Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 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 cooked and shredded chicken
- 1/2 cup cooked and crumbled chorizo
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced black olives
- 1/2 cup sliced jalapenos
- 1/2 cup shredded cheddar cheese
- 20-25 corn husks, soaked in water for at least 30 minutes
Special equipment needed:
- Steamer basket or pot with a steamer insert
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, chicken broth, vegetable shortening, baking powder, salt, cumin, chili powder, garlic powder, onion powder, paprika, and dried oregano. Mix well until a smooth dough forms.
2. In a separate mixing bowl, combine cooked and shredded chicken, cooked and crumbled chorizo, chopped onion, chopped green bell pepper, chopped red bell pepper, chopped fresh cilantro, sliced black olives, sliced jalapenos, and shredded cheddar cheese. Mix well.
3. Take a soaked corn husk and spread a thin layer of masa dough on it, leaving a border of about 1 inch on the sides and 2 inches on the bottom.
4. Spoon about 2 tablespoons of the filling mixture onto the center of the masa dough.
5. Fold the sides of the corn husk towards the center, enclosing the filling, and then fold the bottom of the husk up.
6. Place the tamale in a steamer basket or pot with a steamer insert, with the open end facing up.
7. Repeat steps 3-6 until all the masa dough and filling mixture is used up.
8. Steam the tamales for 1 1/2 to 2 hours, or until the masa dough is cooked through and no longer sticky.
9. Remove the tamales from the steamer and let them cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes 20-25 tamales
Nutritional information:
Calories per serving: 220
Fat per serving: 12g
Carbohydrates per serving: 21g
Protein per serving: 8g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture of the tamales may be different.
- Chicken broth can be substituted with vegetable broth or water.
- Vegetable shortening can be substituted with lard or butter.
- Chorizo can be substituted with ground beef or pork.
- Black olives and jalapenos can be omitted or substituted with other toppings of your choice.
Variations:
- Instead of chicken and chorizo, you can use other meats such as beef, pork, or shrimp.
- You can add other vegetables such as diced tomatoes, corn, or zucchini to the filling mixture.
- You can use different types of cheese such as queso fresco or pepper jack.
Tips and tricks:
- Soak the corn husks in water for at least 30 minutes before using them to make the tamales.
- Spread the masa dough thinly and evenly on the corn husks to ensure that the tamales cook evenly.
- Steam the tamales with the open end facing up to prevent the filling from falling out.
- Serve the tamales with your favorite toppings such as salsa, sour cream, or guacamole.
Storage instructions:
- Tamales can be stored in the refrigerator for up to 5 days.
- To freeze the tamales, wrap them individually in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months.
Reheating instructions:
- To reheat the tamales, steam them for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tamales on a platter with your favorite toppings and garnishes.
- Arrange the tamales in a decorative basket or tray.
Garnishes:
- Salsa
- Sour cream
- Guacamole
- Chopped fresh cilantro
- Sliced jalapenos
- Shredded cheese
Pairings:
- Spanish rice
- Refried beans
- Grilled vegetables
- Margaritas or other Mexican-inspired cocktails
Suggested side dishes:
- Mexican street corn
- Ceviche
- Chips and salsa
Troubleshooting advice:
- If the masa dough is too dry, add more chicken broth or water.
- If the tamales are too wet or sticky, they may need to be steamed for a longer period of time.
Food safety advice:
- Make sure to soak the corn husks in water before using them to prevent them from burning during steaming.
- Make sure the tamales are cooked through before serving to prevent foodborne illness.
Food history:
- Tamales are a traditional Mexican dish that dates back to pre-Columbian times. They were often used as portable food for hunters and travelers.
Flavor profiles:
- The Renaico-style tamales are savory and spicy, with a combination of chicken, chorizo, and vegetables. The masa dough is flavored with cumin, chili powder, and other spices.
Serving suggestions:
- Serve the tamales as a main dish for lunch or dinner, or as a snack or appetizer.
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Region: Chilean