Tamales Salteños with a Twist

Ingredients

• 2 cups (400g) corn masa flour 2 cups (400g) corn masa flour
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1/2 cup (120g) butter, softened 1/2 cup (120g) butter, softened
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Corn husks, soaked in warm water for 1 hour Corn husks, soaked in warm water for 1 hour

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the corn masa flour, warm water, softened butter, salt, and baking powder. Mix until a smooth dough forms. Set aside.
2. 2.
   Heat the vegetable oil in a skillet over medium heat. Add the onion, garlic, and peppers. Sauté until the vegetables are tender.
3. 3.
   Add the ground beef to the skillet and cook until browned. Stir in the cumin, paprika, chili powder, salt, and pepper. Cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
4. 4.
   Take a soaked corn husk and spread a thin layer of the corn masa dough onto it, leaving a border around the edges.
5. 5.
   Spoon a generous amount of the beef filling onto the center of the dough.
6. 6.
   Fold the sides of the corn husk towards the center, enclosing the filling. Fold the bottom of the husk up and secure with a strip of soaked corn husk.
7. 7.
   Repeat the process with the remaining dough and filling.
8. 8.
   Place the tamales in a steamer basket and steam for 1 to 1.5 hours, or until the dough is cooked through and firm.
9. 9.
   Allow the tamales to cool slightly before serving. Remove the corn husks and enjoy!

Treat your ingredients with care...

• Corn masa flour — Ensure you are using corn masa flour specifically, as regular masa flour may contain wheat.
• Corn husks — Soak the corn husks in warm water for at least 1 hour to make them pliable and easy to work with.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness.
• Vegetable oil — Feel free to use olive oil or any other neutral oil as a substitute.

Tips & Tricks

• To add a burst of freshness, serve the tamales with a squeeze of lime juice and a sprinkle of chopped cilantro.
• If you prefer a milder flavor, remove the seeds from the jalapeno pepper before chopping.
• Customize the filling by adding your favorite vegetables such as corn or diced tomatoes.
• For a smoky twist, consider adding a touch of chipotle powder to the filling.
• Leftover tamales can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve the Tamales Salteños warm as a main course, accompanied by a fresh green salad or a side of creamy avocado slices. Garnish with a dollop of sour cream or a drizzle of homemade salsa for an extra burst of flavor.

Presentation advice

Arrange the Tamales Salteños on a platter, neatly folded and with the filling visible. Sprinkle some chopped fresh herbs, such as parsley or cilantro, on top for an added touch of color. Serve with a side of colorful vegetables to enhance the visual appeal.