25MASTER CLASSBehold the glory of mashed
potato-y homemade
masa, building block of
Tamales con Salsa de Tomatillo many Mexican favorites.
(Corn Tamales with Tomatillo Salsa)
MAKES 24; Photo pg. 23
Active: 55 min. • Total: 2 hr. 40 min.
The key to moist, flavorful tamales is not being shy
about adding fat. Lard is traditional in Mexico, but
you can use softened butter for vegetarian versions.
Tamales are best eaten doused in salsa or hot sauce.
This salsa verde has a fresh, tangy sourness (and kick
of heat if you like) that helps cut through the richness
of the masa.
For the tamales:
6 cups Homemade Masa ( pg. 24), or masa
prepared from store-bought masa harina
2 cups lard or softened unsalted butter
1 Tbsp. kosher salt, plus more as needed
1 tsp. baking powder
24 large corn husks or 48 small ones
For the salsa:
8 large tomatillos, husked and rinsed
2 Tbsp. freshly squeezed lime juice
¼ tsp. kosher salt
1 jalapeño, coarsely chopped (optional)
1 Make the tamales: In the bowl of a stand mixer
fitted with the paddle attachment, add the masa,
lard, salt, and baking powder, working in batches if
needed; beat until well blended. (Alternatively, you
can stir the ingredients by hand in a large bowl, but
the mixer will produce lighter, airier tamales.)
2 Soak the corn husks in hot water until softened,
20 minutes. Remove (no need to dry them off ). Lay
a husk on a work surface with the curved side facing
up and the narrow end facing you. (If needed, use
two small husks together, overlapping their long
edges.) Leaving a 1½-inch border along the husk’s
wide, straight end, place ¼ cup of masa in the up-
per center of the husk. Use the sides of the husk to
help shape the masa into a rectangle about 2 inches
across. Fold the sides over the filling to cover, then
fold the narrow end upward around either of the
broad sides of the tamale (one end of the tamale
will remain open); tie if desired. Repeat with the re-
maining masa and husks. Tamales can be filled and
refrigerated up to 2 days in advance of steaming, or
frozen. If frozen, add 15 minutes of steaming time.
3 Transfer to a steamer horizontally or with the
open ends facing up. Steam until the masa has
firmed, 60–90 minutes. (To test, remove one and
open the husk: A toothpick inserted into the masa
should come out mostly clean.)
4 Meanwhile, in a blender, combine the tomatillos,
lime juice, salt, and jalapeño (if using); blend until
slightly chunky and you can still see the seeds.
5 To serve, open the tamales and serve hot with
the salsa verde or with hot sauce.
Make tortillas
as the Mexican
abuelitas do:
Before pressing
and griddling
masa, use a
stone metate to
grind it to a finer,
smoother con-
sistency than
you see above.How to Use Your Masa
Steamed, griddled, or fried, masa is the
gateway to tortillas, tamales, and more
Empanadas de Deshebrada de Res
(Fried Shredded Beef Empanadas)
MAKES 8; Photo pg. 27
Active: 1 hr. 20 min. • Total: 2 hr. 45 min.
These crunchy empanadas, featuring shells made
with masa, lard, and salt, are filled with tender
shredded beef tossed in a spicy salsa. You can
prepare the masa and filling in advance, but don’t
fill or fry the empanadas until just before eating.
Adding baking powder and using an elect r ic mi xer
are two secrets to light, puff y empanada pastry.For the filling:
1 lb. trimmed beef shoulder
Salt
3 garlic cloves
1 bay leaf
1 large white onion, half coarsely chopped
¼ cup canola or rice bran oil
¼ cup dried árbol chiles, stemmed and
seeded
4 large dried guajillo chiles, stemmed and
seeded
2 medium tomatillos, husked and rinsedFor the empanadas:
2 cups Homemade Masa ( pg. 24), or masa
prepared from store-bought masa harina
2 Tbsp. lard