homemade tamales

These easy step-by-step instructions will show you how to make tamales vegan, gluten-free, and without any hassle (even if it&#039;s your first time).

How to Make Tamales

(~25) corn husks (1.60)

masa harina (0.38)

salt (0.02)

½ tbsp baking powder (0.01)

vegetable broth (0.14)

First, remove the husks from their package and separate them. Sort through them and discard any husks that have holes or damage.

Then, add the husks to your kitchen sink or a large bowl of hot water and soak for 30 minutes. This will make the husks more pliable and easier to work with during assembly. If they are extra dry, soak them for a few hours or overnight.

Corn husks

To a large mixing bowl, add the masa harina, salt, and baking powder. Mix together using your hands or a whisk. Then, add the room temperature coconut oil and vegetable broth and mix with your hands.

Continue mixing and kneading the dough until all the ingredients are well combined and the dough has a light, fluffy consistency (about 4-5 minutes).

Note: the dough should not be very sticky. Use the “palm trick” (slap the dough with a clean hand and if lots of dough sticks to your palm, add more oil in 1-2 tbsp at a time).

Dough

Dry the husks off with a tea towel to remove excess water. Lay one flat on your counter, making sure the smooth side faces up and the wider end is closer to you.

Scoop 2-3 tbsp of dough onto the middle of the husk. Spread the dough towards the wide end into a thin (¼-inch thick) layer using a spatula, butter knife, or plaster knife. Top with 1-2 tbsp of filling (we used potatoes &amp; beans tossed in adobo sauce).

Fold both sides of the husk towards the center to close the dough around the filling, then tuck one side of the husk underneath and fold the second side over top. Fold the bottom portion up and secure the tamal with a string of leftover husk. Continue this process until the rest of the dough, filling, and husks are gone.

Assembly

Prepare your pot for steaming by adding 3 cups of warm water to the bottom. Then, place the steamer rack inside and cover it with a layer of extra corn husks.

Begin leaning the tamales around the steamer in an upright position. Continue working inwards in a circular fashion until the pot is full.

Cover the tamales with another layer of corn husks and a tea towel on top. Cover your pot with the lid, bring it to a boil, then reduce heat to medium-low and steam the tamales for 40-45 minutes.

To check if they are fully cooked, remove 1 tamal at 40 minutes. Let it rest for 2-3 minutes, then attempt to open the husk. If the tamal separates from the husk easily, they are ready. If the dough still sticks to the husk, close it up and continue steaming for an additional 5-10 minutes.

Note: make sure to keep a close eye on the water level of your pot during steaming. You don’t want to end up with a dry pot!

When the tamales are finished cooking, remove them from the pot and let them rest for about 10 minutes to allow the dough to firm up. Serve the tamales while still warm on their own or with toppings. Enjoy!

Cooking

These red chile pork tamales are the real authentic Mexican deal. And they taste as though they were lovingly crafted by the loveliest abuela imaginable, crafted to be slightly spicy with pulled pork. Here's how to make them at home, step by step.

Red Chile Pork Tamales

pork shoulder

kosher salt

chipotle powder

guajillo chiles

garlic

cumin

water

masa harina

lard or vegetable shortening

baking powder

chicken stock or vegetable stock

salt

corn husks

Pat the pork shoulder completely dry with paper towels. Rub the pork shoulder all over with just enough oil to coat it.

Season

In a small bowl, combine 4 tablespoons (60 grams) salt with the chipotle powder. Rub the mixture on the pork, completely covering all surfaces. Let the pork rest at room temperature for 1 hour. (But for no longer than 1 hour or the salt will draw moisture from the pork and make it tough.)

Preheat

Roast

Place the pork in a roasting pan, fatty side down. Cover the pan with a double layer of aluminum foil and roast for 3 1/2 to 4 hours, until the pork falls apart when pressed with the back of a fork and reaches an internal temperature of 195°F (91°C). Remove the pork from the oven and let it rest, without uncovering, for 30 minutes.

Strain

After the pork has cooled for 30 minutes, use 2 forks to pull the pork into long strands. Resist the temptation to chop the pork into chunks! Discard any gristle or chunks of fat. Strain the cooking liquid. You should have anywhere from 2 to 4 cups (473 to 946 ml) of liquid.

