Ingredients with Measurements:
- 2 cups masa harina
- 2 cups chicken or vegetable broth
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup huitlacoche (canned or fresh)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Steamer basket or tamale steamer
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, broth, shortening, baking powder, and salt. Mix well until a smooth dough forms.
2. In a skillet over medium heat, sauté onion and garlic in olive oil until translucent. Add huitlacoche and cook for 5 minutes.
3. Add the huitlacoche mixture and cilantro to the masa dough. Mix well.
4. Soak corn husks in warm water for 30 minutes.
5. Take a corn husk and spread 2 tablespoons of the masa mixture in the center. Fold the sides of the husk towards the center, then fold the bottom up and tie with a piece of string.
6. Place the tamales in a steamer basket or tamale steamer and steam for 1 hour.
7. Remove from the steamer and let cool for 5 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Steamer temperature: 212°F
Serving size:
Makes 12 tamales
Nutritional information:
Calories per serving: 230
Fat: 12g
Carbohydrates: 27g
Protein: 4g
Sodium: 320mg
Fiber: 3g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal
- Huitlacoche can be substituted with mushrooms or corn kernels
Variations:
- Add shredded chicken or pork to the huitlacoche mixture for a meatier version
- Top with salsa or sour cream for added flavor
Tips and tricks:
- Make sure to soak the corn husks in warm water to make them pliable
- Spread the masa dough thinly to make sure the tamales cook evenly
- Serve with lime wedges for added acidity
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat tamales in the microwave for 1-2 minutes or steam for 5-10 minutes
Presentation ideas:
- Serve on a platter with fresh cilantro and lime wedges
Garnishes:
- Fresh cilantro
- Lime wedges
- Salsa
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Black bean salad
Troubleshooting advice:
- If the masa dough is too dry, add more broth
- If the tamales are falling apart, the masa dough may be too thick
Food safety advice:
- Make sure to cook the tamales thoroughly to avoid foodborne illness
Food history:
- Huitlacoche is a type of fungus that grows on corn and has been a traditional ingredient in Mexican cuisine for centuries
Flavor profiles:
- Earthy, savory, slightly sweet
Serving suggestions:
- Serve hot as a main dish or appetizer
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Region: Mexican