Prep Time: 2 hrs | Cook Time: 4 hrs | Total Time: 6 hrs | Servings: 12 people
This tamale recipe is both for chicken and pork tamales. This is an authentic recipe for homemade tamales. Making authentic tamales from scratch is easy. Make sure not to miss this recipe.
Ingredients
CHICKEN FILLING:
4 c. chicken, coarsely chopped cooked, roughly chopped, a roasted chicken from the supermarket is also a great option
1 pound tomatillos (10 to 12), husked, stemmed, and rinsed
3 jalapenos, fresh, stemmed
4 cloves garlic, peeled and roughly chopped
2 c. chicken stock
1½ tablespoons olive oil
⅔ c. cilantro, fresh, cilantro
Salt – about 2 tsp
PORK FILLING:
1½ pounds pork, boneless, shoulder or butt works well, cut into 1/2-inch cubes
4 cloves garlic, minced
16 medium guajillo and/or ancho chiles, dried, stemmed – seeded, and torn into rough pieces
4 tomatillos
¼ teaspoon cumin, ground
Salt
½ teaspoon black pepper, freshly ground
BATTER:
1½ teaspoon baking powder
2½ c. pork lard melted, or shortening
7 c. of masa harina mixed with 4 1/2 c. hot water
1 teaspoon salt
1 16-ounce package of dried corn husks
1½ c. chicken stock
How to make Authentic Homemade Tamales
HUSKS:
Step 1: In a large bowl or kitchen sink with a stopper in, place the husks. Fill the bowl or sink with warm water. Using a heavy pot, weigh down the husks and allow them to soak for at least 2 hours.
CHICKEN FILLING:
Step 2: In a medium saucepan, place the tomatillos and jalapenos. Fill the pan with water and bring it to a boil. Once boiling, decrease the heat and simmer for about 20 minutes.
Step 3: To a blender, add the cooked veggies and garlic. Pulse until smooth.
Step 4: In a large skillet or Dutch, heat the oil over medium-high heat. Then, add the puree and stir for about 10 minutes until thicker and slightly darker. Pour in 2 c. of stock and let it simmer for 15 minutes over medium heat until the mixture is thick enough to coat a spoon. Generously season with salt. Next, stir in the chicken and cilantro. Take the pan off the heat.
PORK FILLING:
Step 5: In a medium saucepan, place the peppers and the tomatillos. Fill the pan with water and bring it to a boil. Decrease the heat and simmer for 20 minutes.
Step 6: Into a blender, add the peppers, tomatillos, garlic, black pepper, and cumin and puree. If needed, you can do this in batches.
Step 7: Through a medium-mesh strainer into a medium saucepan, strain the mixture. Then, add the meat. Pour in 3 c. water and season with 1 tsp salt. Let everything simmer for about 1 1/2 hours over medium heat, stirring regularly until the liquid has reduced to a thick sauce and the pork is tender.
Step 8: Into small pieces, break the pork using a fork. If needed, season with extra salt. Allow the pork filling to cool.
DOUGH/BATTER:
Step 9: Place the wet masa in a large pan along with salt and baking powder. Mix using your hands. Then, add the melted lard and continue mixing until blended. Next, add the broth, 1 cup at a time, mixing well until you have a mixture similar to a cake batter. If needed, add more stock.
FORMING THE TAMALES:
Step 10: Into string size pieces, rip the corn husk and pat the corn husk dry using a dishtowel.
Step 11: Now, flatten the husk. Scoop about 1/4 cup of the batter using a spoon. Spread the batter in the upper, wider portion of the husk to the size of about a postcard, leaving an inch of space on the long sides of the husk.
Step 12: Scoop up about 2 tbsp of the chicken batter, then spread this down the center of the batter.
Step 13: Start folding over the right third of the husk, then fold in the left side and fold up the bottom. Repeat the same step, alternating between the chicken and pork filling.
Step 14: Tie the pork tamale with a string and place the tamale on a large baking sheet.
STEAMING THE TAMALES:
Step 15: On each layer of a steamer, place unused corn husks. On top of the tamales, place the corn husks. Then, add water to the steamer and cover the steamer with the lid.
Step 16: Over constant medium heat, steam the tamales for about 1 1/4 hours. If needed, add more water.
Step 17: Once the husks peel away easily, the tamales are done. Allow the tamales to sit for at least half an hour to firm up the dough.
