🇲🇽 Mexican Tamales

Tamales are soft masa dough filled with spiced meat or cheese, wrapped in corn husks, and steamed until firm. They are a Christmas and celebration staple in Mexico, and making them is often a group effort.

Ingredients

• 3 cups Masa Harina
• 1 cup Lard or Butter
• 2 cups Warm Stock
• 1 tsp Baking Powder
• 1 tsp Salt
• 500 g Cooked Pork or Chicken, shredded
• 2 cups Red Chili Sauce
• 20 Corn Husks, soaked
• Olives and raisins (optional)

Method

1. Soak corn husks in warm water 30 min.
2. Beat lard until fluffy. Add masa, baking powder, salt, and warm stock. Beat until a small ball floats in water.
3. Mix shredded meat with red chili sauce.
4. Spread masa thinly on a husk, leaving a border.
5. Add filling in the centre. Fold sides in and roll. Tie ends with strips of husk.
6. Stand tamales upright in a steamer.
7. Steam 60–90 min until masa pulls away from husk cleanly.
8. Serve with extra sauce.

History

Tamales have been made in Mesoamerica for thousands of years — they predate the Aztecs, with evidence of tamale-making going back to 7000 BC. The word comes from the Nahuatl tamalli, and tamales were originally steamed in corn husks or banana leaves and carried as portable food for warriors, hunters, and travellers. After the Spanish conquest, tamales were adapted to include pork, chicken, and cheese, and regional versions developed across Mexico and Central America. Today they are a Christmas Eve tradition, and making them is often a multi-generational family activity — the phrase "la tamalada" refers to the communal tamale-making session.

The science

The lightness of good tamale dough depends on the fat. Traditionally lard, but butter or vegetable shortening also work. The fat is beaten until fluffy, then masa harina and warm stock are beaten in. The mixture is ready when a small ball of it floats in a glass of water — this float test indicates that enough air has been incorporated into the dough. When steamed, the trapped air expands and gives the tamale its light, tender texture. Overworked or under-aerated dough produces a dense, heavy tamale, which is the most common mistake home cooks make.

Substitutions

Lard is traditional and gives the best texture, but butter or vegetable shortening work well. For a vegan version, use a plant-based shortening and a plant-based filling — black beans with roasted squash is excellent. The red chili sauce can be replaced with a green tomatillo sauce (salsa verde) for a tangy, bright variation. Corn husks are traditional but banana leaves work too, especially for larger tamales — they impart a subtle grassy flavour. If you do not have a steamer, a large pot with a steamer basket or a colander set over simmering water works fine.

Chef's tip

The float test is real — if a dab of masa floats in water, your dough is light enough.

Drink pairing

Hot chocolate or atole. The sweetness of the drink balances the savoury, slightly spicy filling, and both are traditional accompaniments at Christmas and other celebrations.