Latin American > Ecuador

Omaere-Style Tamales Recipe

Ingredients with Measurements:
- 2 cups masa harina
- 2 cups chicken broth
- 1/2 cup vegetable shortening
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 cup tomato sauce
- 1/2 cup diced green chilies
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup shredded cheddar cheese
- 12-15 corn husks, soaked in warm water for 30 minutes

Special equipment needed:
- Steamer basket or pot with steamer insert

Step-by-step instructions:

1. In a large mixing bowl, combine masa harina, chicken broth, vegetable shortening, salt, baking powder, cumin, chili powder, garlic powder, onion powder, paprika, and dried oregano. Mix well until a smooth dough forms.

2. Add tomato sauce, diced green chilies, black beans, corn kernels, and shredded cheddar cheese to the dough. Mix well to incorporate all ingredients.

3. Drain corn husks and pat dry. Take one husk and spread 2-3 tablespoons of the dough mixture onto the center of the husk, leaving a 1-inch border around the edges.

4. Fold the sides of the husk towards the center, then fold the bottom of the husk up towards the center. Tie the top of the husk with a small strip of husk or kitchen twine to secure the tamale.

5. Repeat with the remaining husks and dough mixture.

6. Place the tamales in a steamer basket or pot with steamer insert. Steam for 1 hour and 30 minutes, or until the dough is cooked through.

7. Remove tamales from the steamer and let them cool for 5-10 minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Steam at medium-high heat.
Serving size:
Makes 12-15 tamales.

Nutritional information:
Per serving (1 tamale):
Calories: 220
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 400mg
Total Carbohydrate: 28g
Dietary Fiber: 3g
Total Sugars: 2g
Protein: 6g

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Vegetable shortening can be substituted with lard or butter.
- Black beans can be substituted with pinto beans or kidney beans.
- Corn kernels can be substituted with diced bell peppers or zucchini.
- Cheddar cheese can be substituted with any other type of cheese.

Variations:
- Add cooked shredded chicken or pork to the dough mixture for a meatier version.
- Use different types of chilies or spices to adjust the heat level.
- Make sweet tamales by adding sugar and cinnamon to the dough mixture, and filling with fruit or chocolate.

Tips and tricks:
- Soak corn husks in warm water for at least 30 minutes before using to make them pliable and easier to work with.
- Spread the dough mixture thinly and evenly to ensure even cooking.
- Tie the tamales tightly to prevent them from falling apart during steaming.
- Serve with salsa, guacamole, or sour cream on the side.

Storage instructions:
Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Reheating instructions:
To reheat tamales, steam them for 10-15 minutes or microwave them for 1-2 minutes.

Presentation ideas:
Arrange tamales on a platter and garnish with fresh cilantro and lime wedges.

Garnishes:
Fresh cilantro, lime wedges, salsa, guacamole, sour cream.

Pairings:
Mexican rice, refried beans, grilled vegetables.

Suggested side dishes:
Mexican rice, refried beans, grilled vegetables.

Troubleshooting advice:
- If the dough is too dry, add more chicken broth or water.
- If the dough is too wet, add more masa harina.
- If the tamales are falling apart during steaming, tie them tighter or use more husks to wrap them.

Food safety advice:
- Always wash your hands and utensils before handling food.
- Make sure the dough and filling are cooked through before serving.
- Store leftovers promptly in the refrigerator or freezer.

Food history:
Tamales are a traditional Mexican dish made of masa dough filled with various ingredients, wrapped in corn husks or banana leaves, and steamed. They have been a staple food in Mexico for thousands of years and were also enjoyed by the Aztecs and Mayans.

Flavor profiles:
Savory, spicy, cheesy, slightly sweet.

Serving suggestions:
Serve hot with your favorite toppings and sides.

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Region: Ecuadorian

Taste: Savory, Spicy, Tangy, Herbal, Aromatic