Ingredients with Measurements:
- 2 cups masa harina
- 2 cups chicken broth
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 cup chopped green olives
- 1/2 cup raisins
- 1/2 cup chopped almonds
- 1/2 cup chopped pitted prunes
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried figs
- 1/2 cup chopped dried cherries
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped dried pineapple
- 1/2 cup chopped dried mango
- 1/2 cup chopped dried papaya
- 1/2 cup chopped dried guava
- 1/2 cup chopped dried coconut
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Large pot with a steamer basket
- Banana leaves or corn husks
Step-by-step instructions:
1. In a large bowl, mix together the masa harina, chicken broth, vegetable shortening, baking powder, salt, cumin, chili powder, garlic powder, onion powder, paprika, and dried oregano until well combined.
2. In a separate bowl, mix together the chopped green olives, raisins, chopped almonds, chopped pitted prunes, chopped pitted dates, chopped dried apricots, chopped dried figs, chopped dried cherries, chopped dried cranberries, chopped dried pineapple, chopped dried mango, chopped dried papaya, chopped dried guava, chopped dried coconut, and chopped fresh cilantro.
3. Add the dried fruit and nut mixture to the masa mixture and stir until well combined.
4. Soak the banana leaves or corn husks in warm water for 30 minutes to soften.
5. Take a banana leaf or corn husk and spread a thin layer of the masa mixture onto it, leaving a 1-inch border around the edges.
6. Spoon a tablespoon of the dried fruit and nut mixture onto the center of the masa mixture.
7. Fold the banana leaf or corn husk over the filling and fold the edges in to form a packet.
8. Repeat with the remaining masa mixture and filling.
9. Place the tamales in a steamer basket in a large pot and add enough water to come up to the bottom of the basket.
10. Cover the pot and steam the tamales for 1 hour and 30 minutes, or until the masa is cooked through.
11. Remove the tamales from the steamer and let them cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes 12 tamales
Nutritional information:
Calories per serving: 310
Fat per serving: 13g
Carbohydrates per serving: 44g
Protein per serving: 5g
Substitutions for ingredients:
- Instead of vegetable shortening, you can use lard or butter.
- Instead of chicken broth, you can use vegetable broth or water.
- You can use any combination of dried fruits and nuts that you like.
Variations:
- You can add cooked shredded chicken or pork to the filling.
- You can add a tablespoon of tomato paste to the masa mixture for a richer flavor.
- You can add a teaspoon of chipotle powder to the masa mixture for a smoky flavor.
Tips and tricks:
- Make sure to spread the masa mixture thinly on the banana leaves or corn husks so that the tamales cook evenly.
- Don't overfill the tamales or they will burst open during cooking.
- You can freeze the tamales for up to 3 months. To reheat, steam them for 15-20 minutes.
Storage instructions:
Store the tamales in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To reheat, steam the tamales for 15-20 minutes.
Presentation ideas:
Serve the tamales on a platter with a side of salsa and guacamole.
Garnishes:
Garnish the tamales with chopped fresh cilantro and a squeeze of lime juice.
Pairings:
Serve the tamales with a side of rice and beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the tamales are too dry, add a tablespoon of chicken broth to the masa mixture.
- If the tamales are too wet, add a tablespoon of masa harina to the mixture.
Food safety advice:
- Make sure to cook the tamales thoroughly to avoid foodborne illness.
- Store the tamales in the refrigerator to prevent spoilage.
Food history:
Tamales are a traditional Mexican dish that dates back to pre-Columbian times. They were originally made by the Aztecs and Mayans as a portable food for warriors and travelers.
Flavor profiles:
The Charichuelo-Style Tamales have a sweet and savory flavor profile, with a rich and nutty filling and a slightly spicy masa.
Serving suggestions:
Serve the tamales with a side of salsa and guacamole for a complete meal.
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Region: Colombian