Tiajuana Tamale
Experience the bold flavors of Tiajuana Tamales, a classic Mexican dish that delivers a perfect blend of tradition and taste. This recipe combines fluffy masa dough made from masa harina, whipped lard, and chicken broth with a smoky, savory filling of shredded chicken, diced tomatoes, and chipotle peppers, spiced with cumin and garlic for an irresistible kick. Wrapped in softened corn husks and steamed to perfection, these tamales are tender, aromatic, and ideal for gatherings or a comforting dinner. Customize them with a sprinkle of cheese for a creamy twist, and serve with salsa or crema for the ultimate tamale experience. Perfect for meal prep or festive occasions, these homemade tamales are as satisfying to make as they are to eat!
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Recipe Information
Ingredients
- 3 cups masa harina
- 2.5 cups chicken broth
- 1 cup lard
- 2 teaspoons baking powder
- 1 teaspoon salt
- 30 pieces corn husks
- 3 cups shredded cooked chicken
- 1 cup diced tomatoes
- 2 tablespoons chopped chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 2 cloves minced garlic
- 2 tablespoons olive oil
- 1 cup shredded cheese (optional)
Instructions
Soak the corn husks in warm water for at least 30 minutes to make them pliable. Set aside.
In a large bowl, beat the lard with an electric mixer on high speed until light and fluffy, about 5 minutes.
In a separate bowl, combine masa harina, baking powder, and salt. Gradually add the dry mixture to the whipped lard, alternating with chicken broth until a soft dough forms. The dough should be easily spreadable but not sticky.
Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add shredded chicken, diced tomatoes, chopped chipotle peppers, and ground cumin to the skillet. Stir well and cook for 5 minutes. Remove from heat and allow the mixture to cool.
Take a soaked corn husk and spread about 2-3 tablespoons of masa dough in the center, leaving a border on the sides.
Place 1-2 tablespoons of the chicken filling in the center of the masa dough. If desired, sprinkle a little shredded cheese on top of the filling.
Fold the sides of the corn husk together to fully enclose the filling, then fold the bottom up to seal. Repeat with the remaining husks, masa, and filling.
Place the tamales upright in a steamer basket with the folded ends down. Steam over simmering water for 60-75 minutes, checking occasionally to ensure the water doesn't run dry.
Tamales are done when the masa easily separates from the corn husk. Let them rest for 10 minutes before serving.
Enjoy warm with your favorite salsa or a drizzle of crema.
Nutrition Facts
Calories |
4091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.6 g | 369% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 7522 mg | 327% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 11.2 g | ||
| Protein | 270.2 g | 540% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1226 mg | 94% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3283 mg | 70% | |
*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.
