Tamales from El Salvador (1Tamale = 1serving)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1.25 cup Masa (Corn Flour)1 Tbsp (3 tsp) Poultry Seasoning4 tbsp Oil, divided with 1Tbsp set aside1 tsp Cumin ground 1/4 cup (2 Tbsp) Tomato Sauce, no salt added, 1 tsp Fresh Garlic 1 Chicken Leg Quarters(thigh and leg) Uncooked9 Baby Carrots, raw9 Banana Leaves, fresh or frozen9 12X12 in squares of foil if banana leaves are too small to fully wrap and seal tamales.
STEP 1: Begin by boiling chicken in 3 cups water with chicken seasoning and garlic until it falls off bones. At this point chicken and water may be set aside and refrigerated over night if desired.(Remove from refrigerator several hours before starting final steps of preparation and allow to sit out at room temp.)
STEP 2: Add Masa to a mixing bowl along with 2 1/2 cups of water from chicken prep. Stir until mixture forms a paste and set aside. Warm 3 Tbsp oil in pot over med heat until warm then add Masa paste and bring to boil, stirring continuously. Remove from heat when mixture boils and set aside.
STEP 3: Remove chicken from bones and then shred completely. In small skillet heat 3 Tbsp Masa, last Tbsp of oil, Tomato Sauce and 1/4 Cup water from chicken and bring to boil, stirring continuously. When boils add chicken and return to boil, stirring constantly. When mixture boils remove from heat.
STEP 4: place banana leaf on dark side of foil and using large cooking spoon place cooked Masa onto banana leaf, add Tbsp of chicken mixture and baby carrot pressing into Masa. Wrap foil to seal and set aside. Using same method continue making rest of Tamales.
STEP 5: Place all Tamales in large pot (dutch oven) and add water to approx half full. (do NOT COMPLETELY SUBMERGE Tamales)
Bring Water to boil and continue boiling for 45mins.
When finished cooking, remove Tamales from pot and allow to cool in order for them to become firm.
Tamales may be eaten at any time after cooking but will be semi-soft to liquid until fully cool/cold.
Serving Size: makes 9 Tamales
Number of Servings: 9
Recipe submitted by SparkPeople user PALLADINRN.
STEP 2: Add Masa to a mixing bowl along with 2 1/2 cups of water from chicken prep. Stir until mixture forms a paste and set aside. Warm 3 Tbsp oil in pot over med heat until warm then add Masa paste and bring to boil, stirring continuously. Remove from heat when mixture boils and set aside.
STEP 3: Remove chicken from bones and then shred completely. In small skillet heat 3 Tbsp Masa, last Tbsp of oil, Tomato Sauce and 1/4 Cup water from chicken and bring to boil, stirring continuously. When boils add chicken and return to boil, stirring constantly. When mixture boils remove from heat.
STEP 4: place banana leaf on dark side of foil and using large cooking spoon place cooked Masa onto banana leaf, add Tbsp of chicken mixture and baby carrot pressing into Masa. Wrap foil to seal and set aside. Using same method continue making rest of Tamales.
STEP 5: Place all Tamales in large pot (dutch oven) and add water to approx half full. (do NOT COMPLETELY SUBMERGE Tamales)
Bring Water to boil and continue boiling for 45mins.
When finished cooking, remove Tamales from pot and allow to cool in order for them to become firm.
Tamales may be eaten at any time after cooking but will be semi-soft to liquid until fully cool/cold.
Serving Size: makes 9 Tamales
Number of Servings: 9
Recipe submitted by SparkPeople user PALLADINRN.
Nutritional Info Amount Per Serving
- Calories: 144.7
- Total Fat: 8.5 g
- Cholesterol: 8.3 mg
- Sodium: 199.0 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
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