They can be eaten as they are or with your favourite salsa or sauce.
