Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup vegetable shortening
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup prepared mole sauce
- 20-25 dried corn husks
Special equipment needed:
- Steamer pot
- Mixing bowl
- Electric mixer or whisk
- Large pot for soaking corn husks
Step-by-step instructions:
1. Soak the corn husks in warm water for at least 30 minutes until they are pliable.
2. In a mixing bowl, combine the masa harina, baking powder, and salt.
3. In a separate bowl, mix the chicken broth and vegetable shortening until the shortening is fully incorporated.
4. Gradually add the broth mixture to the masa mixture, mixing until a dough forms.
5. Add the prepared mole sauce to the dough and mix until fully combined.
6. Take a soaked corn husk and spread a thin layer of the masa 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, and tie with a strip of corn husk.
8. Repeat with the remaining corn husks and masa mixture.
9. Place the tamales in a steamer pot and steam for 1-1 1/2 hours, or until the masa is cooked through.
10. Serve hot with additional mole sauce on top.
Time:
Preparation time: 45 minutes
Cooking time: 1-1 1/2 hours
Temperature:
Steamer pot temperature: 212°F
Serving size:
Makes 20-25 tamales
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 3g
Substitutions for ingredients:
- Vegetable shortening can be substituted with lard or butter.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add shredded chicken or pork to the masa mixture for a meatier tamale.
- Use different types of mole sauce for different flavor variations.
Tips and tricks:
- Make sure the corn husks are fully soaked and pliable before using them.
- Spread the masa mixture thinly to avoid a doughy center.
- Tie the tamales tightly to prevent them from opening during steaming.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat, steam the tamales for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tamales on a platter with additional mole sauce drizzled on top.
- Garnish with chopped cilantro and crumbled queso fresco.
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa is too dry, add more chicken broth.
- If the tamales are opening during steaming, tie them tighter or use a smaller amount of masa.
Food safety advice:
- Make sure the tamales are fully cooked before serving.
- Store leftover tamales in the refrigerator and consume within 5 days.
Food history:
- Tamales are a traditional Mexican dish that dates back to pre-Columbian times.
Flavor profiles:
- Mole sauce is a rich and complex sauce made with a variety of ingredients including chili peppers, chocolate, and spices.
Serving suggestions:
- Serve with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican