🫔 How to Make Authentic Tamales for Día de la Candelaria

Día de la Candelaria (February 2nd) is one of Mexico's most beloved traditions, and at the center of it all: tamales! 🫔

If you found the "niño" (baby Jesus figurine) in the Rosca de Reyes on January 6th, you already know what's coming: you need to make tamales for everyone! But even if you didn't get the niño, this is the perfect excuse to learn how to make this iconic dish from Mexican cuisine.

The good news? You can make them in Europe with ingredients that are easy to find.

🌽 What flour do I need to make tamales?

Many people think you need "Maseca para Tamales" specifically, but the truth is you can use any nixtamalized corn flour:

✅ Maseca Harina de Maíz (the classic white one) - perfect for tamales

✅ Maza Real - excellent alternative with great texture

✅ Maseca para Tamales - specific but not essential

The secret isn't the specific flour, but the preparation technique! 💡

🧺 Ingredients (about 20 tamales)

For the masa (dough):

• 500 g Maseca or Maza Real flour

• 125 g lard or softened butter

• 1 teaspoon baking powder

• 1 teaspoon salt

• 400-500 ml warm chicken broth (or water)

For the filling (chicken with green salsa version):

• 400 g cooked chicken breast, shredded

• 200 g Mexican green salsa (you can use Mexsabores green salsa)

• 1 small onion, chopped

• Jalapeño peppers to taste (optional)

Other materials:

• Corn husks for tamales - about 25-30 husks

• Kitchen string or strips of husk to tie

👩‍🍳 Step-by-step preparation

1. Prepare the corn husks:

Soak the dry husks in hot water for at least 30 minutes, until they're soft and flexible. Drain them well before using.

2. Prepare the filling:

In a pan, lightly sauté the chopped onion. Add the shredded chicken and green salsa. Mix well and cook for 5 minutes. Let it cool.

3. Prepare the masa (the most important part!):

First step - beat the lard: In a large bowl, beat the lard (or butter) with an electric mixer for 5-7 minutes until it's fluffy and light. This is the secret to soft tamales! 🥄

Second step - add the flour: In another bowl, mix the Maseca flour, salt, and baking powder. Add gradually to the beaten fat, alternating with the broth. Work until you get a soft, spreadable but not liquid dough. It should have the consistency of thick mashed potatoes.

Important test: Take a small piece of masa and put it in a glass of water. If it floats, it's ready! If it sinks, beat the lard a bit more and add air to the dough. 💡

4. Assemble the tamales:

• Take a well-dried corn husk.

• Spread 2-3 tablespoons of masa in the center of the husk (leave margins at the edges).

• Add 1-2 tablespoons of filling to the center of the masa.

• Fold the husk: first the long sides toward the center, then fold the tip upward.

• Tie with string or with a strip of husk.

5. Steam cook:

• Arrange the tamales vertically (with the opening facing up) in a steamer or in a regular pot with a strainer.

• Add water at the bottom (without touching the tamales).

• Cover with a damp cloth and the lid.

• Cook over medium heat for 1 hour to 1 hour 15 minutes.

How do you know when they're ready?The husk peels off easily from the masa. If it still sticks, cook for another 10-15 minutes.

💡 Mexsabores tips for perfect tamales

1. The masa should float

This means you've incorporated enough air. Heavy masa = sinking masa. Fluffy masa = floating masa!

2. Don't skimp on the lard

Lard is traditional and gives the authentic flavor. If you prefer a lighter version, use butter, but the result won't be identical.

3. Filling variations:

• Tamales verdes: chicken with green salsa (this recipe)

• Tamales rojos: pork with red salsa

• Tamales de rajas: poblano peppers with cheese and cream

• Sweet tamales: with raisins, nuts, and cinnamon (sweet version)

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4. You can freeze them!

Cooked tamales keep perfectly in the freezer for up to 3 months. Reheat by steaming for 15-20 minutes.

5. Traditional pairing:

Serve them with a cup of hot Chocolate Abuelita or atole for a 100% Mexican experience! 🍫

🇲🇽 The Candelaria tradition

Día de la Candelaria is much more than a dish: it's a moment of sharing, family, and cultural identity.

In Mexico, whoever finds the niño in the Rosca doesn't see it as a "punishment," but as an honor: they're the "godparent" of the niño and have the privilege of bringing people together around a table full of steaming tamales.

Even if you're in Europe, you can keep this beautiful tradition alive! 💚

🛍️ Where to get the ingredients?

At Mexsabores you'll find everything you need:

✅ Harina Maseca (all types)

✅ Maza Real

✅ Corn husks for tamales

✅ Green salsa La Costeña

✅ Chocolate Abuelita to pair with

👉 Visit www.mexsabores.com and bring Mexico to your kitchen!

Conclusion

Making tamales isn't difficult, but it requires time, patience, and love - like all the good things from Mexican tradition.

If it's your first time, don't worry if they don't come out perfect: even in Mexico, every family has their own "style" of tamales, and they're all delicious! 🫔💚

Happy Candelaria, Mexlover! 🇲🇽