Ingredients with Measurements:
- 2 cups masa harina (corn flour)
- 1 1/2 cups chicken broth
- 1/2 cup lard or vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 2 cups cooked and shredded chicken
- 1 cup salsa verde
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/2 cup sliced black olives
- 1/2 cup crumbled queso fresco
Special equipment needed:
- Steamer basket
- Corn husks
Step-by-step instructions:
1. Soak the corn husks in warm water for at least 30 minutes to soften them.
2. In a large bowl, mix together the masa harina, baking powder, salt, cumin, garlic powder, paprika, and black pepper.
3. In a separate bowl, mix together the chicken broth and lard or vegetable shortening until well combined.
4. Gradually add the chicken broth mixture to the masa harina mixture, stirring until a smooth dough forms.
5. In another bowl, mix together the cooked and shredded chicken, salsa verde, cilantro, green onions, black olives, and queso fresco.
6. To assemble the tamales, spread a thin layer of the masa dough onto a soaked corn husk, leaving a border around the edges.
7. Spoon a generous amount of the chicken mixture onto the center of the masa dough.
8. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up to enclose the filling.
9. Place the tamales in a steamer basket, with the open end facing up.
10. Steam the tamales for 1 to 1 1/2 hours, or until the masa dough is cooked through and the filling is hot.
Time:
Preparation time: 45 minutes
Cooking time: 1 to 1 1/2 hours
Temperature:
Steamer basket: medium-high heat
Serving size:
Makes 12 tamales
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 6g
Cholesterol: 50mg
Sodium: 600mg
Total carbohydrates: 28g
Dietary fiber: 3g
Sugars: 2g
Protein: 13g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Butter or margarine can be used instead of lard or vegetable shortening.
- Shredded pork or beef can be used instead of chicken.
- Any type of cheese can be used instead of queso fresco.
Variations:
- Add diced tomatoes, jalapenos, or bell peppers to the chicken mixture for extra flavor.
- Use red salsa instead of salsa verde for a different taste.
- Make sweet tamales by adding sugar and cinnamon to the masa dough and filling with fruit.
Tips and tricks:
- Make sure the corn husks are completely soaked and pliable before using them.
- Spread the masa dough thinly and evenly to ensure the tamales cook evenly.
- Don't overfill the tamales or they may burst during cooking.
- Serve with additional salsa, sour cream, or guacamole on top.
Storage instructions:
- Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days.
- Tamales can also be frozen for up to 3 months. To reheat, steam for 10-15 minutes until heated through.
Reheating instructions:
- To reheat refrigerated tamales, wrap them in a damp paper towel and microwave for 1-2 minutes, or until heated through.
- To reheat frozen tamales, steam for 20-25 minutes until heated through.
Presentation ideas:
- Arrange the tamales on a platter and garnish with fresh cilantro and sliced jalapenos.
- Serve with a side of Mexican rice and refried beans.
Garnishes:
- Fresh cilantro
- Sliced jalapenos
- Sour cream
- Guacamole
- Salsa
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
- Margaritas or Mexican beer
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add more chicken broth or water until it reaches a smooth consistency.
- If the tamales are too dry, try adding more filling or serving with additional salsa or sour cream.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using it in the filling.
- Store leftover tamales in the refrigerator within 2 hours of cooking.
- Reheat tamales to an internal temperature of 165°F before eating.
Food history:
- Tamales are a traditional Mexican dish that dates back to the pre-Columbian era. They were often used as portable food for soldiers and travelers.
Flavor profiles:
- The masa dough is savory and slightly spicy, while the chicken filling is tangy and flavorful with the addition of salsa verde, cilantro, and queso fresco.
Serving suggestions:
- Serve the tamales hot, with additional salsa, sour cream, or guacamole on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A