Hearty Homemade Chicken Tamales The Real Deal
Hearty Homemade Chicken Tamales The Real Deal
Ingredients:
Instructions:
Nutrition Facts
| Calories | 350-450 |
|---|---|
| Fat | 15-20g |
| Fiber | 30-40g |
Recipe Introduction: Your Tamale Adventure Begins!
Ever crave something so comforting it feels like a hug? Honestly, that's how I feel about masa harina tamale recipe .
This isn't just any recipe; it's an invitation to create something truly special! I will take you through every steps!
Quick Hook: From Mexico to Your Kitchen
Ready to dive into authentic Hispanic food? This masa harina tamale recipe delivers a flavor explosion! We will learn about the cultural significance of this recipe.
Plus, it's easier than you think to make. Think warm, savory chicken nestled in fluffy masa, ready to be your next favourite comfort food.
A Taste of Tradition: What's the Story?
Tamales hail from Mesoamerica. It is a beautiful region that is rich of cultures. They're a staple in Mexican Soup and family gatherings.
This recipe falls under medium difficulty. It takes about 2 hours, and yields 12-16 satisfying tamales. Share with friends. You won't regret it!
Why You'll Love This Tamale Recipe
These aren't just any steamed tamales. This recipe uses a flavourful chicken tamale filling. Did you know corn is packed with fiber? It's a fantastic source of digestive health.
Making Homemade tamale recipe is the perfect way to celebrate a special occasion. My family enjoys these on a cold winter's night.
There are also many tamale variations! It's like a flavourful adventure in every bite.
Now, let's get to the good stuff: the ingredients.
Ingredients & Equipment for the Best Tamales EVER!
Alright, so you want to make tamales? Awesome! It's not that hard, but trust me, prepping your ingredients and equipment is half the battle.
Let's dive right in – no messing about! This masa harina tamale recipe is gonna blow your mind! We are also going to create the best chicken tamale filling for this adventure!.
Main Ingredients: The Heart of the Matter
Here's what you need, measured out nice and neat.
Chicken Filling:
- Boneless, skinless chicken thighs: 2 lbs (900g). The quality of the chicken really makes a difference. Look for free-range!
- Olive oil: 1 tablespoon
- Onion: 1 medium , chopped
- Garlic: 2 cloves , minced. Fresh is always best!
- Green bell pepper: 1 , chopped
- Diced tomatoes: 1 (14.5 oz / 411g) can , undrained.
- Chopped green chilies: 1 (4 oz / 113g) can
- Chili powder: 1 teaspoon
- Cumin: 1/2 teaspoon
- Smoked paprika: 1/4 teaspoon
- Salt and pepper: To taste. Don't be shy!
- Chicken broth: 1 cup (240ml)
Masa Dough:
- Masa harina: 4 cups (500g). This is the key ! Look for a brand that says "for tamales." Trust me.
- Baking powder: 2 teaspoons
- Salt: 1 teaspoon
- Vegetable shortening: 1 cup (225g), softened. Lard is the OG choice, if you're feeling adventurous!
- Warm chicken broth: 3-4 cups (720-960ml). Adjust to get the right consistency.
- Dried corn husks: 1 package (approx. 30). Make sure they're pliable!
For the Mexican Soup ensoiasts among us, consider setting aside some chicken broth from the tamale steaming process. It can be the cornerstone for an amazing Hispanic Food broth! This is especially useful when thinking of a Soup And Stew or a light Soup And Sandwich meal.
Seasoning Notes: Spice it Up!
The magic is in the spices!
- Essential Combo: Chili powder, cumin, and smoked paprika are a must . This blend screams "Authentic Mexican Tamales".
- Flavor Enhancers: A pinch of oregano or a dash of cayenne pepper can add depth. I sometimes add a tiny bit of cinnamon – don't tell anyone!
- Substitutions: No smoked paprika? Regular paprika works in a pinch. Cumin? Use ground coriander instead. The world won't end. But remember, good spices are essential for a delicious authentic homemade tamale recipe .
Equipment Needed: Keep It Simple
You don't need fancy gadgets!
