Ingredients with Measurements:
- 2 cups of masa harina (corn flour)
- 2 cups of warm water
- 1/2 cup of vegetable shortening
- 1 teaspoon of salt
- 1/2 teaspoon of baking powder
- 2 cups of fresh chipilín leaves, chopped
- 1/2 cup of chicken broth
- 1/2 cup of tomato sauce
- 1/2 cup of cooked black beans
- 1/2 cup of crumbled queso fresco (fresh cheese)
- 16 corn husks, soaked in warm water for 30 minutes
Special equipment needed:
- Steamer pot
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine the masa harina, warm water, vegetable shortening, salt, and baking powder. Mix well until a smooth dough forms.
2. In a blender or food processor, blend the chipilín leaves, chicken broth, and tomato sauce until smooth.
3. Add the chipilín mixture to the masa dough and mix well until fully incorporated.
4. Fold in the cooked black beans and crumbled queso fresco.
5. Drain the corn husks and pat them dry with a paper towel.
6. Take a corn husk and spread a thin layer of the masa mixture on the smooth side of the husk, leaving a 1-inch border on the sides.
7. Fold the husk in half, bringing the two long sides together.
8. Fold the bottom of the husk up and the top down, creating a rectangular package.
9. Repeat with the remaining husks and masa mixture.
10. Place the tamales in a steamer pot and steam for 1 hour and 30 minutes.
11. Check the tamales for doneness by opening one and checking if the masa has cooked through.
12. Serve hot with your favorite toppings.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Steamer pot: Medium heat
Serving size:
Makes 16 tamales
Nutritional information:
Calories: 180
Fat: 9g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Vegetable shortening can be substituted with lard or butter.
- Chipilín leaves can be substituted with spinach or kale.
- Chicken broth can be substituted with vegetable broth or water.
- Tomato sauce can be substituted with salsa or diced tomatoes.
- Black beans can be substituted with pinto beans or kidney beans.
- Queso fresco can be substituted with feta cheese or goat cheese.
Variations:
- Add cooked shredded chicken or pork to the masa mixture for a meaty version.
- Add diced jalapeños or serrano peppers for a spicy kick.
- Use different types of cheese, such as cheddar or Monterey Jack.
- Add diced onions and garlic to the chipilín mixture for extra flavor.
Tips and tricks:
- Soak the corn husks in warm water for at least 30 minutes to make them pliable.
- Spread the masa mixture thinly on the husks to ensure even cooking.
- Don't overfill the tamales, as they will expand during cooking.
- Serve with sour cream, guacamole, and salsa for a complete meal.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover tamales for up to 3 months.
Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes or microwave them for 1-2 minutes.
Presentation ideas:
- Arrange the tamales on a platter and garnish with chopped cilantro and diced tomatoes.
- Serve with a side of rice and beans for a complete meal.
Garnishes:
- Chopped cilantro
- Diced tomatoes
- Sliced avocado
- Sour cream
- Guacamole
- Salsa
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
- Corn on the cob
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the masa is too dry, add more warm water, one tablespoon at a time.
- If the tamales are too dry, add more chicken broth or tomato sauce to the masa mixture.
- If the tamales are too wet, add more masa harina to the mixture.
Food safety advice:
- Make sure to cook the tamales thoroughly to avoid foodborne illness.
- Store leftover tamales in the refrigerator or freezer to prevent spoilage.
Food history:
- Tamales are a traditional Mexican dish made of masa dough filled with various ingredients and steamed in corn husks.
- Chipilín is a leafy green vegetable commonly used in Central American cuisine.
Flavor profiles:
- The chipilín tamales have a savory and slightly spicy flavor, with a creamy texture from the cheese and beans.
Serving suggestions:
- Serve the tamales with your favorite toppings and side dishes for a complete meal.
- Enjoy with a cold beer or a margarita for a refreshing drink.
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Region: Mexican