Tamales are a traditional Mexican dish enjoyed during major holidays like Día de la Raza or family celebrations. This ancient dish, originating from pre-Columbian cultures, is made of stuffed corn dough wrapped in corn husks and steamed; it is naturally gluten-free. Filled with meat, vegetables, or chilies, these tamales are both flavorful and suitable for those following a gluten-free diet.

Mexican Tamales

Mexico

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Preparation time 20 mins Cooking time 1 hrs Total time 1 hr 20 mins

Difficulty: Intermediate Servings: 6 Special regime:

Suitable for gluten-free use

Recipe themes: N Christmas

Ingredients

Servings

• Ingredients for the dough (masa)

• 300g of masa harina corn flour (special for tamales, gluten-free)

• 250 ml of gluten-free chicken stock (or vegetable stock)

• 100g of vegetable fat (or coconut oil)

• 1 tsp of gluten-free baking powder (or baking soda)

• Salt, to taste

• Dried corn husks (about 20, soaked in hot water to soften them, or parchment paper, or even blanched cabbage leaves)

• Ingredients for the stuffing:

• 300g of cooked and shredded chicken or vegetables for a vegetarian version)

• 2 tablespoons of ancho chili paste (or other Mexican chili)

• 1 onion, finely chopped

• 2 cloves of garlic, minced

• 100 ml gluten-free broth

• Salt and pepper, to taste

Preparation

1. Instructions for the dough:
2. Preparing the corn husks: Soak the dried corn husks in hot water for about 30 minutes to soften them. Drain and set aside. Alternatively, you can use parchment paper and fold them in the same way.
3. Preparing the masa (cornmeal dough): In a bowl, mix the masa harina (cornmeal) with the baking powder and a pinch of salt. Add the vegetable shortening or coconut oil, then gradually stir in the hot broth. Mix well until you obtain a smooth, slightly sticky dough. The dough should be pliable but not too wet.
4. Instructions for the prank:
5. Preparing the chicken stuffing: In a pan, heat a little oil, then sauté the onion and garlic until golden. Add the chili paste and shredded chicken, mix well, then stir in the broth. Let it simmer for a few minutes to allow the flavors to meld. Season with salt and pepper to taste. Set aside.
6. Assembling the tamales:
7. Assembly: Take a drained corn husk and spread a thin layer of masa paste in the center (about 2 tablespoons). Add a spoonful of chicken filling to the middle of the paste. Fold the sides of the corn husk over the filling, then fold the bottom up to form a small packet.
8. Steaming: Place the tamales in a steamer basket, upright, with the opening facing upwards. Steam for approximately 60 minutes, until the dough becomes firm and easily separates from the corn husks.
9. Serving: Serve the tamales while still hot, accompanied by salsa verde or guacamole for even more Mexican flavors.

Note

You can vary the fillings by using black beans, cheese, or roasted vegetables for a vegetarian version. Tamales keep well in the refrigerator and can be reheated by steaming or microwaving.

Keywords: Mexican tamales, gluten-free Mexican recipes

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