Tamales
Tamales are made of corn dough that is filled with either meat or vegetables and then wrapped in a corn husk or banana leaf and steamed.
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Ingredients
- Corn Husks or tamales
Filling:
- 1 russet potato diced
- 2 carrots diced
- 2 chicken breasts cooked and shredded
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1/4 onion julienned
- 1 tsp salt and peper
Masa:
- 2.5 cup masa
- 1.25 cup chicken broth
- 1 tbsp salt
- 8 oz pork lard
- 1 tbsp baking powder
Guajillo Salsa:
- 6 Guajillo peppers devined, deseeded, boiled and cleaned
- 2 pasilla peppers devined, deseeded, boiled and cleaned
- 1/4 onion roasted
- 3 cloves of roasted garlic
- 1/4 cup chicken broth
- 1 tsp cumin
- 1 tsp salt and pepper
Instructions
- Start by soaking the corn husks in lukewarm water so that they get softer.
- Once soft, strain the water and set the husks aside.
- Then, fill the bottom part of the steamer with water and a little bit of salt, making sure that it doesn't reach the space where the tamales will be placed.
- Masa:
- Add all of the dry ingredients, including the lard, to a large bowl and mix well.
- Start adding the chicken broth a little at a time while stirring until a soft, malleable dough is formed.
- Filling:
- Sautee the onion and chicken with the spices and olive oil, set aside.
- Add the carrots to boiling water for 5 minutes.
- Then, add the potatoes and let everything boil together for an additional 10 minutes.
- The potatoes and carrots should still be pretty firm.
- Transfer the carrots and potatoes to a frying pan and cook with salt and pepper over medium heat for a couple of minutes.
- Set aside.
- Guajillo Salsa:
- Combine all of the ingredients in a blender and blend well.
- If it is still a little bit thick, strain the mixture and only use the strained liquid.
- Making and cooking the Tamales.
- Take two of the corn husks and overlap one on top of the other, leaving the end separated.
- Add 1/4 cup of the masa on top of the husks, then top with the chicken filling, the vegetables, and guajillo salsa.
- Assembly:
- Fold over like a gift, putting the seam down.
- Add to the steamer, and cook for 1 - 1.5 hours.
Notes
Cultural History:
- In Mexico, tamales are a traditional food that date back to pre-Columbian times. Tamales have been found in Mesoamerican ruins that date back to 800 BC.
- They are made of corn dough that is filled with either meat or vegetables and then wrapped in a corn husk or banana leaf and steamed.
- Tamales are traditionally made with masa, a type of cornmeal dough, and filled with meats, cheese, or vegetables. They can be steamed or boiled.
- They are a great source of protein and fiber. One tamale can contain up to 20 grams of protein and 5 grams of fiber.
