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Spicy Salsa Tamales
Created by: Howcan Team
Ingredients
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup lard
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup shredded cooked chicken
- 1/2 cup red salsa
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 jalapeno, minced
- 1/4 cup lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- In a large bowl, mix 2 cups of masa harina, 1 1/2 cups of chicken broth, 1/2 cup of lard, 1 teaspoon of baking powder, and 1 teaspoon of salt until well combined.
- In a separate bowl, combine 1 cup of shredded cooked chicken, 1/2 cup of red salsa, 1/4 cup of chopped fresh cilantro, 1/4 cup of chopped red onion, 1 minced jalapeno, 1/4 cup of lime juice, 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of cayenne pepper, and salt and pepper to taste.
- Spread a thin layer of the masa mixture onto a corn husk, then spoon some of the chicken filling down the center. Fold the sides of the corn husk over the filling and fold up the bottom. Repeat with the remaining ingredients to make 12 tamales.
- Place the tamales in a steamer and steam for 1 1/2 to 2 hours, adding more water as needed.
- Once the tamales are cooked, let them cool for a few minutes before serving.
- Top the tamales with extra red salsa and chopped cilantro before serving.
The history of tamales dates back to ancient Mesoamerica, where they were a staple food for Aztecs, Mayans, and Incas. These savory treats were made with masa (corn dough) and filled with various meats, cheeses, or vegetables, then wrapped in corn husks and steamed. The tradition of tamales has been passed down through generations, and today they are enjoyed across Latin America and the United States. In Mexico, renowned chefs like Enrique Olvera have elevated the humble tamale, serving them with a fiery salsa made from roasted tomatoes, chilies, and spices. This spicy salsa topping adds a kick to the traditional tamale, creating a mouthwatering fusion of flavors. For the best tamales with spicy salsa, head to Mexico City or Oaxaca, where street vendors and local eateries serve up these delectable treats with a fiery twist. The key to perfect tamales lies in the quality of the masa and the flavorful filling, while the spicy salsa topping adds an extra layer of heat and complexity. For a unique twist, some chefs also top tamales with a smoky chipotle salsa or a tangy tomatillo salsa, offering a variety of bold flavors to complement the rich, steamed masa. Whether enjoyed as a street food snack or a festive holiday dish, tamales with a spicy salsa topping are a true culinary delight that continues to captivate food lovers around the world.
180 min
12 tamales
250 calories
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