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Best Easy Tamales Recipe

Name: Best Easy Tamales Recipe
Total time: 120 min
Yield: 180 g
Ingredients: Dried corn husks 16 pieces; Masa harina 2 cups; Chicken broth 1.5 cups; Lard 0.5 cups; Cooked shredded pork or chicken 2 cups; Baking powder 1 tsp; Salt 1 tsp; Ground cumin 1 tsp; Chili powder 2 tsp; Minced garlic 2 cloves; Black pepper 0.5 tsp

Handmade tamales wrapped in corn husks with savory fillings of seasoned pork or chicken are a cherished family tradition. Making tamales together is a protein-rich cultural celebration, especially during the holidays.

Cook 120 min Difficulty NORMAL 340 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

Dried corn husks 16 pieces
Masa harina 2 cups
Chicken broth 1.5 cups
Lard 0.5 cups
Cooked shredded pork or chicken 2 cups
Baking powder 1 tsp

Seasonings/Sauce

Salt 1 tsp
Ground cumin 1 tsp
Chili powder 2 tsp
Minced garlic 2 cloves
Black pepper 0.5 tsp

Nutrition summary

Carbohydrates 37 g 44%

Protein 16 g 19%

Fat 13 g 37%

Serving size 180g

Cooking steps

1

Soak the dried corn husks in warm water for at least 30 minutes until pliable; drain and pat dry before assembly.
2

In a large bowl, mix masa harina, baking powder, and salt. In a separate bowl, beat the lard until fluffy, then gradually blend in with the masa mixture, adding chicken broth slowly until a soft, spreadable dough forms.
3

In another bowl, toss the shredded pork or chicken with cumin, chili powder, minced garlic, and black pepper until evenly seasoned.
4

Lay out a corn husk, spread about 2 tbsp of masa dough in the center, then place 2–3 tbsp of the seasoned meat filling on top. Fold the husk sides inward and the bottom up to seal.
5

Arrange tamales upright in a large steamer pot (open end up), cover with a damp towel and lid. Steam over medium heat for 1.5–2 hours, checking the water level occasionally and adding more as needed, until the masa pulls away cleanly from the husk.

Personalized Q&A

Q. What’s the key ingredient in this Best Easy Tamales Recipe?

The essential ingredients are masa harina for the dough and either seasoned pork or chicken for the filling. Masa provides the classic tender texture and flavor, while the savory protein filling gives tamales their satisfying richness and character.

Q. How should I handle the heat while steaming tamales?

It’s important to steam tamales over medium heat to maintain gentle, steady steam. Avoid high heat, which can make the tamales dense, or low heat, which can result in uneven cooking and mushy masa. Replenish water as needed so that steam doesn’t run out during the 1.5–2 hour cook time.

Q. How do I ensure my tamales aren’t undercooked or dry?

To achieve perfectly cooked tamales, make sure the masa dough is spread neither too thin nor too thick, and check for doneness by peeling back a husk—if the masa pulls away cleanly, they’re done. Don’t over-steam as this can dry out the filling and dough.

Q. How many calories and protein are in each serving?

Each serving (180g) contains approximately 340 kcal and 16g of protein. This means tamales offer a good source of protein, making them hearty and suitable for protein-conscious meals.

Best Easy Tamales Recipe

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