"ABC" Tamales

25 INGREDIENTS • 13 STEPS • 1HR 45MINS

"ABC" Tamales

Recipe

4.5

2 ratings

Tamales are fun and totally worth all the effort.

Tamales are fun and totally worth all the effort.

E is for Eat

Hi I'm Jaymee, an emmy-award winning sports reporter, and anchor, but my other passions include food and traveling.

1HR 45MINS

Total Time

$3.38

Cost Per Serving

Ingredients

Servings

4

us / metric

30 pieces

to taste

to taste

350 g

Corn Masa Flour

2 tsp

Baking Powder

1 Tbsp

Mexican Oregano

1 tsp

720 mL

Chicken Broth

or Vegetable Broth

240 mL

Coconut Oil

2 1/2 Tbsp

2 Tbsp

1

Large Yellow Onion

3 cloves

3

1

Jalapeño Pepper

1 bunch

2 Tbsp

Ancho Chili Powder

1 Tbsp

Ground Cumin

280 g

Butternut Squash, roasted

to taste

1

Lime, juiced

15 g

Fresh Cilantro, chopped

8

Ancho Chile Peppers

to taste

Water

1 tsp

Garlic Powder

Nutrition Per Serving

VIEW ALL

Calories

1073

Fat

67.0 g

Protein

12.7 g

Carbs

109.4 g

E is for Eat

Hi I'm Jaymee, an emmy-award winning sports reporter, and anchor, but my other passions include food and traveling.

Cooking Instructions

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step 1

In a large bowl, pour boiling Water (to taste) over Corn Husks (30 pieces). Weigh down with a plate and/or heavy object to keep husks submerged for 30 to 60 minutes.

step 1 In a large bowl, pour boiling Water (to taste) over Corn Husks (30 pieces). Weigh down with a plate and/or heavy object to keep husks submerged for 30 to 60 minutes.

step 2

In a large bowl, mix together the Corn Masa Flour (350 g), Baking Powder (2 tsp), Mexican Oregano (1 Tbsp) and Sea Salt (1 tsp).

step 2 In a large bowl, mix together the Corn Masa Flour (350 g), Baking Powder (2 tsp), Mexican Oregano (1 Tbsp) and Sea Salt (1 tsp).

step 3

In a large measuring cup combine melted Coconut Oil (240 mL), warm Chicken Broth (720 mL) and Adobo Sauce (2 1/2 Tbsp). Slowly pour in warm liquid, stirring constantly until a soft dough forms. Cover and set aside until ready to use.

step 3 In a large measuring cup combine melted Coconut Oil (240 mL), warm Chicken Broth (720 mL) and Adobo Sauce (2 1/2 Tbsp). Slowly pour in warm liquid, stirring constantly until a soft dough forms. Cover and set aside until ready to use.

step 4

Dice the Yellow Onion (1), Bosc Pears (3) and Jalapeño Pepper (1). Remove the ribs from the Chard (1 bunch) and chop. Mince the Garlic (3 cloves).

step 4 Dice the Yellow Onion (1), Bosc Pears (3) and Jalapeño Pepper (1). Remove the ribs from the Chard (1 bunch) and chop. Mince the Garlic (3 cloves).

step 5

Heat Olive Oil (2 Tbsp) over medium heat in a large saute pan. Saute the diced onion and minced garlic until soft and translucent. Add diced pears and jalapenos and saute a few minutes more.

step 6

Add chopped swiss chard and saute until wilted, covering with a lid if needed.

step 6 Add chopped swiss chard and saute until wilted, covering with a lid if needed.

step 7

Stir in Ground Cumin (1 Tbsp), diced jalapeno, Ancho Chili Powder (2 Tbsp), the juice of Lime (1), Salt (to taste), Fresh Cilantro (15 g), and Butternut Squash (280 g).

step 7 Stir in Ground Cumin (1 Tbsp), diced jalapeno, Ancho Chili Powder (2 Tbsp), the juice of Lime (1), Salt (to taste), Fresh Cilantro (15 g), and Butternut Squash (280 g).

step 8

Lay out a corn husks, overlapping a second husk if needed. Spread about 1/3 cup of masa dough onto the husk and press into a square, about 1/4-inch thick, leaving room around the edges. Spoon 1-2 tablespoons of desired filling down the center.

step 8 Lay out a corn husks, overlapping a second husk if needed. Spread about 1/3 cup of masa dough onto the husk and press into a square, about 1/4-inch thick, leaving room around the edges. Spoon 1-2 tablespoons of desired filling down the center.

step 9

Carefully roll one side, allowing part of the dough to peel off and meet the other side.

step 9 Carefully roll one side, allowing part of the dough to peel off and meet the other side.

step 10

Wrap husk around, fold up the smaller bottom end and secure with string or piece of husk.

step 10 Wrap husk around, fold up the smaller bottom end and secure with string or piece of husk.

step 11

Place tamales upright in a large steamer basket and steam on the stove for 45 to 60 minutes.

step 11 Place tamales upright in a large steamer basket and steam on the stove for 45 to 60 minutes.

step 12

Optionally, serve with a chile sauce made with a combination of Ancho Chile Peppers (8), boiling water, Garlic Powder (1 tsp) and Salt (to taste).

step 12 Optionally, serve with a chile sauce made with a combination of Ancho Chile Peppers (8), boiling water, Garlic Powder (1 tsp) and Salt (to taste).

step 13

Garnish with additional Avocados (to taste) and Fresh Cilantro (to taste).

step 13 Garnish with additional Avocados (to taste) and Fresh Cilantro (to taste).

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