Toast

Meanwhile, heat a cast iron skillet or heavy-bottomed skillet over medium-high heat. Once the skillet is hot, toss in the chiles and cook for approximately 30 seconds per side, until they’re slightly toasty. Be careful not to over toast the chiles or let them blacken or the resulting sauce will be bitter.

Soak

Remove the toasted chiles from the pan and place in a bowl. Add enough hot water to submerge the chiles. Let the chiles soak for 30 minutes.

Blend

After 30 minutes, use a slotted spoon to transfer the soaked chiles to a blender and discard the soaking liquid. Add the garlic, cumin, remaining 1 teaspoon salt, and cold water to the blender. Puree until the mixture forms a smooth paste.

Simmer

Heat the 1 tablespoon (15 ml) oil in a heavy, large stockpot over medium-high heat. When the oil is very hot and begins to shimmer, pour the red chile sauce into the pot and immediately stir. Be careful as the sauce will splatter. Cook the sauce, stirring constantly,  for 2 to 3 minutes, until the sauce thickens and begins to darken.

Combine

Add the reserved pork drippings and the pulled pork. Bring the mixture to a simmer and gently cook, uncovered, for 15 minutes.

You’ll have a lot of red chile pulled pork, so you’ll need to either make a double batch of tamale batter or be prepared to serve the leftover pork in soft tortillas or over rice or in any of countless other incarnations.

Cool

Let the red chile pork filling cool slightly before preparing the tamales. (You can cover and refrigerate the pork overnight.)

Make the red chile pork tamales filling

In a large bowl or the bowl of stand mixer, blend the masa harina with the warm water. Stir the mixture thoroughly to create a solid ball of rehydrated masa. Add the lard, baking powder, stock, and salt, whisking thoroughly or, if you are using a mixer, blend on medium speed for approximately 5 minutes. Set the mixture aside until ready to assemble the tamales.

Make the tamale dough

Separate the corn husks and place them in a large bowl or your kitchen sink and add enough warm water to completely submerge them. Let the husks soak until they become relatively soft and pliable, at least 30 minutes.

Remove the husks from the water, separate completely, and pat them dry with a clean towel.

Prepare

Prepare the ties for your tamales by tearing several of the husks into strips 1/2 inch (1.3 cm) wide until you have 24 strips. Gently tie a knot at a narrow end of each strip and tear the opposite end to double the strip length to about 12 inches (30.5 cm) long. Repeat with the remaining strips.

Assemble

Place a large corn husk on a clean flat surface with the shortest side facing you and the smooth side facing up. Spoon approximately 1/4 cup (60 grams) masa dough on the upper center of the husk and, using a butter knife or the back of the spoon, spread it into a square shape across the width of the husk to approximately 1/4 inch (6 mm) thick. Be sure to leave approximately 1/2 inch (13 mm) on the top and sides of the husks plain to allow for easier rolling.

Seal

Spoon approximately 2 tablespoons (30 grams) pork mixture in an even line along the center of the masa and gently fold the husk over widthwise to completely encase the filling and form a tight tube. Fold the bottom of the husk up toward the center of the tamale and tie with the prepared strip of corn husks. Be sure to leave the top of the husks open. Repeat with the remaining corn husks and masa dough.

Fill

Fill a large stockpot 1/4 full with warm water and bring to a boil over medium-high heat. Line a steamer basket with several unfilled corn husks. Place the prepared tamales upright with the open tops facing towards the top of the steamer basket and top with additional corn husks. It&#39;s perfectly fine (and actually necessary) to stack the tamales one atop another.

When heating the water to cook the tamales, drop a clean coin in the pot. As the water boils, the coin will rattle, letting you know that the water has not boiled dry. If the coin stops rattling, you know that it’s time to add more water. Or just set your iPhone timer for every 10 or 15 minutes and check the water level.

Steam

Cover the steamer basket with a tight-fitting lid and place on top of the stockpot with the boiling water and steam until the batter pulls away easily from the husks, checking occasionally to see if the pot needs to be replenished with water, about 1 hour total.

Serve

Turn off the heat and let the tamales rest in the basket for at least 30 minutes, until they begin to firm. And then dig in! (It&#39;s astounding how quickly tamales disappear in contrast to how long it takes to make them!)

