Easy Tamales
Easy homemade tamales recipe with tender masa, savory fillings, and simplified steaming method. Make authentic Mexican tamales at home.
Ingredients
- 2 cups prepared masa for tamales
- 1 cup chicken or vegetable broth, warm
- 6 tablespoons lard or vegetable shortening, softened
- 1 teaspoon baking powder
- 1 pound shredded chicken breast, cooked
- 2 medium poblano peppers, roasted and sliced
- 1 cup Mexican crema or sour cream
- 2 cups chicken stock for steaming
- 24 dried corn husks, soaked
- 1 medium white onion, halved
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup fresh cilantro, chopped
- 1 cup Oaxaca cheese or mozzarella, shredded
Instructions
- 1
Soak the corn husks in hot water for 20 minutes until they become pliable and easy to handle.
- 2
Combine the softened lard with masa dough in a large mixing bowl, beating vigorously with an electric mixer for 5-7 minutes until the mixture becomes light and fluffy.
- 3
Whisk the warm broth with baking powder, then fold it into the masa mixture in three additions until fully incorporated and spreadable, about 3 minutes total.
- 4
Blend together the roasted poblano strips, Mexican crema, minced garlic, cilantro, cumin, salt, and pepper to create a smooth filling mixture.
- 5
Lay a softened corn husk flat on your work surface and spread approximately 2 tablespoons of masa in the center, leaving borders on all sides.
- 6
Place 1 tablespoon of the poblano-cream filling and a small handful of shredded chicken onto the masa layer.
- 7
Fold the two long sides of the corn husk toward the center to enclose the filling, then fold up the pointed bottom end.
- 8
Arrange the steamer pot with its trivet inside and pour the chicken stock into the bottom until it reaches just below the trivet level.
- 9
Stand the filled tamales upright in the steamer basket with the open end facing up, nestling them snugly together so they don't tip over during cooking.
- 10
Cover the tamales with extra corn husks and a damp kitchen towel to retain moisture, then place the lid on the steamer.
- 11
Steam over medium-high heat for 45-50 minutes until the masa pulls away cleanly from the corn husk without sticking.
- 12
Remove from heat and let rest for 5 minutes before serving to allow the masa to set slightly.
- 13
Serve warm with additional crema, shredded cheese, and fresh cilantro scattered over the top.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| lard or vegetable shortening | unsalted butter or avocado oil | Reduces saturated fat while maintaining texture and richness without the heavy feeling of traditional lard |
| Mexican crema | Greek yogurt mixed with lime juice | Significantly reduces fat content and adds probiotics while maintaining creamy consistency and tangy flavor profile |
| Oaxaca cheese or mozzarella | sharp cotija cheese or feta | Using harder, more flavorful cheeses allows you to use less quantity while achieving more pronounced cheese flavor and lower overall fat intake |
| chicken breast | shredded jackfruit or mushroom blend | Creates a plant-based alternative that adds fiber, reduces cholesterol, and provides sustained energy without sacrificing hearty texture |
| white onion | scallions or green onions | Provides milder, fresher onion flavor with prebiotic benefits and requires less cooking time while adding nutritional complexity |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 6)
| Calories | 355 |
| Total Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 52mg |
| Sodium | 480mg |
| Carbohydrates | 33g |
| Fiber | 4g |
| Sugar | 1g |
| Protein | 26g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
