Tamales
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Tamales are a regal, ancient, and profoundly aromatic Mesoamerican staple celebrated for their delicate corn dough and steamed perfection. This recipe features a savory 'masa' dough made from ground corn, stuffed with a spiced vegetable or cheese filling and wrapped in corn husks. Known for their complex preparation and celebratory significance, they represent the pinnacle of traditional Latin American family cooking. Its taste is intensely earthy and buttery, with the steam providing a unique professional-grade tender texture. This dish is a mandatory favorite for Christmas and special religious festivals across Mexico. Best enjoyed hot with a side of professional-grade salsa verde.
Ingredients
Cooking Instructions
Tips & Secrets
- Beating the fat until light is mandatory for achieving the traditional professional-grade airy and tender tamale dough.
- Ensure the masa is spread thinly; this is the absolute secret to achieving a superior professional-grade balance of filling and dough.
- The tamales are done when the dough easily pulls away from the husk in a professional-grade uniform piece.
- Always use warm stock when mixing the masa to providing the essential professional-grade moisture absorption.
Nutritional Information(Per 2 tamales (180g))
280 kcal
12g
14g
26g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.