Gluten-Free Traditional Mexican Tamales
Discover the authentic taste of Mexico with these Gluten-Free Traditional Mexican Tamales—a wholesome twist on a beloved classic! Made with gluten-free masa harina and filled with tender shredded chicken or pork simmered in flavorful salsa verde or red chili sauce, this recipe embodies rich cultural heritage and mouthwatering flavors. The process involves soaking dried corn husks, crafting a fluffy masa dough infused with vegetable shortening, and steaming the tamales to perfection for that signature soft texture. Perfect for parties, holiday celebrations, or a comforting family meal, these tamales are a fantastic gluten-free option that doesn’t compromise on taste or tradition. Serve them warm with extra salsa and a sprinkle of fresh cilantro for an unforgettable culinary experience!
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 3 cups Gluten-free masa harina
- 2.5 cups Vegetable broth
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Vegetable shortening or lard
- 2 cups Cooked and shredded chicken (or pork for variation)
- 1.5 cups Salsa verde or red chili sauce
- 0.25 cup Chopped fresh cilantro (optional)
Instructions
Soak the dried corn husks in a large bowl of warm water for about 30 minutes until soft and pliable. Drain and pat them dry with a clean kitchen towel.
In a large mixing bowl, combine the gluten-free masa harina, baking powder, and salt.
Slowly add the vegetable broth to the masa mixture while stirring with a spoon or your hands to create a soft dough.
In a separate bowl, whip the vegetable shortening or lard using an electric mixer until fluffy. Gradually mix the masa dough into the whipped shortening until fully incorporated. The mixture should be fluffy but hold its shape when spread.
In another bowl, mix the shredded chicken (or pork) with the salsa verde or red chili sauce. Stir in chopped fresh cilantro if desired.
To assemble the tamales, place a soaked corn husk flat on a clean surface. Spread about 2-3 tablespoons of masa dough in the center, leaving about 1-2 inches of space at the sides and bottom.
Add a tablespoon of the chicken filling on top of the masa, then fold the sides of the corn husk inward to enclose the filling. Fold the narrower bottom end of the husk up to close the tamale and tie it with a thin strip of husk if needed. Repeat with the remaining husks, masa, and filling.
Place a steamer basket inside a large pot and add water just below the basket level. Arrange the tamales upright in the steamer, open end facing upward. Cover the tamales with a damp towel and the pot lid.
Steam the tamales over medium heat for 1.5 hours, checking periodically to ensure there is enough water in the pot to prevent drying out.
To check for doneness, remove one tamale and let it cool for a minute. If the masa pulls away cleanly from the corn husk, the tamales are ready!
Serve warm with extra salsa or your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
4600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.7 g | 355% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 6088 mg | 265% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 23.1 g | ||
| Protein | 190.0 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3557 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
