Tex Mex Tamales Recipe
Tex Mex Tamales
Ingredients
- 2 cups masa harina (corn flour)
- 1 cup warm water
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cooked and shredded chicken
- 1/2 cup diced green chilies
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced tomatoes
- 1/4 cup diced red onions
- 1/4 cup sour cream (optional, for serving)
- 1/4 cup salsa (optional, for serving)
Instructions
- In a large mixing bowl, combine masa harina, warm water, vegetable shortening, baking powder, and salt. Mix well until a soft dough forms.
- Preheat a steamer or large pot with a steamer insert.
- Spread a thin layer of masa dough onto a corn husk, leaving a border around the edges.
- Place a spoonful of shredded chicken, diced green chilies, shredded cheddar cheese, black olives, cilantro, tomatoes, and red onions onto the masa dough.
- Fold the corn husk in half to enclose the filling and secure the edges by folding them over.
- Repeat the process until all the ingredients are used.
- Place the tamales in the steamer and steam for about 1 hour or until the masa dough is cooked through.
- Remove from the steamer and let cool slightly before serving.
Preparation Time
20 minutes
Cooking Time
1 hour
Total Time
1 hour 20 minutes
Servings
12 tamales
Nutritional Value
Per serving:
- Calories: 250
- Total Fat: 12g
- Protein: 9g
- Carbohydrates: 28g
- Fiber: 3g
- Sodium: 350mg
FAQ
Can I use store-bought masa dough instead of making it from scratch?
Yes, you can use store-bought masa dough if you prefer. Just follow the instructions on the package for preparation.
Can I use different fillings for the tamales?
Absolutely! Feel free to customize the fillings according to your taste. Some popular options include beef, pork, cheese, or even vegetarian fillings.
How can I store the leftovers?
Store the leftover tamales in an airtight container in the refrigerator for up to 3 days. Reheat them in a steamer or microwave before serving.