Tired of Turkey and Ham? I hear ya! It’s Tamale Time for the Holidays and Chef Marian Kitchen Confident to the rescue!
Making tamales is often a communal activity called a tamalada, where family and friends gather to assemble, laugh, and share stories. It’s a time-honored way to celebrate love, tradition, and good food.
And I know most people will say LARD? Really? But if you take a look at other options, especially inflammatory seed oils, you will take a second look at lard.
I ran into this information on price of meat, then did some research and here ya go! Mexican Tamales is motivated by my friends Lydia and Gary. She is making these for the holidays and you bet! I want to know how!
EnJoy!
Mexican Tamales: A Holiday Tradition 🌽✨
Tamales are one of Mexico’s most beloved holiday dishes, steeped in centuries of tradition. They’re more than just food—they’re a way to bring family and friends together during celebrations like Christmas, Las Posadas, and Día de los Reyes.
A Bit of Tamale History
Ancient Origins: Tamales date back thousands of years to the Aztec, Maya, and Olmec civilizations, where they were portable meals for warriors, hunters, and travelers.
Symbolism: Tamales were often made as offerings to gods during sacred rituals, symbolizing abundance and nourishment.
Spanish Influence: After the Spanish conquest, tamales evolved to include
ingredients like pork, chicken, and lard, blending Indigenous and European culinary traditions.
Classic Mexican Tamale Recipe
Ingredients (Makes ~24 tamales)
For the Masa (Dough):
4 cups masa harina (corn flour for tamales)
2 cups chicken broth (or vegetable broth for a vegetarian option)
1 ½ cups lard (or vegetable shortening for a lighter option)
1 tsp baking powder
1 tsp salt
For the Filling:
2 lbs pork shoulder or chicken thighs, cooked and shredded
2 cups red chili sauce (or green for variety)
Salt to taste
For Assembly:
24 dried corn husks, soaked in warm water for 30 minutes until pliable
Instructions
Prepare the Filling:
Cook the pork or chicken with garlic, onion, and a pinch of salt. Shred the meat and mix it with the chili sauce. Adjust seasoning to taste.
Make the Masa:
Beat the lard until fluffy (about 3 minutes).
In a separate bowl, combine masa harina, baking powder, and salt. Gradually mix in the broth until dough forms.
Add the fluffy lard to the masa and mix until it’s soft and spreadable. A test: Drop a small piece in water—if it floats, it’s ready!
Assemble the Tamales:
Spread 2-3 tablespoons of masa onto the smooth side of a corn husk, leaving a 1-inch border.
Add a spoonful of filling in the center. Fold the sides of the husk together, then fold the bottom up. Leave the top open.
Steam the Tamales:
Arrange tamales upright in a steamer pot, open side up. Cover with leftover corn husks and a lid. Steam for 1 ½ to 2 hours, checking water levels periodically.
Tamales are done when the masa easily pulls away from the husk.
Serve and Enjoy:
Serve warm with extra chili sauce, salsa, or crema on the side. Tamales pair beautifully with atole, champurrado, or hot chocolate for a cozy holiday treat!
Enjoy your tamale-making journey and create delicious memories! 🌽🎉 #TamaleTradition #MexicanHolidays #CookWithLove