How to Make Perfect Tamales at Home! 🌽🎉 ¡Cómo hacer tamales perfectos en casa!

Tamales
Tamales are a beloved traditional dish made with masa (corn dough) and various fillings, wrapped in corn husks or banana leaves, and steamed until tender. They're a staple for celebrations like Christmas, Día de los Muertos, and other special occasions.

Ingredients (Makes about 20 tamales):
For the Masa:

4 cups masa harina (corn flour for tamales)
1 tsp baking powder
1 tsp salt
2/3 cup lard or vegetable shortening
2-3 cups warm chicken broth (or vegetable broth for a vegetarian version)
For the Fillings:

Meat Option:
2 cups shredded pork, beef, or chicken
1 ½ cups red chili sauce or green salsa
Cheese Option:
2 cups shredded cheese (like Monterey Jack or queso fresco)
Optional: roasted poblano strips or jalapeños
Vegetarian Option:
2 cups sautéed veggies (zucchini, corn, and bell peppers)
1 ½ cups tomatillo salsa
Other Ingredients:

20-25 dried corn husks (soaked in warm water for 30 minutes)
Extra red or green sauce for serving
Instructions:
1. Prepare the Corn Husks:

Soak the dried corn husks in warm water for 30-60 minutes until pliable. Drain and pat dry before using.
2. Make the Masa Dough:

In a large bowl, combine masa harina, baking powder, and salt.
In a separate bowl, beat the lard or shortening until fluffy.
Gradually add the masa mixture to the lard, alternating with warm broth. Mix until the dough is soft and spreadable (like thick peanut butter).
3. Prepare the Fillings:

Mix the shredded meat with the red chili sauce or green salsa.
For cheese tamales, prepare shredded cheese with optional poblano strips or jalapeños.
For vegetarian tamales, sauté vegetables and mix with tomatillo salsa.
4. Assemble the Tamales:

Lay a soaked corn husk flat with the wide end at the top. Spread about 2-3 tablespoons of masa dough onto the center, leaving space at the edges.
Add 1-2 tablespoons of filling in the center of the masa.
Fold the sides of the corn husk over the filling, then fold the narrow bottom end up. Tie with a strip of corn husk if needed.
5. Steam the Tamales:

Arrange the tamales upright in a steamer pot (open ends facing up).
Cover with additional corn husks or a damp towel, then steam over medium heat for 1 ½ to 2 hours. Check periodically to ensure there's enough water in the steamer.
The tamales are done when the masa easily separates from the husk.
6. Serve:

Let the tamales cool slightly before unwrapping. Serve with extra red or green sauce on the side.
Tips:
Make Ahead: Assemble the tamales and freeze them raw. Steam them straight from frozen, adding extra cooking time.
Traditional Touch: Use banana leaves for wrapping instead of corn husks for a Yucatán-inspired version.
Leftovers: Store cooked tamales in the fridge for up to 5 days or freeze for up to 3 months.
Tamales are a labor of love, often made as a family, and they taste even better when shared! 🌽🎉