Obviously, pork and beef are traditional fillings, too. I like the chicken to keep it healthy and easy. You can make the chicken and masa ahead of time and then assemble the tamales the next day. We love the chicken so much that we make it for taco bars or burrito bowls, so you can definitely use that recipe on its own, as well. To assemble the tamales, you need to soak your corn husks in hot water for about an hour. This will make them pliable enough to fold. Check out her post for extra help!
Spread 3 tablespoons of masa on the larger end of the corn husk, forming a square-ish shape. Add 2 tablespoons of the chicken mixture in a line down the middle of the dough. Use the right and left ends of the husk to fold and connect the dough into a log. Fold one side of the husk over the other, securing the tamal. Fold the bottom, point end up to secure the bottom. For extra security, you can use a torn husk to tie a little knot around the tamal.
Both work well, so do whatever is easiest for you. You can freeze the tamales before or after you steam them. If you freeze them raw, just make sure you store them with the open side up in a container or freezer bag.
Let thaw at room temperature for a few hours, then steam as usual. They need room to expand. Steam and serve the tamales. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.
This really irks me. Well I believe the title to be misleading… We are talking about making over 26 tamales. But then again I majored in English Literature.
By the time it gets to English it is a borrowed word thrice over. I think it must be a matter of preference. In any case, I really do like this recipe. I find that it aligns with my personal experience and family traditions of making tamales, too!
Yes, more air and possibly a bit more water. But add the water slowly in drops. Then keep whipping until it is light as air! The masa floated!!! Hi Rick, On your basic tamal dough, can I substitute vegetable broth instead of chicken broth?
My daughter is vegetarian and cannot use the chicken broth. Also, some people make tamales with green chilies and cheese. Do you have a recipe for these? Since a lot of people are starting to go vegetarian, it would be great if on your show you could tell people what recipes are vegetarian or how you could substitute ingredients to make them vegetarian.
Thank you very much for your time. We have a Green Chile Chicken Tamale recipe — you could easily substitute shredded chicken for a shredded jack cheese. You can make corn tamales but adding creamers corn and butter or butter flavored crisco to masa. This requires no filling. Just the corn tamale masa in the husk and roll. You can fill with cream cheese and chilies. Our roots are from Sonora, and we love the green chile and cheese tamales.
The filling we use consists of Anaheim chiles seeded and charred to remove the skins then chopped—or even easier, canned, chopped, green Anaheim chiles mixed with creamed corn and a shredded chedder cheese I can only guess on the spelling—Tillamook—since it sounds different with a Spanish-from-Mexico accent. Heat can be added using hotter chiles. I add a few shakes of cumin to the mixture, but it is up to you. If using canned goods, careful with salt. Taste everything and adjust the recipe to your taste.
Make the recipe your own. Do you recommend butter or olive oil for the month as an alternate to the lard? What is a good vegetarian as a meat substitute? Honestly, butter or olive oil is not a great substitute for the lard, the flavor and the texture cannot be matched. And I am not a fan of meat substitutes, such as soy chorizo, but I do love a great quality tofu. I have so many complements with this Tamale recipe. I modified it a bit. I use rotisserie chicken from Costco, shred the meat, add salt, pepper, a little oregano , cumin and chopped olives.
I stir in one jar or salsa verde. One chicken makes about one tamale dough recipe. My parents have used oil instead of lard for as long as I can remember, and the flavor is amazing!
The dough is soft and tender without being too greasy. Step 1: Combine the masa harina, salt and baking powder in a large bowl until everything is distributed evenly. You could also use a large stand mixer if you have one. Step 2: Add the oil and mix together with your hands until the masa harina has absorbed all the oil and the mixture feels a little like wet sand.
Step 3: Add the broth and mix everything together with your hands for about 3 to 5 minutes until the dough is soft and well saturated, almost like a thick hummus. If the dough feels too wet, add in a bit more masa harina. Step 4: Spread onto corn husks, fill with your chosen fillings and make the best tamales ever! This dough can be made up to 3 days ahead of time.
I recommend covering the bowl tightly with plastic wrap and storing in the refrigerator. Tamales are typically made in large batches for celebrations, holidays and special occasions in Mexican culture. When my family and I make tamales, we usually double the above recipe. Here are those ingredient amounts for your convenience:. Love it! Never used canola before and while I was skeptical, it totally worked out.
I am sold!! The masa was flavorful, fluffy and slipped right out of the husk once cooked. Love the adjustable portions! Thanks for sharing! Is it possible to use avocado oil instead of canola?
It has a similar mild taste and for dietary reasons we prefer it in most things. How to make Tamale pie. Hi Dorothy! I made 80! That was probably a mistake because assembling them takes so long, but I used this masa recipe and they turned out great.
I did not need the full amount of broth, but kept some on the side to add if the dough started to feel too dry. I also found it easiest to spread the masa with my hands, as opposed to a butter knife or spoon, which my family usually uses.
Tamales are one of my favorite things to make, and fun too. Thank you for this recipe. I made this masa recipe and had everything else ready when my family arrived for a birthday dinner- pork in red chile sauce, tomatillo sauce, roasted peppers, sliced cheeses, corn husks soaked in hot water. Steaming the Tamales in an Instant Pot In an Instant Pot, place a steamer basket and fill with water up to the bottom of the basket.
Place some extra corn husks on the steamer basket and around the sides. Stack the tamales straight up in the stock pot with the fold at the bottom. If you like, make a ball out of aluminum foil to place in the center if you're having a hard time getting the tamales to stand up.
If you have enough room, place a couple of the corn husks flat on the top of the tamales. This will help when you raise the lid so that condensation doesn't get into the tamales.
Check to ensure that there will be nothing blocking the connection between the lid and the Instant Pot liner. If there is something blocking, the Instant Pot won't come to pressure. Check the Instant Pot lid to ensure the rubber gasket is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high pressure for 65 minutes then natural release fully. The entire cook time will be about 95 minutes.
See note below for additional cook time, if necessary. Remove lid and turn off Instant Pot. Let sit in the Instant Pot for about 20 minutes. The tamales will be soft while still very hot. Remove them with tongs once they've cooled off enough to retain their shape. Serve immediately. Allow to cool completely before storing in the refrigerator or freezer. When storing, leave them in the husks. Steaming the Tamales in a Stock Pot In a tall Stock Pot, place a steamer basket and fill with water up to the bottom of the basket.
Place any extra corn husks on the steamer basket. Cover and heat to boiling then reduce heat to low to keep the water steaming through the tamales. Check the water level every minutes when using a steamer basket since the water level is already low.
You don't want the water to dry up. When replenishing water, move the tamales out of the way before pouring so you don't get extra water inside the tamales. When removing the lid to check the tamales, try not to tilt it since this might add water to the inside of the tamales. Cook for 60 to 90 minutes. After about 60 minutes, pull out one of the tamales and remove it from the husk to check for doneness.
If it comes clean from the husk, it's done. If not, keep going for 15 minutes and try again. If still not quite done, you'll need 15 minutes more.
Your goal is separation from the husk. The tamales will still be very soft but will retain their shape as they cool. Try not to move them until they have cooled enough to retain their shape. Notes To see the step-by-step process for making these chicken tamales, see my web story at Beginner Green Chile Chicken Tamales Story.
Nutrition Facts. Calories Calories from Fat Comments Oh wow, these tamales look extra special. What a great addition! I should try it with cheese next time too. Sounds wonderful. Thank you for visiting! Join the Conversation Cancel reply Your email address will not be published.
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