Tamales Suaves Recipe
Introduction to Tamales Suaves
Tamales are a fundamental dish in Mexican cuisine, deeply rooted in the cultural and historical traditions of the region. Tamales have been enjoyed for centuries, dating back to the pre-Columbian era where they were a pivotal part of Aztec and Mayan diets. The word "Tamales" is derived from the Nahuatl word "tamalli", meaning "wrapped". Known for their versatility, tamales can be filled with a variety of ingredients ranging from meats to chilies and even fruits in sweet variations.
"Suaves", meaning "soft" or "tender" in Spanish, refers to a variation known for its delicate texture and subtle flavor. This recipe for Tamales Suaves is perfect for showcasing the tender masa enveloping richly flavored fillings, making them an ideal comfort food for any occasion.
Ingredients
Masa Ingredients
- Masa Harina (4 cups)
- Chicken Broth (2 1/2 cups)
- Baking Powder (1 teaspoon)
- Salt (1 teaspoon)
- Lard (1 cup)
Filling Ingredients
- Chicken (2 lbs, shredded)
- Onion (1 medium, finely chopped)
- Garlic (2 cloves, minced)
- Green Chilies (2, roasted and chopped)
- Cumin (1 teaspoon)
- Oregano (1 teaspoon)
- Tomato Sauce (1 cup)
- Salt (to taste)
- Pepper (to taste)
Wrapping
- Corn Husks (20, soaked in hot water for 30 minutes)
Preparation
Preparing the Masa
Begin by whisking the masa harina, baking powder, and salt together in a large bowl. In a separate bowl, beat the lard with an electric mixer until it is light and fluffy. Gradually mix in the dry ingredients followed by the chicken broth to form a soft dough.
Preparing the Filling
In a large skillet, heat a tablespoon of oil over medium heat. Add the onion and garlic and sauté until fragrant. Stir in the green chilies, cumin, and oregano, cooking until the mixture is well blended. Add the shredded chicken and tomato sauce, then season with salt and pepper to taste. Simmer on low heat for about 10 minutes until the flavors meld together.
Assembly and Cooking
Drain the corn husks and choose the larger ones for wrapping the tamales. Spread a thin layer of masa dough over the center of each husk, leaving edges free for folding. Place a spoonful of the chicken filling into the center, then fold the sides of the husk over the filling. Fold up the bottom and ensure it is secure.
Arrange the assembled tamales upright in a steamer basket, and steam over simmering water for about 1 1/2 to 2 hours. Keep an eye on the water level, adding more as necessary. The tamales are ready when the masa pulls away from the husk easily.
Enjoying Tamales Suaves
Tamales Suaves are best enjoyed warm, accompanied by fresh salsa or a dollop of crema. Pair them with a light salad for a balanced meal or serve at your next gathering for a true cultural experience. Remember to set a cooking timer to manage your prep and cooking time efficiently!