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Tender shredded chicken and zesty green chiles wrapped in soft, fluffy masa and steamed to perfection. A beloved Southwestern tradition that's perfect for gatherings and celebrations.
For 12 servings
Prepare Husks and Cook Chicken
Make the Green Chile Filling
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Tender shredded chicken and zesty green chiles wrapped in soft, fluffy masa and steamed to perfection. A beloved Southwestern tradition that's perfect for gatherings and celebrations.
This southwest recipe takes 165 minutes to prepare and yields 12 servings. At 411.19 calories per serving with 17.27g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare the Masa Dough
Assemble the Tamales
Steam the Tamales
Rest and Serve
Substitute the chicken with slow-cooked pork shoulder and use a red chile sauce (chile colorado) instead of green chiles.
For a vegetarian filling, use a mix of roasted poblano peppers (rajas), corn, and cheese like Oaxaca or Monterey Jack. Use vegetable broth and shortening for the masa.
Create a sweet version by adding sugar, cinnamon, and vanilla to the masa, and filling with pineapple, raisins, or sweetened coconut.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
The corn masa is a complex carbohydrate that provides a steady release of energy, keeping you full and energized for longer periods compared to simple sugars.
Both chicken and nixtamalized corn are good sources of B vitamins like niacin (B3) and B6, which are crucial for energy metabolism and nervous system function.
Green chiles contain capsaicin, a compound that can provide a temporary boost to your metabolism and has been studied for its anti-inflammatory properties.
A serving of two tamales contains approximately 450-550 calories, depending on the amount of lard and filling used. They are a calorie-dense food, perfect for a satisfying meal.
Tamales can be part of a balanced diet. They provide protein from chicken and complex carbohydrates from corn masa. However, they are traditionally made with lard, which is high in saturated fat. You can make them healthier by using vegetable shortening or reducing the amount of fat.
Yes, you can substitute lard with vegetable shortening for a similar texture. For a slightly different, denser result, you can also use coconut oil or even a butter/oil combination. The key is to whip the fat until it is very light and airy.
Dry tamales usually mean there wasn't enough fat or liquid in the masa. Gummy or mushy tamales are typically a result of under-steaming or not letting them rest long enough after steaming for the masa to set.
Store tamales in their husks in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. The best way to reheat is to steam them for 15-20 minutes until heated through. You can also microwave them, but steaming preserves their moist texture.
Masa harina is corn flour made from corn that has been soaked in an alkaline solution (nixtamalization). This process gives it a unique flavor and allows it to form a dough. Cornmeal is simply ground dried corn and will not work for making tamale dough.