Tamales are ridiculously easy to make and oh-so-wonderful to eat fresh from the steamer, right from their corn husk wrappers. They’re not something you can make just a few of; fortunately, they store well, and they’re just as tasty when reheated.
Don’t let the length of this recipe discourage you. This really is a very simple process, when taken in small, individual steps: Make the dough; soak the wrappers; make the fillings; assemble the tamales; let the tamales steam while you clean up; eat, and revel in your tamale-making skills.
It’s also a riot to make these with a group of friends, especially if guacamole, chips, and sangria are available while waiting for the tamales to steam. Who can resist a few hours of friends and laughter that are capped off by homemade tamales, fresh from the steamer?
It’s All About the Masa
Most tamales are made with a dough based on masa harina, a very finely ground flour made from corn that has been dried, cooked, ground up, and dried again. Don’t confuse masa harina with cornmeal, which has a different flavor and texture. Masa can be purchased in many grocery stores (usually in the same aisle as flour and cornmeal) or ordered online.
I like Bob’s Red Mill Golden Corn Flour Masa Harina. This is one of the few Bob’s Red Mill products that is not labelled as organic, due to the soaking in lime water that processing requires. However, this product is made from non-GMO corn, and it has a lovely, silky texture that many less expensive masas lack. Bob’s also makes a gluten-free masa harina for those with dietary restrictions.
Making the Dough
The first thing you’ll need to make tamales is a basic dough. This simple recipe below is the one I always start with. Some people like to spice their dough with garlic powder, onion powder, cumin, or chili powder. I usually don’t do this, and I opt to bump up the spices in my fillings. This way, I can use the same batch of dough to make tamales that are savory or sweet.
For those of you who eat a low-oil diet, please do not be tempted to omit the oil from this recipe. It’s what keeps the masa soft. If you leave it out, you’ll end up with tamales that are hard and dry. Don’t do it!
This recipe will make enough dough for roughly four dozen tamales. That’s generally the minimum I make at a time. If you want to make fewer, you can easily half, or even quarter, this recipe.
Corn Husk Wrappers
The second thing you’ll need to make tamales is corn husk wrappers. Most grocery stores in areas with a large Hispanic population will carry dried corn husks for making tamales, but I say that because I live in Texas, land of abundant Mexican foods. If your local stores don’t carry dried corn husks, you can buy them online, or, in a pinch, you can use the green corn husks from fresh corn, or even parchment paper.
Soak the wrappers in water for ten minutes or so. I usually push a stack of them into a bowl, or a large baking dish, or even a very clean kitchen sink, and let them soak while getting the dough and fillings ready.
Making the Fillings
The final thing you’ll need to make tamales is a filling. Traditionally, tamales are filled with pulled pork, but from experience, I’ve learned you can put just about anything that will withstand steaming into a tamale.
Below are the recipes for four of my favorite fillings: two that are sort of traditional, and two that are a little farther off the beaten path. Don’t feel you have to limit yourself to those. Any filling that isn’t too wet can be used: veggie beef crumbles or chorizo crumbles; rice with just about anything mixed into it; jackfruit mixed with taco seasoning; you name it. Be creative!
Tamales are ridiculously easy to make with this veganized recipe for basic masa, plus an assortment of yummy filling ideas.
Ingredients
4 cups masa harina
3 cups vegetable broth
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
Your choice of filling (recipes below)
Corn husk wrappers (described above)
Directions
- Pour all the ingredients into a large bowl.
- Mix the ingredients together to create a dough that’s sort of the same texture as cookie dough. I usually start mixing with a spoon, then switch to mixing with my hands when the dough starts to hold together.
- Make the filling(s) you want to use, following the instructions below.
- To assemble each tamale, use two pieces of corn husk. Layer them on top of each other, so the narrow ends are going in opposite directions.
- Put about two tablespoons of dough onto the top layer of corn husk, and smash it flat.
- Add a tablespoon of filling down the center of the dough.
- Pull the sides of the top corn husk together, to sort of roll the dough over the filling. Wrap the edges around each other, and place the husk seam side down on the second husk. Roll the second husk around the first, creating a tube with the filling at the center. Tie the ends of the husks with string or strips of corn husk.
- Place a steamer into a large pot of water. Bring the water to boil.
- Place the tamales in the steamer, and steam for half an hour. The dough will be more solid, but not hard.
- Snip the strings, unroll, and eat while still steaming.
- TVP Taco Meat Filling
- Mix 1/2 cup dry TVP with your favorite taco seasoning.
- Cover with water, and let sit for about 20 minutes.
- If you want to speed it along, heat in the microwave for a minute first. Stir, and microwave again for another 30 to 60 seconds.
- Let it sit for a few minutes until all the water is absorbed.
This recipe makes enough filling for a dozen tamales. - Black Bean and Green Chili Filling
- In a small bowl, mix together 1 (15-ounce) can black beans, 1 (4-ounce) can chopped green chilies, drained, and 1/4 teaspoon cumin .
- Taste, and adjust spices as desired. This recipe makes a very mild filling. If you’d like more zing, add some red chili powder or flakes. For really fiery filling, use some or all of a small can of chilies in adobo sauce instead of the green chilies and cumin.
Makes enough to fill a dozen tamales. - Spinach and Garlic Filling
- Combine 2 cups chopped fresh spinach, and 1 grated clove of garlic in a small bowl.
- This filling can easily be spiced up according to your taste. I like to shake a little nutmeg or cumin over the filling before I wrap the tamale closed for cooking.
Makes enough to fill a dozen tamales. - Pumpkin, Squash, or Sweet Potato and Rice Filling
- In a small bowl, mix 1 cup cooked pumpkin, squash, or sweet potato with 1 cup brown rice.
- Season as desired with cinnamon or pumpkin pie spice. This is another filling that you can spice up or down, according to your taste. To make this filling more savory, add a little black pepper and cumin with the cinnamon. For a sweeter filling, try a bit of maple syrup or agave.
Makes enough to fill a dozen tamales.
Notes
- When I use different fillings, I tie them off with different colors of cotton embroidery thread. So, green chili tamales might be tied with green thread, and sweet potato with orange.