- Large pot or Dutch oven. For the filling, obvs.
- Large mixing bowl. For the masa harina tamale recipe .
- Steamer basket or tamale steamer. Absolutely essential for steamed tamales .
- Electric mixer (optional). Makes the masa fluffier, but your arms work too!
- Measuring cups and spoons. Gotta be precise!
- Knife and cutting board. Basic stuff, people.
If you don't have a steamer, you can use a metal colander set inside a large pot with a lid. Just make sure the colander isn't touching the water!
Remember, even this easy tamale recipe needs patience! Now get out there and make some tamales! Think about Tamale variations , too, there is a world of flavors to explore!
Hearty Homemade Chicken Tamales (The Real Deal)
Oh my gosh, get ready! We're diving headfirst into authentic Mexican tamales . Honestly, there’s nothing quite like a warm, comforting steamed tamale , especially on a drizzly day.
Forget your soup and sandwich combo! This is the real deal! Did you know tamales date back to ancient Mesoamerica? They've been feeding people for thousands of years!
This homemade tamale recipe is totally achievable, promise. While it involves a few steps, it's so worth it. Imagine sinking your teeth into a fluffy masa harina casing filled with tender, flavourful chicken.
Mmm!
Prep Power: Getting Ready to Tamale!
First, the mise en place is crucial. Chop your onion, garlic, and bell pepper. Shred the cooked chicken. Have all your spices measured out and ready.
Most importantly: soak those corn husks in hot water for at least 30 minutes. This will make them pliable and easy to work with.
Honestly, don't skip this step! You’ll thank me later.
Want to save time? You can prep the chicken tamale filling a day in advance. This also lets the flavours meld together beautifully.
Remember, safety first! Keep raw chicken separate from other ingredients to avoid cross-contamination.
Let’s Get Cooking: Tamale Time
Alright, here’s the step-by-step.
Soak corn husks in hot water for at least 30 minutes .
Sauté 1 chopped onion, 2 minced cloves of garlic, and 1 chopped green bell pepper in 1 tablespoon of olive oil.
Add 2 lbs of boneless, skinless chicken thighs, and cook until browned.
Stir in 1 (14.5 oz) can of diced tomatoes, 1 (4 oz) can of green chilies, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, salt, pepper, and 1 cup of chicken broth.
Simmer until chicken is cooked through. Then shred with two forks.
Mix 4 cups of masa harina , 2 teaspoons baking powder, and 1 teaspoon salt in a bowl. Beat in 1 cup softened vegetable shortening until well combined.
Gradually add 3-4 cups warm chicken broth until dough is light and fluffy, like thick cake batter.
Spread a thin layer of masa harina dough onto a softened corn husk. Spoon chicken filling onto the centre. Fold the sides and bottom of the husk over the filling.
Arrange tamales upright in a steamer basket. Steam for 1 hour 15 minutes to 1 hour 30 minutes . The masa should be firm and pull away easily from the husk.
Let the steamed tamales rest for 10- 15 minutes before unwrapping.
Tamale Tips and Tricks
Here are some things to remember. The float test is legit! Drop a small ball of masa in water. If it floats, you're good.
I once forgot to add baking powder. Don’t be like me! Also, don’t overfill! It makes wrapping a nightmare.
Got leftovers? These freeze great! It's perfect to have soup and stew ready to go. Just thaw and re-steam for a quick and tasty meal.
Maybe you can have a yummy Mexican soup alongside your tamales. Don't be scared to try tamale variations ! Easy tamale recipe ? Yes, please!
Recipe Notes for Your Homemade Tamales
Alright, so you’re diving into the world of masa harina tamale recipe , proper good on ya! These notes will help you nail it.
I want your authentic Mexican tamales to be a smash. I remember when I first tried making them. Oh my gosh, it was a bit of a learning curve! But stick with me, yeah?
Serving Suggestions: Get Creative With Your Steamed Tamales!
Okay, so the homemade tamale recipe is done. Now it's time to show them off! For plating, think rustic. A wooden board looks amazing.
