Tamales are classic Mexican party food. Not only are they delicious, but they can be made up to three days in advance, refrigerated and then re-heated to serve.
Prep time: 60 minutes/Cook time: 75 minutes/Makes: 25
Ingredients:
350g (3 1/2 cups) dried masa harina (preferably the type for tamales)
1 tbsp sea salt
550ml (2 1/4 cups) hot water
225g (1 1/4 cups) lard
1 tbsp baking powder
250-375ml (1-1 ½ cups) chicken or vegetable stock
24 parchment squares (about 20x20cm [8×8 in]) or use corn husks soaked for 1 hour in warm water
Method:
Begin with the masa mixture: Add the masa harina to a large bowl. Dissolve the salt in the hot water and add to the masa harina. Mix well until there are no dry patches then set aside for 20 to 30 minutes. (If you have access to a local Mexican market, you may be able to buy prepared masa, in which case you will need 900g [2 lbs] and can skip this step.)
Add the lard to a stand mixer fitted with a paddle attachment. Beat over medium speed until light and fluffy (about 3 minutes). Add the prepared masa mixture in several batches, breaking off golfball-sized pieces and adding to the mixer with the motor still running.
Once all of masa has been incorporated, reduce the speed to medium low, and add the chicken or vegetable stock in a slow, steady, stream until fully incorporated. (The resulting batter should be like fluffy cake batter, not pourable pancake batter, so add slowly and do not add too much.) You may not need all of the stock. The mixture is of the correct consistency when a spatula dragged through the batter leaves a trough that does not close back up on itself.
Cover the mixing bowl with clingfilm (plastic wrap), and put in the refrigerator to chill for at least 1 hour or up to 3 hours.
After this time, return the bowl to the mixer and beat on medium high until it gets extra fluffy, about 2 minutes.
Now Form the Tamales: Place a square or parchment paper on your work surface (or put your corn husk with the pointy end towards you), and place about a golf-ball sized portion of dough in the centre. Spread the dough into a rectangle, leaving about 5cm (2 in) on the bottom, 3cm (1 in) on the sides, and about 12mm (1/2 in) on the top.
Place about a 1 tbsp strip of your chosen filling down the middle of the masa, leaving a half inch on top and bottom. Pull the two sides of the parchment square together, allowing the dough to envelope the filling. Roll the doubled parchment around the tamale. Fold the bottom of the parchment up over the tamale, and pinch to keep it folded. You want the folded bottom to be secure, but not too tight as they will expand when cooked. Leave the top open.
Pour a 5cm (2 in) depth of water into the base of a medium or large pot. Bring to a boil then then reduce to a simmer. Set up a steamer basket with the tamales stacked standing upright, with the open ends up. (If you do not have enough tamales to completely fill your steamer basket, fill in the extra space with some balled-up aluminium foil). Steam for 1 hour. They should be fully cooked in about 60 to 75 minutes. Remove from parchment or husks and serve.
Tamales can be made ahead and refrigerated for up to 3 days. To reheat, steam them for 15 to 20 minutes. They can also be cooked and then frozen. To reheat frozen tamales, microwave them for about 60 to 90 seconds.
