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  1. HomeChevron Right
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  3. How to Make Tamales

How to Make Tamales

By Food & Wine
Updated May 17, 2017
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How to Make Tamales: Let Cool, Serve
Credit: Photo © Matthew Armendariz (mattbites.com)
With creamy masa dough and tender shredded chicken, these delicious homemade tamales get a kick of flavor thanks to a vibrant tomatillo-cilantro salsa.
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Mission: DIY Chicken Tamales

How to Make Tamales: Let Cool, Serve
Credit: Photo © Matthew Armendariz (mattbites.com)
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To host a tamale-making party, prepare the components in advance and set them out; guests can make their own tamales from start to finish or work together assembly-line style. Lay out paper for wrapping, pens for labeling and resealable plastic bags for transporting uncooked tamales home.

  • F&W's Best Mexican Recipes

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First: Make the Dough

How to Make Tamales: Masa Harina
Credit: Photo © Matthew Armendariz (mattbites.com)
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Masa harina, made from corn, is the key ingredient in tamale dough.

  • Mexican Recipes and Cooking Tips

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How to Make Tamales: Stir Masa and Water
Credit: Photo © Matthew Armendariz (mattbites.com)
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In a large bowl, stir the masa with the hot water until evenly moistened.

  • Cooking with Corn

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How to Make Tamales: Knead Dough
Credit: Photo © Matthew Armendariz (mattbites.com)
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Knead several times to make a smooth dough.

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How to Make Tamales: Beat Lard In Mixer
Credit: Photo © Matthew Armendariz (mattbites.com)
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In a standing mixer fitted with the paddle, beat the lard with the butter at medium speed until smooth

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How to Make Tamales: Add Salt and Baking Powder
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Add the salt and baking powder and beat at medium-low speed until incorporated.

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How to Make Tamales: Add Masa
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With the machine on, add the masa in 4 batches, beating until smooth and scraping down the bowl occasionally.

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How to Make Tamales: Add Stock
Credit: Photo © Matthew Armendariz (mattbites.com)
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Pour in the stock in a steady stream and beat until the dough is fluffy and soft.

  • How to Make Chicken Stock

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How to Make Tamales: Mix Batter
Credit: Photo © Matthew Armendariz (mattbites.com)
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It should have the consistency of thick corn bread batter.

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How to Make Tamales: Refrigerate Dough
Credit: Photo © Matthew Armendariz (mattbites.com)
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Refrigerate the tamale dough in the bowl for 30 minutes, then return the bowl to the mixer and beat the dough at high speed for 1 minute before assembling the tamales.

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Next: Prepare the Husks and Filling

How to Make Tamales: Boil Husks
Credit: Photo © Matthew Armendariz (mattbites.com)
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Bring a large pot of water to a boil. Add the cornhusks, remove from the heat and let stand, turning the husks once or twice, until softened, about 2 hours. Drain the cornhusks and shake off as much water as possible.

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How to Make Tamales: Roast Tomatillos
Credit: Photo © Matthew Armendariz (mattbites.com)
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In a medium roasting pan, toss the tomatillos, onion, garlic and chiles with the oil. Roast, stirring twice, until the vegetables are very soft and browned in spots.

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How to Make Tamales: Blend Vegetables
Credit: Photo © Matthew Armendariz (mattbites.com)
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Transfer the vegetables and any juices to a blender or food processor. Add the lime juice and cilantro and puree until smooth.

  • Cooking with Cilantro

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How to Make Tamales: Pour Sauce Over Chicken and Cook
Credit: Photo © Matthew Armendariz (mattbites.com)
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In a large enameled cast-iron casserole or Dutch oven, pour the sauce over the chicken. Cover and braise in the oven until the chicken is cooked through. Remove the chicken from the pot and let cool slightly.

  • Delicious Chicken

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How to Make Tamales: Boil Sauce
Credit: Photo © Matthew Armendariz (mattbites.com)
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Set the pot over moderately high heat and boil the sauce, stirring frequently, until reduced to 2 1/2 cups.

  • Perfect Gravy

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How to Make Tamales: Shred Chicken
Credit: Photo © Matthew Armendariz (mattbites.com)
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Discard the chicken skin and shred the meat into bite-size pieces. Add the chicken to the sauce and let cool completely.

