Mexican-Style Tamales

Ingredients

Mexican-Style Tamales differ from the original Colombian Tamales Tolimenses in several ways. While both dishes share the concept of using masa dough and fillings, the Mexican version incorporates distinct flavors and ingredients specific to Mexican cuisine. The fillings in Mexican-Style Tamales often include ingredients like seasoned meats, cheese, and beans, while the Colombian version typically features chicken, pork, and vegetables. Additionally, the Mexican tamales are wrapped in corn husks, whereas the Colombian tamales are wrapped in banana leaves. We alse have the original recipe for Tamales Tolimenses, so you can check it out.

• 2 cups (340g) masa harina (cornmeal) 2 cups (340g) masa harina (cornmeal)
• 1 ½ cups (355ml) chicken broth 1 ½ cups (355ml) chicken broth
• ½ cup (113g) unsalted butter, softened ½ cup (113g) unsalted butter, softened
• 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 (150g) cooked shredded chicken 1 cup (150g) cooked shredded chicken
• ½ cup (75g) crumbled queso fresco ½ cup (75g) crumbled queso fresco
• ¼ cup (40g) chopped fresh cilantro ¼ cup (40g) chopped fresh cilantro
• 12 dried corn husks, soaked in warm water 12 dried corn husks, soaked in warm water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 7g)
• Carbohydrates: 45g (Sugars: 2g)
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, chicken broth, softened butter, baking powder, and salt. Mix until a soft dough forms.
2. 2.
   In a separate bowl, combine the salsa verde, shredded chicken, queso fresco, and chopped cilantro. Mix well.
3. 3.
   Drain the corn husks and pat them dry. Take one corn husk and spread about 2 tablespoons of the masa dough onto the center, leaving a border around the edges.
4. 4.
   Spoon a tablespoon of the chicken filling onto the masa dough. Fold the sides of the corn husk towards the center, enclosing the filling, and fold the bottom of the husk up.
5. 5.
   Repeat the process with the remaining corn husks, masa dough, and filling.
6. 6.
   Place a steamer basket in a large pot filled with water. Arrange the tamales upright in the steamer basket, making sure they are tightly packed to prevent unraveling.
7. 7.
   Cover the pot with a lid and steam the tamales over medium heat for about 1 hour, or until the masa dough is firm and cooked through.
8. 8.
   Remove the tamales from the steamer and let them cool for a few minutes before unwrapping.
9. 9.
   Serve the Mexican-Style Tamales warm with additional salsa verde, guacamole, or sour cream, if desired.

Treat your ingredients with care...

• Corn husks — Soaking the dried corn husks in warm water helps to soften them and make them pliable for wrapping the tamales. Make sure to pat them dry before using to remove excess water.

Tips & Tricks

• To add extra flavor to the masa dough, you can incorporate spices like chili powder, cumin, or garlic powder.
• Customize the fillings according to your preference. Try using different meats, cheeses, or vegetables to create unique combinations.
• If you prefer a spicier kick, add some diced jalapenos or hot sauce to the filling mixture.
• To prevent the tamales from unraveling during steaming, tie them with kitchen twine or secure them with strips of soaked corn husks.
• Leftover tamales can be refrigerated and reheated by steaming or microwaving.

Serving advice

Mexican-Style Tamales are traditionally served as a main course. Arrange them on a platter and garnish with fresh cilantro leaves. Serve alongside salsa verde, guacamole, sour cream, or pico de gallo for dipping or drizzling.

Presentation advice

For an appealing presentation, arrange the unwrapped tamales on a colorful plate, showcasing their vibrant fillings. Garnish with a sprinkle of crumbled queso fresco and a sprig of fresh cilantro. Serve with a side of salsa verde and lime wedges for an extra burst of flavor.