But, we have some good news. Now that we’ve made them ourselves, we understand not only how easy they are, but also how amazing they are for feeding a crowd, meal prep, and freezer-friendly meals! Inspired by a cooking class I took in New Mexico, I got to work creating a simplified version that doesn’t skimp on flavor. This 10-ingredient recipe is made with a green-chile-and-shredded-chicken filling that you’ll be tempted to eat by the spoonful. Let’s do this!
What are Tamales?
Tamales are believed to have originated in Mesoamerica (a region that includes parts of Mexico and Central America). They consist of a corn-based (masa) shell and flavorful filling (vegan, vegetarian, or meat-based) that’s wrapped in either a corn husk or a banana leaf and then steamed.
How to Make Tamales
Making tamales starts with making the masa dough. The main ingredient is masa harina, which is corn that has been cooked and soaked in lime water, then ground into flour. The masa harina is mixed with water and allowed to sit for 15 minutes so it can rehydrate. Then salt, baking powder, avocado oil, and broth are added until the dough resembles a thick paste. Traditionally, lard is the primary fat component in tamales, but to keep things a little lighter, we went for avocado oil and cut back the amount as much as possible without sacrificing on texture. Once the masa is ready, we move on to the filling, which is made by first sautéing onion and garlic. Green chiles are added for flavor, shredded chicken for protein, and a small amount of masa harina as a thickener. Chicken broth is then slowly added until you have a saucy (but not soupy) mixture. With the dough and sauce prepared, it’s time to assemble! We used dried cornhusks, but when it’s corn season, you can also use fresh husks from corn-on-the-cob (or banana leaves if they’re accessible to you). If using dried cornhusks, we recommend soaking them in water for 15-30 minutes before use so they’re pliable. To make a tamale, hold a corn husk in your non-dominant hand (or place on a flat, clean surface) and make sure the wider edge is facing you. Use the back of a spoon to spread 2 – 2 ½ tablespoons of masa from the bottom 1/3 center of the husk to the right edge (see photo below). Then add the green chile chicken filling to the center of the masa and tuck the right edge of the corn husk over the chicken filling, tucking it in. Continue rolling until the seams meet. Then fold the narrow edge of the corn husk over where the seams meet and set it in a dish that will hold the tamales upright. Repeat until you’ve got about 26 tamales ready to be cooked! For those interested, you can see a more traditional way to make and fold tamales here from De mi rancho a tu Cocina.
How To Cook Tamales
Cooking tamales is easier than you might think! Place them upright in a steamer basket in a large pot or Dutch oven. Then cover and steam for 1 hour. That’s it!
How to Freeze Tamales
If you’re worried you won’t be able to eat 26 tamales, fear not! These tamales are perfect for freezing and reheating for a quick meal. To freeze, let the tamales cool and then add them to a parchment-lined baking sheet arranged in a single layer. Freeze until firm, then transfer to a well-sealed container. They should keep for at least 1 month, oftentimes longer.
How to Reheat Tamales
To reheat from the fridge, put the tamales in the microwave or in a cast iron skillet on the stovetop over medium heat until hot. To reheat from frozen, let the tamales thaw and then proceed as you would if they’d come out of the fridge. For a quick “thaw,” you can microwave for 1 minute, remove the husk, then proceed with one of the above-mentioned reheating methods. We hope you LOVE these tamales! They’re:FlavorfulFillingEasyFreezer-friendly& SO delicious! These would be delicious served on their own or topped with our Go-To Guacamole, Cultured Vegan Sour Cream (or dairy-free yogurt), and/or Easy Red Salsa. For pairing ideas, try with our Grilled Corn Salad, Green Cauliflower Rice, or Smoky 1-Pot Refried Lentils.If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
