Ingredients with Measurements:
- 2 cups of masa harina
- 2 cups of chicken broth
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 cup of lard
- 1/2 cup of escamoles (ant larvae)
- 1/4 cup of chopped onion
- 2 garlic cloves, minced
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped epazote
- 20 corn husks, soaked in water
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a large mixing bowl, combine the masa harina, baking powder, and salt. Mix well.
2. In a separate pan, heat the lard over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Add the escamoles to the pan and cook for 5 minutes. Stir in the chopped cilantro and epazote. Cook for an additional 2 minutes.
4. Add the chicken broth to the masa harina mixture and mix until a dough forms.
5. Add the escamole mixture to the dough and mix well.
6. Take a corn husk and spread a spoonful of the dough mixture onto the center of the husk, leaving a border around the edges.
7. Fold the sides of the husk towards the center, then fold the bottom of the husk up towards the center, creating a tamale shape.
8. Repeat with the remaining corn husks and dough mixture.
9. Place the tamales in a steamer and steam for 45 minutes to 1 hour.
10. Remove the tamales from the steamer and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Steamer temperature: 212°F
Serving size:
Makes 20 tamales
Nutritional information:
Calories per serving: 150
Fat per serving: 8g
Carbohydrates per serving: 16g
Protein per serving: 4g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth.
- Butter or vegetable shortening can be used instead of lard.
- If escamoles are not available, cooked ground beef can be used as a substitute.
Variations:
- Add diced tomatoes and jalapeños to the escamole mixture for a spicier tamale.
- Use different herbs such as oregano or thyme instead of epazote.
Tips and tricks:
- Soak the corn husks in water for at least 30 minutes before using to make them pliable.
- Make sure to spread the dough mixture thinly on the corn husks to ensure even cooking.
- Serve with salsa or guacamole on the side.
Storage instructions:
- Tamales can be stored in the refrigerator for up to 5 days.
- Tamales can be frozen for up to 3 months.
Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes or microwave them for 2-3 minutes.
Presentation ideas:
- Serve the tamales on a platter with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Salsa
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Pico de gallo
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the tamales are too dry, add more chicken broth to the dough mixture.
- If the tamales are too wet, add more masa harina to the dough mixture.
Food safety advice:
- Make sure to cook the escamoles thoroughly before adding them to the dough mixture.
- Store tamales in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Escamoles are a traditional Mexican delicacy that have been eaten for centuries.
Flavor profiles:
- The escamoles add a nutty and slightly sweet flavor to the tamales.
Serving suggestions:
- Serve the tamales with a side of salsa or guacamole for dipping.
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Region: Mexican