Nut-Free Traditional Tamales
Indulge in the comforting flavors of homemade "Nut-Free Traditional Tamales," a classic dish made accessible for everyone. Perfect for family gatherings or festive celebrations, this nut-free recipe combines soft, fluffy masa dough with a flavorful filling of shredded chicken, pork, or vegetables seasoned with vibrant red or green salsa. Wrapped in tender, soaked corn husks and steamed to perfection, each tamale offers an authentic taste of Mexican cuisine without the worry of allergens. With simple ingredients like masa harina, lard or vegetable shortening, and broth, this recipe creates tamales with a rich texture and mouthwatering aroma. Pair them with extra salsa or your favorite toppings for a customizable, crowd-pleasing meal. Whether you're keeping tradition alive or trying it for the first time, these nut-free tamales are sure to impress!
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Recipe Information
Ingredients
- 25 pieces Dried corn husks
- 4 cups Masa harina (corn flour)
- 3.5 cups Chicken or vegetable broth
- 1 cup Lard or vegetable shortening
- 2 teaspoons Baking powder
- 2 teaspoons Salt
- 3 cups Shredded chicken, pork, or cooked vegetables (for filling)
- 1.5 cups Red or green salsa
Instructions
Soak the dried corn husks in warm water for about 1 hour until they are pliable, then drain them and pat dry with a clean towel.
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Using a stand mixer or hand mixer, beat the lard or vegetable shortening until it becomes light and fluffy, about 2-3 minutes.
Gradually add the dry masa mixture to the beaten lard, alternating with the chicken or vegetable broth. Beat well after each addition until a soft dough forms. The dough should be the consistency of peanut butter—if it’s too dry, add more broth 1 tablespoon at a time.
In a separate bowl, combine the shredded meat or vegetables with the salsa. Stir until the filling is evenly coated.
Take one corn husk and lay it flat, smooth side up. Spread about 2-3 tablespoons of masa dough onto the center of the husk, leaving about 1-2 inches at the top and bottom, and 1/2 inch on the sides.
Spoon 1-2 tablespoons of the filling onto the center of the masa dough.
Fold the sides of the corn husk inward so that the masa dough encloses the filling, then fold the narrow end of the husk upward. Repeat with the remaining husks, dough, and filling.
Set up a steamer with water and bring it to a simmer. Place the tamales upright in the steamer with the open ends facing up. Cover them with additional corn husks or a clean kitchen towel to trap the steam.
Steam the tamales for 90 minutes over medium heat, refilling the water in the steamer as needed to prevent it from drying out.
To check for doneness, pull one tamale out of the steamer and let it cool slightly. The masa should pull away easily from the husk.
Serve the tamales warm with extra salsa or toppings of your choice. Enjoy!
Nutrition Facts
Calories |
5209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.4 g | 363% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 11099 mg | 483% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 20.8 g | ||
| Protein | 269.2 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4410 mg | 94% | |
*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.
