Soy-Free Traditional Mexican Tamales
Discover the authentic flavor of Mexico with these Soy-Free Traditional Mexican Tamales, a perfect blend of tradition and dietary consideration. This recipe is crafted with rich masa harina and your choice of filling—shredded chicken, beef, or mushrooms—infused with vibrant red chili or tangy tomatillo sauce, all wrapped in tender, soaked corn husks. With buttery lard or unsalted butter lending a velvety texture to the masa dough, these tamales are steamed to perfection, creating a soft yet hearty bite that easily peels from the husk. Whether you're preparing for a family gathering or exploring new dinner ideas, these handmade tamales are a crowd-pleasing option that is both soy-free and bursting with authentic Mexican flavor. Plus, they offer a versatile filling choice, making them ideal for both meat lovers and vegetarians alike. Serve them warm with extra sauce or alongside a fresh salad for a truly memorable mealtime experience.
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Recipe Information
Ingredients
- 25 pieces Dried corn husks
- 4 cups Masa harina (corn flour)
- 3 cups Chicken broth (or vegetable broth for vegetarian tamales)
- 1 cup Unsalted butter or lard
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 cups Shredded chicken or beef (or mushrooms for vegetarian option)
- 1 cup Red chili sauce or green tomatillo sauce
Instructions
Soak the dried corn husks in warm water for at least 30 minutes to make them pliable. Drain and set aside.
In a large bowl, combine masa harina, baking powder, and salt. Mix well.
Gradually add the broth to the masa mixture, mixing with your hands until a soft dough forms.
In a separate mixing bowl, beat the lard or butter until fluffy. Gradually add it into the masa dough, kneading until the dough is smooth and has a spreadable consistency (it should resemble peanut butter).
In a skillet, heat the shredded chicken, beef, or mushrooms with your chosen sauce until well combined and heated through.
Lay out a soaked corn husk with the narrow end pointing away from you. Spread about 2 tablespoons of masa dough onto the center of the husk, leaving about 1 inch of space on each side.
Add 1-2 tablespoons of the filling onto the center of the masa layer.
Fold the sides of the husk toward the center, covering the filling, and then fold the bottom of the husk up. Set aside seam side down.
Repeat the process with the remaining husks, masa, and filling.
Arrange the tamales upright in a steamer basket. Make sure they are not too tightly packed to allow steam to circulate.
Steam the tamales over medium heat for about 1.5 hours, checking occasionally to add more water to the bottom of the steamer as needed.
Tamales are done when the masa easily peels away from the husks. Let them cool slightly before serving.
Nutrition Facts
Calories |
4415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.8 g | 301% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 6980 mg | 303% | |
| Total Carbohydrate | 393.7 g | 143% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 14.0 g | ||
| Protein | 199.6 g | 399% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 916 mg | 70% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3432 mg | 73% | |
*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.
