Tamales from El Salvador (1Tamale = 1serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Tamales from El Salvador (1Tamale = 1serving) calories by ingredient
Introduction
This recipe was shared with me by a friend from El Salvador. They are not spicy and have much less oil/grease than Mexican Tamales. They are very time consuming to prepare and can be done in 2 stages, if needed. This recipe was shared with me by a friend from El Salvador. They are not spicy and have much less oil/grease than Mexican Tamales. They are very time consuming to prepare and can be done in 2 stages, if needed.Number of Servings: 9
Ingredients
-
1.25 cup Masa (Corn Flour)
1 Tbsp (3 tsp) Poultry Seasoning
4 tbsp Oil, divided with 1Tbsp set aside
1 tsp Cumin ground
1/4 cup (2 Tbsp) Tomato Sauce, no salt added,
1 tsp Fresh Garlic
1 Chicken Leg Quarters(thigh and leg) Uncooked
9 Baby Carrots, raw
9 Banana Leaves, fresh or frozen
9 12X12 in squares of foil if banana leaves are too small to fully wrap and seal tamales.
Tips
Several Important Tips....
1. when heating Masa it is Imperative to stir continuously to prevent scorching.
2. Jalapenos (either fresh, or canned) may be added for spicy flavor.
3. Other veggies, including broccoli, bell pepper and such, may be used with or in place of carrots.
Directions
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.