Assemble the tamales

Corundas are a special type of tamal that take on a triangular shape thanks to the unique wrapping method. Try them for yourself served with salsa and cashew crema for a tasty snack!

Corundas

baking powder (0.01)

salt (0.01)

¼ cups very warm water (0.01)

vegetable shortening oil

Vegan crema

Salsa roja

Salsa verde

Vegan queso fresco

In a large mixing bowl, whisk together the masa harina and salt. Pour in the warm water and knead to form masa (it should be like the consistency of play-dough). Set aside.

Using your hands or an electric mixer, whip the softened vegetable shortening or coconut oil until light and fluffy, about 2-3 minutes. Add in the baking powder and mix until combined, about 30 seconds.

Add the masa (dough), and mix with your hands until well incorporated, about 3-4 minutes.

Cut the banana leaves into strips 2-3 inches wide and 18-20 inches long. Holding one end, twist the strip into a cone shape and keep it together in the palm of your hand.

Scoop approximately 2-3 tablespoons of dough into the cone and pack it into the pointed part. Fold the long portion of the leaf over top to cover the dough.

Continue folding the leaf over the dough to form a triangle shape. Stick the last flap of the leaf to itself with a smear of masa, then transfer the corunda to a plate or clean surface while you make the rest.

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the damaged or leftover leaves. Lean the corundas around the steamer until the pot is full.

Cover the corundas with a top layer of leaves and a tea towel. Put the lid on your pot, bring it to a boil, then reduce the heat to medium-low and steam for 70 minutes.

To check if they are fully cooked, remove 1 corunda at 70 minutes. Let it rest for a few seconds, then unwrap the leaf. If the center is spongy, they are ready. If the dough is still sticky and soft, re-wrap the corunda and continue steaming for an additional 20 minutes.

When the corundas are finished, remove them from the pot and let them rest for 10 minutes to allow the dough to firm up. Serve warm with salsa, vegan crema, and vegan queso fresco on top. Happy eating!

https://www.youtube.com/watch?v=MQts-x4_zbw

📋 FULL RECIPE 📋
https://brokebankvegan.com/corundas

This simple corundas recipe comes together with just five ingredients, creating a tender, flavorful, and delicious snack. Try yours covered in spicy salsa roja, creamy cashew crema, and crumbled queso fresco.

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#corundas #veganmexican #tamal

Simple Conundas Recipe (Corundas Michoacanas)

Tamales de elote are sweet, tender, and pillowy soft! Also known as uchepos, they&rsquo;re made with fresh corn kernels, then steamed to perfection in fresh corn husks.

Easy Tamales de Elote (Sweet Corn Tamales)

cobs of white corn

vegetable shortening

sugar

vanilla

cinnamon

Cut the tops and bottoms off of the corn cobs. Shuck the cobs carefully and save the husks for later. Cut the kernels off the cobs and add them to a blender. Mix until you have a smooth paste. Set aside.

Add vegetable shortening to a mixing bowl and beat with your hands or an electric mixer until fluffy. Add in sugar and continue mixing.

Once smooth, add salt, baking powder, cinnamon, and vanilla and combine until incorporated. Pour in the blended corn paste to the mixing bowl and stir everything together (the consistency will be like a very thick batter at this point).

Batter

Add 2-3 tablespoons of corn mixture to the wide end of a corn husk. Keeping it horizontal, fold one side of the husk over the corn mixture, then the other side over top to form a tube shape.

Where the dough ends, pinch the bottom and fold the husk upwards. If the husks are small, secure the tamal by wrapping another husk around it the opposite way. Continue this process until the rest of the batter is gone.

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the leftover corn husks. Lean the tamales around the steamer in an upright position. Continue working inwards in a circular fashion until the pot is full.

Cover the tamales with another layer of corn husks and a tea towel on top. Put the lid on your pot, bring to a boil, then reduce heat to medium-low and steam the tamales for 70-80 minutes.

To check if they are fully cooked, remove 1 tamal at 70 minutes. Let it rest for a few minutes, then attempt to open the husk. If the tamal separates from the husk fairly easily and feels spongy, they are ready. If the dough still sticks to the husk quite a bit, continue steaming for an additional 5-10 minutes.

Note: Keep a close eye on the water level of your pot during steaming. You don&rsquo;t want to end up with a dry pot!