You can also use a simple white plate. A dollop of sour cream or some proper good Mexican crema on top looks braw.
A sprinkle of fresh coriander? Chef's kiss!
What about sides? A Mexican soup , like a simple tomato number, would work. Or maybe some rice and beans.
Think Soup and Sandwich , but replace the sandwich with a tamale. Also, Hispanic food like elotes or quesadillas can be considered as a side dish.
Storage Tips: Keep Those Tamales Fresh!
Refrigeration: Cooked tamales will keep in the fridge for about 3-4 days. Make sure they're in an airtight container. Nobody wants dry tamales!
Freezing: Fancy freezing them? Go for it! Wrap each tamale individually in foil or cling film. Then bung them in a freezer bag.
They'll last for up to 2 months. Honestly, they are a life saver on busy weeknights.
Reheating: Steaming is the best way to reheat tamales. It keeps them moist. Just steam them for about 15- 20 minutes.
Microwaving works too, but add a splash of water to keep them from drying out.
Variations: Tweak Your Tamales to Perfection
Okay, let's chat variations! Want a vegetarian tamale recipe ? Swap the chicken tamale filling for some roasted veg. Think sweetcorn, courgette, and peppers. Black beans add a nice heartiness too.
Want to spice things up? Add a chilli or two to the chicken mix! Seasonal swaps? In autumn, butternut squash makes a belting addition. You know?
Nutrition Basics: Fuel Your Body with Awesome Tamales!
Each tamale has around 350-450 calories. They are pretty good source of protein. The carbs come from the masa harina .
Key health benefits? Well, they're packed with flavour and make you feel good! That counts for something, right?
So there you have it! All my top tips for making the best easy tamale recipe . Don't be scared to experiment.
It will be alright. Get stuck in! You'll be making tamale variations like a pro in no time. Enjoy!
Frequently Asked Questions
What exactly is masa harina, and can I use regular cornmeal in this masa harina tamale recipe?
Masa harina is a special type of corn flour that has been treated with an alkaline solution (nixtamalization). This process gives it a unique flavour and texture essential for authentic tamales. Regular cornmeal won't work as a substitute; it lacks the binding properties and distinctive taste of masa harina.
You can find masa harina at most grocery stores with a Hispanic foods section or online – think of it as the bedrock on which all good tamales are built!
My tamales are coming out dry! What am I doing wrong?
Dry tamales usually mean the masa dough didn't have enough moisture or the steaming time was too long. When mixing the masa, gradually add warm chicken broth until it reaches a thick, cake-batter consistency – doing the “float test” will help!.
Also, make sure there's enough water in the steamer to create constant steam throughout the cooking process. Check the water level periodically, topping up as needed, and don't over-steam!
Can I make these tamales ahead of time, like a Mary Berry "bake ahead" tactic? What's the best way to store them?
Absolutely! Tamales are fantastic for making ahead. You can assemble them and store them, unsteamed, in the refrigerator for up to 24 hours. Alternatively, you can steam them completely, let them cool, and then store them in the refrigerator for up to 3-4 days. For longer storage, freeze the cooked tamales.
To reheat, steam them again until heated through, or microwave them with a damp paper towel to prevent drying.
I'm vegetarian - what can I use instead of chicken for my masa harina tamale recipe?
No worries, going veggie doesn’t mean missing out on a good tamale! Hearty roasted vegetables like corn, zucchini, bell peppers, and sweet potatoes make excellent fillings. Black beans and cheese are also popular choices.
Just make sure to season your vegetarian filling well, using similar spices as the chicken version (chili powder, cumin, smoked paprika) to give them plenty of flavour! You could even try adding some mushrooms for a bit of umami, like a posh Heston Blumenthal-esque twist!
How do I know when my tamales are actually done steaming? That moment of truth is always a killer!
The key sign is that the masa pulls away easily from the corn husk. After about 1 hour 15 minutes of steaming, carefully remove one tamale from the steamer (watch out for the steam!). Unwrap it and check if the masa is firm and not sticky. If it's still soft, steam for another 15 minutes and check again.
Patience is key – think of it like waiting for the perfect cuppa!
