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RECIPE
25 INGREDIENTS 13 STEPS 1hr 45min

"ABC" Tamales

4.5
2 Ratings
Tamales are fun and totally worth all the effort.
"ABC" Tamales Recipe | SideChef
Tamales are fun and totally worth all the effort.
Hi I'm Jaymee, an emmy-award winning sports reporter, and anchor, but my other passions include food and traveling.
http://www.eisforeat.com/
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For every order you place, SideChef is contributing towards ending hunger in America.
Hi I'm Jaymee, an emmy-award winning sports reporter, and anchor, but my other passions include food and traveling.
http://www.eisforeat.com/
1hr 45min
Total Time
$3.38
Cost Per Serving

Ingredients

Servings
4
US / METRIC
30 pieces
to taste
3 cups
Corn Masa Flour
1/2 Tbsp
Baking Powder
1 Tbsp
Mexican Oregano
3 cups
Chicken Broth
or Vegetable Broth
1 cup
Coconut Oil
2 1/2 Tbsp
Adobo Sauce
3 cloves
1 bunch
2 Tbsp
Ancho Chili Powder
1 Tbsp
Ground Cumin
2 cups
to taste
1
Lime , juiced
1 cup
8
Ancho Chile Peppers
to taste
Water
1 tsp
Garlic Powder
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1073
FAT
67.0 g
PROTEIN
12.7 g
CARBS
109.4 g

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 2
In a large bowl, mix together the Corn Masa Flour (3 cups) , Baking Powder (1/2 Tbsp) , Mexican Oregano (1 Tbsp) and Sea Salt (1 tsp) .
Step 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.
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 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) .
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 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 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) .

Rate & Review

4.5
2 Ratings
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Nutrition Per Serving
Calories
1073
% Daily Value*
Fat
67.0 g
86%
Saturated Fat
47.9 g
240%
Trans Fat
0.0 g
--
Cholesterol
3.6 mg
1%
Carbohydrates
109.4 g
40%
Fiber
15.3 g
55%
Sugars
20.5 g
--
Protein
12.7 g
25%
Sodium
1974.7 mg
86%
Vitamin D
--
--
Calcium
298.9 mg
23%
Iron
11.4 mg
63%
Potassium
1236.7 mg
26%
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