Hot Tamales!
Hot Tamales! are a delicious Mexican treat that brings a burst of flavor and warmth to your table. These tender corn masa pockets are filled with savory chicken and spices, making them a favorite for gatherings and family dinners. Whether you’re an experienced cook or a kitchen novice, making your own Hot Tamales! can be a fun and rewarding experience. Let’s dive in and explore how to create these flavorful delights from scratch!
The Upside of Hot Tamales!
Hot Tamales! are not just food; they are a celebration of culture and tradition. The process of making tamales can be a communal activity, bringing family and friends together, sharing stories while rolling masa and filling. Here are a few reasons to love Hot Tamales!:
- Flavorful Filling: The combination of chicken, spices, and cheese creates a mouthwatering filling that is truly irresistible.
- Customizable: You can easily modify the filling to suit your taste preferences, making them adaptable for everyone.
- Make Ahead: Hot Tamales! can be made in large batches and frozen for future meals, making them a convenient option for busy days.
- Cultural Tradition: Making tamales is often a cherished family event, passed down through generations.
What’s in the Bowl
To create your Hot Tamales!, you’ll need the following ingredients:
- 1.5 pounds skinless chicken thighs
- 1 medium onion, quartered
- 2 cloves garlic, minced
- 4 dried chile peppers
- 2 cups water
- 2 small cans green chiles
- 1 cup frozen corn, thawed
- 3/4 cup Monterey Jack cheese, shredded
- 4 cups Maseca brand masa
- 1 tsp garlic powder
- 3 tsp salt
- 2 tsp chile powder
- 1 cup corn oil
- 2 1/2 cups beef broth
- 1 package dried corn husks
Before You Start: Equipment
Gathering the right equipment will make your Hot Tamales! experience smoother. Here’s what you’ll need:
- Large pot: To cook the chicken and prepare the filling.
- Mixing bowl: For combining masa and seasonings.
- Steamer basket: To steam the tamales.
- Plastic wrap: For wrapping the tamales before steaming.
- Measuring cups and spoons: For precise ingredient measurements.
- Sharp knife: For chopping and preparing ingredients.
Cooking Hot Tamales!: The Process
Creating Hot Tamales! is an enjoyable process that involves several steps. Let’s break it down:
Step 1: Cook the Chicken
In a large pot, combine the chicken thighs, quartered onion, minced garlic, dried chile peppers, and water. Bring to a boil, then reduce to a simmer. Cook until the chicken is tender, about 30 minutes. Remove the chicken and let it cool slightly before shredding.
Step 2: Prepare the Filling
In a mixing bowl, combine the shredded chicken, green chiles, thawed corn, garlic powder, salt, and chile powder. Mix until well combined and set aside.
Step 3: Prepare the Masa
In another large bowl, combine the Maseca masa with 2 1/2 cups of beef broth and mix until a dough forms. The masa should be soft and pliable. If it’s too dry, add a little more broth.
Step 4: Soak the Corn Husks
Soak the dried corn husks in warm water for about 30 minutes until they are pliable. This will make them easier to work with when wrapping your tamales.
Step 5: Assemble the Tamales
Take a soaked corn husk and spread about 1/4 cup of masa onto the husk, leaving a border at the edges. Add a tablespoon of the chicken filling in the center. Fold the sides of the husk in and roll it up tightly. Place the tamale seam side down in the steamer basket. Repeat with the remaining husks, masa, and filling.
Step 6: Steam the Tamales
Fill a large pot with water, placing a steamer basket inside. Bring the water to a boil, then reduce to a simmer. Arrange the tamales in the basket, standing up with the open ends facing up. Cover the pot with a lid and steam for about 1 to 1.5 hours, or until the masa easily separates from the husk.
Step 7: Serve and Enjoy
Once cooked, let the tamales cool for a few minutes before serving. Enjoy them with your favorite salsa, guacamole, or sour cream. These Hot Tamales! are sure to be a hit at your next gathering!
