These Tamales Nortenos offer a comforting, homemade taste that is perfect for family gatherings or holiday feasts. The recipe features a light, airy masa dough made from corn flour, lard, and chicken broth, which wraps around a savory meat filling. Steamed slowly in corn husks, the tamales achieve a tender texture with a rich, traditional flavor. They are an excellent choice for weekend cooking projects where you can prepare ahead and enjoy the process. Serve warm for a hearty meal that brings warmth and nostalgia to your table.
Tamales Nortenos 2 Of 2
Description
These Tamales Nortenos offer a comforting, homemade taste that is perfect for family gatherings or holiday feasts. The recipe features a light, airy masa dough made from corn flour, lard, and chicken broth, which wraps around a savory meat filling. Steamed slowly in corn husks, the tamales achieve a tender texture with a rich, traditional flavor. They are an excellent choice for weekend cooking projects where you can prepare ahead and enjoy the process. Serve warm for a hearty meal that brings warmth and nostalgia to your table.Ingredients
Directions
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Combine masa harina, baking powder, and salt in a large mixing bowl.
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Dissolve the granulated chicken bouillon in the lukewarm water to create a broth.
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Gradually add the broth to the masa mixture, mixing with your fingers until a moist dough forms.
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In a separate small bowl, beat the lard or shortening until it becomes fluffy and pale.
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Fold the whipped lard into the masa mixture and beat vigorously until the masa has a light, spongy texture.
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Remove a soaked corn husk from the water and shake off excess liquid.
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Lay the husk flat on a plate and spread about 1.5 to 2 tablespoons of masa in the center, leaving space at the edges.
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Place about 1 tablespoon of meat filling on top of the masa.
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Fold the sides of the husk over the filling and roll it up tightly to enclose the masa and meat.
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Fold the bottom end of the husk up to seal the tamale.
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Place the rolled tamales vertically in a steamer basket, seam-side down.
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Cover the pot with a damp cloth and lid, and steam over low heat for 2 to 3 hours, ensuring water does not boil away.
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Test for doneness by unrolling one tamale; the masa should be firm and pull away cleanly from the husk.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 12.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.2g1%
- Cholesterol 4.5mg2%
- Sodium 4.1mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tip: Place a coin (like a penny) in the bottom of the steamer pot with the water. You can hear it rattle when the water is boiling; if it stops rattling, add more hot water immediately.
Storage: Tamales can be frozen for later use. Wrap individually in plastic wrap and foil, then freeze. Reheat by steaming for 15-20 minutes.
Substitution: If lard is unavailable, vegetable shortening works well, though lard provides a more traditional flavor.
Husk Prep: Soak dried corn husks in warm water for at least 30 minutes or until pliable before assembling.
Texture Check: The masa should be spreadable but not runny. If it is too dry, add more broth; if too wet, add more masa harina.
