How To Make Tamales As seen on Gimme some Oven Bookmark recipe Print recipe Download recipe Share Total Time 2 hours Prep Time 90 minutes Cook Time 30 minutes Rating 4.9 out of 5 stars (45) Ingredients About 32-36 tamales 1 package dried corn husks6 cups masa harina2 teaspoons Kosher salt2 teaspoons ground cumin1 teaspoon baking powder6 cups chicken or vegetable stock3/4 cup corn oil (or avocado oil, olive oil, or any mild-flavored oil)2–3 cups filling (see ideas below)1 cup salsa (see ideas below) Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Soak the corn husks. Place the corn husks in a large stockpot or pan and cover completely with warm water. Soak for 30 minutes or so until softened. Step 2 Mix the masa (dough). Meanwhile, in the bowl of a large stand mixer, add masa marina, salt, cumin, baking powder, and whisk to combine. Add the oil, then beat on low speed until combined. Then gradually add the stock, and beat on low speed until combined. Once the stock is incorporated, increase speed to medium, and beat for 10 minutes until fluffy, stopping occasionally to scrape down the sides of the bowl if needed. Cover the mixing bowl with a damp paper towel and refrigerate until ready to use. Step 3 Prepare your filling: Toss together your desired filling(s) and sauce until combined. In general, you want enough sauce to coat and flavor the filling, but not so much that the filling is really juicy/watery. Step 4 Assemble the tamales: Lay the soaked corn husk on a flat surface. Spread your masa on the corn husk. About 1/4 cup (or a little more) will do. Use a spoon or your fingers to spread it out into a rectangle large enough to enclose your filling. Add your filling/sauce to the center of the masa. Fold the corn husk in half vertically. Wrap the corn husk into a little burrito. Fold the top (skinny) end down to enclose one end of the tamale. Tie the tamale together. Step 5 Steam the tamales: Add water to the bottom of a stockpot or Instant Pot. Then add a steamer basket, fill it with your tamales, and steam until the tamales are hot and cooked through and the masa separates easily from the corn husks, about 30 minutes on the stovetop or 20 minutes (high pressure, natural release) in the Instant Pot. Step 6 Serve tamales: Remove from the steamer and serve immediately. Or refrigerate in a tightly-sealed ziplock bag for up to 3 days, or freeze for up to 3 months. Chef’s notes Filling Ideas: See blog post above for detailed filling ideas and recipes. In general, some faves includeSauce Ideas: Your filling recipe may already include some kind of sauce. But if you would like to add extra, I recommendSource: Recipe adapted from here.
