Tamales are a traditional Mexican dish that bring warmth and comfort to any table. Wrapped in corn husks, these flavorful bundles can be filled with a variety of ingredients, making them perfect for any occasion. Whether you’re hosting a family gathering or looking for a delicious weeknight meal, this tamales recipe will guide you through each step to create these delightful treats.
Ingredients
– 2 cups masa harina
– 1/2 cup vegetable shortening
– 1 cup chicken or vegetable broth
– 1 tsp baking powder
– 1/2 tsp salt
– Filling of choice (e.g., shredded chicken, cheese, or vegetables)
– Corn husks (soaked in warm water)
Servings and Cooking Time
This recipe makes approximately 12 tamales. Preparation time is about 1 hour, and cooking time is around 1.5 hours.
Nutritional Value
Each serving (1 tamale) contains approximately 150 calories, 5g of fat, 20g of carbohydrates, and 3g of protein. This is based on a standard filling and may vary depending on the ingredients used.
Step-by-Step Cooking Process
1. Soak the corn husks in warm water for about 30 minutes.
2. In a large bowl, mix masa harina, baking powder, and salt.
3. Beat in the shortening until crumbly.
4. Gradually add the broth, mixing until a soft dough forms.
5. Take a corn husk and spread about 2 tablespoons of masa dough in the center.
6. Add 1 tablespoon of your chosen filling on top of the masa.
7. Fold the sides of the husk over the masa and then fold the bottom up.
8. Repeat for all husks and fillings.
9. Place the tamales upright in a steamer basket.
10. Steam for about 1.5 hours, or until the masa separates easily from the husk.
Alternative Ingredients
You can substitute masa harina with gluten-free alternatives like almond flour or rice flour, but the texture will differ. Additionally, fillings can range from sweet (like fruit) to savory (like beans or different meats).
Serving and Pairings
Tamales can be served with salsa, guacamole, or fresh avocado slices. They pair excellently with a side of Mexican rice or beans to create a hearty meal.
Storage and Reheating
Store leftover tamales in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To reheat, steam them for about 20 minutes or microwave for a few minutes until heated through.
Cooking Mistakes
- Not soaking corn husks long enough can lead to tearing.
- Overmixing the masa can result in tough tamales.
- Using too little filling can make them bland.
- Not steaming thoroughly will leave the masa raw.
- Skipping the baking powder can affect the texture.
Helpful Tips
- Experiment with different fillings to find your favorite.
- Make a large batch and freeze for easy meals later.
- Use a meat thermometer to ensure fillings are cooked properly.
- Serve with a variety of salsas for added flavor.
FAQs
Can tamales be made ahead of time?
Yes, tamales can be prepared in advance and stored in the refrigerator or freezer. They reheat well, making them convenient for meal prep.
What type of filling is best for tamales?
The best filling depends on personal preference! Popular options include shredded pork, chicken, cheese, or a mix of vegetables.
How do I know when tamales are done cooking?
Tamales are done when the masa separates easily from the corn husk and is firm to the touch.
Can I make tamales without corn husks?
Yes, you can use parchment paper or even aluminum foil as an alternative to corn husks, though they won’t have the same flavor.
Are tamales gluten-free?
Traditional tamales made with masa harina are gluten-free. However, ensure that any added ingredients are also gluten-free.
Conclusion
Making tamales from scratch is a rewarding experience that brings family and friends together. With this recipe, you can create delicious tamales that will impress everyone at your table. Enjoy the process and the delightful flavors of this cherished dish.
Tamales Recipe
Ingredients
- 2 cups masa harina
- 1/2 cup vegetable shortening
- 1 cup chicken or vegetable broth
- 1 tsp baking powder
- 1/2 tsp salt
- Filling of choice shredded chicken, cheese, or vegetables
- Corn husks soaked in warm water
Instructions
- Soak the corn husks in warm water for about 30 minutes.
- In a large bowl, mix masa harina, baking powder, and salt.
- Beat in the shortening until crumbly.
- Gradually add the broth, mixing until a soft dough forms.
- Take a corn husk and spread about 2 tablespoons of masa dough in the center.
- Add 1 tablespoon of your chosen filling on top of the masa.
- Fold the sides of the husk over the masa and then fold the bottom up.
- Repeat for all husks and fillings.
- Place the tamales upright in a steamer basket.
- Steam for about 1.5 hours, or until the masa separates easily from the husk.
