Tamale
The tamale is one of Mesoamerica's oldest prepared foods, dating back several thousand years before European contact. It is built from masa — corn dough made from nixtamalized kernels, their hulls softened in limewater — mixed with lard until the dough becomes light. This masa is spread on a corn husk, filled, wrapped, and steamed until the dough sets firm around its filling. Fillings vary widely across Mexico's regions: mole negro with chicken, pork in salsa roja, rajas with cheese, or sweet versions scented with cinnamon. Tamale-making is communally intensive — families gather for tamaladas, the collective process of spreading masa and folding husks — and the dish is closely associated with holidays and the period before Christmas known as Las Posadas.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Slow simmered
Low and slow cooking
Traditional recipe
Authentic taste
Ingredients 4 servings
- 20–24 dried corn husks
- 500g masa harina (nixtamalized corn flour)
- 250g pork lard, at room temperature
- 500ml warm chicken stock
- 1 tbsp baking powder
- 2 tsp salt
- For the filling:
- 500g boneless pork shoulder, simmered and shredded
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 small onion, quartered
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 2 tbsp vegetable oil
- Salt to taste
- Red or green salsa, to serve
How to make it
- 1Soak the corn husks in warm water for 30 minutes, until pliable; weight them down with a plate so they stay submerged.
- 2Make the sauce: toast the guajillo and ancho chilies in a dry pan for 1 minute per side, until fragrant; cover with hot water for 15 minutes; blend the rehydrated chilies with the onion, garlic, cumin, oregano and 250ml of the soaking liquid; strain the sauce.
- 3Heat 2 tbsp oil in a pan, pour in the chili sauce and simmer for 8–10 minutes, until thickened; add the shredded pork, season with salt and cook another 5 minutes; let it cool.
- 4Beat the lard with a mixer for 3 minutes, until fluffy and pale; add the baking powder and salt, mix 30 seconds more.
- 5Add the masa harina alternately with warm chicken stock, beating continuously; the dough should be light, fluffy, and cling to the spatula; test by dropping a small ball into cold water — it should float.
- 6Drain the corn husks; for each tamale, spread 3 tbsp of dough in a thin layer on a husk, leaving a 2 cm border on the sides and 5 cm at the top; place 2 tbsp filling down the centre.
- 7Fold the sides of the husk over the filling, then fold the narrow end up, leaving the top open; stand the tamales vertically in a steamer basket, open ends up.
- 8Steam for 60–75 minutes, until the dough peels cleanly away from the husk when you open one; let them rest 10 minutes before serving; serve warm with red or green salsa alongside.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
