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Recipes around the World
Tamalada — the communal production of tamales — is a social event in Mexican households: making tamales alone is both inefficient and joyless, and the assembly line (spreading masa on husks, adding filling, folding, stacking upright in the steamer) makes sense only with multiple pairs of hands. The dough (masa) is made from masa harina beaten with lard until it passes the float test — a small ball dropped in water should float if enough air has been incorporated — then spread thickly on dried corn husks that will hold the shape during steaming. Fillings vary enormously: pork in red chili sauce, rajas (poblano strips) with cheese, chicken with green salsa, or mole negro for special occasions. Tamales predate Spanish contact by thousands of years in Mesoamerica, found as far south as the Andes; the corn and the husk are both part of the ritual.
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Gradually add the chicken broth and mix until a dough forms.
Add the vegetable oil or melted lard and mix until the dough is smooth and pliable. The dough should be soft but not too sticky. If needed, add a little more broth to reach the right consistency.
In a medium bowl, combine the shredded meat with the salsa verde or red enchilada sauce. Mix well to coat the meat evenly.
Remove the soaked corn husks from the water and pat them dry with a towel.
Lay out one corn husk on a flat surface.
Spread about 2 tablespoons of the masa dough onto the center of the corn husk, forming a rectangle. Leave about 1 inch of space at the bottom and sides of the husk.
Place a spoonful of the filling in the center of the masa dough.
Fold the sides of the corn husk over the filling, then fold up the bottom end.
Repeat with the remaining husks, masa dough, and filling.
Arrange the tamales upright in a large steamer pot, open ends up.
Fill the pot with water just below the bottom of the tamales. Cover the tamales with a damp cloth or additional corn husks to keep them moist.
Bring the water to a boil, then reduce the heat to low and cover the pot. Steam the tamales for about 1.5 to 2 hours, or until the masa dough is firm and pulls away easily from the husks. Add more water to the pot as needed to keep it from drying out.
Let the tamales cool slightly before serving.
Steamed masa-dough parcels in corn husks; filled with meat or cheese; pre-Columbian Mesoamerican food; Christmas tradition.
Mexico and Mesoamerica; pre-Columbian origin; spread through the Americas; over 500 documented regional varieties in Mexico alone.
Masa harina, lard or vegetable shortening, broth, baking powder; corn husks (dried); filling: pork in red mole, chicken in salsa verde, or cheese + rajas.
The masa must pass the float test (small ball floats in water) before spreading — under-beaten masa makes dense tamales that don't steam properly.
Atole (warm corn drink) or champurrado (chocolate atole) for breakfast; coffee; beans; eaten on their own as a complete meal.