Ingredients for Fresh Corn Tamales In The Mayan Style
- 4 cups fresh corn kernels (about 4 ears of corn)
- Chicken Breasts
- 2 cups masa harina
- Chicken Broth
- Lard
- 1 teaspoon salt
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How to Make Fresh Corn Tamales In The Mayan Style
- Soak dried corn husks in warm water for at least 30 minutes, or until pliable.
- In a large pot, combine the fresh corn kernels, water, and lime juice. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the corn is tender.
- In a separate bowl, combine the masa harina, baking powder, and salt. Gradually add the simmered corn mixture, stirring until a smooth dough forms.
- Add the lard or vegetable shortening and mix until fully incorporated. The masa should be smooth and slightly sticky.
- Spread a thin layer of the masa mixture onto each corn husk, leaving about an inch of space at the top and bottom.
- Add a spoonful of your desired filling (e.g., shredded chicken, cheese, or a savory vegetable mixture) to the center of the masa.
- Fold the sides of the corn husk inward, then fold the bottom up and over the filling, creating a neat package.
- Steam the tamales in a steamer basket lined with a damp cloth for approximately 75-90 minutes, or until the masa is cooked through and easily peels away from the husk.
- Remove the tamales from the steamer and let them cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
6g
Fat
82g
Carbs
13g
