Ingredients with Measurements:
- 2 cups of masa harina
- 1 1/2 cups of chicken broth
- 1/2 cup of vegetable shortening
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 can of sliced jalapeños
- 1/2 cup of Mexican crema
- 1/2 cup of queso fresco, crumbled
- 1/2 cup of corn kernels
- 1/4 cup of chopped cilantro
Special equipment needed:
- Steamer basket
- Corn husks
Step-by-step instructions:
1. Soak the corn husks in warm water for at least 30 minutes.
2. In a mixing bowl, combine the masa harina, chicken broth, vegetable shortening, baking powder, and salt. Mix until well combined.
3. In a separate bowl, mix the sliced jalapeños, Mexican crema, queso fresco, corn kernels, and chopped cilantro.
4. Take a corn husk and spread a thin layer of the masa mixture on it, leaving a border of about 1 inch on the sides.
5. Spoon a few tablespoons of the jalapeño and cream mixture onto the center of the masa.
6. Roll the corn husk tightly around the filling, tucking in the ends to create a neat package.
7. Repeat with the remaining corn husks and filling.
8. Place the tamales in a steamer basket and steam for 45 minutes to 1 hour.
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 minutes to 1 hour
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 12 tamales
Nutritional information:
Calories per serving: 230
Fat: 12g
Carbohydrates: 25g
Protein: 6g
Sodium: 350mg
Substitutions for ingredients:
- You can use butter instead of vegetable shortening.
- If you can't find Mexican crema, you can substitute with sour cream.
- Queso fresco can be substituted with feta cheese.
Variations:
- You can add cooked shredded chicken to the jalapeño and cream mixture.
- You can add chopped onions and garlic to the jalapeño and cream mixture.
- You can substitute the corn kernels with diced tomatoes.
Tips and tricks:
- Make sure the masa mixture is well combined and not too dry or too wet.
- Spread the masa mixture thinly on the corn husks to ensure even cooking.
- Don't overfill the tamales to prevent them from bursting open during steaming.
- Serve the tamales with extra crema and queso fresco on top.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat tamales, wrap them in a damp paper towel and microwave for 1-2 minutes, or steam them for 10-15 minutes.
Presentation ideas:
- Arrange the tamales on a platter and garnish with chopped cilantro and sliced jalapeños.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Mexican crema
- Queso fresco
Pairings:
- Serve with a side of refried beans and Mexican rice.
Suggested side dishes:
- Refried beans
- Mexican rice
- Guacamole
- Salsa
Troubleshooting advice:
- If the tamales are dry, add more chicken broth to the masa mixture.
- If the tamales are too wet, add more masa harina to the mixture.
Food safety advice:
- Make sure the tamales are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Tamales are a traditional Mexican dish that dates back to pre-Columbian times.
Flavor profiles:
- Spicy, creamy, and savory.
Serving suggestions:
- Serve the tamales hot with a side of refried beans and Mexican rice.
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Region: Mexican