Maseca Tamale Recipe
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 274.0
- Total Fat: 20.2 g
- Cholesterol: 41.3 mg
- Sodium: 393.0 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.3 g
- Protein: 10.4 g
View full nutritional breakdown of Maseca Tamale Recipe calories by ingredient
Introduction
This recipe is on the side of the Maseca Brand Corn Masa mix. :) It's not healthy, but delicious. I'm going to try and invent a lower fat higher protein option, but for now. I ate these puppies and now I'm working it off. :( This recipe is on the side of the Maseca Brand Corn Masa mix. :) It's not healthy, but delicious. I'm going to try and invent a lower fat higher protein option, but for now. I ate these puppies and now I'm working it off. :(Number of Servings: 17
Ingredients
-
Maseca, 2 C.
Vegetable Shortening 2/3 C.
Baking Powder 1 tsp.
Salt 1/2 tsp.
Warm water 2 C.
(optional, but included in the calorie content here is: Half a can of Corn)
**EQUIPMENT NEEDED:
Two Large Stock pots, or at the very least, One!
A steamer basket to place in the bottom.
Corn Husks
Parchment paper (I've seen people use saran wrap)
Two large bowls
Optional: a mixer, and a rubber spatula.
Directions
**Before you do anything, you need to soak your corn husks in a large pot of warm water!** Not boiling, but keep it very warm.
Also ahead of time, you could slice all your green chilies into strips, and your cheese into strips for your tamales. We made 35 tamales with this recipe. so 35 cheese strips, and maybe a little more green chili if you like that.
But onto the mix!
You need two bowls. Mix the dry ingredients: The masa, the baking powder, and the salt in one. Then add the water to that same bowl.
In a separate bowl, beat the shortening until fluffy/creamy texture (it looks gross because it's all fatty!).
Once your masa mixture is well mixed, fold the shortening into the masa until it's even. this or any time would be a good place to add the corn in the mix.
Okay, if you cut your chilies and cheese already, your good to go. Sit at the table and get ready to work! Your technique will vary with whatever feels comfortable to you. (I recommend finding some videos on you tube so I don't have to explain what to do. It's easier if you see it :P )
For insurance, we wrapped each one in parchment paper (they do sell them in sheets for tamales) so you cheese doesn't ooze everywhere. Because it might. Place facing up into your steaming pot of water and wait 1 hour!
Their texture will change as they sit.
This made us 17 small tamales.
Number of Servings: 17
Recipe submitted by SparkPeople user MMPIXIE.
Also ahead of time, you could slice all your green chilies into strips, and your cheese into strips for your tamales. We made 35 tamales with this recipe. so 35 cheese strips, and maybe a little more green chili if you like that.
But onto the mix!
You need two bowls. Mix the dry ingredients: The masa, the baking powder, and the salt in one. Then add the water to that same bowl.
In a separate bowl, beat the shortening until fluffy/creamy texture (it looks gross because it's all fatty!).
Once your masa mixture is well mixed, fold the shortening into the masa until it's even. this or any time would be a good place to add the corn in the mix.
Okay, if you cut your chilies and cheese already, your good to go. Sit at the table and get ready to work! Your technique will vary with whatever feels comfortable to you. (I recommend finding some videos on you tube so I don't have to explain what to do. It's easier if you see it :P )
For insurance, we wrapped each one in parchment paper (they do sell them in sheets for tamales) so you cheese doesn't ooze everywhere. Because it might. Place facing up into your steaming pot of water and wait 1 hour!
Their texture will change as they sit.
This made us 17 small tamales.
Number of Servings: 17
Recipe submitted by SparkPeople user MMPIXIE.