When the tamales are finished cooking, let them rest for about 15-20 minutes for the best texture. Serve them while still warm on their own, with crema, or salsa verde on top. Happy eating!

Steaming

https://www.youtube.com/watch?v=NZZVBORtkJc

If you like cornbread, you're going to absolutely love sweet corn tamales (tamales de elote)! Sometimes referred to as uchepos, this recipe includes freshly ground corn kernels and can be served savoury or sweet.

Ingredientes en Espa&ntilde;ol:
6 elotes
6 cucharadas de manteca vegetal
1/2 taza de az&uacute;car
1/2 cucharadita de sal
1 cucharadita  de polvo para hornear

&#128203; FULL RECIPE &#128203;
https://brokebankvegan.com/tamales-de-elote/

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

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Sweet Corn Tamales (Tamales de Elote)

These strawberry tamales are exactly what you&#039;ve been needing. Imagine light and fluffy dough bursting at the seams with sweet, juicy strawberries to create the perfect on-the-go Mexican dessert or snack.

Strawberry Tamales

(~25) corn husks (1.50)

tsp baking powder (0.01)

refined coconut oil (1.49)

tsp vanilla extract (0.22)

½ cup unsweetened plant milk (0.65)

strawberry jam (0.31)

strawberries,

red food coloring optional

First, remove the husks from their package and separate them. Sort through them and set aside any husks that have holes or damage.

Then, add the husks to your kitchen sink or a large bowl of hot water and soak for 30-60 minutes. This will make the husks more pliable and easier to work with during assembly. If they are extra dry, soak them for a few hours or overnight.

In a large mixing bowl, whisk together the masa harina, baking powder, and salt. In another bowl, stir together the hot water, plant milk, and strawberry jam. Set both aside.

Next using your hands or an electric mixer, whip the softened coconut oil until light and fluffy, about 3-5 minutes. Add in the sugar and vanilla and mix for 1-2 more minutes.

Add &frac12; of the dry ingredients and &frac12; the strawberry jam mixture, stirring until incorporated. Then, add in the rest of the dry ingredients and the rest of the liquid, and mix until well incorporated, about 4-5 minutes. Lastly, fold in the diced strawberries.

Scoop approximately &#8531; cup of dough onto the middle of the husk. Spread the dough towards the wide end into a thick layer using the back of a spoon or spatula.

Fold both sides of the husk towards the center so they touch, then tuck both around to one side of the husk to form a tube shape. Where the dough ends, pinch the bottom and fold the husk upwards. Secure the tamal with a string of leftover husk. Continue this process until the rest of the dough is gone.

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the damaged or leftover corn husks. Lean the tamales around the steamer in an upright position. Continue working inwards in a circular fashion until the pot is full.

Cover the tamales with another layer of corn husks and a tea towel on top. Put the lid on your pot, bring to a boil, then reduce heat to medium-low and steam the tamales for 40-45 minutes.

To check if they are fully cooked, remove 1 tamal at 40 minutes. Let it rest for a few minutes, then attempt to open the husk. If the tamal separates from the husk easily, and the center is spongy, they are ready. If the dough still sticks to the husk, close it up and continue steaming for an additional 5-10 minutes.

Note: make sure to keep a close eye on the water level of your pot during steaming. You don&rsquo;t want to end up with a dry pot!

When the tamales are finished cooking, remove them from the pot and let them rest for about 10 minutes to allow the dough to firm up. Serve the tamales while still warm with more jam on top. Happy eating!

You recipes are so good I like the strawberry tamales   gorditas de piloncillo

https://www.youtube.com/watch?v=-dgOEFB48Oc

These strawberry tamales are exactly what you've been needing. Imagine light and fluffy dough bursting at the seams with sweet, juicy strawberries to create the perfect on-the-go Mexican dessert or snack.

*Ensure your food coloring is vegan-friendly

&#128203; FULL RECIPE &#128203;
https://brokebankvegan.com/strawberry-tamales/

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Facebook: https://www.facebook.com/brokebankvegan&#8203;
Twitter: https://twitter.com/brokebankvegan&#8203;&#8203;&#8203;&#8203;

&#127790; ABOUT &#127790;
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#tamalesdedulce #strawberrytamales #vegantamales

Strawberry Tamales (Vegan Tamales de Dulce)

Making classic tamales can be an all-day project and lots of dirty dishes, but with the magic of an Instant Pot, you can make a little over a dozen tamales whenever the craving hits -- in under two hours from start to finish.

