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Best Easy Tamales de Muerto Recipe

Name: Best Easy Tamales de Muerto Recipe
Total time: 120 min
Yield: 180 g
Ingredients: masa harina 3 cups; lard 8 tbsp; chicken broth 1.5 cups; corn husks (soaked) 20 pieces; cooked chicken (shredded) 12 oz; baking powder 1 tsp; kosher salt 1 tsp; achiote paste 2 tbsp; dried ancho chili powder 1.5 tbsp

Special tamales prepared for Day of the Dead offerings and family altars. These traditional celebration tamales honor departed loved ones and carry deep cultural significance in Mexican families.

Cook 120 min Difficulty NORMAL 320 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

masa harina 3 cups
lard 8 tbsp
chicken broth 1.5 cups
corn husks (soaked) 20 pieces
cooked chicken (shredded) 12 oz

Seasonings/Sauce

baking powder 1 tsp
kosher salt 1 tsp
achiote paste 2 tbsp
dried ancho chili powder 1.5 tbsp

Nutrition summary

Carbohydrates 44 g 55%

Protein 6 g 8%

Fat 13 g 37%

Serving size 180g

Cooking steps

1

Place corn husks in a large bowl and cover with warm water, weighing them down with a plate. Soak for at least 30 minutes until pliable.
2

In a mixing bowl, beat lard with a hand mixer on medium speed until light and airy, about 5 minutes. Thoroughly blend in masa harina, baking powder, and salt.
3

Gradually mix in chicken broth, beating until the masa is the consistency of thick hummus. Continue mixing until dough easily spreads and has a soft texture.
4

Season shredded chicken with achiote paste and ancho chili powder. Toss thoroughly for even coating.
5

Spread about 1/4 cup masa dough onto each soaked corn husk, leaving space at the top and sides. Place a generous tablespoon of seasoned chicken in the center, fold in sides, and then fold the bottom husk upward to seal.
6

Arrange tamales upright in a steamer. Cover with a damp towel and steam over medium heat for 60–75 minutes, refilling water as needed. Check doneness by unwrapping one: masa should separate cleanly from the husk.
7

Let tamales rest for 10 minutes before serving to finish setting their texture.

Personalized Q&A

Q. What's the key ingredient in Tamales de Muerto?

The defining ingredient of Tamales de Muerto is masa harina, a finely ground corn dough that creates the tender, aromatic base characteristic of traditional Mexican tamales. Its flavor and texture are essential for authentic results.

Q. How do I know when my tamales are perfectly cooked?

Tamales are ready when the masa pulls cleanly away from the corn husk and feels set but moist. After steaming, let them rest for 10 minutes before serving to complete the setting process for the best texture.

Q. What are the nutrition facts per serving?

Each serving (180g) provides approximately 320 kcal, with 44g of carbohydrates (55% of calories), 6g of protein (8%), and 13g of fat (37%), making for a balanced traditional tamal.

Q. Which seasoning gives these tamales their special flavor?

Achiote paste and dried ancho chili powder provide deep color and a rich, subtly smoky flavor that sets these tamales apart during Day of the Dead celebrations.

Q. What's a common mistake to avoid when steaming tamales?

Avoid overcooking or letting the steamer run dry; both can make tamales dense or tough. Check water levels regularly, keep medium steam, and test with one tamal for doneness as described.

Best Easy Tamales de Muerto Recipe

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