Recipe: Christmas Eve Tamales

Try your hand at classic Christmas Eve tamales. This recipe includes options for two types of tamales — bean and cheese or salsa verde chicken — but the possibilities are endless.

Making tamales can be work-intensive, but the tamales will keep well. Get the family together and spend an evening making a huge batch, so they can be enjoyed throughout the season or given to friends and families as gifts.

Ingredients:

For the tamales:
1 8-ounce package dried corn husks
2/3 cups lard
1 tablespoon broth, plus extra
2 cups masa harina
1 teaspoon baking powder
1/2 teaspoon salt

For the filling (choice of):
3 cups shredded chicken and 1 16-ounce can salsa verde
15-ounce can refried beans and 1 1/2 cups mozzarella cheese

Method:

Soak corn husks in a bowl of very hot, but not boiling, water for about 30 minutes or until soft and pliable.

To prepare filling, boil and shred chicken and mix in salsa verde or heat refried beans.

To make the masa dough, beat lard with 1 tablespoon of broth until fluffy. Combine masa harina, baking powder, and salt, then stir in lard mixture. Add more broth if needed until mixture forms a spongy dough.

To compile your tamales, lay corn husks on a working surface and spread dough 1⁄4 – to 1⁄2-inch thick over each. Place a tablespoon of your chosen filling at the center of your dough; for bean and cheese tamales, top with mozzarella. Fold the husks toward the center until they make rounded tubes, like little burritos. Steam for 1 hour. Serve hot!

Find more holiday traditions in our Texas holiday guide.