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

1. In a large mixing bowl, combine masa harina, warm water, vegetable shortening, baking powder, and salt. Mix well until a soft dough forms.
2. Preheat a steamer or large pot with a steamer insert.
3. Spread a thin layer of masa dough onto a corn husk, leaving a border around the edges.
4. Place a spoonful of shredded chicken, diced green chilies, shredded cheddar cheese, black olives, cilantro, tomatoes, and red onions onto the masa dough.
5. Fold the corn husk in half to enclose the filling and secure the edges by folding them over.
6. Repeat the process until all the ingredients are used.
7. Place the tamales in the steamer and steam for about 1 hour or until the masa dough is cooked through.
8. 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.