Tamale de Nopal

Introduction to Tamale de Nopal

The Tamale de Nopal is a unique twist on the traditional tamale, which is an iconic dish in Mexican cuisine. Tamales have been a staple food in Mesoamerica for centuries, often prepared for special occasions and celebrations. These delectable corn-based dough packages are traditionally filled with meats, cheeses, or beans. The addition of nopal, a type of cactus, gives the dish a distinctive flavor and adds a nutritious element to the recipe.

The History of Tamales

Tamales date back to the times of the Aztecs and Mayans, who would prepare them as portable food for their hunters, travelers, and warriors. The word 'tamale' originates from the Nahuatl word 'tamalli.' Today, tamales are enjoyed in various forms throughout Latin America, each with cultural twists and variations, reflecting regional tastes and available ingredients.

Nopal in Mexican Cuisine

The nopal cactus has been a staple in Mexican diets since pre-Columbian times. It is famous for its health benefits, including a high fiber content, vitamin-rich profile, and its ability to aid in digestion and lower blood sugar levels. When incorporated into tamales, nopal adds a distinctive, slightly tangy flavor, as well as a satisfying crunch.

Ingredients

• 2 cups masa harina
• 1 1/2 cups chicken broth
• 1/2 cup lard
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup nopal (cooked and chopped)
• 12 to 15 corn husks (soaked in water)
• 1/2 cup cotija cheese
• 1/4 cup cilantro (chopped)
• 1/2 cup tomatillo salsa

Preparation

1. Start by soaking the corn husks in warm water for at least 30 minutes until they are pliable.

2. In a large mixing bowl, combine masa harina, baking powder, and salt.

3. In a separate bowl, beat the lard until it is light and fluffy. Slowly add the chicken broth to the masa harina mixture and then fold in the beaten lard.

4. Mix well until you achieve a smooth dough consistency. Test the dough by placing a small amount in water; it should float. If it sinks, continue beating and test again.

5. Incorporate the cooked and chopped nopal, cotija cheese, and chopped cilantro into the dough mixture.

Cooking Process

1. Lay a corn husk flat and spread about 2 tablespoons of dough onto the wide end of the husk.

2. Place a small spoonful of tomatillo salsa on top of the dough.

3. Fold the sides of the corn husk inward, then fold the bottom up over the supports to secure it all together.

4. Repeat this process until all dough and filling are used.

5. Place the tamales upright in a steamer. Steam for 60 to 75 minutes. To test for doneness, remove one and see if the dough easily pulls away from the corn husk.

Note: Be sure to keep an eye on the water level in the steamer, adding more as needed during the cooking process.

Enjoying Your Tamale de Nopal

Serve your Tamale de Nopal warm, ideally with a side of extra tomatillo salsa and perhaps a sprinkle of more cotija cheese. Pair with a refreshing glass of hibiscus iced tea or horchata for a classic Mexican meal.

Tamales can be enjoyed on their own as a satisfying meal or as a part of a larger feast for special occasions such as Dia de los Muertos or Christmas celebrations.