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To make tasty tamales, you need simple but key ingredients. Gather these for your base: - 2 cups masa harina - 1 teaspoon baking powder - 1 teaspoon salt - 1/2 cup vegetable shortening, at room temperature - 1 1/2 cups vegetable broth, warmed You also need your choice of filling. I love these: - 1 cup cooked shredded chicken (or tofu for a delightful vegetarian option) - 1/2 cup salsa verde, plus extra for serving - 1/4 cup fresh cilantro, finely chopped Don't forget the corn husks! Soak them in warm water for 30 minutes. You can mix things up by adding different fillings. Here are fun ideas: - Cooked beef or pork - Black beans or pinto beans - Cheese and jalapeños for a spicy kick - Sweet corn or roasted vegetables Feel free to get creative! Just make sure your fillings are moist and flavorful. Having the right tools makes this process easier. Gather these items: - A large mixing bowl - Electric mixer (for the shortening) - A steaming pot or a large pot with a steaming rack - A spatula for spreading masa - Measuring cups and spoons These tools help you create the perfect tamales. Enjoy your cooking! To start, gather your ingredients. You need masa harina, baking powder, salt, vegetable shortening, and vegetable broth. In a large bowl, mix the masa harina, baking powder, and salt. Stir well to blend the dry ingredients. Next, take another bowl. Use an electric mixer to beat the vegetable shortening. Beat it until it looks light and fluffy, which takes about 2-3 minutes. Then, slowly add the dry masa harina mixture, alternating with the warmed vegetable broth. Keep mixing until the dough is smooth and soft. For the filling, you can use cooked shredded chicken or tofu. In a separate bowl, mix the protein with salsa verde and chopped cilantro. Stir it until everything blends well. This filling adds great flavor to your tamales. Now it’s time to assemble! Take a soaked corn husk and lay it smooth side up. Spread about 2 tablespoons of masa dough in the center, leaving space on the edges. Next, add about 1 tablespoon of the filling on top of the masa. Fold the sides of the husk over the filling, then fold up the bottom. This keeps everything inside. Repeat this with the rest of the dough and filling until you have all your tamales ready. To cook the tamales, arrange them upright in a steamer pot. Make sure they are not too close together. Add water to the pot, but do not let it touch the tamales. Cover the pot with a lid. Steam the tamales for 1 to 1.5 hours. Check the water level every 30 minutes to make sure it does not dry out. You know they are done when the masa easily pulls away from the corn husk. Let them rest for 10 minutes before serving. For the full recipe, check out the Spicy Fiesta Tamales, and enjoy your cooking journey! To make great tamales, the masa must be just right. Start by mixing masa harina, baking powder, and salt in a bowl. Then, use an electric mixer to beat the vegetable shortening until fluffy. Gradually add the masa mix and warm vegetable broth. Keep mixing until you get a smooth dough. If the dough feels dry, add a bit more broth. If it’s too wet, add more masa harina. The right texture helps the tamales hold together. Wrapping tamales may seem tricky at first, but it gets easier with practice. Use soaked corn husks; they should be soft and flexible. Place the husk smooth side up. Spread 2 tablespoons of masa in the center, leaving some space at the edges. Add your filling on top of the masa. Fold the sides of the husk over the filling, then fold up the bottom. This keeps everything inside as it cooks. Make sure not to overfill, or they may burst open. Even cooking is key for perfect tamales. Stand them upright in a steamer pot; this allows steam to circulate around all sides. Check the water level every 30 minutes to make sure it doesn’t run dry. Steam the tamales for 1 to 1.5 hours. You can tell they’re done when the masa pulls away from the husk easily. Let them rest for 10 minutes after cooking to let the flavors settle. This step is vital for the best taste. {{image_4}} For vegetarian tamales, you have many options. One great choice is to use mushrooms. They add a rich flavor. You can sauté them with spices for extra taste. Another option is to fill tamales with black beans and corn. This mix is colorful and healthy. You can also use spinach and cheese for a creamy filling. Tofu works well too. Just crumble it and mix it with your favorite seasonings. To make spicy tamales, add diced jalapeños to your filling. This gives them a nice kick. You can also use chipotle peppers in adobo sauce. They add smokiness and heat. Another idea is to mix in hot salsa with your meat or veggie filling. It will spice things up even more. If you want to go bold, consider adding a spicy cheese like pepper jack. Sweet tamales are a fun treat. Use ingredients like cinnamon and sugar in the masa dough. You can fill them with fruits like pineapple or strawberries. For a classic touch, try a sweet filling of chocolate and nuts. This will please anyone with a sweet tooth. Drizzle some sweet cream on top for extra flavor. They are perfect for enjoying after a meal or as a snack. For a full recipe to create delicious tamales, check the Full Recipe section. You can freeze tamales for later enjoyment. First, let them cool completely. Then, wrap each tamale tightly in plastic wrap. Place the wrapped tamales in a freezer bag or container. Label the bag with the date. Frozen tamales stay good for up to three months. When you want to eat them, just take out as many as you need. If you plan to eat your tamales within a few days, store them in the fridge. Arrange the tamales in an airtight container. They will stay fresh for up to four days. Make sure to separate layers with parchment paper to avoid sticking. To reheat, you have a few options. For the best taste, steam them again. Place the tamales in a steamer for about 20 minutes. You can also use the microwave. Wrap each tamale in a damp paper towel and heat for 1-2 minutes. Check if they are hot all the way through before serving. Enjoy your delicious tamales! You can tell tamales are done when the masa pulls away from the corn husk. The texture should be firm and not sticky. This usually takes about 1 to 1.5 hours of steaming. Check them every 30 minutes. If the masa stays on the husk, give them more time. Yes! You can use any meat or vegetables you like. Pulled pork, beef, or even mushrooms work well. For a plant-based option, use tofu or beans. Add your favorite spices for extra flavor. This way, you get a taste that suits your style! Tamales pair well with many sides. Serve them with rice and beans for a full meal. You can also add guacamole or a fresh salad. Top with salsa or crema for a tasty finish. These sides enhance the flavors of your tamales. If you don’t have corn husks, use parchment paper instead. Cut squares of parchment and spread the masa as you would with husks. Roll them up tightly and secure with kitchen twine. Steam them like regular tamales. They will still taste great! You learned about making tamales from scratch, starting with choosing the right ingredients. We covered how to prepare masa, fill your tamales, and steam them perfectly. I shared tricks to get the right texture and wrapping technique. You also discovered fun variations, like vegetarian and sweet options. Lastly, you found out how to store and reheat them properly. Embrace this process. Making tamales can be fun and rewarding. Enjoy your cooking!