  • Chicken Chef Recipes Made Easy

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Next: Assemble the Tamales

How to Make Tamales: Spread Dough On Husk
Credit: Photo © Matthew Armendariz (mattbites.com)
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Arrange 1 husk on a work surface with the narrow end pointing away from you. On the wide end, spread 3 tablespoons of the Tamale Dough in a 5-by-3-inch rectangle, leaving a 1/2-inch border of husk at the bottom.

  • The Best Mexican Dishes

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How to Make Tamales: Add Filling
Credit: Photo © Matthew Armendariz (mattbites.com)
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Spoon 2 tablespoons of the cooled filling in the center of the Tamale Dough.

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How to Make Tamales: Fold Husk
Credit: Photo © Matthew Armendariz (mattbites.com)
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Fold in the long sides of the husk, overlapping them to enclose the filling.

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How to Make Tamales: Fold the End of the Tamale
Credit: Photo © Matthew Armendariz (mattbites.com)
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Fold the narrow end toward you, over the tamale; it will be open at the wide end.

  • A Lesson in Mexican Flavors

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Next: Steam the Tamales

How to Make Tamales: Place Tamales in Steamer
Credit: Photo © Matthew Armendariz (mattbites.com)
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Stand the tamale, open end up, in a very large steamer insert. Repeat with the remaining cornhusks, tamale dough and filling.

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How to Make Tamales: Steam
Credit: Photo © Matthew Armendariz (mattbites.com)
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Fill the bottom of the steamer with 4 inches of water and bring to a boil. Add the tamales, spread some of the remaining cornhusks over the top and cover with the lid; wrap foil around the edge if necessary to make a tight seal. Steam the tamales over moderately low heat for 1 1/2 hours. Uncover and let cool.

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Meanwhile, Make the Salsa

How to Make Tamales: Peel Tomatillos
Credit: Photo © Matthew Armendariz (mattbites.com)
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Peel the husks off the tomatillos.

  • The Best Salsa Recipes

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How to Make Tamales: Remove Seeds
Credit: Photo © Matthew Armendariz (mattbites.com)
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Remove the seeds from the chiles.

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How to Make Tamales: Spread Vegetables on Baking Sheet
Credit: Photo © Matthew Armendariz (mattbites.com)
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On a rimmed baking sheet, spread the tomatillos, beefsteak tomatoes, serranos, pasilla, onion and garlic.

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How to Make Tamales: Roast Vegetables
Credit: Photo © Matthew Armendariz (mattbites.com)
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Roast the vegetables in the center of the oven, turning them once or twice, until softened and lightly browned in spots.

  • Delicious Roasted Vegetables

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How to Make Tamales: Peel and Core Tomatoes
Credit: Photo © Matthew Armendariz (mattbites.com)
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Peel and core the beefsteak tomatoes and cut the flesh into quarters.

  • Cooking with Tomatoes

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How to Make Tamales: Add Vegetables to Food Processor
Credit: Photo © Matthew Armendariz (mattbites.com)
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Crumble the pasilla chile into a blender or food processor and add the remaining roasted vegetables and any juices.

  • Taste Test: Best Chips and Salsa

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How to Make Tamales: Add Cilantro and Season
Credit: Photo © Matthew Armendariz (mattbites.com)
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Add the cilantro sprigs and lime juice and puree until smooth. Season the salsa with salt.

  • Fresh Salsa Recipes

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How to Make Tamales: Let Cool, Serve
Credit: Photo © Matthew Armendariz (mattbites.com)
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Let the tamales cool for 15 minutes before serving topped with the tomatillo-cilantro salsa.

  • Wine Pairings with Mexican Food

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    1 of 30 Mission: DIY Chicken Tamales
    2 of 30 First: Make the Dough
    3 of 30
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    9 of 30
    10 of 30
    11 of 30 Next: Prepare the Husks and Filling
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    15 of 30
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    17 of 30 Next: Assemble the Tamales
    18 of 30
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    20 of 30
    21 of 30 Next: Steam the Tamales
    22 of 30
    23 of 30 Meanwhile, Make the Salsa
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    27 of 30
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