Dietary Swaps & Alternatives
If you’re looking to make some adjustments to the recipe, consider the following alternatives:
- Vegetarian Option: Swap the chicken for sautéed mushrooms, black beans, or a combination of vegetables.
- Cheese Alternative: Use a dairy-free cheese for a vegan version.
- Gluten-Free: This recipe is naturally gluten-free, thanks to the Maseca brand masa.
- Spice Level: Adjust the amount of chile powder and dried chiles to suit your heat preference.
What Could Go Wrong
While making Hot Tamales! is generally straightforward, a few issues might arise:
- Masa Too Dry: If your masa is crumbly, it may need more broth to achieve the right consistency.
- Filling Overflow: Avoid overfilling the tamales, as this can cause them to burst during cooking.
- Tamales Not Cooking Evenly: Ensure they are standing upright in the steamer and that the pot has enough water throughout the cooking process.
- Corn Husks Not Soaked Properly: If they are too dry, they can crack and break when wrapping.
Freezer-Friendly Notes
Hot Tamales! are perfect for meal prep and freezing. Here’s how to do it:
- After steaming, let the tamales cool completely.
- Wrap each tamale individually in plastic wrap, then place them in a freezer-safe bag or container.
- They can be frozen for up to three months.
- To reheat, steam them directly from the freezer or microwave until heated through.
Ask & Learn
Can I use other meats for the filling?
Absolutely! Feel free to experiment with pork, beef, or even tofu for a vegetarian option. Just adjust the cooking times accordingly.
How do I know when my tamales are done?
Your tamales are ready when the masa pulls away easily from the husk. They should feel firm to the touch and not doughy.
What can I serve with Hot Tamales?
Hot Tamales! pair wonderfully with salsa, guacamole, sour cream, or even a fresh salad for a complete meal.
Can I make the masa ahead of time?
Yes! You can prepare the masa ahead of time and store it in the refrigerator for up to 24 hours before assembling your tamales.
Final Bite
Hot Tamales! are a delightful dish that brings warmth, flavor, and a touch of tradition to your dining experience. With tender chicken thighs, zesty spices, and creamy Monterey Jack cheese wrapped in a soft masa shell, each bite is a celebration of taste. Whether you’re enjoying them fresh or freezing them for later, these tamales are sure to impress. Gather your loved ones, roll up your sleeves, and embark on this culinary adventure. Enjoy every delicious moment of making and sharing your very own Hot Tamales!
Hot Tamales!
Ingredients
Equipment
Method
- In a large pot, combine the chicken thighs, quartered onion, minced garlic, dried chile peppers, and water. Bring to a boil, then reduce to a simmer. Cook until the chicken is tender, about 30 minutes. Remove the chicken and let it cool slightly before shredding.
- In a mixing bowl, combine the shredded chicken, green chiles, thawed corn, garlic powder, salt, and chile powder. Mix until well combined and set aside.
- In another large bowl, combine the Maseca masa with 2 1/2 cups of beef broth and mix until a dough forms. The masa should be soft and pliable. If it's too dry, add a little more broth.
- Soak the dried corn husks in warm water for about 30 minutes until they are pliable. This will make them easier to work with when wrapping your tamales.
- Take a soaked corn husk and spread about 1/4 cup of masa onto the husk, leaving a border at the edges. Add a tablespoon of the chicken filling in the center. Fold the sides of the husk in and roll it up tightly. Place the tamale seam side down in the steamer basket. Repeat with the remaining husks, masa, and filling.
- Fill a large pot with water, placing a steamer basket inside. Bring the water to a boil, then reduce to a simmer. Arrange the tamales in the basket, standing up with the open ends facing up. Cover the pot with a lid and steam for about 1 to 1.5 hours, or until the masa easily separates from the husk.
- Once cooked, let the tamales cool for a few minutes before serving. Enjoy them with your favorite salsa, guacamole, or sour cream.
Notes
- Hot Tamales! can be made in large batches and frozen for future meals.
- Experiment with different fillings like sautéed mushrooms or black beans for a vegetarian option.
- Ensure the corn husks are well soaked to prevent cracking when wrapping.
