Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cooked and shredded chango (ripe plantain)
- 1 cup fresh corn kernels
- 1/4 cup chopped cilantro
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 10-12 corn husks, soaked in warm water for 30 minutes
Special equipment needed:
- Steamer basket or pot with a steamer insert
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, warm water, vegetable shortening, baking powder, and salt. Mix until well combined and a soft dough forms.
2. In a separate pan, heat olive oil over medium heat. Add chopped onion and garlic and sauté until translucent, about 3-4 minutes.
3. Add cooked and shredded chango, fresh corn kernels, and chopped cilantro to the pan. Cook for an additional 5 minutes, stirring occasionally.
4. Add the chango and corn mixture to the masa dough and mix until well combined.
5. Drain the corn husks and pat them dry. Take a corn husk and spread a thin layer of masa dough on it, leaving a border of about 1 inch on the sides and bottom.
6. Spoon a tablespoon of the chango and corn filling onto the center of the masa dough.
7. Roll the corn husk tightly around the filling and fold the bottom end of the husk up to seal the tamale.
8. Repeat with the remaining corn husks and masa dough until all the filling is used up.
9. Place the tamales in a steamer basket or pot with a steamer insert. Steam for 45-50 minutes or until the masa dough is firm and cooked through.
10. Remove the tamales from the steamer and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Steam at medium-high heat
Serving size:
Makes 10-12 tamales
Nutritional information:
Calories per serving: 240
Fat: 12g
Carbohydrates: 30g
Protein: 3g
Fiber: 3g
Sodium: 150mg
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture may be slightly different.
- Vegetable shortening can be substituted with lard or butter.
- Chango can be substituted with mashed sweet potato or pumpkin.
- Fresh corn kernels can be substituted with canned or frozen corn.
Variations:
- Add diced bell peppers or jalapeños to the chango and corn filling for a spicy kick.
- Use different types of fillings, such as shredded chicken, beef, or cheese.
- Add a tablespoon of tomato paste to the filling for a richer flavor.
Tips and tricks:
- Make sure to soak the corn husks in warm water for at least 30 minutes before using them to prevent them from tearing.
- Spread the masa dough thinly on the corn husks to ensure even cooking.
- Steam the tamales with the open end facing up to prevent the filling from spilling out.
Storage instructions:
- 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 or until heated through.
Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes or until heated through.
Presentation ideas:
- Serve tamales on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
- Serve with a side of refried beans and rice for a complete meal.
- Pair with a cold beer or margarita for a refreshing drink.
Suggested side dishes:
- Refried beans
- Mexican rice
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add a tablespoon of warm water at a time until it reaches the desired consistency.
- If the tamales are falling apart, the masa dough may be too wet. Add a tablespoon of masa harina at a time until the dough is firm enough to hold its shape.
Food safety advice:
- Make sure to cook the tamales thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator or freezer promptly to prevent bacteria growth.
Food history:
- Tamales have been a staple food in Latin America for thousands of years, dating back to the Mayan and Aztec civilizations.
Flavor profiles:
- Chango and corn tamales have a sweet and savory flavor, with the ripe plantain adding a subtle sweetness to the masa dough.
Serving suggestions:
- Serve tamales as a main dish for lunch or dinner.
- Tamales can also be served as a snack or appetizer.
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Region: Mexican