Tamales Chiapanecos
Tamales Chiapanecos are delightful parcels of masa and savory filling, wrapped in banana leaves and steamed to perfection. These tamales are a traditional dish from the Chiapas region of Mexico, known for their rich and varied flavors.
Nutrition
Calories: 290cal
Carbohydrate: 38g
Protein: 8g
Fat: 12g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
1 hr Prep
2 hr Cook
3 hr Total
12 Servings
Ingredients
- 2 cups masa harina
- 2 1/2 cups chicken broth
- 1/2 cup lard
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups cooked and shredded chicken
- 1 cup salsa roja (red sauce)
- 12 large banana leaves, washed
- 2 tablespoons vegetable oil
- Kitchen twine or strips of banana leaf
Instructions
- Start by preparing your banana leaves. Run each banana leaf over an open flame for a few seconds to make them pliable, being careful not to burn them. Set them aside.
- In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add the chicken broth, stirring until a dough forms.
- In a separate bowl, whip the lard until it becomes light and fluffy. You can use an electric mixer for this to make the process easier.
- Combine the whipped lard with the masa mixture. Mix well until the dough feels light and has a smooth texture. A spoonful of dough should float in water; if it doesn’t, beat it a more.
- In a bowl, mix the shredded chicken with the salsa roja until the chicken is well-coated.
- To assemble the tamales: Lay a banana leaf rectangle on the flat surface. Spread about 1/4 cup of masa dough into the center, forming a small rectangle.
- Place a spoonful of the chicken mixture over the masa.
- Fold the leaf over the filling from one side, then the other, as if wrapping a gift. Fold the ends over the top. Secure with kitchen twine or use thin strips of banana leaf.
- In a large pot with a steamer insert, add enough water to reach the bottom of the insert. Line the base of the insert with some pieces of banana leaf for added flavor.
- Arrange the tamales upright in the steamer, ensuring they are not packed too tightly.
- Cover the tamales with leftover banana leaves or a damp cloth. Cover with a tight-fitting lid.
- Bring the water in the pot to a rapid boil, then reduce to a gentle simmer. Steam the tamales for about 1 1/2 to 2 hours or until the masa is firm and pulls away from the leaf easily.
- Throughout steaming, check water levels periodically. Refill with hot water as necessary to maintain steam.
- Once cooked, remove tamales from steamer and let them cool for a few minutes before serving.
- Tip: If you have leftover tamales, let them cool completely and freeze them for up to three months. Reheat by steaming again or using a microwave.
