I like to make my own so I can make the masa thin and moist.
Source: Taste of Home
This amount of chicken allows for 2 ounces of meat per tamale which is meatier than most recipes call for.
This makes 20 tamales. They freeze well.
There are a number of filling options. I like the spicy red with either chicken or pork. I also like cheese, green chili or salsa and roasted jalapenos.
Cover the husks with water and soak for 1 to 2 hours. I usually put them in a large stock pot and put something on top of the husks so they are covered with water and don't float.
Dough - you will need the masa harina, shortening and about 2 cups of stock.
Beat the shortening until it is fluffy.
Beat in masa harina gradually using splashes of stock as necessary to blend.
When dough is mixed drop a small amount in a glass of water and it should float. If not keep beating.
Filling - this will take the rest of the ingredients
Heat a large dutch oven with oil over medium high heat.
Add the onions and saute until clear.
Add the garlic and saute another minute.
Add the flour and stir well.
Add the chicken and seasonings and stir well.
Pour in the stock and bring to a boil.
Reduce heat and simmer covered for 45 minutes or until starts to thicken. The filling needs to be thick and not runny.
Grab the corn husks out of the stock pot, drain and pat dry.
Take 4 husks and tear into thin strips to tie the tamales when finished.
Drain the water out of the stock pot leaving some to steam the tamales.
Place a steamer basket in the stock pot and set on high heat.
Lie each husk down, spread with 3 tablespoons of dough.
Top with 3 tablespoons of filling. Spread the filling so that is evenly placed on the masa.
Fold the long sides of the tamale over the sides taking care to overlap a bit.
Fold the bottom of the husk up over the middle covering the overlap.
One end of the tamale should be open.
Tie with a piece of husk and set aside to steam.
Tamales should be steamed for about 45 minutes. Masa should start separating from the sides of the husk.
Add water to steamer as needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (638g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 881 | ||
Calories from Fat: 429 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.7g | 64 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 101.8mg | 31 % | |
Sodium 707.9mg | 24 % | |
Potassium 1154.1mg | 30 % | |
Total Carbohydrate 82g | 24 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 76.2g | ||
Protein 37.4g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 881
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