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- 2 Tassen Masa Harina - 1/2 Tasse Schmalz oder pflanzliches Fett - 1 1/2 Tassen warme Hühner- oder Gemüsebrühe

Tamale Recipes

Entdecke die Welt der Tamale Rezepte mit unseren einfachen und köstlichen Ideen! Lerne, wie du den perfekten Teig und schmackhafte Füllungen für dein nächstes Fest zubereitest, egal ob mit Fleisch oder veganen Alternativen. In unserem Artikel findest du Schritt-für-Schritt-Anleitungen, Tipps zum Dämpfen und leckere Variationen. Klicke jetzt durch und lass dich inspirieren, deine eigenen Tamales zu kreieren!
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Zutaten
  

2 cups masa harina (corn flour)

1/2 cup lard or vegetable shortening

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups chicken or vegetable broth (warm)

1 cup cooked shredded chicken (or a plant-based substitute)

1/2 cup salsa verde (or your favorite salsa)

1/2 cup black beans, rinsed and drained

1/2 cup corn kernels (fresh or frozen)

20-25 dried corn husks (soaked in warm water for 30 minutes)

Anleitungen
 

In a large mixing bowl, combine the masa harina, baking powder, and salt. Mix well to distribute the dry ingredients evenly.

    In a separate bowl, beat the lard (or vegetable shortening) until fluffy. Gradually add the dry mixture to the lard, alternating with warm broth, mixing until a soft dough forms. It should be easily spreadable but not too sticky.

      Stir in the shredded chicken, salsa verde, black beans, and corn until well combined.

        Take a soaked corn husk and spread about 2 tablespoons of the masa dough in the center, pressing it down slightly. Leave space at the sides and the bottom for folding.

          Add about 1 tablespoon of the chicken filling on top of the masa.

            Fold the sides of the corn husk over the masa and filling, then fold the bottom of the husk up to enclose the tamale. Secure with a piece of kitchen twine if needed.

              Repeat until all tamales are filled and wrapped.

                In a large steamer pot, arrange the tamales upright. Fill the bottom with water, ensuring it does not touch the tamales. Cover and steam for about 1-1.5 hours, or until the masa pulls away from the husk easily. Check the water level occasionally and add more if necessary.

                  Once cooked, allow the tamales to cool slightly before serving.

                    Prep Time: 1 hour | Total Time: 2.5 hours | Servings: 6-8

                      - Presentation Tips: Serve tamales on a large platter garnished with fresh cilantro and lime wedges. You can also serve with additional salsa on the side for dipping. Enjoy!