High Protein Traditional Mexican Tamales
Elevate your tamale game with a protein-packed twist in this recipe for High Protein Traditional Mexican Tamales! Perfectly soft masa dough made from masa harina is enriched with coconut oil or lard for authentic flavor, while a savory filling of shredded chicken, tender black beans, and a bold red chili or mole sauce delivers hearty, satisfying bites. Steamed in soaked corn husks until perfectly tender, these tamales are a delightful fusion of classic Mexican cuisine and nutritious ingredients, offering the ideal balance of tradition and nourishment. Ready in just over two hours, this recipe serves 10 and is perfect for gatherings, meal prep, or a flavorful weeknight dinner. Garnish with fresh cilantro for an aromatic, final flourish that completes this dish's irresistible charm.
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Recipe Information
Ingredients
- 20 pieces Corn husks
- 3 cups Masa harina (corn flour)
- 2.5 cups Chicken broth
- 0.5 cup Coconut oil or lard
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 cups Cooked shredded chicken
- 1 cup Black beans (cooked)
- 1.5 cups Red chili sauce or mole sauce
- 0.25 cup Cilantro (optional, for garnish)
Instructions
1. Soak the corn husks in warm water for 30 minutes to soften them. Drain and set aside.
2. In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add the chicken broth and knead the mixture until it forms a smooth dough.
3. Whip the coconut oil or lard in a separate bowl until it becomes light and airy. Add the whipped fat to the masa mixture and knead until well incorporated. The dough should be soft and spreadable.
4. In a medium bowl, mix the shredded chicken, black beans, and red chili sauce until evenly combined. Adjust the seasoning if needed.
5. Take one soaked corn husk and spread about 2 tablespoons of masa dough onto the center, leaving a 1-2 inch border from the edges.
6. Place 2 tablespoons of the chicken and bean filling into the center of the dough. Fold the sides of the corn husk over the filling, then fold up the bottom end and secure it by tying with a thin strip of corn husk or kitchen twine.
7. Repeat the process with the remaining dough, filling, and corn husks until all tamales are assembled.
8. Set up a large steamer pot with water and bring it to a boil. Place the tamales upright in the steamer basket, seam-side down. Cover them with leftover corn husks or a clean kitchen towel to trap steam.
9. Steam the tamales for 60-90 minutes, checking periodically to ensure there is enough water in the pot. The tamales are ready when the masa easily separates from the corn husk.
10. Let the tamales rest for 5 minutes before serving. Garnish with fresh cilantro if desired and enjoy!
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 352.7 g | 128% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 18.3 g | ||
| Protein | 208.5 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 903 mg | 69% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4617 mg | 98% | |
*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.
