Tamales are delicious and versatile. They’re naturally gluten-free, easily adaptable to vegetarian/vegan diets, and great for meal prep or feeding a crowd. Assembling them can seem intimidating, but it’s not difficult if you take it step by step. The filling and masa dough can be prepared a day or two in advance, making it a snap to roll and steam them the day you plan to serve them.
A few notes on ingredients: I always use Maseca brand corn flour for my tamales. It’s easy to find online and locally (even Aldi carries it), and it steams up to a perfect texture every time.
Dried corn husks are also readily available online and in stores. I got 15oz at Walmart for $6, which is enough for at least 5 batches.
There are endless options for filling your tamales. I used crumbled Impossible burgers, onions, sweet peppers, and mild salsa verde in this batch. Other ideas include a shredded rotisserie chicken, leftover pulled pork, refried beans, cooked vegetables, tofu, cheese, or a combination. For this recipe you’ll need 2-3 cups of filling mixed with about a cup of your favorite sauce such as salsa, mole, or enchilada sauce. Your creativity is the limit!
Tamales
First, place 25-30 dried corn husks in a large pot of warm water, weigh down with a plate, and set aside to soak for 1-2 hours while you’re preparing the dough and filling.
Masa Dough
3 1/4 c Maseca corn flour
2 1/2 c chicken, beef, or vegetable broth
2 tbsp ground cumin
3/4 c olive oil
1 tbsp baking powder
Place the Maseca and cumin in a large deep mixing bowl. Add broth, 1/2 cup at a time, folding in with a spatula until all the maseca is incorporated and the mixture has the texture of hummus. Cover and let sit 15 minutes.
Add 1/4 c olive oil, cumin, and baking powder to masa and beat on low with a hand mixer for 1 minute until incorporated. Beat in the rest of the olive oil 1/4 cup at a time and mix on medium speed another 2-3 minutes. Cover and chill for at least 20 minutes (or refrigerate in an airtight container overnight for make-ahead)
Filling
1 tbsp oil
1lb ground beef or meatless crumbles
1 med onion, finely chopped
1 sweet red pepper, finely chopped
1 cup mild salsa
Heat oil in a frying pan and add beef, onion, and pepper. Cook and stir until browned. Add salsa, reduce heat, and simmer for 5 minutes, stirring occasionally. Turn off heat and set aside for a few minutes to cool.
To assemble the tamales, drain the corn husks. Spread ¼ cup masa on a husk in a thin layer like this.
Next, spoon 2 tbsp filling down the center.
Fold the husk over so the filling is encased in the dough.
Roll up the rest of the husk.
Fold up the bottom of the husk to hold in the dough. You can tie them with a thin strip of corn husk; I haven’t found this to be necessary but it makes them look nice. Repeat until all the tamales are rolled.
Place a steamer basket in an Instant Pot or a large stockpot and add water just to the level of the steamer. Arrange the tamales open side up, cover, and pressure cook on high for 45 minutes, or steam on the stovetop for 1 ½ to 2 hours. To test for doneness, remove one and try to pull the husk off. If the dough pulls away cleanly it’s done, if the dough is sticky, cook another 10 minutes and try again.
Serve hot from the steamer with your favorite toppings. Ideas include more salsa, shredded cheese, guacamole, sour cream, cilantro, chopped veggies, and/or queso.
To freeze, cool the tamales completely and place in a ziplock bag where they will keep in the freezer for 3 months. Reheat in the microwave or place back in the steamer for a few minutes until warmed through. Enjoy!
Thanks for stopping by! What’s for dinner at your place tonight?