Ingredients:

  • 2 cups (250g) masa harina (specifically for tamales; Maseca brand is widely available)
  • 1/2 teaspoon (3g) baking powder
  • 1 teaspoon (6g) kosher salt, plus more to taste
  • 1 1/4 cups (300ml) warm chicken broth, or vegetable broth for vegetarian option
  • 1/2 cup (115g) lard, shortening, or vegetable oil, softened (lard yields the most authentic flavor)
  • 12-16 dried corn husks, soaked in hot water for at least 30 minutes, or until pliable
  • Your choice of fillings (e.g., shredded pork, chicken, cheese and peppers)

Instructions:

  1. Soak the corn husks in hot water until pliable. Drain well and pat dry.
  2. In a large bowl, whisk together the masa harina, baking powder, and salt.
  3. Gradually add the warm broth to the dry ingredients, mixing until a dough forms.
  4. Using an electric mixer or your hands, whip in the softened lard, shortening, or oil until the dough is light and fluffy. The consistency should be similar to thick frosting. Test: Drop a small amount of masa into a glass of water. If it floats, it's ready.
  5. Spread a thin layer of masa (about 1/4 cup) onto the wide end of each corn husk. Add a spoonful of your chosen filling to the center.
  6. Fold the sides of the husk over the filling, and then fold up the bottom. Place the tamales upright in a steamer basket.
  7. Fill the pot with water, ensuring the water level is below the steamer basket. Cover and steam for 1 hour, or until the masa is firm and easily pulls away from the husk.
  8. Let the tamales rest for 10 minutes before serving.