Ingredients with Measurements:
- 2 cups masa harina (corn flour)
- 1 1/2 cups warm water
- 1/2 cup vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup chicken or vegetable broth
- 1 lb cooked meat (chicken, pork, or beef), shredded
- 1 cup salsa or enchilada sauce
- 20-25 dried corn husks, soaked in warm 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, baking powder, and salt. Mix well.
2. Add vegetable shortening and mix with your hands until the mixture resembles coarse crumbs.
3. Gradually add warm water and chicken or vegetable broth, mixing until the dough comes together and is smooth.
4. In a separate bowl, mix the cooked meat with salsa or enchilada sauce.
5. Drain the corn husks and pat them dry with a towel.
6. Take one corn husk and spread about 2 tablespoons of the masa dough onto the husk, leaving a border of about 1 inch on the sides.
7. Add a spoonful of the meat mixture onto the center of the masa dough.
8. Roll the corn husk tightly around the filling, tucking in the sides as you go.
9. Repeat with the remaining corn husks and filling.
10. Place the tamales in a steamer basket or pot with a steamer insert.
11. Add enough water to the pot to reach just below the steamer basket.
12. Cover the pot and steam the tamales for 1 to 1 1/2 hours, or until the masa is firm and cooked through.
13. Serve hot with additional salsa or enchilada sauce, if desired.
- Time:
Preparation time: 45 minutes
- Cooking time: 1 to 1 1/2 hours
Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- Makes 20-25 tamales
Nutritional information:
- Calories: 200 per tamale
- Total fat: 10g
- Cholesterol: 25mg
- Sodium: 400mg
- Total carbohydrates: 20g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 8g
Substitutions for ingredients:
- Masa harina: Regular cornmeal can be used as a substitute, but the texture will be different.
- Vegetable shortening: Butter or lard can be used as a substitute.
- Meat: Any cooked meat can be used, or the tamales can be made vegetarian by omitting the meat and adding more vegetables.
Variations:
- Sweet tamales: Add sugar and cinnamon to the masa dough and fill with fruit or sweetened cream cheese.
- Green chile tamales: Add chopped green chiles to the masa dough and fill with cheese and green chile sauce.
- Breakfast tamales: Fill with scrambled eggs, cheese, and bacon or sausage.
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 and evenly on the corn husks to ensure even cooking.
- Don't overfill the tamales, as they will be difficult to roll and may burst during cooking.
- To check if the tamales are done, remove one from the steamer and unwrap it. The masa should be firm and cooked through.
Storage instructions:
- Tamales can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes or microwave them for 1-2 minutes.
Presentation ideas:
- Serve tamales on a platter with additional salsa or enchilada sauce on the side.
- Garnish with chopped cilantro, diced tomatoes, or sliced avocado.
Pairings:
- Tamales pair well with Mexican rice, refried beans, and a side salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Side salad
Troubleshooting advice:
- If the masa dough is too dry, add more warm water or broth, a tablespoon at a time, until it comes together.
- If the tamales are falling apart during cooking, they may be overstuffed or the masa dough may be too thick.
Food safety advice:
- Make sure the meat is fully cooked before filling the tamales.
- Store tamales in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Tamales have been a staple food in Mexico and Central America for thousands of years, dating back to the time of the Aztecs.
Flavor profiles:
- Tamales have a savory, slightly spicy flavor from the filling and a slightly sweet, corn flavor from the masa dough.
Serving suggestions:
- Serve tamales as a main dish for lunch or dinner, or as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican