Ingredients with Measurements:
- 2 cups of masa harina
- 2 cups of warm water
- 1/2 cup of vegetable shortening
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 cup of requesón cheese
- 1 cup of corn kernels
- 10-12 corn husks, soaked in warm water for 30 minutes
Special equipment needed:
- Steamer pot
Step-by-step instructions:
1. In a large mixing bowl, combine the masa harina, baking powder, and salt. Mix well.
2. Add the warm water and vegetable shortening to the dry ingredients. Mix until a smooth dough forms.
3. In a separate bowl, mix together the requesón cheese and corn kernels.
4. Take a soaked corn husk and spread a thin layer of the masa dough on it, leaving a border around the edges.
5. Spoon a tablespoon of the requesón and corn mixture onto the center of the masa dough.
6. Fold the sides of the corn husk towards the center, then fold the bottom up and tie with a piece of kitchen twine.
7. Repeat steps 4-6 with the remaining corn husks and masa dough.
8. Place the tamales in a steamer pot and steam for 45-60 minutes, or until the masa dough is cooked through.
9. Serve hot with your favorite toppings.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-60 minutes
Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- Makes 10-12 tamales
Nutritional information:
- Calories: 200 per tamale
- Total fat: 10g
- Cholesterol: 10mg
- Sodium: 250mg
- Total carbohydrates: 25g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 4g
Substitutions for ingredients:
- Requesón cheese can be substituted with ricotta cheese or cottage cheese.
- Corn kernels can be substituted with diced bell peppers or chopped onions.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Substitute the corn kernels with cooked and shredded chicken for a meaty version.
Tips and tricks:
- Make sure to soak the corn husks in warm water for at least 30 minutes to make them pliable.
- Spread the masa dough thinly on the corn husks to ensure even cooking.
- Tie the tamales tightly with kitchen twine to prevent them from opening up during steaming.
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 until heated through.
Presentation ideas:
- Serve the tamales on a platter with a variety of toppings, such as salsa, guacamole, and sour cream.
- Garnish with chopped cilantro or sliced jalapeños for added flavor and color.
Pairings:
- Serve with a side of refried beans and Mexican rice for a complete meal.
Suggested side dishes:
- Refried beans
- Mexican rice
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add a little more warm water until it reaches the desired consistency.
- If the tamales are opening up during steaming, tie them tighter with kitchen twine.
Food safety advice:
- Make sure to cook the tamales thoroughly to prevent any foodborne illnesses.
- Store leftover tamales in the refrigerator and consume within 3 days.
Food history:
- Tamales have been a staple in Mexican cuisine for centuries and were often used as portable food for hunters and travelers.
Flavor profiles:
- The requesón and corn filling provides a creamy and slightly sweet flavor, while the masa dough is savory and slightly nutty.
Serving suggestions:
- Serve hot with your favorite toppings and sides for a delicious and satisfying meal.
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Region: Mexican