Tamales Norteños
Tamales Norteños are a traditional Mexican dish featuring savory corn dough filled with spiced meats, wrapped in corn husks, and steamed to perfection.
Nutrition
Calories: 200cal
Carbohydrate: 20g
Protein: 8g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
1 hr Prep
2 hr 30 min Cook
3 hr 30 min Total
20 Tamales
Ingredients
- 2 cups masa harina (corn flour)
- 1 1/2 cups chicken broth (warm)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup lard or shortening
- 20 dried corn husks
- 2 cups shredded cooked chicken or pork
- 1 cup salsa verde or red chile sauce
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
Instructions
- Soak the corn husks in warm water for at least 30 minutes until they are pliable. This makes them easier to wrap around the masa and fillings.
- In a large bowl, mix the masa harina, baking powder, and salt. Gradually add the warm chicken broth and mix until a dough forms.
- In another bowl, beat the lard or shortening until it is light and fluffy. Add to the masa mixture and continue beating until well combined and dough is cohesive and slightly sticky.
- In a separate bowl, combine the shredded chicken or pork with salsa verde or red chile sauce, cumin, and garlic powder.
- Take a soaked corn husk, spread about 2 tablespoons of masa mixture onto the center, keeping it about 1/4 inch thick. Leave a couple of inches at the top and bottom of the husk.
- Add about 1 tablespoon of the meat filling into the center of the masa. Fold the sides of the husk over the masa and filling, and then fold up the bottom end of the husk.
- Repeat the process with remaining husks, masa, and filling until all ingredients are used.
- Arrange the tamales upright in a steamer pot. Steam over simmering water for about 1.5 to 2 hours. To check for doneness, remove a tamal and see if the masa separates easily from the husk.
- Let the tamales rest for a few minutes after steaming to set up slightly. Serve warm with additional salsa, if desired.
