Ingredients with Measurements:
- 2 cups masa harina
- 2 cups warm water
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup chicken broth
- 1/2 cup cooked and shredded chicken
- 1/2 cup chopped green chilies
- 1/2 cup chopped black olives
- 1/2 cup chopped cilantro
- 1/2 cup queso fresco, crumbled
- 10-12 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, warm water, vegetable shortening, baking powder, salt, cumin, paprika, chili powder, garlic powder, and onion powder. Mix until well combined.
2. Gradually add chicken broth while mixing until the dough is smooth and moist.
3. In a separate bowl, mix together cooked and shredded chicken, chopped green chilies, chopped black olives, chopped cilantro, and crumbled queso fresco.
4. Take a soaked corn husk and spread a thin layer of the masa dough on it, leaving a 1-inch border around the edges.
5. Spoon a tablespoon of the chicken mixture onto the center of the masa dough.
6. Fold the sides of the corn husk towards the center, then fold the bottom of the husk over the tamale.
7. Place the tamales in a steamer basket or pot with steamer insert.
8. Steam the tamales for 45-60 minutes or until the masa dough is cooked through.
9. 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:
Steam at medium-high heat.
Serving size:
Makes 10-12 tamales.
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 400mg
Total carbohydrates: 29g
Dietary fiber: 3g
Total sugars: 1g
Protein: 7g
Substitutions for ingredients:
- Vegetable shortening can be substituted with lard or butter.
- Chicken broth can be substituted with vegetable broth or water.
- Cooked and shredded chicken can be substituted with cooked and shredded pork or beef.
- Queso fresco can be substituted with feta cheese or goat cheese.
Variations:
- Add diced tomatoes or salsa to the chicken mixture for a spicier flavor.
- Use different types of cheese, such as cheddar or Monterey Jack.
- Add cooked beans or rice to the chicken mixture for a heartier tamale.
Tips and tricks:
- Soak the corn husks in warm water for at least 30 minutes to make them pliable and easier to work with.
- Spread the masa dough thinly on the corn husks to ensure even cooking.
- Steam the tamales with the open end facing up to prevent the filling from spilling out.
- Serve with salsa, guacamole, or sour cream.
Storage instructions:
Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat tamales in the microwave or steamer until heated through.
Presentation ideas:
Arrange the tamales on a platter and garnish with chopped cilantro and crumbled queso fresco.
Garnishes:
Chopped cilantro, crumbled queso fresco, diced tomatoes, salsa, guacamole, sour cream.
Pairings:
Serve with a side of refried beans and Spanish rice.
Suggested side dishes:
Refried beans, Spanish rice, roasted vegetables, salad.
Troubleshooting advice:
- If the masa dough is too dry, add more chicken broth or water.
- If the tamales are falling apart, the masa dough may be too thick or the filling may be too heavy. Spread the masa dough thinner and use less filling.
Food safety advice:
- Make sure to soak the corn husks in warm water for at least 30 minutes to prevent them from burning in the steamer.
- Cook the tamales until the masa dough is cooked through to ensure that they are safe to eat.
Food history:
Tamales are a traditional Mexican dish that dates back to pre-Columbian times. They were often used as portable food for soldiers and travelers.
Flavor profiles:
The Panquehue-style tamales are savory and slightly spicy, with a combination of chicken, green chilies, black olives, and queso fresco.
Serving suggestions:
Serve the tamales hot with your favorite toppings and side dishes.
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Region: Chilean