Make your favorite filling (shredded beef, chicken, or pork), grab a helper, and start forming some homemade tamales. Nothing beats a fresh tamale, but they can easily be stored in the refrigerator or frozen for up to 1 month.
In a large bowl, submerge the corn husks in cold water for 30 minutes.
Meanwhile, use a handheld mixer or stand mixer with the whisk attachment to beat the lard on medium-high speed until very fluffy, 3 to 5 minutes. In a separate bowl, mix together the tamale flour, water, and salt with your hands to form a uniform dough. Add half of the dough to the lard and beat to combine. Add the oil and the remaining dough to the lard mixture and beat on medium-high speed until it has the texture of a fluffy frosting, about 10 minutes.
Drain the corn husks. Then, put a heaping tablespoon of masa on the corn husk, spreading to flatten it slightly and evenly, so it roughly forms a rectangle. Put a couple tablespoons of filling in the middle of the batter. Enclose the filling in the batter as you fold the husk, folding the pointed end over the bottom half. The rounded end will remain open.
Place a steamer insert inside of a deep pot and fill with about 2 inches of water. Fit the tamales on top of the steamer insert, stacking them if necessary. To prevent moisture loss and ensure the tamales steam properly, place a damp cloth across the opening of the pot and then secure the lid on top.
Bring the water to a high simmer (medium heat) and steam the tamales for 1 hour. At this point, check to see if the masa mixture easily separates from the husk when unwrapped. If it appears overly wet or sticky, add additional water to the pot and continue to steam 45 minutes longer. As the tamales cool, the masa will firm up a bit. Serve warm.Tamales keep stored in the refrigerator for up to 3 days in a sealed bag. If freezing the tamales, defrost in the refrigerator overnight before cooking. Frozen tamales will last up to 1 month in a sealed plastic bag.
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Notes
How to Reheat Tamales:
To reheat, either re-steam the tamales until heated through, about 30 minutes, using a steamer basket on the stove-top or microwave them on a plate with a splash of water with an inverted plate set on top for 1 minute at full power for every 1 or 2 tamales.Variation Tip: When adding water to the tamale flour, you can heat the water first and add 1/2 teaspoon of anise seeds. Strain and allow to cool, then proceed with the recipe. This technique infuses the masa dough with a pleasant licorice flavor that compliments the savory beef filling.
Masa Harina or Tamal Flour:
I recommend checking the bag of masa harina flour for the words "for tamales" to be sure you are buying the right flour. Here is a tamal flour that you can order online. Masa flour is available where ethnic foods are sold.
Pork Lard:
Pork lard is fantastic because it can be whipped into a creamy consistency, making for a light tamale dough that's also flavorful. You can make and strain pork lard from cooking down pork belly or pork fat. It's also available where ethnic foods are sold.