Authentic Lamb Tamales Recipe

Ingredients

  • 2 pounds of lamb shoulder
  • 2 tablespoons olive oil
  • 4 cups of chicken broth
  • 2 dried ancho chiles
  • 2 dried guajillo chiles
  • 2 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 30 dried corn husks
  • 4 cups Masa Harina
  • 1.5 cups of lard or vegetable shortening
  • 1 teaspoon baking powder

Steps and instructions

  1. Cut the lamb shoulder into large chunks, season with salt and pepper, and brown in olive oil in a large pot.
  2. Add the chopped onion and minced garlic to the pot, cook until soft.
  3. Add the chicken broth, cumin, oregano, and dried chiles to the pot. Cover and simmer for about 2 hours or until the lamb is tender and can be easily shredded.
  4. While the lamb is cooking, soak the corn husks in warm water for at least an hour until they become pliable.
  5. Remove the cooked lamb from the pot and shred it. Strain the broth and set aside the cooked chiles. Discard the rest.
  6. Blend the cooked chiles with some of the broth to create a sauce. Mix the shredded lamb with the sauce and set aside.
  7. In a large bowl, mix the Masa Harina with baking powder and salt. Add 2 cups of the lamb broth and the lard or vegetable shortening. Mix until a soft dough forms.
  8. Drain the corn husks and pat dry. Spread a thin layer of the Masa dough onto the wide end of each husk. Top with a spoonful of the lamb mixture.
  9. Fold the sides of the husk over the filling, then fold the narrow end of the husk over. Repeat with all husks.
  10. Steam the tamales in a large pot for about 1 hour, or until the dough is firm and easily separates from the husk.
  11. Let the tamales rest for a few minutes before serving. Enjoy the lamb tamales hot, with your favorite salsa or toppings.

Tools for making

  • Large pot - for cooking the lamb and simmering the broth
  • Blender - to blend the cooked chiles and create the sauce
  • Large bowl - for mixing the Masa Harina dough
  • Steamer pot - to steam the tamales
  • Tongs - for handling the soaked corn husks
  • Knife - for cutting the lamb shoulder and chopping the onion
  • Spatula - for stirring the lamb and scraping the pot
  • Strainer - to strain the cooked lamb and separate the broth
  • Basting brush - for spreading the Masa dough onto the corn husks
  • Kitchen twine - to tie the tamales before steaming

Recipe variations

  • Substitute the lamb with another protein such as beef, chicken, or pork.
  • Try using different dried chiles for the sauce, such as chipotle, pasilla, or cascabel.
  • Experiment with different spices and seasonings to customize the flavor profile, like adding smoked paprika, chili powder, or cinnamon.
  • For a vegetarian or vegan option, replace the meat with roasted vegetables or sautéed mushrooms.
  • Instead of using corn husks, wrap the tamales in banana leaves for a different flavor and presentation.
  • Consider adding additional fillings to the tamales, such as cheese, roasted peppers, or black beans.
  • Explore using alternative flours like cornmeal or gluten-free flour blends for those with dietary restrictions.
  • For a lighter option, steam the tamales instead of using lard by using vegetable oil or a healthier fat alternative.
  • Add a twist to the crust by incorporating herbs and spices into the Masa dough, like cilantro, green onions, or roasted garlic.
  • Serve the tamales with a variety of salsas, such as salsa verde, pico de gallo, or a tangy tomatillo sauce.

Recipe overview

Indulge in the rich, warm flavors of these Lamb Tamales. This recipe takes you through a culinary journey that marries the succulent flavors of lamb with traditional Mexican spices. The lamb is slow-simmered in a flavorful broth with ancho and guajillo chiles, then shredded and enveloped in a soft, steamed masa dough. Each bite is a sensory delight, offering a perfect balance of savory, spicy, and earthy notes. While the recipe requires some patience and time, the delicious result is well worth the effort. Whether you're looking to explore new cuisine or preparing a special meal for family and friends, these lamb tamales are sure to impress. Enjoy them hot with your favorite salsa or toppings for a truly satisfying meal.

Common questions

  1. Can I use a different type of meat instead of lamb? Yes, you can use pork, beef, or chicken as an alternative to lamb in this recipe.
  2. What can I substitute for dried ancho and guajillo chiles? If you can't find these specific chiles, you can use other dried chili varieties like New Mexico or Pasilla chiles.
  3. Can I use fresh corn husks instead of dried ones? Dried corn husks are recommended for this recipe as they are more pliable and easier to work with. Fresh corn husks may not hold their shape during cooking.
  4. Can I make the tamales in advance? Yes, you can prepare the tamales in advance and store them in the refrigerator for up to 2 days. Steam them again before serving.
  5. How can I reheat leftover tamales? To reheat leftover tamales, you can either steam them again or wrap them in a damp paper towel and microwave them for a short time until heated through.

Serving dishes and utensils

  • Large pot - for cooking the lamb and simmering the tamales
  • Blender - to blend the cooked chiles and create the sauce
  • Steamer pot - for steaming the tamales
  • Large bowl - for mixing the Masa dough
  • Sharp knife - for cutting the lamb shoulder and other ingredients
  • Cutting board - to provide a surface for cutting and preparing ingredients
  • Tongs - for handling the soaked corn husks and transferring tamales
  • Spoon - for spooning the lamb filling onto the Masa dough
  • Measuring cups and spoons - to accurately measure ingredients
  • Kitchen twine - for tying the tamales before steaming

Origin stories

Tamales, the hearty delicacy we know and love, found its roots in Mesoamerica as far back as 8000 to 5000 B.C. The ancient Mayans, Aztecs, and Inca tribes would prepare these treats to be taken by warriors into battle due to their portability and sustenance. Over time, they transformed from a survival food into a symbol of celebration and are now a staple during festivities. The humble tamale has traveled through time and space, evolving with every generation, while retaining its essence and significance. Lamb Tamales, a delicious variant, perfectly encapsulates the fusion of cultures where the Middle Eastern influence of lamb meets the indigenous Mesoamerican dish of tamales, creating a delectable harmony of flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.