Are you craving a comforting, flavorful meal that's also naturally gluten-free? Look no further! This recipe delivers all the deliciousness of traditional tamales, without the gluten. It’s perfect for a quick weeknight dinner or a special occasion, and the best part? It's surprisingly easy to make! This recipe is a great example of healthy meals you can whip up with homemade cooking, and it easily slots into your quick dinner ideas repertoire.
Ingredients:
- For the Masa Harina:
- 4 cups gluten-free masa harina (ensure it's specifically labeled for tamales)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups warm chicken broth or vegetable broth (adjust for desired consistency)
- ½ cup lard or vegetable shortening (for richness, can substitute with olive oil for a healthier option)
- For the Filling:
- 1 lb ground beef or pork (or a mix!)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can of fire-roasted diced tomatoes, undrained
- 1 (15-ounce) can of corn, drained
- 1 green bell pepper, chopped (optional)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- Salt and pepper to taste
- For Assembly:
- 2 dozen corn husks, soaked in hot water for at least 30 minutes
- Cooking twine or kitchen string
Instructions:
Preparing the Filling:
- In a large skillet, brown the ground meat over medium heat. Drain off any excess fat.
- Add the onion and garlic, and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, corn, bell pepper (if using), chili powder, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
Making the Masa:
- In a large bowl, whisk together the masa harina, baking powder, and salt.
- Gradually add the warm broth to the dry ingredients, mixing with a sturdy spoon or spatula until a smooth, slightly sticky dough forms. The consistency should be like thick cake batter. If it's too dry, add a little more broth; if too wet, add a little more masa harina.
- Stir in the lard or shortening until evenly distributed.
Assembling and Steaming the Tamales:
- Lay a corn husk flat, with the wider end facing you.
- Spread about 2 tablespoons of the masa dough onto the center of the husk, leaving about an inch of space from the edges.
- Add about 1-2 tablespoons of the filling onto the masa.
- Fold the sides of the husk inward, then fold the bottom up and over the filling.
- Tie the tamale closed tightly with kitchen string or twine.
- Repeat with the remaining husks, masa, and filling.
- Place the tamales standing upright in a large steamer basket or pot with a steamer insert. Make sure the tamales are not overcrowded.
- Steam for 60-75 minutes, or until the masa is easily peeled away from the husk. Add more water to the pot as needed to maintain a steady steam.
Serving Suggestions:
Serve your delicious gluten-free tamales hot, with your favorite toppings. Some popular choices include salsa, sour cream, guacamole, or shredded cheese. These are excellent examples of delicious dishes you can easily prepare.
Tips and Variations:
- Soaking the Husks: Soaking the corn husks is crucial for flexibility. If they are dry and brittle, they will be difficult to work with.
- Masa Consistency: The consistency of the masa is key. It should be spreadable but not too runny.
- Filling Options: Get creative with the filling! Try using chicken, shredded pork, cheese, or vegetables. You can also add other spices to your liking.
- Make Ahead: You can assemble the tamales ahead of time and steam them when ready to serve.
Nutritional Information (per tamale, approximate):
- Calories: Around 250-300 (depending on filling and fats used)
- Protein: 10-15g
- Fat: 10-15g
- Carbohydrates: 30-40g
Enjoy these easy recipes and the best recipes for healthy and delicious gluten-free tamales! They're sure to become a family favorite.