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.
Make big batches of tamales because they make great leftovers. Once steamed, tamales can be refrigerated, then resteamed, grilled, or griddled, which adds smoky charred flavor. To griddle, add cooked tamales to a medium-hot griddle or pan (no oil necessary), and heat until the husks are lightly charred and the centers are heated through.
Ditch the store bought stuff for the fresh taste of real corn, then whip up superlative tacos, tamales, and empanadas
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