Here is a Mexican Tamale recipe for those of you that found the plastic figurine in your slice of Rosca on New Year’s day. The time to pay is fast approaching!
Traditionally, you must provide your family with the tamales of February 2nd. This day is called Día de la Candelaria, or Candlemas.
This Mexican Tamale recipe is for the ambitious readers That want to make their own!The rest of you, find a restaurant quick!
What is a Tamale
A tamale is a traditional Mesoamerican dish, from modern-day Mexico, made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate.
Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
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Ingredients
2 cups masa harina (dehydrated masa flour)
1 1/2 cups regular-strength chicken broth
1 1/2 tsp salt
1/2 cup salad oil
2 cups cooked turkey or chicken, finely diced
1/2 cup pitted ripe olives, coarsely chopped
1 medium-size onion, finely chopped
1/2 cup canned green Chile salsa
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Preparation
Cut 30 pieces of foil, each 6 inches square.
Stir together masa flour, chicken broth, 1/2 teaspoon of the salt, and oil to make a thick paste.
Place about 1 1/2 tablespoons of the paste on each foil square and spread in center of foil in a 3-inch square.
Mix together turkey, olives, onion, salsa, and the remaining teaspoon salt.
Place about 1 1/2 tablespoons of filling down center of each masa square.
Fold foil edges together so masa edges meet, then seal all sides.
Arrange tamales in steamer, stacking them so steam can circulate.
Cover tightly and cook over 1 inch boiling water about 45 minutes or until masa is firm.
