Gluten-Free Traditional Tamales
Savor the comforting taste of tradition with these Gluten-Free Traditional Tamales, a perfect blend of authenticity and dietary inclusivity. Made with tender masa harina that's both gluten-free and irresistibly light, these tamales are filled with your choice of mouthwatering fillings, such as savory shredded chicken, zesty cheese, or vibrant vegetables, all paired with your favorite sauce—like rich red chili, tangy green salsa, or hearty mole. Wrapped in softened corn husks and steamed to perfection, each tamale delivers a tender, flavorful bite that peels away effortlessly. Whether you're hosting a festive gathering or looking for a cozy meal, these tamales are a delightful, gluten-free twist on a treasured classic. Ready in just over two hours, this recipe yields 10 servings, making it ideal for sharing with family and friends. Celebrate tradition without compromise!
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 3 cups Masa harina (gluten-free)
- 2.5 cups Chicken broth (or vegetable broth for vegetarian tamales)
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Lard or vegetable shortening (ensure gluten-free)
- 3 cups Cooked shredded chicken or filling of choice (vegetables, cheese, etc.)
- 1.5 cups Sauce for filling (e.g., red chili sauce, green salsa, or mole)
Instructions
Place the dried corn husks in a large bowl and cover them with hot water. Soak them for at least 30 minutes or until pliable.
In a large mixing bowl, whisk together the masa harina, baking powder, and salt.
Gradually add the broth to the masa mixture, stirring until a soft dough forms.
In a stand mixer or another large bowl, beat the lard or vegetable shortening until fluffy. Gradually incorporate the masa dough and beat until the mixture is light and airy, about 5-10 minutes. The dough should be soft and spreadable but not sticky.
In a separate bowl, mix your filling of choice (e.g., shredded chicken) with the sauce until well combined.
Drain the soaked corn husks and pat them dry with a clean kitchen towel.
Take one corn husk and spread about 3 tablespoons of masa dough in the center, forming a thin rectangular layer. Leave about 1-2 inches at the narrow end of the husk unfilled.
Add 1-2 tablespoons of the prepared filling in the center of the masa layer.
Fold the sides of the corn husk toward the center, enclosing the filling. Fold the narrow, unfilled end upward to secure the tamale. Repeat with the remaining husks, masa, and filling.
Arrange the tamales upright in a large steamer pot. If necessary, use a small heatproof bowl or foil ball in the center to help the tamales stand upright.
Fill the steamer with water just below the rack level and cover the tamales with a damp cloth or additional corn husks. Steam the tamales over medium heat for 90 minutes, checking occasionally to ensure there’s enough water in the steamer.
To check if the tamales are done, remove one and let it sit for 5 minutes. If the husk peels away from the masa easily, they’re ready. If not, steam for another 15 minutes and test again.
Let the tamales cool slightly before serving. Enjoy them as-is or with extra sauce on the side.
Nutrition Facts
Calories |
4783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.2 g | 363% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 7244 mg | 315% | |
| Total Carbohydrate | 318.1 g | 116% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 17.4 g | ||
| Protein | 252.0 g | 504% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3382 mg | 72% | |
*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.
