GOLDEN VALLEY, Minn. - The holidays are a great time to celebrate many cultures in the kitchen. For Mexican-Americans tamales are a staple on Christmas Eve and a wonderful way to get the whole family involved in assembling them.
Tamales are corn masa and meat bundles that are steamed.
Chef Mauricio Legorreta from Cantina Laredo shared his recipe and tips for making tamales.
Cantina Laredo is located at the Mall of America on the third floor near Macy's. They are offering a tamale catering service through December. They will also be serving a special New Year's three-course meal available Dec. 29 through Jan. 1 featuring Cascabel Ribeye and Pollo Asada.
20 ounces Maseca for corn tortillas
1 TBSP Baking Powder
1/2 tsp salt
10 oz Shortening or lard (better with lard)
3 cup Warm Chicken stock
30 corn husk
Soak corn husk in warm water and set aside.
Mix all dry ingredients in a mixing bowl then by hand incorporate the shortening, once mix is even add chicken stock, one cup at the time. We want to have a consistency of a oily bouncy dough.
On the wet and soft corn husk spread the dough, add the filling of your choice in the center, fold the tamale and pile.
Steam the tamales for 45 min to an hour.
• While high in sodium, tamales are high in protein and provide essential vitamins and minerals that support good health
• One tamale contains:
o 11.68 grams of protein
o 5.8 grams of fiber
o 2.27 milligrams of iron
o 2.75 milligrams of zinc
o 2.95 milligrams of niacin
• Masa used is gluten free