Mexican Tamales

Tamales are a traditional Mexican dish enjoyed during major holidays such as Día de la Raza or family celebrations. This ancient dish, 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 chili peppers, these tamales are both rich in flavor and suitable for people following a gluten-free diet.

Preparation time 20 mins

Cooking time 1 hrs

Total time 1 hr 20 mins

Difficulty: intermediary

Servings: 6

Ingredients

Ingredients for the dough (masa)
300 g masa harina corn flour (special tamales, gluten-free)
250 ml gluten-free chicken stock (or vegetable stock)
100 g of vegetable fat (or coconut oil)
1 tsp gluten-free baking powder (or baking soda)
Salt, to taste
Dried corn husks (about 20, soaked in hot water to soften or parchment paper, or even blanched cabbage leaves)
Ingredients for the stuffing:
300 g cooked and shredded chicken (or pork, or vegetables for a vegetarian version)
2 Tbsp. 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
Dough Instructions:
2
Preparing corn husks: Soak dried corn husks in hot water for about 30 minutes to soften them. Drain and reserve. Otherwise, you can use parchment paper and fold the same way.
3
Preparation of the masa (corn dough): In a bowl, mix the masa harina corn flour with the baking powder and a pinch of salt. Add the vegetable fat or coconut oil, then gradually stir in the hot broth. Mix well until you have a smooth and slightly sticky dough. The dough should be soft but not too wet.
4
Stuffing Instructions:
5
Preparation of the chicken stuffing: In a pan, heat a little oil, then fry the onion and garlic until golden. Add the chili paste and shredded chicken, mix well, then add the broth. Let it simmer for a few minutes so that the flavors combine. Season with salt and pepper to taste. Reserve.
6
Assembling the tamales:
7
Assembly: Take a drained corn husk and spread a thin layer of masa dough in the center (about 2 tablespoons). Add a spoonful of chicken stuffing to the middle of the dough. Fold the sides of the corn husk over the filling, then fold the bottom up to form a small packet.
8
Steam cooking: Place the tamales in a steamer basket, in an upright position, with the opening facing up. Steam for about 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 toppings by using black beans, cheese or roasted vegetables for a vegetarian version. Tamales keep well in the refrigerator and can be reheated by steam or in the microwave.

Tags: Mexican tamales, gluten-free Mexican recipes

Read it online: https://glutenevasion.fr/recette/tamales-mexicains/