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–+ servings

Mexican Tamales

Traditional Mexican tamales made with masa and filled with various ingredients, wrapped in corn husks and steamed.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: main dish, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Tamale Dough
  • 2 cups masa harina corn flour for tamales
  • 1 tsp baking powder for leavening
  • 1 tsp salt to taste
  • 1/2 cup vegetable shortening or lard
  • 1.5 cups vegetable broth or chicken broth
Filling
  • 2 cups shredded cooked chicken or pork
  • 1 cup red salsa or green salsa
  • 1 tsp cumin for flavor
  • 1 tsp garlic powder for flavor
Wrapping
  • 20 pieces dried corn husks soaked in warm water for 30 minutes

Method
 

Prepare the Corn Husks
  1. Soak the corn husks in warm water for at least 30 minutes until pliable.
  2. Drain and pat dry before using.
Make the Tamale Dough
  1. In a mixing bowl, combine masa harina, baking powder, and salt.
  2. In another bowl, beat the vegetable shortening until fluffy.
  3. Gradually add the masa mixture to the shortening, alternating with vegetable broth, mixing until smooth.
Prepare the Filling
  1. In a bowl, mix the shredded chicken with salsa, cumin, and garlic powder.
Assemble the Tamales
  1. Take a soaked corn husk and spread about 1/4 cup of tamale dough on the wide end.
  2. Add 2 tablespoons of filling in the center of the dough.
  3. Fold the sides of the husk over the dough and then fold the bottom up to secure.
  4. Repeat with remaining husks, dough, and filling.
Steam the Tamales
  1. Place the tamales upright in a steamer, with the open end facing up.
  2. Cover with a damp cloth and steam for about 1.5 hours, adding water as needed.
  3. Tamales are done when the dough pulls away from the husk easily.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 2gFiber: 3gSugar: 1g

Notes

Serve tamales with additional salsa or sour cream on the side.

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