Traditional Tamales
Experience the authentic flavors of Mexico with these Traditional Tamales, a beloved classic that brings together tender masa dough, seasoned chicken filling, and vibrant green salsa for a delightful handmade treat. Perfectly steamed in softened corn husks, these tamales are a comforting and satisfying dish brimming with aromatic spices like garlic and cumin, complemented by fresh cilantro. Whether you’re celebrating a special occasion or enjoying a cozy family gathering, this recipe takes you on a culinary journey with its rich, savory flavors and traditional cooking techniques. With easy-to-follow steps and a yield of 15 servings, these homemade tamales are the perfect dish to share and savor.
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Recipe Information
Ingredients
- 4 cups Masa harina
- 3 cups Chicken broth
- 1 teaspoon Baking powder
- 2 teaspoons Salt
- 1 cup Lard
- 30 pieces Dried corn husks
- 3 cups Chicken breast, cooked and shredded
- 2 cups Green salsa
- 0.5 cup Chopped cilantro
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
Instructions
Start by soaking the corn husks in warm water for at least 30 minutes to make them pliable.
In a large bowl, combine the masa harina, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Gradually add the chicken broth to the masa mixture, stirring constantly to avoid lumps.
In a separate bowl, whizz the lard until it's light and fluffy. Then, slowly add it to the masa dough, stirring until the dough is soft and spreadable.
In a medium bowl, combine the shredded chicken, green salsa, chopped cilantro, garlic powder, and ground cumin. Mix well to incorporate all ingredients.
Lay out a soaked corn husk and spread about 2-3 tablespoons of the masa dough in the center, forming a rectangle.
Place 1-2 tablespoons of the chicken filling in the center of the masa dough.
Fold the sides of the corn husk towards the center, then fold the bottom towards the center to seal the tamal. Repeat this process with the remaining husks, masa, and filling.
Arrange the tamales upright in a large steamer. Add water to the steamer, making sure it doesn’t come into contact with the tamales.
Cover the tamales with a few leftover corn husks or a damp cloth to trap steam inside.
Steam the tamales for about 1.5 to 2 hours, checking periodically to ensure there is enough water in the steamer.
Once done, let the tamales cool slightly before serving. To check for doneness, the masa should easily pull away from the husks.
Serve hot, and enjoy your traditional homemade tamales!
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 293 mg | 6% | |
*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.
