Nut-Free Traditional Mexican Tamales
Discover the perfect recipe for Nut-Free Traditional Mexican Tamales, an irresistible twist on the classic dish that brings authentic flavors to your kitchen without the risk of allergens. Made with a soft, masa harina-based dough infused with rich chicken or vegetable broth and steam-cooked to perfection in corn husks, these tamales are filled with your choice of shredded chicken, pork, or hearty vegetables, all coated in a vibrant tomato-based salsa or red chili sauce. With a balance of tender texture and bold, savory flavors, this crowd-pleasing Mexican favorite is both nostalgic and allergy-friendly. Ideal for festive gatherings or weeknight dinners, these homemade tamales are best served warm with extra salsa, rice, or beans for a meal everyone will love.
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Recipe Information
Ingredients
- 30 pieces Corn husks
- 4 cups Masa harina (corn flour)
- 3.5 cups Chicken or vegetable broth
- 1 cup Unsalted butter or lard
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 3 cups Shredded chicken, pork, or vegetable filling (e.g., diced peppers, onions, and mushrooms)
- 2 cups Tomato-based salsa or red chili sauce
Instructions
Soak the corn husks in warm water for 30 minutes until pliable. Drain and set aside.
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Melt the unsalted butter or lard and gradually mix it into the masa harina mixture using your hands or a stand mixer on low speed.
Slowly add the chicken or vegetable broth, one cup at a time, until the dough has a soft, spreadable consistency. It should be similar to peanut butter but slightly less sticky.
In a separate bowl, combine the shredded chicken, pork, or vegetable filling with the tomato-based salsa or red chili sauce. Mix thoroughly.
Take one soaked corn husk and spread about 2-3 tablespoons of masa dough onto the center of the husk, spreading it evenly into a thin rectangle but leaving the top third of the husk empty.
Place 1-2 tablespoons of the filling in the center of the masa rectangle.
Fold the sides of the husk over the filling so that the masa dough encloses the filling. Then fold up the bottom end of the husk to close the tamale, leaving the top open.
Repeat steps 6-8 for the remaining husks, dough, and filling.
Place the folded tamales upright in a large steamer pot, open-side up. Add water to the bottom of the steamer but not touching the tamales. Cover with a lid.
Steam the tamales over medium heat for 90 minutes, checking occasionally to ensure there is enough water in the pot. The tamales are done when the masa pulls away from the husk cleanly and feels firm.
Remove tamales from the steamer and let cool for 10 minutes before serving.
Serve warm with additional salsa or sides like rice and beans.
Nutrition Facts
Calories |
4869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 10369 mg | 451% | |
| Total Carbohydrate | 405.3 g | 147% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 23.3 g | ||
| Protein | 277.9 g | 556% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 994 mg | 76% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5001 mg | 106% | |
*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.
