I bought some corn husks a while back and they have been sitting in my pantry for months. To be honest, I thought making Tamales would be a lot more labor intensive than it actually was. Another reason I haven't made them is because most Tamales are made with lard and lots of it. The thought of feeding my family lard really grosses me out and just isn't my style. My blog features delicious healthy food, not waist busting, coronary disaster recipes! So, of course I made a recipe omitting the lard and as a bonus added one of the healthiest super foods out there. Chia seeds. For those of you who don't know what Chia Seeds are, they are a seed native to Mexico with amazing health benefits. These seeds are packed full of fiber, Omega 3's and protein. You can buy them in bulk at your local health food store. I bought mine at Whole Foods. If you live in a small town and don't have access to a place like this, consider buying them online. Every panry in America should have Chia Seeds in them. You can add them to your hot cereal, burgers, meatloaf's, smoothies, juice, water.. the possibilities are endless and the health benefits are amazing.
Making Tamales is about the prep work. You need to make sure your corn husks are soaked, your filling is made and your masa dough is ready. From there it is as easy as rolling them and steaming them. The thing I like about making Tamales is with this recipe you should get about 10-12 tamales. After you steam them you can wrap them up in foil or plastic wrap (husks on) and freeze them for later. When I was a kid, my mom always had Tamales in the freezer, they were the kind from Costco, but my brother and I would just heat them in the microwave for a few minutes and they were good to go. I was the type of kid that thought ketchup belonged on everything, so I would eat them with ketchup... a habit I have found hard to break. :/. The point being, these are great for reheating and really not too diffucult to make.
The Husks
10- 12 corn husks (soaked in warm water for 30 minutes... I soak mine in the sink)
Soak your corn husks in warm water for atleast 30 minutes.
The Masa Dough
2 1/2 cups of Masa de Harina (also known as Harina de Maiz)
1 1/4 cup water
1 15 ounce can of corn (drained, food processed until completely broken up)
1 4 ounce can of green chiles
2 tbsp reconstituted chia seeds (soaked in water for 10 minutes)
1 tsp baking powder
1/2 teaspoon of salt
3 tbsp corn oil
Reconstitute the Chia Seeds in warm water for 10 minutes. Strain through a mesh strainer and add to. In a blender or food processor blend corn and green chiles until fully broken up. In a large bowl, combine masa, water, corn, green chiles, chia seeds, baking powder, salt and oil. Mix with your hands until ingredients are fully incorporated.
The Filling (I made a chicken filling. You could do pork, beef, or black beans to make it vegetarian)
1/2 pound of chicken breast
1/2 cup salsa
1 cup of reduced fat Mexican blend cheese
1 tsp cumin
1 tsp salt
1/2 tsp ground pepper
Start a pot of boiling water. Add your chicken when the water comes to a boil and cook for about 10 minutes, or until thoroughly cooked. Once chicken is fully cooked shred using two forks. In a mixing bowl add shredded chicken, salsa, cheese, cumin, salt and pepper.
The Assembly
Pat corn husk dry and add 3 tbsp of masa. Spread out thinly using your hands and getting close to the edge.
Roll tamale. Start by folding in the left side, then the right side making sure the masa dough meets in the middle and then fold under the bottom.
Steam for 25-30 over a pot of boiling water (adding water as needed throughout the cooking). Ensure the water does not touch the tamales. You will know the tamales are finished when the husk easily pulls away from the tamale.
Yields 10. Approx 235 calories and 8 grams of fat each.
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