Real Traditional Tamales: A Taste of Abuela’s Kitchen

The scent of tamales always takes me back to my grandmother’s kitchen. I can almost feel the warmth of the wood-burning stove, hear the rhythmic thump of her hands patting out the masa, and taste the rich, savory filling wrapped in tender corn husks. It wasn’t just a meal; it was a labor of love, a family tradition passed down through generations, and a taste of home that I carry with me always.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: 2 hours
• Total Time: 4 hours
• Servings: 20
• Yield: 20 tamales
• Dietary Type: Not Gluten-Free

Ingredients

• 1 kg lard
• 1 kg white corn masa harina (Mexican cornflour)
• 4 chicken breasts
• 5 jalapeños
• ½ onion
• 8 small green tomatoes or 3 red tomatoes
• 20 dry corn husks
• 25 g chopped parsley
• Salt, to taste

Ingredient Notes:

• Finding dry corn husks can sometimes be tricky. If you can’t find them pre-dried, purchase fresh corn on the cob and carefully remove the husks. Spread them out to dry completely before using.
• Masa harina is specifically made for tamales and tortillas. Do not substitute with regular cornmeal.

Equipment Needed

• Stand mixer (optional, but recommended)
• Blender
• Large pot for boiling chicken
• Large pot or steamer for cooking tamales
• Large bowl
• Spoon

Instructions

1. Begin by preparing the masa. If you have a stand mixer, place the lard in the bowl and beat it until it becomes soft and fluffy. This step is crucial for creating light and airy tamales. If you don’t have a mixer, you can do this by hand, but it will require some elbow grease.

2. Gradually add the masa harina to the lard, continuing to beat the mixture until it’s well combined and has a smooth, almost whipped texture. The consistency should be light and airy.

3. Next, prepare the salsa. In a blender, combine the jalapeños, onion, tomatoes (green or red), parsley, and salt. Add a little water to help the mixture blend into a smooth salsa. Adjust the amount of jalapeños to your desired spice level.

4. In a separate pot, place the chicken breasts and cover them with water. Bring the water to a boil and cook the chicken until it is cooked through and easily shreds. Once cooked, remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces.

5. Now it’s time to assemble the tamales. Take a corn husk and spread a generous spoonful of the masa mixture onto it, creating a thin layer that covers most of the husk.

6. Add a spoonful of the salsa on top of the masa, followed by a few pieces of the shredded chicken.

7. Fold the corn husk over to enclose the filling, creating a sealed package. Fold the bottom of the husk upwards if needed to prevent leakage.

8. Repeat steps 5-7 until all the masa and filling are used up.

9. Prepare your steamer pot. In Mexico, special pots are used for steaming tamales, but any large pot with a steamer basket will work. Fill the pot with enough water so that it doesn’t touch the bottom of the steamer basket.

10. Arrange the wrapped tamales vertically in the steamer basket, making sure they are packed tightly so they don’t fall over during steaming.

11. Cover the pot tightly and steam the tamales for approximately 2 hours. The cooking time may vary depending on the size and thickness of the tamales.

12. To check for doneness, carefully remove one tamale from the pot and let it cool slightly. The masa should be firm and not sticky or fluffy when you touch it. If it’s still soft, continue steaming for another 15-20 minutes and check again.

13. Once the tamales are cooked through, remove them from the pot and let them cool slightly before serving.

Expert Tips & Tricks

• Achieving the Perfect Masa: The key to light and fluffy tamales is in the masa. Beating the lard until it’s light and fluffy is essential. Don’t skip this step or try to rush it. The texture of the masa will directly impact the final result.
• Spice Control: Adjust the number of jalapeños in the salsa to control the spice level. For a milder salsa, remove the seeds and membranes from the jalapeños before blending.
• Steaming Success: Make sure the pot is tightly covered during steaming to trap the steam and ensure even cooking. You can also place a clean kitchen towel over the tamales before covering the pot to absorb excess moisture.
• Make-Ahead Prep: You can prepare the salsa and the shredded chicken a day ahead of time to save time on the day you plan to assemble the tamales.
• Fixing Dry Tamales: If your tamales turn out dry, try adding a bit more water to the masa mixture next time.

Serving & Storage Suggestions

Serve the tamales warm, straight from the steamer. Traditionally, they are served simply, with the corn husk acting as a natural wrapper. Some people like to add a dollop of sour cream or salsa on top for extra flavor.

Storage: Leftover tamales can be stored in the refrigerator for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze them for up to 2 months.

Reheating: To reheat tamales, you can steam them again for about 15-20 minutes, or microwave them for 1-2 minutes, covered with a damp paper towel to prevent them from drying out. You can also pan-fry them for a crispy texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	692.3 kcal	N/A
Calories from Fat	492 g	71%
Total Fat	54.7 g	84%
Saturated Fat	20.7 g	103%
Cholesterol	66.1 mg	22%
Sodium	26.4 mg	1%
Total Carbohydrate	40.8 g	13%
Dietary Fiber	4.2 g	16%
Sugars	2 g	8%
Protein	10.1 g	20%

Variations & Substitutions

• Vegetarian Tamales: Substitute the chicken with your favorite vegetables, such as zucchini, corn, bell peppers, or mushrooms. You can also add cheese for extra flavor.
• Pork Tamales: Replace the chicken with pork shoulder or pork butt, slow-cooked until tender and shredded.
• Spicier Tamales: Add more jalapeños or use spicier peppers like serranos or habaneros in the salsa.
• Different Salsa: Experiment with different types of salsa, such as salsa verde (green salsa) or salsa roja (red salsa).

FAQs (Frequently Asked Questions)

Q: Why is it important to beat the lard until it’s fluffy?
A: Beating the lard incorporates air into the masa mixture, resulting in lighter, fluffier tamales. This is a crucial step for achieving the desired texture.

Q: Can I use store-bought salsa instead of making my own?
A: While you can use store-bought salsa, homemade salsa will always taste better and fresher. Plus, you can control the spice level and ingredients.

Q: How do I prevent my tamales from drying out during steaming?
A: Make sure the pot is tightly covered and that there is enough water in the pot to create steam throughout the cooking process. You can also place a damp towel over the tamales to help retain moisture.

Q: Can I make tamales ahead of time and freeze them?
A: Yes, tamales freeze very well. Wrap them individually in plastic wrap and freeze them for up to 2 months. Reheat them by steaming or microwaving.

Q: How do I know when the tamales are done cooking?
A: The masa should be firm and not sticky when you touch it. If it’s still soft, continue steaming for another 15-20 minutes and check again.

Final Thoughts

Making tamales is a labor of love, but the results are well worth the effort. This recipe will transport you to the heart of Mexico, with its authentic flavors and comforting aroma. Gather your family and friends, roll up your sleeves, and enjoy the process of creating these delicious and traditional tamales together. Don’t be afraid to experiment with different fillings and salsas to create your own unique variations. ¡Buen provecho!