Traditional Tamales

Tamalada is a Mexican tradition of gathering family and friends to make and eat tamales. Translated, the word "tamalada" means "tamal-making party".

Here's a recipe to try if you want to hold your own tamalada this season.

*For the filling, you can use any type of meat. Below are the ingredients and instructions for bean and cheese filling.

Ingredients for bean and cheese filling

• 2 Tbsp. olive oil
• 1/2 medium white onion diced
• 1 jalapeno, diced
• 2 cloves garlic, minced
• 3 cups cooked black beans, plus 2/3 cup cooking liquid (or two 15 oz. cans, undrained)
• 1/2 teaspoon kosher salt, more as needed
• 2-1/3 cups Mexican melting cheese (queso Oaxaca or Asadero cheese) *May substitute with Monterey Jack if needed

Ingredients for the dough

• 4 cups Masa Harina
• 3 cups broth (beef, chicken, or vegetable broth, depending on what filling you are using in the tamales)
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cumin
• 1-1/3 cups lard
• 8 ounce package of dried corn husks

Directions

1. Soak corn husks in a bowl of very hot water for 30 minutes to 1 hour, or until softened.
2. Heat olive oil in large skillet on medium-high heat. Add diced onion and jalapeno. Saute for 5 minutes, stirring occasionally, until onions begin to soften. Add garlic and cook for an additional 30 seconds.
3. Add the black beans, their cooking liquid, and salt. Cook for 5 minutes.
4. Mash the beans using a potato masher for a chunky texture. Use a blender for a smoother texture. Season with additional salt if needed and set to the side.
5. In a large bowl, use an electric hand mixer to beat the lard and 2 Tbsp. of broth until fluffy (about 3-5 minutes).
6. In a separate bowl, add the masa flour, baking powder, salt, and cumin and stir until well combined.
7. Pour dry mixture in with lard and beat again with electric mixer.
8. Continue beating the mixture on high, while continuing to add small amounts of broth until you have a very soft dough. (Consistency should be similar to creamy peanut butter). Cover with wet paper towel to prevent mixture from drying out.
9. Remove corn husk from water and pat dry, removing excess water.
10. Place the side with the ridges on the countertop, so the smooth side is facing up and the wider end at the top. Scoop roughly 1/4 cup of dough on the top half. For ease, you may lay a piece of plastic wrap over the mixture to help evenly spread it on the husk until it is about 1/4 inch thick.
11. Place 1 Tbsp. of bean mixture and 1 Tbsp. of cheese in a line down the center of the dough. Fold one long side of the husk over filling. Fold the opposite side, overlapping the first (like a brochure). Finally fold the bottom of the husk up.
12. Add water to the bottom of a steamer or Instant Pot. Cover the bottom rack (make sure the water doesn't rise above the bottom rack) with additional corn husks to help keep the tamales from falling through during the cooking process.
13. Place tamales in pot, open end up. Bring water to a boil, then reduce to a simmer and steam for 45 minutes to an hour. If using an Instant Pot, cook on high pressure for 25 minutes and allow pressure to naturally release for 10 minutes, then quick release the remaining pressure.
14. Tamales are done when you are able to cleanly pull the husk away from the tamale. If dough is still sticky or wet, cook for an additional 5-10 minutes.