Chicago Style Tamales
These tamales are a Chicago-style twist on a traditional Mexican dish. They are made with a cornmeal dough and filled with a spicy beef filling, then steamed until tender.
Ingredients - Serves 12
- Cumin - 1 teaspoon
- Chili powder - 2 tablespoons
- Garlic - 2 cloves, minced
- Onion - 1, chopped
- Ground beef - 1 pound
- Beef broth - 1 1/2 cups
- Lard - 2/3 cup
- Salt - 1 teaspoon
- Baking powder - 1 teaspoon
- Masa harina - 2 cups
- Corn husks - 24
Let's Get Started
- Soak the corn husks in warm water for 30 minutes.
- In a large bowl, combine the masa harina, baking powder, and salt. Cut in the lard until the mixture is crumbly. Gradually stir in the beef broth until a dough forms.
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is no longer pink. Drain off the fat. Stir in the chili powder and cumin.
- Spread about 2 tablespoons of the dough onto each corn husk. Spoon about 1 tablespoon of the beef mixture down the center of the dough. Fold in the sides of the husk and then fold up the bottom.
- Place a steamer basket in a large pot and fill with enough water to reach the bottom of the basket. Arrange the tamales in the steamer, folded-side down. Cover and steam over medium heat for about 2 hours, or until the dough is firm and pulls away easily from the husk.
- Let the tamales cool for a few minutes before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 60 minutes
- Cook Time: 120 minutes
- Calories: 350
- Fat: 15g
- Carbs: 40g
- Protein: 20g
- Sodium: 500mg
- Sugar: 5g
