Tamales (Full Method — Masa Preparation, Lard Ratio, Banana Leaf vs Corn Husk)

Ingredients

• For the masa
• 500 g masa harina, traditional Mexican corn flour
• 200 g rendered pork lard, softened, 1:1 lard-to-flour ratio is essential
• 300 ml warm chicken stock
• 2 tsp baking powder
• 1.5 tsp sea salt
• 1 tbsp sugar
• For filling (basic): 400 g shredded cooked chicken, 150 g roasted poblano strips, 150 g Oaxaca cheese
• For wrapping: 24 dried corn husks or banana leaves (pre-soaked if corn husks)

Method

1. 1
   Beat softened lard with electric mixer for 8 minutes until pale, fluffy, and increased in volume by 40%; this incorporates air essential for light tamales.
2. 2
   Combine masa harina, baking powder, salt, and sugar in separate bowl; add to whipped lard in three additions, alternating with warm stock; mix on medium speed until dough is soft, spreadable, and slightly sticky — test by floating small ball in cold water (should float immediately).
3. 3
   Prepare corn husks by soaking in hot water for 30 minutes until pliable; or char banana leaves briefly over flame to soften.
4. 4
   Lay corn husk flat; spread 40 g masa in centre, leaving borders on all sides; place 15 ml filling in centre of masa; fold sides inward, then fold bottom up, leaving top slightly open.
5. 5
   Alternatively, for banana leaf tamales: cut leaves into 15 cm × 20 cm rectangles; repeat spreading and folding technique.
6. 6
   Stand filled tamales upright in a steamer basket lined with corn husk scraps (or banana leaf pieces), open-end up; ensure they fit snugly to prevent tipping during steam.
7. 7
   Fill steamer pot with water to just below basket level; bring to rolling boil; place basket over water, cover tightly with foil and steamer lid; steam 45 minutes for corn husk tamales, 50 minutes for banana leaf tamales.
8. 8
   Test doneness: masa should pull cleanly away from husk and hold its shape; a cooked tamale cake will not stick to husk. Serve hot in a cloth-lined basket; they hold for up to 4 hours wrapped in cloth.