Throughout Mexico you can find both savory and sweet tamales,
all delicious, nutritious, ecological little bundles. Our savory tamales made with masa harina
(corn flour) and wrapped in soft corn husks make for a beautiful presentation or a meal on the
run
Preparation facts
Cooking Time: 1 hr
Prep Time: 55 minutes
Total Time: 1 hr 55 min
Servings: 12
Yield: 25 tamales
Ingredients
32 large dried corn husks
8 cups (1.9L) masa harina
5 1/2 cups (1.3L) water at room temperature
4 tsp (25g) sea salt
1 1/2 cups (360g) corn oil
6 cloves garlic, peeled and minced
1 small onion, finely chopped
1 Tbs (15mL) olive oil
1 medium pimento, finely chopped
2 medium poblano chile peppers, roasted, peeled and chopped
Sea salt to taste
6 Italian tomatoes, peeled and chopped
2 cups (180g) refried black beans
1/4 lb (115g) farmer’s cheese or queso panela, cut into
1/2-inch (1.25cm) cubes* (optional)
Directions
Separate corn husks and soak them in warm water until soft. Remove any
dirt and cut one or two husks into long, thin strips to tie the ends of the tamales.
Combine the masa flour, water, salt, and corn oil and knead until the
dough is smooth (about 10 minutes). Cover and set aside.
Sauté the garlic and onion in olive oil over medium heat for 5
minutes. Add the pimento, chili peppers, and tomatoes and continue to cook, stirring
constantly. Season to taste with sea salt and remove from heat.
On a clean work surface, spread about 1/4 cup (60mL) of the tamale
dough up and out from the base of a soft corn husk, leaving about 2 inches on both ends clean.
Spoon about 1 Tbsp (15mL) of the tomato-chile mixture into the center of the masa. Place 2
chunks of cheese and a spoonful of beans on top.
Cover the filling by folding over the sides of the husk, completely
encasing the filling. Tie the ends with the softened corn husk strips.
Arrange the tamales in a large steamer with about 3 inches (8cm) water
in the bottom. Cover and steam for 1 hour, occasionally adding hot water to replace what boils
off.
Remove tamales from husks and serve.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Serving Size 1 serving
Calories 575
Calories from Fat 265 (46%)
% Daily Value*
46%Total Fat 30g
53%Saturated
Fat 10.6g
Polyunsaturated Fat 6.1g
Monounsaturated Fat 11.7g
13%Cholesterol 38mg
50%Sodium 1208mg
13%Potassium 460mg
23%Total
Carbohydrate 68g
12%Dietary
Fiber 2.9g
Sugars 2g
Sugar Alcohols 0g
24%Protein 12g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
