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Tamales Blancos - Plain Tamales
This is the recipe for plain tamales but there are lots of other flavoured recipes on this site as well.
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Course:
Main Dish, Snacks
Cuisine:
Mexican
Keyword:
Tortillas/Wraps
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
40
minutes
minutes
Servings:
24
Tamales
Calories:
98
kcal
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Ingredients
Metric
Imperial
1/3
cup
lard
80 ml
2
cups
masa harina
500 ml, corn flour
1 1/2
tsp
baking powder
7 ml
1
tsp
Salt
5 ml
1/2
cups
chicken stock
375 ml
24
whole
dried corn husks
Instructions
Beat the lard until it is light and fluffy.
1/3 cup lard
Mix the masa harina with the baking powder and salt and add to the lard gradually, beating constantly.
2 cups masa harina,
1 1/2 tsp baking powder,
1 tsp Salt
Gradually add the warm stock until a mushy, wet dough forms.
1/2 cups chicken stock
Shake off the excess water from the corn husks and spread a heaping tablespoon of the dough onto the centre of each corn husk.
24 whole dried corn husks
If you are making filled tamales, add about 1 tablespoon of the filling in the centre of the dough.)
Fold the sides of the husks over the dough, then fold the tops and bottoms toward the centre to make rectangular packages.
Stack the tamales upright in steamer, packing them in next to each other so they will remain in a vertical position.
Steam until the dough comes away from the husks when tested, about 1 hour.
Serve hot or at room temperature.
Notes
If you use the dried corn huskd then you need to soak them in warm water for about 30 minutes.
Nutrition
Calories:
98
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
3
mg
|
Sodium:
143
mg
|
Potassium:
1
mg
|
Fiber:
1
g