Delicious Homemade Tamales: A Step-by-Step Guide
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Ingredients
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20 pieces Dried corn husks
(Soaked in warm water for 30 minutes)
-
4 cups Masa harina
(Use fine corn flour for best results)
-
1 tbsp Baking powder
(For leavening)
-
1 tsp Salt
(Adjust to taste)
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1 cup Vegetable shortening
(Can use lard for traditional flavor)
-
2 cups Chicken broth
(For moistening the masa)
-
2 cups Cooked shredded chicken
(Can substitute with pork or beans)
-
1 cup Red chili sauce
(For filling, adjust spice level to preference)
-
1 cup Cheese
(Shredded, optional for additional flavor)
-
1/2 cup Olives
(Chopped, optional for a unique twist)
(Soaked in warm water for 30 minutes)
(Use fine corn flour for best results)
(For leavening)
(Adjust to taste)
(Can use lard for traditional flavor)
(For moistening the masa)
(Can substitute with pork or beans)
(For filling, adjust spice level to preference)
(Shredded, optional for additional flavor)
(Chopped, optional for a unique twist)
Nutrition
- Servings: 10
- Serving Size: 2 tamales (150g)
- Calories: 320 kcal
- Carbohydrates: 45 g
- Protein: 15 g
- Fat: 10 g
- Fiber: 4 g
- Sugar: 1 g
- Sodium: 600 mg
- Cholesterol: 30 mg
- Calcium: 100 mg
- Iron: 1.5 mg
Instructions
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1 - Prepare Corn Husks:
Soak the dried corn husks in warm water for at least 30 minutes until soft.
-
2 - Mix Masa:
In a large bowl, combine masa harina, baking powder, and salt. Mix well.
-
3 - Cream Shortening:
In another bowl, beat the vegetable shortening until fluffy.
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4 - Combine Mixtures:
Gradually add the masa mixture to the shortening, alternating with chicken broth until smooth.
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5 - Prepare Filling:
Mix the cooked chicken with red chili sauce and any optional ingredients like cheese or olives.
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6 - Assemble Tamales:
Spread masa on the corn husks, add filling, then fold and tie.
-
7 - Steam Tamales:
Place tamales upright in a steamer and steam for about 1 hour.
-
8 - Serve:
Let them cool slightly, then serve warm with extra chili sauce if desired.
Soak the dried corn husks in warm water for at least 30 minutes until soft.
In a large bowl, combine masa harina, baking powder, and salt. Mix well.
In another bowl, beat the vegetable shortening until fluffy.
Gradually add the masa mixture to the shortening, alternating with chicken broth until smooth.
Mix the cooked chicken with red chili sauce and any optional ingredients like cheese or olives.
Spread masa on the corn husks, add filling, then fold and tie.
Place tamales upright in a steamer and steam for about 1 hour.
Let them cool slightly, then serve warm with extra chili sauce if desired.
More About: Delicious Homemade Tamales: A Step-by-Step Guide
History and Significance of Tamales
Tamales have a rich history that dates back to ancient Mesoamerica. They were a staple food for the Aztecs and Maya, often carried by warriors and travelers due to their portability and ease of preparation. Traditionally made with masa (corn dough), tamales are filled with various ingredients, ranging from meats to vegetables, and wrapped in corn husks before being steamed.
Cultural Importance
In Mexican culture, tamales are more than just a dish; they are often associated with celebrations and family gatherings. The preparation of tamales can be a communal activity, bringing families together for special occasions such as Christmas or Día de los Muertos. Different regions have their unique variations, with fillings and sauces reflecting local ingredients and traditions.
Tips for Perfect Tamales
- Ensure your masa is well-hydrated to achieve a fluffy texture. Too much or too little liquid can affect the result.
- Experiment with different fillings! While chicken is traditional, try using pork, cheese, or even sweet fillings for dessert tamales.
- If you're new to tamale-making, consider enlisting a friend or family member to help; it can be a fun bonding experience.
Enjoy the process of making tamales, and remember that they are best enjoyed fresh and warm, with a side of salsa or your favorite dipping sauce!
