Mexican > Tamale

Ristra-Style Tamales Recipe

Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 cup vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 cup red enchilada sauce
- 1 cup cooked and shredded chicken
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced green onions
- 12-15 dried corn husks

Special equipment needed:
- Steamer basket
- Large pot with lid
- Mixing bowl
- Electric mixer or stand mixer

Step-by-step instructions:

1. Soak the corn husks in warm water for at least 30 minutes, or until they are pliable.

2. In a mixing bowl, combine the masa harina, baking powder, salt, cumin, chili powder, and garlic powder. Mix well.

3. Add the vegetable shortening to the dry ingredients and mix until the mixture resembles coarse crumbs.

4. Slowly add the warm water to the mixture, mixing until a dough forms.

5. In a separate bowl, mix together the shredded chicken, enchilada sauce, cheddar cheese, cilantro, and green onions.

6. To assemble the tamales, spread a thin layer of masa dough onto a soaked corn husk, leaving a border around the edges.

7. Spoon a small amount of the chicken mixture onto the center of the masa dough.

8. Roll the corn husk around the filling, tucking the ends under to seal.

9. Repeat with the remaining corn husks and filling.

10. Place the tamales in a steamer basket and steam for 45-60 minutes, or until the masa dough is cooked through.


Time:
Preparation time: 45 minutes
Cooking time: 45-60 minutes
Temperature:
Steamer basket temperature: Medium-high heat
Serving size:
Makes 12-15 tamales

Nutritional information:
Calories: 240
Fat: 14g
Carbohydrates: 20g
Protein: 9g
Sodium: 400mg

Substitutions for ingredients:
- Vegetable shortening can be substituted with lard or butter.
- Chicken can be substituted with beef or pork.
- Cheddar cheese can be substituted with any type of cheese.

Variations:
- Add diced green chilies to the chicken mixture for a spicy kick.
- Substitute the red enchilada sauce with green enchilada sauce for a different flavor profile.
- Add black beans or corn to the chicken mixture for added texture.

Tips and tricks:
- Make sure the corn husks are completely soaked before using them to assemble the tamales.
- Spread the masa dough thinly on the corn husks to ensure even cooking.
- Place a small ball of aluminum foil in the center of each steamer basket to prevent the tamales from falling over during cooking.

Storage instructions:
Leftover tamales can be stored 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:
Arrange the tamales on a platter and garnish with fresh cilantro and sliced green onions.

Garnishes:
Fresh cilantro, sliced green onions, diced tomatoes, and sour cream.

Pairings:
Serve with a side of Spanish rice and refried beans.

Suggested side dishes:
Spanish rice, refried beans, guacamole, and salsa.

Troubleshooting advice:
- If the masa dough is too dry, add more water a tablespoon at a time until it comes together.
- If the tamales are falling apart during cooking, make sure they are tightly rolled and tied with a strip of corn husk.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using it to assemble the tamales.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.

Food history:
Tamales have been a staple in Mexican cuisine for centuries, with evidence of their existence dating back to the pre-Columbian era.

Flavor profiles:
These tamales have a savory and slightly spicy flavor profile, with hints of cumin, chili powder, and garlic.

Serving suggestions:
Serve these tamales as a main course for dinner or as a party appetizer.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Rich, Earthy