Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups vegetable broth
- 1/2 cup vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 2 roasted poblano peppers, peeled, seeded, and diced
- 1/2 cup corn kernels
- 1/4 cup chopped fresh cilantro
- 16-20 corn husks, soaked in warm water for at least 30 minutes
Special equipment needed:
- Steamer basket or pot with steamer insert
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, baking powder, salt, cumin, and smoked paprika.
2. In a separate bowl, beat vegetable shortening until light and fluffy.
3. Gradually add vegetable broth to the shortening, beating until well combined.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the roasted poblano peppers, corn kernels, and cilantro.
6. Drain corn husks and pat dry. Take one husk and spread about 1/4 cup of the masa mixture onto the center of the husk, leaving a border of about 1 inch on the sides.
7. Roll the husk tightly around the masa mixture, tucking in the ends to seal.
8. Repeat with remaining husks and masa mixture.
9. Place tamales in a steamer basket or pot with steamer insert.
10. Steam tamales for 45-60 minutes or until the masa is cooked through and firm to the touch.
11. Remove tamales from steamer and let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-60 minutes
5. Temperature:
Steam tamales over medium-high heat.
Serving size:
Makes 16-20 tamales.
Nutritional information:
Per serving (1 tamale):
Calories: 160
Fat: 8g
Carbohydrates: 20g
Fiber: 2g
Protein: 2g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture may be slightly different.
- Vegetable broth can be substituted with chicken broth or water.
- Vegetable shortening can be substituted with lard or butter.
- Poblano peppers can be substituted with bell peppers or jalapenos.
- Corn kernels can be omitted or substituted with diced zucchini or squash.
Variations:
- Add shredded cheese to the masa mixture for a cheesy twist.
- Use different types of peppers for a spicier or milder flavor.
- Add cooked beans or diced tofu for extra protein.
- Serve tamales with a side of salsa or guacamole.
Tips and tricks:
- Soak corn husks in warm water for at least 30 minutes to make them pliable and easier to work with.
- Spread masa mixture thinly and evenly onto the husks to ensure even cooking.
- Tamales can be made ahead of time and stored in the refrigerator or freezer until ready to steam.
Storage instructions:
- Cooked tamales can be stored in an airtight container in the refrigerator for up to 3 days.
- Uncooked tamales can be stored in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes or until heated through.
Presentation ideas:
- Serve tamales on a platter with a side of salsa and guacamole.
- Garnish with fresh cilantro or diced tomatoes.
Garnishes:
- Fresh cilantro
- Diced tomatoes
- Salsa
- Guacamole
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa mixture is too dry, add more vegetable broth, one tablespoon at a time, until the dough comes together.
- If the tamales are falling apart during steaming, wrap them tightly with extra husks or kitchen twine.
Food safety advice:
- Make sure to soak corn husks in warm water for at least 30 minutes to prevent them from burning during steaming.
- Store cooked tamales in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Tamales are a traditional Mexican dish made of masa dough and various fillings, wrapped in corn husks and steamed.
Flavor profiles:
- Vegetarian tamales with roasted poblanos have a slightly smoky and spicy flavor, with a hint of sweetness from the corn.
Serving suggestions:
- Serve tamales as a main dish or appetizer at a Mexican-themed party or gathering.
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Region: Mexican