Tangy Mexican Tamales with Red Chili Sauce

Name: Tangy Mexican Tamales with Red Chili Sauce
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 4 cups masa harina; 1 1/2 cups chicken broth (warmed); 1 cup lard (softened); 1 1/2 teaspoons baking powder; 2 teaspoons salt; 20-30 pieces corn husks (soaked); 2 cups cooked shredded chicken; 1 cup cotija cheese (crumbled); 1 cup green salsa; 6 units dried guajillo chilies (stemmed and seeded); 3 units dried ancho chilies (stemmed and seeded); 4 cloves garlic (minced); 1 teaspoon cumin (ground); 2 cups chicken broth; 1 tablespoon vegetable oil; 1 teaspoon salt

StandardMexicanDinnerTraditionalFlavorfulComfort Food

⏱️ 60m PREP

🔥 120m COOK

👥 10 SERVINGS

⚡ 250 CAL/SERV

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Overview

These authentic Mexican tamales are filled with a tangy mix of seasoned meat and wrapped in corn husks, served with a rich and spicy red chili sauce.

Macronutrients per serving

grams

Protein

15.0g 27%

Fat

12.0g 22%

Carbs

28.0g 51%

Rich in nutrients

☀️ Vitamin C

20% DV

Supports immune function

🔺 Calcium

15% DV

Essential for strong bones and teeth

🔺 Iron

10% DV

Important for oxygen transport in the blood

🌾 Fiber

20% DV

Aids in digestion

☀️ Vitamin A

8% DV

Important for vision and immune health

Ingredients

Tamale Dough

4 cups masa harina
1 1/2 cups chicken broth warmed
1 cup lard softened
1 1/2 teaspoons baking powder
2 teaspoons salt
20-30 pieces corn husks soaked

Filling

2 cups cooked shredded chicken
1 cup cotija cheese crumbled
1 cup green salsa

Red Chili Sauce

6 units dried guajillo chilies stemmed and seeded
3 units dried ancho chilies stemmed and seeded
4 cloves garlic minced
1 teaspoon cumin ground
2 cups chicken broth
1 tablespoon vegetable oil
1 teaspoon salt

Instructions

1 Soak the corn husks in warm water for at least 30 minutes until pliable.
2 In a large mixing bowl, beat the lard with a mixer on high speed until fluffy. Add masa harina, baking powder, and salt. Gradually add warm chicken broth and mix until a soft dough forms.
3 For the filling, combine the shredded chicken, crumbled cotija cheese, and green salsa in a bowl. Mix well and set aside.
4 Prepare the red chili sauce by heating oil in a saucepan. Add garlic and ground cumin, cooking for 1 minute. Add the dried chilies and chicken broth, simmering until chilies are soft, about 15 minutes. Blend the mixture until smooth and season with salt.
5 Lay a soaked corn husk flat on a clean surface. Spread about 1/4 cup of masa dough in the center, leaving room at the edges. Add 2 tablespoons of filling on top of the dough.
6 Fold the sides of the corn husk in, then fold the bottom up. Secure with a strip of husk, if necessary. Repeat for all tamales.
7 Arrange the tamales vertically in a steamer basket. Steam for 1 1/2 to 2 hours, or until the masa is firm and pulls away easily from the husk.
8 Serve the tamales hot with the red chili sauce drizzled over the top.