Carolina’s Tamales
featured in 6 Ways To Prepare Tamales
Experience a taste of Carolina's culinary magic with these scrumptious tamales! Wrapped in corn husks and filled with a delightful blend of seasoned meat and masa, these tamales are a true Southern comfort food.
Under 30 minutes
Under 30 minutes
Ingredients
for 40 tamales
Filling
- 4 tablespoons olive oil
- 7 ½ cups small cactus pads (750 g), diced
- 3 ½ cups onion (485 g), diced
- 4 tablespoons garlic, minced
- 4 teaspoons kosher salt
- 4 ½ cups crumbled queso fresco (630 g), divided
- 4 ½ cups salsa verde (630 g), divided
Tamales
- 8 cups masa harina (1000 g)
- ¾ cup rice flour (95 g)
- 4 teaspoons kosher salt
- 1 tablespoon baking powder
- 1 ¾ cups lard (420 mL), melted
- 6 ½ cups Kroger beef broth (1.5 L)
- 1 package dried corn husks
- 5 cups water (1.2 L)
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Preparation
- Make the filling: In a large skillet, heat the olive oil over medium-high heat. Add the cactus and onion, and cook until tender, 3–5 minutes. Add the garlic and salt, and cook for another 2 minutes, until the garlic is fragrant. Transfer to a medium bowl and set aside.
- Make the tamales: In a large bowl, combine the masa harina, rice flour, salt, and baking powder.
- Add the melted lard and 3 cups of beef stock, and mix with an electric mixer on low speed until partially combined. Add the remaining 3½ cups of beef stock and continue mixing by hand until a wet dough forms. The dough should have the consistency of a thick hummus; if it is too dry, add more stock or water. And if it is too wet, add more masa harina, ¼ cup at a time.
- Soak the corn husks in water until softened slightly, about 2 minutes.
- Scoop about 4 tablespoons of the masa mixture onto the center of the smooth side of a corn husk. Spread into a flat rectangular shape, leaving the bottom third of the corn husk empty. Add about a tablespoon of the cooked cactus mixture, 1–2 tablespoons queso fresco, and 2 tablespoons salsa verde to the center of the masa rectangle.
- Bring the long sides of the corn husk together to encase the filling inside the masa, then fold the bottom of the corn husk up. Leave the top open. Tie a strip of corn husk around the tamale to secure. Repeat with the remaining ingredients.
- Fill a large pot with the water. Set a smaller pot lid upside down in the bottom of the pot, then layer 5–6 corn husks on top to create a nest. Stack the assembled tamales on top of the nest with the open ends of the tamales facing up, filling the pot to the top.
- Cover the pot with aluminum foil and steam the tamales over medium heat for 45–60 minutes. (To check if the tamales are cooked, carefully remove and open a tamale from the very top of the pot.The masa should separate easily from the corn husk.)
- Remove tamales from the steamer and let cool until ready to eat.
- Enjoy!