Jalapeño Tamales

1. 1
   prep · ~60 min

   Soak the corn husks.

   Submerge dried corn husks in a large bowl of hot water. Weigh them down with a plate so they stay submerged. Soak for at least 1 hour until pliable, then drain and pat dry.

   TIPUse hot water, not warm — it speeds up softening without tearing the husks.
2. 2
   mix · ~4 min

   Whip the lard until light and fluffy.

   In a large bowl or stand mixer, beat the softened lard for 3 to 4 minutes on high speed until it doubles in volume and looks like whipped cream. Scrape down the sides as needed.

   TIPSoftened lard should feel like thick butter but never melted — leave it out 30 minutes before starting.
3. 3
   mix · ~1 min

   Combine dry ingredients.

   In a separate bowl, whisk together the masa harina, baking powder, cumin powder, and salt until evenly mixed.

   TIPSift the masa harina through a mesh strainer if it has clumps — it guarantees a lighter dough.
4. 4
   mix · ~7 min

   Make the masa dough.

   1.On low speed, alternate adding 1/3 of the dry masa mixture with 1/3 of the warm broth into the whipped lard.

   2.Repeat until all masa and broth are incorporated, scraping down the bowl as needed.

   3.Increase to medium-high speed and beat 5 minutes. The dough should be light, fluffy, and spread easily like thick hummus.

   4.Drop a small ball of dough into cold water — if it floats, it's ready. If it sinks, beat 2 more minutes.

   TIPThe float test is a foolproof indicator — masa that floats has enough air to steam up tender, not dense.
5. 5
   mix · ~1 min

   Fold in the jalapeño and cheese.

   Gently fold the finely diced jalapeño and shredded monterey jack cheese into the whipped masa dough with a spatula until just evenly distributed. Do not over-mix.

   TIPRemove the jalapeño seeds and white membrane for a gentler heat that lets the cheese shine.
6. 6
   assemble

   Assemble the tamales.

   1.Lay a drained corn husk flat on your palm with the wide end closest to you.

   2.Scoop 3 heaped tablespoons (about 50g) of masa onto the top half of the husk, spreading it into a rectangle 2 inches wide and 4 inches long. Leave a 3/4-inch border on the sides and 1 inch at the top.

   3.Fold the long sides of the husk in over the masa, then fold the tapered end up over the seam.

   4.Place seam-side down on a sheet tray.

   TIPKeep a damp towel over your assembled tamales so the husks don't dry out while you repeat with the remaining dough.
7. 7
   steam · ~60 min

   Steam the tamales.

   1.Pour 1.5 inches of water into a large steamer pot. Line the steamer basket with a layer of soaked corn husks.

   2.Stand the tamales upright, open end facing up, packed loosely enough that steam can circulate.

   3.Cover with a clean damp kitchen towel, then the lid. Bring to a boil over high heat.

   4.Reduce to a steady simmer and steam for 60 minutes. Check the pot halfway and add more boiling water if needed.

   5.Tear off a small piece of masa from one tamale — if it pulls away from the husk cleanly and feels firm, they are done.

   TIPThe towel under the lid traps condensation and stops water droplets from hitting the tamales — never skip this.
8. 8
   rest · ~10 min

   Rest the tamales.

   Remove the steamer from heat and let the tamales sit, covered, for 10 minutes. The masa sets up during this rest and won't be gummy.

   TIPResist the urge to unwrap one right away — a proper rest is the difference between fluffy tamales and sticky ones.
9. 9
   serve

   Serve warm with salsa verde or sour cream.

   Unwrap the corn husks and serve the tamales piping hot, drizzled with salsa verde and a dollop of sour cream.

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