Mexican Tamales with Red Chili Sauce

Name: Mexican Tamales with Red Chili Sauce
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 4 cups masa harina; 1 cup vegetable shortening (room temperature); 2 cups chicken broth (warm); 1 teaspoon baking powder; 1 teaspoon salt; 5 dried ancho chiles (stemmed and seeded); 5 dried guajillo chiles (stemmed and seeded); 4 cups water; 3 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon sugar; 2 tablespoons vegetable oil; 24 corn husks (soaked in warm water)

StandardMexicanDinnerComfort FoodFamily-FriendlyTraditional

⏱️ 60m PREP

🔥 120m COOK

👥 12 SERVINGS

⚡ 250 CAL/SERV

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Overview

Traditional Mexican tamales wrapped in corn husks and filled with a savory masa dough and flavorful red chili sauce.

Macronutrients per serving

grams

Protein

7.0g 14%

Fat

12.0g 24%

Carbs

30.0g 61%

Rich in nutrients

☀️ Vitamin A

15% DV

Supports vision and immune function

🔺 Iron

10% DV

Essential for blood production

🔺 Calcium

5% DV

Important for bone health

☀️ Vitamin C

6% DV

Supports immune function

🌾 Fiber

Aids in digestion

Ingredients

Masa Dough

4 cups masa harina
1 cup vegetable shortening room temperature
2 cups chicken broth warm
1 teaspoon baking powder
1 teaspoon salt

Red Chili Sauce

5 dried ancho chiles stemmed and seeded
5 dried guajillo chiles stemmed and seeded
4 cups water
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons vegetable oil

Assembly

24 corn husks soaked in warm water

Instructions

1 In a large bowl, beat vegetable shortening until fluffy. Gradually add masa harina, baking powder, and salt, alternating with warm chicken broth, until a soft dough forms.
2 In a saucepan, combine ancho and guajillo chiles with 4 cups of water. Simmer for 15 minutes until chiles are soft.
3 Transfer chiles and cooking liquid to a blender. Add garlic, cumin, salt, and sugar. Blend until smooth. Strain through a sieve to remove any solids.
4 Heat vegetable oil in a pan over medium heat. Add the chili sauce and cook for 10 minutes, stirring occasionally. Set aside.
5 Rinse and soak corn husks in warm water until pliable, about 30 minutes.
6 Spread 2 tablespoons of masa dough onto the center of each corn husk. Top with 1 tablespoon of red chili sauce.
7 Fold the sides of the husk in, then the bottom, and tie with a strip of husk to secure.
8 Place tamales upright in a steamer. Steam over simmering water for about 1.5 to 2 hours, or until the masa is firm and pulls away from the husk easily.
9 Let tamales cool slightly before serving. Enjoy with additional red chili sauce if desired.