Meal Prep · Mexican
Tamales
Experience the authentic taste of Mexico with these delightful, homemade tamales.
Ingredients
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Step-by-step- Soak corn husks: Place dried corn husks in a large bowl, cover with hot water, and let soak for at least 30 minutes, or until pliable. Drain and pat dry.
- Prepare masa: In a large bowl, beat the softened butter or shortening until light and fluffy. Gradually add the masa harina, baking powder, and salt, mixing until well combined.
- Add broth: Slowly add the warm vegetable broth, mixing until a soft, spreadable dough forms. The dough should be light and fluffy. Test by dropping a small piece into a glass of water; it should float.
- Assemble tamales: Take a softened corn husk and spread about 2-3 tablespoons of masa dough thinly over the wider end, leaving a border on the sides and the pointed end.
- Fill tamales: Place a small amount of shredded cheese and diced jalapeños in the center of the masa.
- Fold tamales: Fold one side of the husk over the filling, then the other, overlapping slightly. Fold the pointed end up towards the top to seal.
- Steam tamales: Arrange tamales upright in a steamer basket over simmering water, ensuring they are not submerged. Cover tightly and steam for 60-90 minutes, or until the masa pulls away easily from the husk.
- Serve: Let tamales rest for 10-15 minutes before serving warm.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Fat | 15 g |
| Carbohydrates | 25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked tamales in an airtight container in the refrigerator for 3-4 days. Ensure they are completely cooled before storing.
Freezer Up to 3 months
Wrap individual cooked tamales tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.
Reheat Stovetop/Microwave
To reheat from fridge, steam for 10-15 minutes, microwave for 1-2 minutes, or bake at 350°F (175°C) for 15-20 minutes. From frozen, steam for 20-30 minutes or bake for 30-40 minutes until heated through.
Chef’s Corner
- For perfectly fluffy masa, ensure your fat (butter or shortening) is whipped until very light before adding other ingredients.
- Test your masa: A small piece should float in water. If it sinks, beat it a bit longer or add a tiny bit more baking powder.
- Don’t overfill the husks; leave room for the masa to expand during steaming.
- If you don’t have a steamer, you can improvise by placing a heat-proof plate upside down in a large pot with a few inches of water, then arranging tamales on top.
