Go Back
–+ servings
Tamales

Delicious Customizable Tamales for Any Leftover Feast

These tamales are a perfect blend of masa and savory fillings, ideal for using up leftovers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 tamales
Course: DINNER
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1.5 cups Masa Harina Provides structure and light texture
  • 1 cup Stock Homemade or low-sodium store-bought
  • 1 teaspoon Salt Adjust based on stock saltiness
  • 1 teaspoon Baking Powder Helps achieve fluffiness
  • 6 tablespoons Lard Traditional fat, can substitute with butter
  • 3 tablespoons Butter Optional but recommended for flavor
For the Wrapping
  • 12 Dried Corn Husks Soak in warm water
For the Filling
  • 2-3 tablespoons Tamale Filling Customizable with any leftovers

Equipment

  • Steamer
  • mixing bowl
  • Hand Mixer

Method
 

Making Tamales
  1. Soak Corn Husks in warm water for about 30 minutes.
  2. In a mixing bowl, combine masa harina, baking powder, and salt. Gradually stir in stock until moist.
  3. Whip lard and butter with a hand mixer until light and fluffy, about 2 minutes.
  4. Gently mix half of the masa dough into the whipped fat, then fold in the remaining dough.
  5. Spread 2-3 tablespoons of dough on each husk, add 2-3 tablespoons of filling, fold sides over, and roll up.
  6. Arrange tamales standing up in a steamer, cover with husks, and steam for 60-75 minutes.

Nutrition

Serving: 1tamaleCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 300mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Serve with your favorite salsa for an extra kick. Store tamales properly to maintain freshness.

Tried this recipe?

Let us know how it was!