Tamales are a traditional Mexican dish made of masa dough filled with savory or sweet ingredients, wrapped in corn husks, and steamed to perfection. This recipe is scaled to serve 50 people, making it perfect for large gatherings, celebrations, or community events. Tamales bring people together, and their rich flavors and comforting texture are always crowd-pleasers.
Ingredients
- 10 pounds masa harina (corn flour for tamales)
- 8 cups chicken broth (warm, divided)
- 4 cups lard or vegetable shortening
- 6 teaspoons baking powder
- 6 teaspoons salt, divided
- 100 dried corn husks (soaked in warm water for at least 1 hour)
- 8 pounds cooked shredded chicken (see filling instructions below)
- 6 cups red chile sauce (for chicken filling, recipe below)
- Optional: 4 cups cooked refried beans (for vegetarian variation)
- Optional: 4 cups shredded cheese (like Monterey Jack or queso fresco)
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the corn husks: Soak the dried corn husks in warm water for at least 1 hour until pliable. Drain and pat dry before using.
- Make the filling: In a large pan, sauté the chopped onions and garlic in a bit of oil until translucent. Add shredded cooked chicken, ground cumin, oregano, and salt to taste. Pour in the red chile sauce and simmer for 15 minutes to allow flavors to combine. Set aside to cool slightly.
- Prepare the masa dough: In a very large mixing bowl, beat the lard or shortening until fluffy (about 5-7 minutes with a stand mixer or vigorously by hand). Gradually add masa harina, baking powder, and half of the salt. Slowly add warm chicken broth, mixing continuously until the dough is soft but spreadable. A good test is to drop a small ball of masa in cold water; if it floats, it’s ready. Adjust moisture by adding broth or masa harina as needed.
- Assemble the tamales: Lay a soaked corn husk flat on a clean surface, with the wider end toward you. Spread about 3 tablespoons of masa dough evenly over the husk, leaving a 1-inch border on the edges. Place 1-2 tablespoons of the chicken filling in the center of the masa. Fold the sides of the husk toward the center, then fold the bottom up and the top down to enclose the tamale. Repeat until all dough and filling are used.
- Steam the tamales: Arrange the tamales upright in a large steamer pot, open end up, packing them snugly but not too tight. Fill the bottom of the steamer with water, making sure it doesn’t touch the tamales. Cover with a damp cloth and the steamer lid. Steam over medium heat for 90-120 minutes, checking water level every 30 minutes and adding more as needed. Tamales are done when the masa easily pulls away from the husk.
- Serve: Let tamales rest for 10 minutes before serving. Garnish with fresh cilantro if desired.
Tips
- Substitution for lard: Use vegetable shortening or a neutral oil-based shortening to keep the masa light and fluffy if you prefer a vegetarian or pork-free option.
- Filling variations: You can substitute the chicken filling with pork, beef, cheese and jalapeño, or beans for a vegetarian option.
- Don’t skip soaking husks: Corn husks that aren’t fully soaked will crack or tear when folding, making assembly difficult.
- Prevent soggy tamales: Avoid over-wetting the masa; the dough should be moist but not runny. Also, keep the steamer’s water level below the tamales to prevent water from dripping on them.
Serving Suggestions
Tamales are traditionally served hot right out of the steamer with sides like Mexican rice, refried beans, and a fresh salsa or guacamole. For a festive touch, offer crema (Mexican sour cream), pickled jalapeños, or a squeeze of lime. They also pair well with a simple green salad or a bowl of black bean soup for a hearty meal.
Variations
While this recipe focuses on chicken tamales with red chile sauce, the filling options are endless. Pork tamales with green salsa (salsa verde) are a popular alternative. Sweet tamales with fillings like pineapple, raisins, or cinnamon-spiced masa are a traditional dessert variation. Vegetarian tamales can be made with roasted vegetables, mushrooms, or cheese and chili peppers. You can also experiment with different types of masa, such as blue corn masa, for a unique flavor and color.
Storage and Reheating
Once cooked, tamales can be stored in the refrigerator for up to 5 days, tightly wrapped in plastic wrap or foil to prevent drying out. For longer storage, freeze tamales individually wrapped in foil or plastic wrap, then place in freezer bags; they keep well for up to 3 months. To reheat, steam refrigerated tamales for 20-30 minutes or microwave wrapped in a damp paper towel for 2-3 minutes until heated through. Frozen tamales should be thawed overnight in the refrigerator before reheating.
Frequently Asked Questions
How do I know when my tamales are fully cooked?
Tamales are done when the masa dough easily pulls away from the corn husk without sticking. The steaming time generally ranges from 90 to 120 minutes depending on the size and quantity, so it’s important to test a tamale before turning off the heat.
Can I make tamales ahead of time?
Yes! Tamales can be assembled and stored in the refrigerator for up to 24 hours before steaming. This makes them ideal for prepping the day before a big event. Just keep them wrapped and covered to prevent drying out.
What if I don’t have a steamer pot?
You can improvise a steamer by placing a rack or heat-safe colander inside a large pot with water below the rack level. Cover tightly with a lid or foil to trap steam while cooking the tamales.
Is it necessary to use baking powder in masa dough?
Baking powder is added to lighten the masa dough, making it fluffier and less dense. While not absolutely required, it is highly recommended for better texture, especially when using lard or shortening.
Can I use fresh corn husks instead of dried?
Fresh corn husks can be used if available, but they are less common outside of harvest season. They do not require soaking and are more pliable, but dried husks are preferred for convenience and availability.
How do I prevent tamales from drying out during steaming?
Keep the steamer water level adequate and cover the tamales with a damp cloth inside the steamer. Also, avoid over-steaming and remove them promptly once done. Wrapping tamales tightly in husks helps retain moisture.
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