Ingredients with Measurements:
- 2 cups masa harina
- 2 cups chicken broth
- 1/2 cup lard
- 1 tsp baking powder
- 1 tsp salt
- 1 lb cooked and shredded chicken
- 1 cup red chili sauce
- 20 dried corn husks
Special equipment needed:
- Large pot with steamer basket
Step-by-step instructions:
1. Soak the dried corn husks in hot water for at least 30 minutes until they are pliable.
2. In a large mixing bowl, combine the masa harina, baking powder, and salt.
3. In a separate saucepan, heat the chicken broth and lard until the lard is melted.
4. Pour the hot chicken broth and lard mixture into the bowl with the masa harina mixture. Mix until well combined and a dough forms.
5. In another mixing bowl, combine the shredded chicken and red chili sauce.
6. Take a soaked corn husk and spread a thin layer of the masa dough on it, leaving a border of about 1 inch on the sides.
7. Spoon a generous amount of the chicken and chili mixture onto the center of the masa dough.
8. Fold the sides of the corn husk towards the center, enclosing the filling.
9. Fold the bottom of the corn husk up towards the center, and tie it with a small strip of corn husk.
10. Repeat steps 6-9 until all the masa dough and filling are used up.
11. Place the tamales in a steamer basket, with the open end facing up.
12. Fill the pot with enough water to reach the bottom of the steamer basket.
13. Cover the pot and steam the tamales for 1 hour and 30 minutes, or until the masa dough is cooked through.
Time:
Preparation time: 1 hour
Cooking time: 1 hour and 30 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes 20 tamales
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 25g
Protein: 12g
Sodium: 400mg
Sugar: 2g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Butter or vegetable shortening can be used instead of lard.
- Beef or pork can be used instead of chicken.
Variations:
- Add diced vegetables, such as bell peppers or onions, to the chicken and chili mixture for extra flavor.
- Use green chili sauce instead of red chili sauce for a milder flavor.
- Add cheese to the filling for a cheesy twist.
Tips and tricks:
- Make sure the corn husks are fully soaked and pliable before using them.
- Spread the masa dough thinly and evenly on the corn husks to ensure even cooking.
- Tie the tamales tightly with corn husk strips to prevent them from opening during steaming.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
- Tamales can be frozen for up to 3 months. To reheat, steam them for 10-15 minutes.
Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes until heated through.
Presentation ideas:
- Serve the tamales on a platter, garnished with fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
- Salsa
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Cucumber and tomato salad
Troubleshooting advice:
- If the masa dough is too dry, add more chicken broth, one tablespoon at a time, until it reaches the desired consistency.
- If the tamales are too wet, steam them for an additional 10-15 minutes until they are fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before using it in the filling.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
- Tamales are a traditional Mexican dish that dates back to pre-Columbian times. They were often used as portable food for warriors and travelers.
Flavor profiles:
- The Chahuis-style tamales are spicy and savory, with a tender masa dough and a flavorful chicken and chili filling.
Serving suggestions:
- Serve the tamales hot, with your favorite toppings and side dishes.
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Region: Mexican