Instant Pot Tamales Recipe with Pork and Roasted Green Chile

pork shoulder boneless

pepper freshly ground

canola oil

onion

chicken broth

Hatch chiles (roasted, peeled, and diced )

lard

masa harina (corn flour) (see notes)

Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork until browned on all sides, about 3 minutes a side. Using tongs or a slotted spoon, transfer the pork to a plate. 

Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes. 

Stir in garlic for 1 minute, return the pork to the pot, add the broth and chile, and give everything a good stir. 

Lock the lid in place and turn the valve to Sealing. 

Press the Manual/Pressure Cook button and set the cook time for 1 hour at high pressure.  

Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam. 

Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork. 

Season with salt and pepper if needed, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.

Instant Pot Pork Green Chile: 

Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.

Prepare Hojas (Corn Husks):

Combine lard, salt, and baking powder using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.

Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated.

Slowly add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. If it’s too dry, mix in a little more broth; if your dough is too loose, add more masa harina until you get the desired texture. 

Cover the masa and set aside.

Masa:

Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk. 

Spread Masa:

Spoon 1 ½ tablespoons of filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded. 

Fill Corn Husks:

Pour 1 cup water into the Instant Pot and insert the steam rack.  

Arrange a few corn husks on the bottom of the rack. 

Place the tamales on the corn cusks, standing them upright. Lock the lid in place and turn the valve to Sealing.

Press the Manual/Pressure Cook button and set the cook time for 38 minutes at high pressure. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam. 

Carefully remove the lid and transfer the tamales to a plate. Let stand for 15 to 30 minutes to set up before serving.

Steam Tamales in an Instant Pot:

Drizzle tamales with diced roasted green chile.

Serve:

I have all your books and I Truley enjoy all your recipes.
I lived in EL Paso for many years and my daughter and part of her family still live there.
When you mover away you miss the Franklin Mountains, and the wonderful food that you cannot get anywhere else.
We miss our Daughter and Granddaughter that are still there and don't get there often enough..

I make green tomato and tomatillo sauce w added Serrano peppers.

This was my first time making tamales. I love the ease of using the instant pot. The pork was delicious. I forgot to buy Hatch Chiles. I found some canned Chipotles in sauce in my pantry. I used about 6 if them but I rinsed them first before adding them to my instant pot. It turned out very good. I cannot wait to make these year after year!

Stroke of genius to make tamales in a pressure cooker!  The thought did cross my mind but I was afraid it could a blown out mess.  Mine was perfect and tasty, although I did add some garlic and a cayenne blend seasoning to the masa.  Be sure to allow them to congeal for 30 minutes after steaming!

Thank you for this recipe! I was searching for a tamale recipe I could make in my instapot, and after reading many yours resonated with me the most. I like how you describe the texture to be “hummus like,” which is pretty accurate and helpful. I also appreciate how you explained the process to be similar to baking a cake, where you slowly incorporate the dry and wet ingredients. I used my own filling mixtures, rotisserie chicken and veggies instead of pork. They turned out awesome and I will definitely make these again!! Thanks Yvette!

I've always wanted to learn how to make tamales, My Mom &amp; Grandma's were always the best

Made it to the T and came out wonderful, didn’t really have time to make the masa so I store bought it. Gotten so many compliments on it but also have shared the recipe with many , thank you. 

Thank you Yvette, I was going to try steaming tamales in my insta pot this year! Now I won’t feel like I’m experimenting. Love your recipe, I’m going to give a try this year. I had a great amount of tomatillos in my garden this year and so we’re going to have plenty of fresh green Chile sauce! Yay, To easy fresh tamales anytime! 

These delicious green chile &amp; cheese-stuffed tamales are the perfect small-batch recipe.

Top 7 homemade tamales recipes from across the web

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Easy Tamales de Elote (Sweet Corn T...

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Instant Pot Tamales Recipe with Por...

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Top 7 homemade tamales recipes from across the web

The most viewed homemade tamales recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to Make Tamales

Red Chile Pork Tamales

Corundas

Easy Tamales de Elote (Sweet Corn T...

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Instant Pot Tamales Recipe with Por...

Cheese Tamales With Roasted Green C...

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