Tamales de Capitas: Layers of Flavor

Ingredients

• 2 cups (400g) masa harina (cornmeal) 2 cups (400g) masa harina (cornmeal)
• 1 ½ cups (355ml) chicken or vegetable broth 1 ½ cups (355ml) chicken or vegetable broth
• ½ cup (120g) lard or vegetable shortening ½ cup (120g) lard or vegetable shortening
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) salsa verde 1 cup (240ml) salsa verde
• 1 cup (240g) shredded chicken or pork 1 cup (240g) shredded chicken or pork
• 1 cup (150g) crumbled queso fresco 1 cup (150g) crumbled queso fresco
• ½ cup (75g) roasted bell peppers, diced ½ cup (75g) roasted bell peppers, diced
• ½ cup (75g) roasted corn kernels ½ cup (75g) roasted corn kernels
• 12-15 dried corn husks, soaked in warm water 12-15 dried corn husks, soaked in warm water

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 40g (Sugar: 2g)
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, broth, lard or vegetable shortening, baking powder, and salt. Mix until a soft dough forms.
2. 2.
   In a separate bowl, mix the salsa verde with the shredded chicken or pork.
3. 3.
   Take a soaked corn husk and spread a thin layer of masa dough onto it, leaving a border around the edges.
4. 4.
   Spoon a layer of the salsa verde and meat mixture onto the masa dough.
5. 5.
   Sprinkle some crumbled queso fresco, roasted bell peppers, and roasted corn kernels on top.
6. 6.
   Repeat the layers of masa dough, filling, and toppings until you have used up all the ingredients.
7. 7.
   Fold the sides of the corn husk towards the center, enclosing the filling, and then fold the bottom of the husk up.
8. 8.
   Place the tamales upright in a steamer basket and steam for about 1 to 1 ½ hours, or until the masa is cooked through and firm.
9. 9.
   Allow the tamales to cool slightly before serving. Serve with salsa or guacamole on the side.

Treat your ingredients with care...

• Corn husks — Soaking the corn husks in warm water helps to soften them and make them pliable for wrapping the tamales. Make sure to remove any dirt or debris from the husks before using.
• Masa harina — Use a good quality masa harina for the best results. It should have a fine texture and a slightly sweet aroma.
• Salsa verde — You can use store-bought salsa verde or make your own by blending tomatillos, jalapenos, onions, garlic, and cilantro.

Tips & Tricks

• To add an extra layer of flavor, you can brush the tamales with a little melted butter or oil before steaming.
• If you prefer a spicier version, add some diced jalapenos or a pinch of cayenne pepper to the filling.
• If you don't have corn husks, you can use parchment paper or banana leaves as a substitute for wrapping the tamales.
• Leftover tamales can be refrigerated and reheated in a steamer or microwave for a quick and delicious meal.

Serving advice

Serve the Tamales de Capitas warm, either as a main course or as part of a Mexican feast. Garnish with fresh cilantro and serve with salsa, guacamole, or sour cream on the side.

Presentation advice

Arrange the Tamales de Capitas on a platter, with the folded side facing down to showcase the layers. Sprinkle some crumbled queso fresco and diced bell peppers on top for an attractive presentation.