Mini Tamales

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Mini Tamales

Mini Tamales
2 cups masa (corn flour)
1/4 cup butter, softened
2 tsp. baking powder
1/2 tsp. salt
2 to 2½ cups chicken broth
1 package dried corn husks, soaked in hot water for 1 hour and drained

Prep: 1 hour, Cook: 30 minutes, Stand: 10 minutes, Serves: 10

1. Place masa, butter, baking powder and salt in a medium bowl. Using an electric mixer, beat in enough broth to make a soft dough.

2. Stir in desired filling ingredients. Spoon about 1 tbsp. of mixture in the center of each corn husk; roll up to enclose, then tie the ends with small strips of corn husk. Trim ends.

3. Place in a steamer basket and cook, covered, for 30 minutes. Remove from heat and let stand for 10 minutes before serving.

Red Chili Chicken:
Stir together prepared masa, 1½ cups shredded chicken, 1 cup tiny cubes pepper Jack cheese, 1/2 cup enchilada sauce and 1/2 cup thinly sliced green onions.

Chipotle Yam Tamales:
Steam 1 lb. peeled and cubed yams for 10 minutes or until soft, drain and coarsely mash. Let cool, then stir in 1½ cups tiny cubes Jack cheese, 1/2 cup thinly sliced green onions, 1 tbsp. minced chipotle peppers,1 tbsp. adobo sauce from can and prepared masa.  

Nutritional Information:
Red Chili Chicken (3 tamales): 200 calories, 11 g protein, 11 g total fat (5 g sat.), 21 g carbohydrate, 2 g fiber, 1 g sugar, 45 mg cholesterol, 630 mg sodium Chipotle Yam Tamales (3 tamales): 240 calories, 8 g protein, 11 g total fat (6 g sat.), 29 g carbohydrate, 4 g fiber, 4 g sugar, 25 mg cholesterol, 580 mg sodium


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