Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 cups cooked and shredded chicken
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped jalapenos
- 20-25 corn husks, soaked in water for at least 2 hours
Special equipment needed:
- Steamer basket or large pot with a steamer insert
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, baking powder, salt, and chili powder.
2. Add chicken broth and vegetable shortening to the mixing bowl and mix until a dough forms.
3. In a separate mixing bowl, combine cooked and shredded chicken, shredded cheddar cheese, chopped cilantro, green onions, and jalapenos.
4. Take a corn husk and spread a thin layer of masa dough on it, leaving about 1 inch of space at the top and bottom.
5. Spoon a generous amount of chicken and cheese mixture onto the center of the masa dough.
6. Roll the corn husk tightly around the filling, tucking the ends in to seal.
7. Repeat with remaining corn husks and filling.
8. Place the tamales in a steamer basket or large pot with a steamer insert.
9. Steam the tamales for 40-45 minutes, or until the masa dough is cooked through.
10. Serve hot with your favorite toppings.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Steamer temperature: 212°F
Serving size:
Makes 20-25 tamales
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 21g
Protein: 12g
Substitutions for ingredients:
- Vegetable shortening can be substituted with lard or butter.
- Cheddar cheese can be substituted with any type of cheese you prefer.
- Jalapenos can be substituted with any type of chili pepper.
Variations:
- Add black beans or corn to the chicken and cheese mixture for extra flavor and texture.
- Use pork or beef instead of chicken for a different protein option.
Tips and tricks:
- Soak the corn husks in water for at least 2 hours to make them pliable and easy to work with.
- Spread the masa dough thinly on the corn husks to ensure even cooking.
- Don't overfill the tamales to prevent them from bursting during cooking.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat tamales, wrap them in a damp paper towel and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve tamales on a platter with your favorite toppings, such as salsa, sour cream, or guacamole.
Garnishes:
- Garnish tamales with chopped cilantro, green onions, or jalapenos for extra flavor and color.
Pairings:
- Serve tamales with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add more chicken broth until it reaches the desired consistency.
- If the tamales are too dry, add a spoonful of salsa or guacamole on top before serving.
Food safety advice:
- Make sure to soak the corn husks in water for at least 2 hours to prevent them from burning during cooking.
- Cook the tamales until the masa dough is fully cooked to ensure they are safe to eat.
Food history:
- Tamales are a traditional Mexican dish that date back to pre-Columbian times.
Flavor profiles:
- Chicken and cheese tamales are savory and slightly spicy, with a creamy cheese filling and tender chicken.
Serving suggestions:
- Serve tamales with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican