Tamales Navideños

Name: Tamales Navideños
Prep time: 60 min
Cook time: 90 min
Total time: 2 h 30 min
Yield: 10
Cuisine: Mexico
Ingredients: Dried corn husks, soaked in warm water until pliable — 40; Masa harina — 4 cups (480 g / 1 lb); Lard or vegetable shortening — 1.5 cups (340 g / 12 oz); Chicken or pork stock — 2 cups (480 ml / 16 fl oz); Baking powder — 1 tsp; Salt — 1 tsp; Shredded, cooked pork or chicken — 3 cups (450 g / 1 lb); Red chile sauce (prepared as for mole or a simple guajillo-ancho sauce) — 2 cups (480 ml / 16 fl oz)

The Quirky Foodster Team

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60 min

Prep

90 min

Cook

Servings

Ingredients

Dried corn husks, soaked in warm water until pliable — 40
Masa harina — 4 cups (480 g / 1 lb)
Lard or vegetable shortening — 1.5 cups (340 g / 12 oz)
Chicken or pork stock — 2 cups (480 ml / 16 fl oz)
Baking powder — 1 tsp
Salt — 1 tsp
Shredded, cooked pork or chicken — 3 cups (450 g / 1 lb)
Red chile sauce (prepared as for mole or a simple guajillo-ancho sauce) — 2 cups (480 ml / 16 fl oz)

Method

Beat the lard until light and fluffy, then gradually add the masa harina, stock, baking powder and salt, beating until a light, spreadable dough forms — a small piece should float in a glass of water when ready.
Mix the shredded meat with the red chile sauce.
Drain the soaked corn husks and pat dry.
Spread a thin, even layer of masa dough onto the smoother side of each husk, leaving a border at the edges.
Place a spoonful of the meat filling down the centre of the masa.
Fold the sides of the husk over the filling, then fold up the bottom, leaving the top open.
Arrange the tamales upright in a large steamer, open ends up, and steam for 1–1.5 hours until the masa pulls away cleanly from the husk.
Let rest for 10 minutes before unwrapping and serving.

Introduction: Corn masa filled with meat and salsa, wrapped in corn husks and steamed until tender, traditionally made in large family batches for Christmas.

Cultural Background: Tamales have ancient Mesoamerican roots, and making them for Christmas has become a cherished family tradition across Mexico, often gathering multiple generations together for a ‘tamalada’ — a communal tamale-making session ahead of the holiday.

Tips: Beat the masa dough thoroughly, as this incorporates air and is key to light, fluffy tamales rather than dense ones. Check doneness by unwrapping one tamale — the masa should be firm and separate easily from the husk.

Variations: Make a portion with a green tomatillo sauce and chicken for variety within the same batch. Add a few raisins or a slice of pineapple to a sweet version for a festive dessert tamale.

Storage: Refrigerate cooked tamales in an airtight container for up to 4 days, or freeze for up to 2 months.

Reheating: Reheat by steaming for 15–20 minutes, or microwave individually wrapped in a damp paper towel for 2 minutes.

Nutrition: Per serving (approx., 2 tamales): 420 kcal, 20 g protein, 22 g fat, 38 g carbohydrate.

FAQs:

Q: What is a tamalada?

A: A traditional communal gathering, often involving multiple family members,

Q: Can tamales be frozen?

A: Yes, they freeze very well; steam directly from frozen, allowing extra