Mexican > Tamale > Vegetarian Tamales

Huauzontle and Corn Tamales Recipe

Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cooked huauzontle, chopped
- 1 cup corn kernels
- 1/2 cup vegetable broth
- 8-10 corn husks, soaked in water for at least 30 minutes

Special equipment needed:
- Steamer basket or pot with a steaming rack

Step-by-step instructions:

1. In a large bowl, mix the masa harina, baking powder, and salt together.
2. Add the warm water and vegetable shortening to the bowl and mix until a smooth dough forms.
3. In a separate bowl, mix the cooked huauzontle, corn kernels, and vegetable broth together.
4. Take a corn husk and spread a thin layer of masa dough on it, leaving a border of about 1/2 inch around the edges.
5. Spoon a small amount of the huauzontle and corn mixture onto the center of the masa dough.
6. Fold the sides of the corn husk towards the center, then fold the bottom up and tie with a thin strip of corn husk.
7. Repeat with the remaining corn husks and filling.
8. Place the tamales in a steamer basket or pot with a steaming rack.
9. Steam the tamales for 45-60 minutes, or until the masa dough is cooked through.
10. Remove the tamales from the steamer and let them cool for a few minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 45-60 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes 8-10 tamales

Nutritional information:
Calories per serving: 240
Total fat: 11g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 350mg
Total carbohydrates: 32g
Dietary fiber: 4g
Sugars: 1g
Protein: 4g

Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture may be slightly different.
- Vegetable shortening can be substituted with lard or butter.
- Huauzontle can be substituted with spinach or another leafy green.

Variations:
- Add diced tomatoes, onions, and jalapeños to the huauzontle and corn mixture for a spicy twist.
- Use different types of cheese, such as queso fresco or cheddar, to add more flavor to the tamales.
- Add cooked chicken or pork to the filling for a heartier meal.

Tips and tricks:
- Make sure the corn husks are soaked in water for at least 30 minutes before using them to prevent them from tearing.
- Spread the masa dough thinly on the corn husks to ensure that the tamales cook evenly.
- If the tamales are not cooked through after 45-60 minutes, continue steaming them until the masa dough is fully cooked.

Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
- Tamales can also be frozen for up to 3 months. To reheat, steam them for 10-15 minutes.

Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the tamales on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro and a squeeze of lime juice.

Pairings:
- Serve with a side of black beans and rice for a complete meal.
- Pair with a refreshing agua fresca or margarita.

Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Mexican street corn

Troubleshooting advice:
- If the masa dough is too dry, add a little more warm water until it reaches a smooth consistency.
- If the tamales are falling apart, make sure the masa dough is spread thinly enough on the corn husks and that the tamales are tied tightly.

Food safety advice:
- Make sure all ingredients are cooked to their proper temperature before using them in the tamales.
- Store leftover tamales in the refrigerator or freezer to prevent foodborne illness.

Food history:
- Tamales have been a staple food in Mexico for thousands of years and were often used as portable meals for traveling long distances.

Flavor profiles:
- The huauzontle and corn filling adds a nutty and slightly sweet flavor to the tamales, while the masa dough provides a savory and slightly salty taste.

Serving suggestions:
- Serve the tamales hot with a side of salsa and guacamole for dipping.

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Region: Mexican

Taste: Savory, Tangy, Earthy, Herbal, Sweet