Ingredients with Measurements:
- 2 cups of masa harina
- 2 cups of chicken broth
- 1/2 cup of vegetable shortening
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of black pepper
- 1 pound of cooked and shredded beef or pork
- 1 cup of red chili sauce
- 1/2 cup of sliced black olives
- 1/2 cup of sliced green onions
- 1/2 cup of crumbled queso fresco
Special equipment needed:
- Steamer pot
- Corn husks
Step-by-step instructions:
1. Soak corn husks in warm water for at least 30 minutes or until they are pliable.
2. In a large mixing bowl, combine masa harina, baking powder, salt, cumin, chili powder, garlic powder, onion powder, and black pepper.
3. In a separate bowl, mix chicken broth and vegetable shortening until well combined.
4. Gradually pour the chicken broth mixture into the masa mixture, stirring constantly until a soft dough forms.
5. In another bowl, mix the cooked and shredded beef or pork with the red chili sauce, black olives, green onions, and queso fresco.
6. Take a soaked corn husk and spread a thin layer of masa dough on it, leaving a border around the edges.
7. Spoon a generous amount of the meat mixture onto the center of the masa dough.
8. Fold the sides of the corn husk towards the center, enclosing the filling and forming a rectangular package.
9. Place the tamales in a steamer pot and steam for 1 1/2 to 2 hours or until the masa is cooked and firm.
10. Serve hot with additional red chili sauce and garnish with sliced green onions and queso fresco.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Steam at medium-high heat.
Serving size:
This recipe makes 12 tamales.
Nutritional information:
Calories per serving: 310
Fat: 16g
Carbohydrates: 28g
Protein: 15g
Sodium: 680mg
Sugar: 2g
Substitutions for ingredients:
- Beef or pork can be substituted with chicken or turkey.
- Queso fresco can be substituted with feta cheese or cotija cheese.
Variations:
- Add diced tomatoes, jalapenos, or bell peppers to the meat mixture for extra flavor.
- Use green chili sauce instead of red chili sauce for a milder taste.
Tips and tricks:
- Make sure the masa dough is not too dry or too wet. It should be soft and pliable.
- Spread the masa dough thinly on the corn husks to avoid a thick and doughy texture.
- Place a small ball of aluminum foil at the bottom of the steamer pot to prevent the tamales from getting wet.
Storage instructions:
- Tamales can be stored in the refrigerator for up to 5 days.
- Freeze tamales in an airtight container for up to 3 months.
Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes or until heated through.
Presentation ideas:
- Serve tamales on a platter with additional red chili sauce and garnish with sliced green onions and queso fresco.
Garnishes:
- Sliced green onions
- Queso fresco
- Red chili sauce
Pairings:
- Spanish rice
- Refried beans
- Guacamole
Suggested side dishes:
- Mexican street corn
- Cilantro lime coleslaw
- Roasted vegetables
Troubleshooting advice:
- If the masa dough is too dry, add more chicken broth.
- If the masa dough is too wet, add more masa harina.
- If the tamales are falling apart, the masa dough may be too dry or the filling may be too wet.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F.
- Store tamales in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Tamales are a traditional Mexican dish that dates back to pre-Columbian times. They were often used as portable food for soldiers and travelers.
Flavor profiles:
- Savory
- Spicy
- Tangy
Serving suggestions:
- Serve tamales with a side of Spanish rice and refried beans for a complete meal.
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Region: Mexican