About this Recipe
Inspired by the episode “The Rewards of Adventurous Cooking,” this recipe celebrates the joy of making tamales as a shared kitchen experience. Jenn’s story brings together the traditions of Sonoran-style tamales, Tex-Mex flavors, Hatch chiles, masa, pinto beans, and the creative freedom that comes from cooking with friends.
These tamales are not about perfection. They are about gathering, experimenting, and discovering what flavors make you happy. You can keep things classic with red chile beef or green chile pork, or get playful with fillings like Hatch chile and cheese, elote-style corn, chicken with green chiles, or even apples with chile and cheese.
Ingredients
For the Corn Husks
- 1 large bag dried corn husks
- Warm water, for soaking
- Clean kitchen towel or tea towel, dampened
For the Masa
- 4 to 5 cups masa harina
- 1 pound lard
- 2 to 3 cups beef broth or chicken broth, added gradually
- 1 teaspoon salt, or to taste
Filling Option 1: Red Chile Beef
- 2 to 3 pounds beef roast or pot roast
- 1 to 2 cups red chile sauce or enchilada sauce
- Salt and pepper, to taste
- Beef broth, as needed
Filling Option 2: Green Chile Pork
- 2 to 3 pounds pork shoulder or pork roast
- 1 to 2 cups roasted green chiles, chopped
- Salt and pepper, to taste
- Chicken or pork broth, as needed
Filling Option 3: Hatch Chile and Cheese
- Roasted Hatch chiles, peeled and seeded
- Cheese cut into small sticks or strips
- Optional: a little salt or seasoning to taste
Filling Option 4: Elote-Inspired Corn Filling
- Fresh corn, grilled or sautéed
- Diced green chiles
- Cotija cheese, crumbled
- Salt and pepper, to taste
- Optional: a small amount of mayonnaise or crema for a richer texture
Optional Toppings
- Pinto beans
- Tex-Mex chili sauce
- Freshly shredded cheddar cheese
- Mexican crema or sour cream
- Finely diced white onion
Instructions
1. Prepare the corn husks
Rinse the dried corn husks well, then soak them in warm water until they become soft and flexible. Keep them wrapped in a damp towel while you work so they do not dry out.
2. Prepare your filling
Choose one or more fillings.
For red chile beef or green chile pork, cook the meat slowly with sauce, chiles, broth, and seasoning until tender enough to shred. Once cooked, drain excess liquid. The filling should be flavorful but not too wet, since overly wet tamales can become difficult to steam properly.
For Hatch chile and cheese, use roasted, peeled chiles and small strips of cheese.
For elote-style filling, combine corn, green chiles, cotija cheese, salt, and pepper.
3. Make the masa
In a large bowl, beat the lard until softened and slightly fluffy. Add the masa harina and salt, then slowly pour in broth while mixing.
The masa should be soft, spreadable, and able to hold together when rolled into a small ball. It should not be runny or crumbly. Add broth gradually until the texture feels right.
4. Assemble the tamales
Take one softened corn husk and spread a layer of masa in the center. Do not make it too thick or too thin.
Add your filling down the middle of the masa. Fold the sides of the husk over the filling, then fold up the bottom.
Repeat until all the masa and filling are used.
5. Steam the tamales
Place the tamales upright in a large steamer pot, with the folded ends facing down. Add water to the bottom of the pot, making sure the tamales sit above the water and not directly in it.
Cover and steam for 1 to 2 hours, checking occasionally to make sure there is enough water in the pot.
The tamales are ready when the masa pulls away from the husk and feels firm.
6. Let them rest
Once cooked, let the tamales rest before serving. This helps the masa firm up and settle around the filling.
7. Serve
Serve warm with pinto beans, Tex-Mex chili sauce, shredded cheese, crema, or diced onion.
Recipe Notes
Tamales are a project — and that is part of the magic. Invite friends, divide the work, try different fillings, and do not worry about making every tamale perfect. The reward is not just the food at the end; it is the laughter, the learning, and the story you create while making them.