Recipe Image
Servings:
4
"ABC" Tamales
Tamales are fun and totally worth all the effort.
Total Time
1hr 45min
4.5
2 Ratings
Author: E is for Eat
Servings:
4
Ingredients
•
30
pieces
Corn Husks
•
to taste
Fresh Cilantro
•
to taste
Avocados
•
3
cups
Corn Masa Flour
•
2
tsp
Baking Powder
•
1
Tbsp
Mexican Oregano
•
1
tsp
Sea Salt
•
3
cups
Chicken Broth
or Vegetable Broth
•
1
cup
Coconut Oil
•
2 1/2
Tbsp
Adobo Sauce
•
2
Tbsp
Olive Oil
•
1
Large
Yellow Onion
•
3
cloves
Garlic
•
3
Bosc Pears
•
1
Jalapeño Pepper
•
1
bunch
Chard
•
2
Tbsp
Ancho Chili Powder
•
1
Tbsp
Ground Cumin
•
2
cups
Butternut Squash
, roasted
•
to taste
Salt
•
1
Lime
, juiced
•
1
cup
Fresh Cilantro
, chopped
•
8
Ancho Chile Peppers
•
to taste
Water
•
1
tsp
Simply Organic Garlic Powder
Cooking Instructions
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.
2.
In a large bowl, mix together the
Corn Masa Flour (3 cups)
,
Baking Powder (2 tsp)
,
Mexican Oregano (1 Tbsp)
and
Sea Salt (1 tsp)
.
3.
In a large measuring cup combine melted
Coconut Oil (1 cup)
, warm
Chicken Broth (3 cups)
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.
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)
.
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.
6.
Add chopped swiss chard and saute until wilted, covering with a lid if needed.
7.
Stir in
Ground Cumin (1 Tbsp)
, diced jalapeno,
Ancho Chili Powder (2 Tbsp)
, the juice of
Lime (1)
,
Salt (to taste)
,
Fresh Cilantro (1 cup)
, and
Butternut Squash (2 cups)
.
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.
9.
Carefully roll one side, allowing part of the dough to peel off and meet the other side.
10.
Wrap husk around, fold up the smaller bottom end and secure with string or piece of husk.
11.
Place tamales upright in a large steamer basket and steam on the stove for 45 to 60 minutes.
12.
Optionally, serve with a chile sauce made with a combination of
Ancho Chile Peppers (8)
, boiling water,
Simply Organic Garlic Powder (1 tsp)
and
Salt (to taste)
.
13.
Garnish with additional
Avocados (to taste)
and
Fresh Cilantro (to taste)
.
Nutrition Per Serving
CALORIES
1073
FAT
67.0 g
PROTEIN
12.7 g
CARBS
109.4 g
