Ingredients
- 3 ounces dried guajillo chiles
- 3 ounces dried ancho chiles
- Water, as needed
- 1 ½ teaspoons garlic powder
- ¾ teaspoon ground cumin
- 3 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- 1 bay leaf
- 8 ¼ cups masa harina
- 1 ¾ tablespoons fine salt
- 1 tablespoon baking powder
- 1 ¾ cups canola or avocado oil
- 7 cups broth (vegetable or preferred)
- 50 dried corn husks
- Hot water, as needed
Instructions
- Soak corn husks in hot water for about 1 hour until soft and pliable.
- In a pot, simmer guajillo and ancho chiles in water until softened. Blend with garlic powder, cumin, 1½ tsp salt, and water until smooth.
- Heat olive oil in a saucepan. Add blended chile sauce and bay leaf. Simmer gently to thicken and develop flavor. Set aside to cool.
- In a large bowl, mix masa harina, remaining salt, and baking powder. Add oil and mix with hands until texture resembles damp sand.
- Gradually add broth, mixing until masa is soft and spreadable.
- Drain and pat corn husks dry. Spread a thin layer of masa on the smooth side of each husk.
- Add a spoonful of chile filling to the center. Fold sides inward and bottom up, leaving top open.
- Stand tamales upright in a steamer. Steam for about 2½ hours or until masa is firm and separates cleanly from the husk.
Notes
- Make the filling and masa ahead of time to ease the process.
- Ensure corn husks are well soaked and pliable for easy folding.
- Add broth gradually to masa to achieve the right consistency.
- Test doneness by peeling one tamal — it should release cleanly from the husk.
- Reheat by steaming or microwaving with a damp towel.
- Prep Time: 1 hour
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Steaming
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 tamal
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