Step 18: Allow the tamales to cool fully for the best results. Before serving, you can steam them again in the microwave.
Nutrition Facts:
Calories: 229 kcal | Carbohydrates: 8g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 399mg | Potassium: 505mg | Fiber: 1g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg
Authentic Homemade Tamales
Ingredients
- CHICKEN FILLING:
- 4 c. chicken coarsely chopped cooked, roughly chopped, a roasted chicken from the supermarket is also a great option
- 1 pound tomatillos 10 to 12, husked, stemmed, and rinsed
- 3 jalapenos fresh, stemmed
- 4 cloves garlic peeled and roughly chopped
- 2 c. chicken stock
- 1½ tablespoons olive oil
- ⅔ c. cilantro fresh, cilantro
- Salt - about 2 tsp
- PORK FILLING:
- 1½ pounds pork boneless, shoulder or butt works well, cut into 1/2-inch cubes
- 4 cloves garlic minced
- 16 medium guajillo and/or ancho chiles dried, stemmed - seeded, and torn into rough pieces
- 4 tomatillos
- ¼ teaspoon cumin ground
- Salt
- ½ teaspoon black pepper freshly ground
- BATTER:
- 1½ teaspoon baking powder
- 2½ c. pork lard melted or shortening
- 7 c. of masa harina mixed with 4 1/2 c. hot water
- 1 teaspoon salt
- 1 16- ounce package of dried corn husks
- 1½ c. chicken stock
Instructions
- HUSKS:
- In a large bowl or kitchen sink with a stopper in, place the husks. Fill the bowl or sink with warm water. Using a heavy pot, weigh down the husks and allow them to soak for at least 2 hours.
- CHICKEN FILLING:
- In a medium saucepan, place the tomatillos and jalapenos. Fill the pan with water and bring it to a boil. Once boiling, decrease the heat and simmer for about 20 minutes.
- To a blender, add the cooked veggies and garlic. Pulse until smooth.
- In a large skillet or Dutch, heat the oil over medium-high heat. Then, add the puree and stir for about 10 minutes until thicker and slightly darker. Pour in 2 c. of stock and let it simmer for 15 minutes over medium heat until the mixture is thick enough to coat a spoon. Generously season with salt. Next, stir in the chicken and cilantro. Take the pan off the heat.
- PORK FILLING:
- In a medium saucepan, place the peppers and the tomatillos. Fill the pan with water and bring it to a boil. Decrease the heat and simmer for 20 minutes.
- Into a blender, add the peppers, tomatillos, garlic, black pepper, and cumin and puree. If needed, you can do this in batches.
- Through a medium-mesh strainer into a medium saucepan, strain the mixture. Then, add the meat. Pour in 3 c. water and season with 1 tsp salt. Let everything simmer for about 1 1/2 hours over medium heat, stirring regularly until the liquid has reduced to a thick sauce and the pork is tender.
- Into small pieces, break the pork using a fork. If needed, season with extra salt. Allow the pork filling to cool.
- DOUGH/BATTER:
- Place the wet masa in a large pan along with salt and baking powder. Mix using your hands. Then, add the melted lard and continue mixing until blended. Next, add the broth, 1 cup at a time, mixing well until you have a mixture similar to a cake batter. If needed, add more stock.
- FORMING THE TAMALES:
- Into string size pieces, rip the corn husk and pat the corn husk dry using a dishtowel.
- Now, flatten the husk. Scoop about 1/4 cup of the batter using a spoon. Spread the batter in the upper, wider portion of the husk to the size of about a postcard, leaving an inch of space on the long sides of the husk.
- Scoop up about 2 tbsp of the chicken batter, then spread this down the center of the batter.
- Start folding over the right third of the husk, then fold in the left side and fold up the bottom. Repeat the same step, alternating between the chicken and pork filling.
- Tie the pork tamale with a string and place the tamale on a large baking sheet.
- STEAMING THE TAMALES:
- On each layer of a steamer, place unused corn husks. On top of the tamales, place the corn husks. Then, add water to the steamer and cover the steamer with the lid.
- Over constant medium heat, steam the tamales for about 1 1/4 hours. If needed, add more water.
- Once the husks peel away easily, the tamales are done. Allow the tamales to sit for at least half an hour to firm up the dough.
- Allow the tamales to cool fully for the best results. Before serving, you can steam them again in the microwave.
