Mexican > Tamale

Ul Boov Tamales Recipe

Ingredients with Measurements:
- 2 cups masa harina
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2/3 cup lard
- 2 cups warm chicken broth
- 2 cups cooked, shredded chicken
- 2 cups cooked, shredded pork
- 2 cups cooked, shredded beef
- 2 cups cooked, shredded vegetables (carrots, onions, bell peppers, etc.)
- 2 cups cooked, shredded potatoes
- 2 cups cooked, shredded cheese
- 2 cups cooked, shredded olives
- 2 cups cooked, shredded jalapenos
- 2 cups cooked, shredded cilantro
- 2 cups cooked, shredded garlic
- 2 cups cooked, shredded tomatoes
- 2 cups cooked, shredded green chilies
- 2 cups cooked, shredded red chilies
- 2 cups cooked, shredded corn
- 2 cups cooked, shredded black beans
- 2 cups cooked, shredded pinto beans
- 2 cups cooked, shredded chili peppers
- 2 cups cooked, shredded onions
- 2 cups cooked, shredded bell peppers
- 2 cups cooked, shredded cumin
- 2 cups cooked, shredded oregano
- 2 cups cooked, shredded cilantro
- 2 cups cooked, shredded chili powder
- 2 cups cooked, shredded paprika
- 2 cups cooked, shredded garlic powder
- 2 cups cooked, shredded onion powder

Special equipment needed:
- Large bowl
- Mixing spoon
- Tamale steamer
- Corn husks

Step-by-step instructions:
1. In a large bowl, mix together the masa harina, baking powder, and salt.
2. Add the lard and mix until the mixture is crumbly.
3. Slowly add the warm chicken broth, stirring constantly, until the mixture forms a thick dough.
4. Add the cooked, shredded chicken, pork, beef, vegetables, potatoes, cheese, olives, jalapenos, cilantro, garlic, tomatoes, green chilies, red chilies, corn, black beans, pinto beans, chili peppers, onions, bell peppers, cumin, oregano, cilantro, chili powder, paprika, garlic powder, and onion powder to the dough and mix until all the ingredients are evenly distributed.
5. Soak the corn husks in warm water for at least 30 minutes.
6. Take a corn husk and spread a thin layer of the tamale dough on it.
7. Roll the husk up, folding the ends in, and tie it with kitchen twine.
8. Place the tamales in the tamale steamer and steam for 1 hour.
9. Serve the tamales warm.

Time:
Preparation Time: 30 minutes
Cooking time: 1 hour
Temperature: Medium-high
Serving Size: 8-10 tamales

Nutritional Information:
Calories: 545
Fat: 21g
Carbohydrates: 59g
Protein: 37g

Substitutions for Ingredients
- For the masa harina, you can use cornmeal or corn flour.
- For the lard, you can use vegetable shortening or olive oil.
- For the chicken broth, you can use vegetable broth or water.
- For the cooked, shredded chicken, pork, beef, vegetables, potatoes, cheese, olives, jalapenos, cilantro, garlic, tomatoes, green chilies, red chilies, corn, black beans, pinto beans, chili peppers, onions, bell peppers, cumin, oregano, cilantro, chili powder, paprika, garlic powder, and onion powder, you can use any combination of cooked, shredded ingredients that you prefer.

Variations:
- For a vegetarian version, you can omit the chicken, pork, and beef and use more vegetables and beans.
- For a vegan version, you can omit the chicken, pork, beef, cheese, and lard and use more vegetables, beans, and olive oil.
- For a spicier version, you can add more chili peppers, jalapenos, and chili powder.

Tips and tricks:
- Make sure to soak the corn husks in warm water for at least 30 minutes before using them.
- When rolling the tamales, make sure to fold the ends in to prevent the filling from spilling out.
- When steaming the tamales, make sure to check the water level in the steamer often to make sure it doesn’t run out.

Storage instructions:
Tamales can be stored in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
Tamales can be reheated in the microwave or in a steamer.

Presentation ideas:
Tamales can be served with salsa, guacamole, sour cream, or your favorite Mexican condiments.

Garnishes:
Tamales can be garnished with cilantro, diced onions, diced tomatoes, diced jalapenos, or diced avocados.

Pairings:
Tamales can be paired with a variety of Mexican dishes such as tacos, enchiladas, burritos, quesadillas, or rice and beans.

Suggested side dishes:
Tamales can be served with a variety of side dishes such as refried beans, Mexican rice, guacamole, salsa, or chips and salsa.

Troubleshooting advice:
If the tamales are not steaming properly, make sure to check the water level in the steamer and add more if needed.

Food safety advice:
Make sure to cook the tamales until they reach an internal temperature of 165°F.

Food history:
Tamales have been a staple of Mexican cuisine for centuries. They originated in Mesoamerica and were traditionally made with corn dough and filled with meats, vegetables, and spices.

Flavor profiles:
Ul Boov Tamales have a savory, slightly spicy flavor with hints of garlic, onion, cumin, oregano, chili powder, paprika, and cilantro.

Serving suggestions:
Tamales can be served as a main dish or as a side dish. They can also be served with a variety of Mexican condiments such as salsa, guacamole, sour cream, or cheese.

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Region: Mexican

Taste: Spicy, Savory, Tangy, Herbal, Earthy