Traditional Mexican Tamales
Treat your taste buds to the rich, authentic flavors of Traditional Mexican Tamales, a beloved dish steeped in culinary tradition. Perfectly steamed and packed with savory goodness, these tamales feature a light and fluffy masa dough seasoned with lard and chicken broth, embracing a tender, shredded chicken filling drenched in bold red chili sauce. Encased in pliable dried corn husks for an earthy touch, each tamale is meticulously prepared by hand before being steamed to perfection. Whether enjoyed for a special family gathering or as a comforting meal, these tamales deliver the irresistible combination of homemade warmth and vibrant spice. Serve them fresh from the husk with a side of Mexican rice or refried beans for a complete and satisfying feast. Keywords: traditional Mexican tamales, authentic tamales recipe, masa dough tamales, chicken tamales with chili sauce, steamed tamales recipe.
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Recipe Information
Ingredients
- 25 pieces Dried corn husks
- 4 cups Masa harina (corn flour)
- 3 cups Chicken broth
- 1 tablespoon Baking powder
- 2 teaspoons Salt
- 1.5 cups Lard (or vegetable shortening)
- 3 cups Cooked shredded chicken
- 2 cups Red chili sauce
- 1 potful Water
Instructions
Soak the dried corn husks in warm water for 30 minutes until they are pliable.
In a large mixing bowl, stir together masa harina, baking powder, and salt.
Gradually add the chicken broth to the masa mixture, stirring until a soft dough forms.
In a separate bowl, beat the lard with an electric mixer until fluffy, then gradually beat it into the masa mixture until fully combined.
In another bowl, mix the shredded chicken with the red chili sauce until fully coated.
Drain the soaked corn husks and pat them dry with a towel.
Spread 2-3 tablespoons of masa dough onto the center of each husk, leaving a border on the sides.
Place a tablespoon of the chicken mixture in the center of the masa on each husk.
Fold the sides of the husk in over the masa, then fold up the bottom, leaving the top open.
Arrange the folded tamales upright in a steamer basket, standing them vertically.
Fill the bottom of a large pot with water (ensuring it does not touch the tamales) and bring to a boil.
Place the steamer basket in the pot, cover the pot with a lid, and steam the tamales for 1.5 to 2 hours.
Check occasionally, and add more water if needed to prevent drying out.
The tamales are done when the masa is firm and easily pulls away from the husk.
Remove the tamales from the steamer and let them cool slightly before serving.
Nutrition Facts
Calories |
6555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.7 g | 523% | |
| Saturated Fat | 151.0 g | 755% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 14276 mg | 621% | |
| Total Carbohydrate | 441.3 g | 160% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 36.0 g | ||
| Protein | 281.3 g | 563% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1050 mg | 81% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4572 mg | 97% | |
*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.
