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Tamales Nortenos 2 Of 2

Tamales Nortenos 2 of 2 recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 12.0
Dietary: Gluten-free
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
  • 4 cup Masa harina
  • 4 cup Lukewarm water
  • 4 teaspoon Wyler's granulated chicken
  • 2 teaspoon Baking powder
  • 2 teaspoon Salt
  • 1.5 cup Lard or vegetable shortening
  • 1 batch Meat filling (pork or beef)
  • 1 package Dried corn husks, soaked
Directions
  1. 1
    Combine masa harina, baking powder, and salt in a large mixing bowl.
  2. 2
    Dissolve the granulated chicken bouillon in the lukewarm water to create a broth.
  3. 3
    Gradually add the broth to the masa mixture, mixing with your fingers until a moist dough forms.
  4. 4
    In a separate small bowl, beat the lard or shortening until it becomes fluffy and pale.
  5. 5
    Fold the whipped lard into the masa mixture and beat vigorously until the masa has a light, spongy texture.
  6. 6
    Remove a soaked corn husk from the water and shake off excess liquid.
  7. 7
    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.
  8. 8
    Place about 1 tablespoon of meat filling on top of the masa.
  9. 9
    Fold the sides of the husk over the filling and roll it up tightly to enclose the masa and meat.
  10. 10
    Fold the bottom end of the husk up to seal the tamale.
  11. 11
    Place the rolled tamales vertically in a steamer basket, seam-side down.
  12. 12
    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.
  13. 13
    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.

Keywords: tamales, nortenos, mexican, masa, steamed, corn husks, lard, homemade, traditional, holiday, comfort food, corn flour, meat filling, authentic, main dish, family recipe, slow cooked, fluffy masa, savory, handmade
Read it online: https://www.chefs-mate.com/recipe/tamales-nortenos-2-of-2/