Tamales are a traditional Mexican dish enjoyed during major holidays. It is made of corn dough stuffed with meat and chili peppers, wrapped in corn husks and steamed; it is naturally gluten-free. I revisited this recipe using simple and easy-to-find ingredients: green cabbage leaves as corn husks, ham tails and Sriracha sauce.
Ingredients
Preparation
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Dough Instructions:
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Preparing the cabbage leaves: Blanch the cabbage leaves in boiling water for about 5 minutes to soften them. Drain and reserve.
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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 butter 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.
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Stuffing Instructions:
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Preparation of the ham stuffing: In a pan, heat a little oil, then fry the onion and garlic until golden. Add the sriracha sauce and the ham cut into small pieces, 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.
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Assembling the tamales:
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Assembly: Take a drained cabbage leaf and spread a thin layer of masa dough in the center (about 2 tablespoons). Add a spoonful of ham stuffing to the middle of the dough. Fold the sides of the cabbage leaf over the filling, then fold the bottom up to form a small packet.
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Steam cooking: Place the tamales in a steamer basket. Steam for about 30 minutes, until the dough becomes firm and easily separates from the corn husks.
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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.
