Tamales
“My family makes these every year for Christmas Eve. When done well they can be the most delicious item on your plate. It takes multi-generational effort, singing, and a lot of joking around for success.”
Paloma Macias
Executive Assistant
NYC
What pairs best with this recipe?
Drinking hot coco while you wait for them to be done!
What were some of your 2024 obsessions?
Willy Chavarria (especially his new zine), Apartamento magazine Issue 33, and the Dodgers winning the world series!!!
Ingredients:
2 cups masa harina
1 1/2 cups warm chicken broth (or water)
1/2 cup vegetable oil or melted lard
1 tsp baking powder
1/2 tsp salt
1 1/2 cups shredded cooked chicken, pork, or cheese
1 cup salsa or mole sauce
20 dried corn husks
Directions:
Prep the Corn Husks: Soak corn husks in warm water for 30 minutes until pliable.
Make the Masa Dough: In a bowl, mix masa harina, baking powder, and salt. Gradually add broth and oil, mixing until a soft dough forms.
Prepare Filling: Combine shredded meat or cheese with salsa or mole sauce.
Assemble Tamales: Spread 2 tablespoons of masa dough onto the center of a corn husk, leaving edges clear. Add 1 tablespoon of filling in the middle, fold sides over, and tuck the bottom end up.
Steam the Tamales: Place tamales upright in a steamer, cover, and steam for 60–90 minutes. Check water level periodically.
Serve: Let tamales cool slightly before unwrapping. Enjoy with extra salsa or toppings.
