Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 cup lard
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chicken broth
- 1 pound Menonita cheese, cut into small cubes
- 1/2 cup salsa verde
- 20 corn husks, soaked in warm water
Special Equipment Needed:
- Steamer basket or pot with a steamer insert
Step-by-Step Instructions:
1. In a large mixing bowl, combine the masa harina, warm water, lard, baking powder, and salt. Mix until a smooth dough forms.
2. Gradually add the chicken broth to the dough, mixing until it is well incorporated.
3. Fold in the Menonita cheese and salsa verde, mixing until evenly distributed throughout the dough.
4. Drain the corn husks and pat them dry. Spread about 2 tablespoons of the dough mixture onto each husk, leaving a 1-inch border around the edges.
5. Roll the husks tightly around the dough, tucking in the ends to seal.
6. Place the tamales in a steamer basket or pot with a steamer insert. Steam for 1 1/2 to 2 hours, or until the dough is cooked through and the cheese is melted.
7. Remove the tamales from the steamer and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Steam at medium heat.
Serving size:
Makes 20 tamales.
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 20g
Protein: 10g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Lard can be substituted with vegetable shortening or butter.
- Menonita cheese can be substituted with any other melting cheese, such as cheddar or Monterey Jack.
- Salsa verde can be substituted with any other type of salsa.
Variations:
- Add cooked shredded chicken or pork to the dough mixture for a meatier version.
- Use different types of cheese or salsa to change the flavor profile.
- Add diced jalapenos or other spicy peppers for a kick of heat.
Tips and Tricks:
- Soak the corn husks in warm water for at least 30 minutes before using to make them pliable.
- Spread the dough mixture thinly and evenly on the husks to ensure even cooking.
- Tamales can be frozen for later use. To reheat, steam them for 10-15 minutes.
Storage Instructions:
Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat tamales, steam them for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the tamales on a platter with extra salsa and sour cream on the side.
Garnishes:
Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
Serve with Mexican rice and refried beans for a complete meal.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Guacamole
- Pico de gallo
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 the tamales are cooked through before serving.
- Store leftover tamales in the refrigerator and reheat thoroughly before eating.
Food History:
Menonita cheese is a type of cheese made by Mennonite communities in Mexico. The Mennonites are a religious group that originated in Europe and migrated to North America in the 18th and 19th centuries.
Flavor Profiles:
Menonita tamales are savory and cheesy, with a hint of tanginess from the salsa verde.
Serving Suggestions:
Serve the tamales with extra salsa and sour cream on the side.
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Region: Mexican