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How to Make Tamales from Scratch

Name: How to Make Tamales from Scratch
Yield: 30-40
Ingredients: 30-40 dried corn husks; 1 cup lard or vegetable shortening; 2 cups masa harina; 1 tsp baking powder; 1 tsp salt; 1-1.5 cups warm broth or husk water; 3-4 cups cooked, shredded meat in sauce, cheese and chiles, beans, or sweet filling

Making tamales requires preparing masa dough from masa harina, creating your filling of choice, spreading masa on corn husks, adding filling, wrapping tightly, and steaming for 60-90 minutes until the masa pulls away from the husk cleanly. The key is getting your masa light and fluffy by beating it until it floats in water.

Total time: 3 hr 30 min
Hands-on: 45 min
Serves: 30-40
Difficulty: Medium

Ingredients

30-40 dried corn husks
1 cup lard or vegetable shortening
2 cups masa harina
1 tsp baking powder
1 tsp salt
1-1.5 cups warm broth or husk water
3-4 cups cooked, shredded meat in sauce, cheese and chiles, beans, or sweet filling

Step by step

Soak corn husks. Separate 30-40 dried corn husks and soak them in warm water for 2-3 hours until pliable. Weight them down with a plate so they stay submerged. Save the soaking water.
Make the masa. Beat 1 cup lard or vegetable shortening in a stand mixer until fluffy, about 5 minutes. Gradually add 2 cups masa harina, 1 teaspoon baking powder, and 1 teaspoon salt. Slowly pour in 1-1.5 cups warm broth or husk water while mixing. Beat until a small ball of masa floats in a glass of water.
Prepare your filling. Use 3-4 cups of cooked, shredded meat in sauce, cheese and chiles, beans, or sweet filling. Keep filling moist but not dripping wet. Room temperature works best for spreading.
Assemble the tamales. Lay a smooth corn husk flat, smooth side up. Spread 2-3 tablespoons masa in the center, leaving borders. Add 1-2 tablespoons filling down the middle of the masa. Fold one long side of husk over filling, then fold the other side to overlap. Fold up the pointed bottom.
Set up steamer. Line the bottom of a large steamer or pot with leftover corn husks. Add water until it almost touches the steamer insert. Bring to a boil, then reduce to maintain steady steam.
Steam the tamales. Stand tamales upright in steamer, fold-side down, open end up. Pack them snugly but not tight. Cover with more husks and a damp kitchen towel. Steam 60-90 minutes, adding hot water as needed.
Test for doneness. Remove one tamale and let cool 5 minutes. Unwrap carefully. The masa should pull away from the husk cleanly and feel firm, not sticky or mushy. If it sticks, steam 15 more minutes and test again.

Tips & troubleshooting

The masa float test is crucial. If it sinks, keep beating and adding small amounts of liquid until it floats.
Keep assembled tamales covered with damp towels while you work to prevent the masa from drying out.
Tie tamales with strips of corn husk if they won't stay closed, especially when learning to fold them properly.
Make extra filling. You can always make more tamales, but running out of filling halfway through is frustrating.
Freeze uncooked tamales on baking sheets, then transfer to bags. Steam directly from frozen, adding 15-20 minutes to cooking time.

Variations

Sweet Tamales. Add 1/4 cup sugar and 1 teaspoon vanilla to masa. Fill with fruit, dulce de leche, or cinnamon sugar. Often colored pink with food coloring.
Cheese and Chile. Mix strips of Monterey Jack or Oaxaca cheese with roasted poblano or jalapeño strips. Add a pinch of salt to the filling.
Bean and Cheese. Mash seasoned pinto or black beans with cheese. Add diced onions and cumin for extra flavor.
Chicken in Red Sauce. Shred chicken and mix with red chile sauce made from guajillo, ancho, or New Mexico chiles. Keep the sauce thick enough to coat the meat.

Questions

Why is my masa sticky and hard to work with?: Your masa is either too wet or hasn't been beaten enough. Add masa harina a tablespoon at a time if too wet, or beat longer to incorporate more air if the consistency seems right but it's still sticky.
Can I use banana leaves instead of corn husks?: Yes, but pass banana leaves quickly over an open flame or hot burner to make them pliable. They give tamales a different, more herbal flavor and turn them green.
How do I know if my steamer has enough water?: You should hear steady bubbling throughout cooking. If it gets quiet, add more hot water immediately. Running dry will burn your pot and potentially ruin the tamales.
Why do my tamales fall apart when I unwrap them?: Either the masa wasn't beaten enough initially, you added too much liquid, or they need more steaming time. Properly made tamales hold together firmly when cooled slightly.
Can I make tamales without lard?: Use vegetable shortening or a neutral oil like canola, but you'll need to beat it longer to get the same lightness. Some people use softened butter, though the flavor will be different.