Mexican · Mexico

Tamales (Mexican Christmas — Posadas Tradition)

Tamales are made in quantity throughout the year in Mexico, but at Christmas they become a communal event — the tamalada, where extended family gathers to make hundreds of tamales together. The Las Posadas celebrations (December 16–24, the nine nights commemorating Mary and Joseph's search for shelter) are accompanied by tamales, ponche (hot fruit punch), and atole. The Christmas tamalada is one of the defining rituals of Mexican family life: the spreading of masa, the filling, the folding of the corn husks, and the steaming are divided among family members of all ages, and the knowledge is transmitted across generations in this collaborative act. Red chile pork (chile colorado con cerdo) and chicken with salsa verde are the most traditional Christmas fillings; the sweet version with raisins and cinnamon (tamales de rajas) or sweet corn tamales are made alongside.

‹Swipe for the next dish›

Serves6 (makes 12 tamales)

Total180 min

Sourced1of 13 in BC

Cook

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

250g

fresh corn masa harina

Quaker or Bob's Red Mill

Not yet stocked in British Columbia

150g

unsalted lard, softened

or vegetable shortening

Not yet stocked in British Columbia

200ml

chicken stock

Your own market

baking powder

Your own market

sea salt

Your own market

30g

fresh epazote, chopped

or dried oregano

Not yet stocked in British Columbia

300g

roasted chicken

shredded

Your own market

150g

ripe tomatoes

diced

Origin · ItalyBosa Foods · Vancouver →

60ml

Mexican crema

or sour cream

Not yet stocked in British Columbia

jalapeños

minced

Not yet stocked in British Columbia

100g

Oaxaca cheese, shredded

or mozzarella di bufala

Not yet stocked in British Columbia

dried corn husks

soaked in warm water 30 minutes

Not yet stocked in British Columbia

1 litre

chicken stock

for steaming

Your own market

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

Beat softened lard with electric mixer for 5 minutes until fluffy; gradually add masa harina mixed with baking powder and salt, alternating with stock, until light and spreadable (5 minutes); fold in epazote.

From the canon — Epazote (Dysphania ambrosioides) is one of Mexico's defining culinary herbs — a pungent, aromatic annual with a distinctive smell sometimes described as petr… Epazote — identification and usage →

Prepare filling by combining shredded chicken, diced tomatoes, crema, jalapeños, and shredded cheese; season with salt.

Lay soaked corn husk on work surface; spread 30g masa down centre; add 20g filling on top; fold long sides over filling, then fold up bottom and top to create envelope.

Set up steamer pot with water level just below steamer basket; stand tamales upright, open-side up, in basket, nestling between corn husks.

Bring water to rolling boil; cover steamer basket with layer of corn husks and damp cloth; steam covered for 45 minutes until masa pulls cleanly from husk.

Remove from heat; rest 10 minutes covered (this allows masa to set properly).

Test doneness by removing one tamale and unwrapping — masa should be firm, not wet or gummy.

Serve hot, unwrapped, with salsa roja, salsa verde, or Mexican mole; traditionally eaten during the Posadas procession leading to Christmas Eve.

From the canon — Salsa roja (red salsa) encompasses the broadest category of Mexican table condiment — sauces based on roasted or boiled tomatoes combined with dried or fresh… Salsa roja — roasted tomato and dried chile →

Sensory Tests

◇Sight. Masa floats a pinch on water — the fat-to-masa ratio is right. Corn husks bend without splitting after 30 minutes' soak. Masa spreads 5–7mm thin and seals the husk completely with no gaps.

◇Where it lives or dies. Masa floats a pinch on water. Tamales steam upright on a rack, fully enclosed in pliable husks, or they absorb condensation and collapse into wet, dense failure.