Ingredients with Measurements:
- 2 cups masa harina
- 2 cups chicken broth
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup manteca colorá (red lard)
- 2 cups cooked and shredded chicken
- 1/2 cup tomato sauce
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Steamer pot
- Corn husks
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 large mixing bowl, combine the masa harina, baking powder, and salt.
3. In a separate bowl, mix the chicken broth and manteca colorá until well combined.
4. Gradually pour the chicken broth mixture into the masa harina mixture, stirring constantly, until a smooth dough forms.
5. In a skillet, heat the tomato sauce over medium heat. Add the onion and garlic, and cook until softened, about 3 minutes.
6. Add the shredded chicken, chili powder, cumin, oregano, paprika, and black pepper to the skillet. Stir to combine, and cook for another 5 minutes.
7. Remove the skillet from the heat, and stir in the chopped cilantro.
8. To assemble the tamales, spread a thin layer of masa dough onto a corn husk, leaving a border around the edges.
9. Spoon a small amount of the chicken filling onto the center of the masa dough.
10. Fold the sides of the corn husk over the filling, and then fold the bottom of the husk up over the tamale.
11. Place the tamales in a steamer pot, 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 pot: medium heat
Serving size:
Makes 12 tamales
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 25g
Protein: 12g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Manteca colorá can be substituted with regular lard or vegetable shortening.
- Chicken can be substituted with beef, pork, or beans.
Variations:
- Add diced green chilies or jalapeños to the chicken filling for a spicy kick.
- Use different spices or herbs in the chicken filling, such as coriander or thyme.
- Add cheese to the chicken filling for a cheesy twist.
Tips and tricks:
- Make sure to spread the masa dough thinly and evenly onto the corn husks to ensure even cooking.
- Don't overfill the tamales, or they may burst open during cooking.
- To check if the tamales are done, remove one from the pot and unwrap it. The masa dough should be firm and cooked through.
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:
Arrange the tamales on a platter and garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges, diced tomatoes, sliced avocado, sour cream.
Pairings:
Mexican rice, refried beans, guacamole, salsa.
Suggested side dishes:
Frijoles de la olla (Mexican-style beans), ensalada de nopales (cactus salad), elote (grilled corn on the cob).
Troubleshooting advice:
- If the masa dough is too dry, add more chicken broth or water, a tablespoon at a time, until it reaches the right consistency.
- If the tamales are too wet or mushy, they may not have cooked long enough. Steam them for another 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw chicken.
- Cook the tamales to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Tamales are a traditional Mexican dish made from masa dough and various fillings, such as meat, cheese, or vegetables. They are typically wrapped in corn husks and steamed until cooked through.
Flavor profiles:
These tamales have a savory and slightly spicy flavor, with tender shredded chicken and a rich, red lard-based masa dough.
Serving suggestions:
Serve these tamales as a main course for a Mexican-themed dinner party or potluck. They are also great for a hearty lunch or dinner.
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Region: Mexican