To reduce fat without sacrificing flavor, this better-for-you recipe uses less lard and chicken stock to moisten and enrich the dough. In addition, the filling is made with chopped chicken or turkey breast instead of fatty ground beef.
Serves: 4 portions
- 12 corn husks, dried
- ¼ cup corn kernels, fresh or frozen and thawed
- 2 cups masa harina (traditional corn flour used to make tamales)
- 1 tsp. salt
- 1 tsp. baking powder
- 1 cup hot water
- 1 cup fat-free, reduced-sodium chicken stock
- 3 tbsp. lard, at room temperature
- 1 tbsp. Princess House® Pure Grapeseed Oil
- ½ small onion, finely chopped
- ¼ red pepper, finely chopped
- 2-3 jalapeño chili peppers, seeded and minced
- 1 clove garlic, minced
- ¼ tsp. ground cumin
- ¼ tsp. dried oregano
- ¼ tsp. ground cinnamon
- 8 oz. boneless skinless chicken or turkey breast, finely chopped
- 2 tbsp. fresh cilantro, chopped
- ¼ cup white wine
- Salt, to taste
- Tamales Pre-Prep: Soak cornhusks in hot water for 1 to 2 hours (or until softened).
- To make the masa: Meanwhile, using the Food Processor Attachment with the Immersion Blender, puree corn kernels. In another large bowl, use a wooden spoon to combine the masa harina, salt, and baking powder. Gradually add the hot water, stock, pureed corn, and lard. Stir vigorously for 5-15 minutes, until dough is moist and pliable but not sticky. Alternatively, to make the dough using the Stand Mixer fitted with the Flat Beater or Dough Hook attachment, beat the dough at high speed until dough is moist and pliable but not sticky.
- To make the filling: Heat grapeseed oil in Skillet over medium heat (PL5 on Induction Burner). Add onions, red peppers, jalapeños, garlic, cumin, oregano, and cinnamon. Cook 3 minutes, or until vegetables are soft but not brown. Stir in meat and cilantro. Cook, stirring often, for 3 minutes more or until meat is cooked through. Add wine and cook for 5 minutes more, or until all the liquid has been absorbed. Season with salt as desired.
- To assemble tamales: Carefully drain and separate the cornhusks. Place on a towel to soak up extra water. Add 3 heaping tablespoons of masa to center of wide side of each cornhusk. Use the Masa Spreader to spread evenly, leaving a 1” border. Make a shallow groove in the masa and place a spoonful of filling in it. Pinch the sides of the masa together to encase the filling. Fold the tapered half of the cornhusk up over the masa and filling. Fold one side of the husk around masa and filling, then fold the other side up. Use strips of cornhusk to tie the empty top of the husk so you have a neat rectangle closed at the bottom and tied at the top. Repeat using the remaining cornhusks and filling.
- To steam: In the stockpot you’re using add enough water to reach bottom of steaming rack and bring to a simmer over medium heat (PL5 on Induction Burner). Place tamales upright and side-by-side on Steaming Rack, cover, and simmer for 90 minutes or until dough is set and separates easily from the cornhusks when tested.
- Remove tamales with Tongs and serve.
Note: Any of our multipots/tamaleras will work to prepare this recipe, and you can easily multiply it to feed everyone at your next gathering!
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