500g nixtamalized corn masa
200g lard or butter
1 cup chicken broth
1 teaspoon salt
1 teaspoon baking powder
300g shredded chicken or cooked pork
2 ancho chiles and 2 hydrated guajillos
1 garlic clove
½ onion
Dried corn husks previously soaked in hot water
These ingredients form the base, but the magic lies in the preparation and the filling you choose.
Step-by-Step Dough Preparation
The dough is the heart of the tamale. Its consistency determines the softness and final flavor.
Beat the butter until fluffy.
Gradually add the dough and mix well.
Stir in the chicken broth until smooth.
Add the salt and baking powder.
Test the dough by placing a small ball in cold water. If it floats, it’s ready.
This simple trick ensures a light and fluffy dough, ideal for wrapping the filling.
Preparing the Traditional Filling
The filling can be chicken, pork, or even vegetables. Here’s the classic version with meat and red sauce:
Blend the hydrated chiles with the garlic, onion, and a little broth.
Sauté this mixture in a pan until thickened.
Add the shredded meat and cook for a few minutes.
Adjust the seasoning with salt to taste.
This filling concentrates all the flavor of the chile and meat, creating a perfect contrast with the softness of the dough.
