Gluten-Free Homemade Tamales
Homemade authentic gluten-free Mexican tamales are crafted using masa harina and chicken broth.
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Instructions
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Prepare a steamer pot by adding water and bringing it to a boil.
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Soak corn husks in hot water for 2 hours, then drain.
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Combine masa harina with warm chicken broth in a large bowl, stir, and let rest for 20 minutes until it reaches a playdough consistency.
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In a separate bowl, stir together spices and salt. Using a mixer, gradually beat the spice mixture into the dough until combined.
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Separately, beat lard or shortening until fluffy. Gradually add the fluffy fat to the dough while mixing on low speed until well blended.
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Adjust dough consistency by adding more masa harina if too thin, or broth if too thick, until it holds its shape.
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Refrigerate the dough for up to 24 hours if not using immediately.
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Cook your chosen meat filling. Pulse the cooked filling ingredients in a food processor until combined, avoiding over-processing.
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Briefly heat the filling in a skillet for about 5 minutes, adding oil if needed, then cool.
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Lay a husk with the narrow end towards you. Spread 1/4 cup of dough into a 4-inch circle on the husk, leaving a 1.5 to 2-inch border. Place 1 to 2 tablespoons of filling down the center.
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Fold one long side of the husk over the dough, then fold the narrow end, and roll it towards the other long side, leaving the top open. Tie the open end tightly with twine.
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Repeat tamale assembly until all dough is used.
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Carefully place wrapped tamales in the preheated steamer. Steam on medium heat for 1 1/4 hours, checking water levels and adding more as needed.
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Cool tamales for 20 minutes before serving.