Homemade Mexican Tamales

Discover the joy of making Spicy Fiesta Tamales with this easy-to-follow recipe! Perfectly fluffy masa filled with shredded chicken or tofu and zesty salsa verde creates a deliciously satisfying dish. Impress your friends and family at your next gathering or fiesta by whipping up these homemade tamales. Click through to explore the full recipe and tips for a stunning presentation that will make your meal unforgettable!
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Ingredients
  

2 cups masa harina

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable shortening, at room temperature

1 1/2 cups vegetable broth, warmed

1 cup cooked shredded chicken (or tofu for a delightful vegetarian option)

1/2 cup salsa verde, plus extra for serving

1/4 cup fresh cilantro, finely chopped

Corn husks, soaked in warm water for 30 minutes

Instructions
 

In a large mixing bowl, combine the masa harina, baking powder, and salt. Stir until all dry ingredients are well blended.

    In a separate bowl, use an electric mixer to beat the vegetable shortening until it becomes light and fluffy, about 2-3 minutes. Gradually mix in the dry masa harina combination, alternating with the warmed vegetable broth. Continue mixing until a smooth and pliable dough forms.

      In another bowl, mix together the cooked shredded chicken (or tofu), salsa verde, and chopped cilantro. Stir until the filling is perfectly blended.

        Take one soaked corn husk and place it with the smooth side facing up. Spread approximately 2 tablespoons of the prepared masa dough into the center of the husk, ensuring to leave some space on the edges.

          Spoon about 1 tablespoon of the filling directly onto the masa dough, then carefully fold the sides of the husk over the filling. Fold up the bottom of the husk to secure everything inside, forming a neat tamale.

            Repeat the tamale assembly process for the remaining masa dough and filling until all ingredients have been used.

              Arrange the assembled tamales upright in a steamer pot (or a large pot with a steaming rack), ensuring they are standing and not overcrowded. Pour water into the pot until it reaches just below the steamer level. Cover the pot securely with a lid.

                Steam the tamales for 1 to 1.5 hours, checking every 30 minutes to ensure the water hasn’t evaporated. The tamales are ready when the masa pulls away easily from the corn husk with no stickiness.

                  Once cooked, remove the tamales from the steamer and let them rest for 10 minutes before serving to allow the flavors to settle.

                    Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 tamales

                      - Presentation Tips: Serve the tamales elegantly on a large platter, drizzled with additional salsa verde. Garnish with fresh cilantro and lime wedges for an eye-catching, vibrant look that enhances the festive vibes!