Tapatio Tamales (Chicken Tamales from Jalisco)
Tapatio tamales, or chicken tamales from the Jalisco region, are a delightful treat that many enjoy for their rich flavors and satisfying texture. These tamales are not only delicious but also provide an excellent way to include protein and fiber in your diet. Whether you’re looking for a healthy version of a traditional dish or a quick option for meal prep, these chicken tamales can meet your needs. With their heart-healthy ingredients and a great balance of flavors, they make for a lighter option that is sure to impress.
WHY YOU WILL LOVE THIS RECIPE
This recipe offers a balanced meal that is both satisfying and nutritious, making it ideal for those seeking a healthier lifestyle. These tamales are great for meal prep since you can make a large batch and store them for later use. They are also a good option for weight loss, as they are lower in calories than many other comfort foods. Each serving provides a decent amount of protein, making them a high-protein meal that can help you feel full longer.
HOW TO MAKE Tapatio Tamales
Making Tapatio tamales is a straightforward process. Whether you’re a beginner or have some experience in the kitchen, you will find this recipe easy to follow. Plus, the health benefits make it worth your while!
EQUIPMENT NEEDED
- Steamer pot
- Mixing bowls
- Measuring cups and spoons
- Corn husks (for wrapping)
- Spoon for filling
Ingredients You’ll Need
- 2 cups masa harina
- 1 cup chicken broth
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups chicken, shredded
- 1 cup fire-roasted tomatoes, diced
- 1/2 cup poblano peppers, roasted and diced
- 1/4 cup capers
- 1/4 cup olives, sliced
- Corn husks (for wrapping)
STEP-BY-STEP INSTRUCTIONS
- Soak the corn husks in warm water for about 30 minutes. This will make them pliable and easier to wrap.
- In a mixing bowl, combine masa harina, chicken broth, vegetable shortening, baking powder, and salt. Mix until a smooth dough forms.
- In another bowl, mix the shredded chicken, fire-roasted tomatoes, poblano peppers, capers, and olives to prepare the filling.
- Take a soaked corn husk and spread a small amount of masa dough on it, leaving space at the bottom and sides.
- Place a spoonful of the chicken filling in the center of the masa.
- Fold the sides of the corn husk over the masa and then fold up the bottom.
- Place each tamale upright in a steamer pot.
- Steam for 1 to 1 hour 15 minutes, or until the masa easily pulls away from the husk.
- Allow to cool slightly before serving.
HOW TO SERVE Tapatio Tamales
When serving Tapatio tamales, consider offering them with a side of fresh salsa or avocado for added flavor and nutrition. Pairing them with a simple salad can also enhance your meal while keeping it healthy. To control portions, aim for one to two tamales per serving, depending on your dietary needs and hunger level.
STORAGE & FREEZING: Tapatio Tamales
These tamales can be stored in the fridge for up to 4 days. If you want to keep them for a longer time, consider freezing them. To freeze, ensure they are completely cooled, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be kept in the freezer for up to 3 months. When you’re ready to eat, simply reheat them in a steamer or microwave.
SERVING SUGGESTIONS
For a balanced meal, serve tamales with a side of roasted vegetables or a green salad. Adding some chopped cilantro or a squeeze of lime can also boost the flavors and nutrient content. If you’re looking for a heart-healthy option, consider using additional leafy greens or a light vinaigrette.
VARIATIONS
-
Healthier Version: Swap out the vegetable shortening for avocado oil to reduce saturated fat and increase healthy fats, making them a lighter option.
-
High-Protein or Low-Carb Version: Use lean turkey instead of chicken for a lower fat option or consider a cauliflower masa to make a low-carb version. Adding more chicken or mixing in black beans can also raise the protein content.
-
Air Fryer or Oven-Baked Version: Place wrapped tamales in an air fryer or oven preheated to 350°F (175°C) and cook for about 20-25 minutes, checking for doneness. This is a great way to make tamales crispy while keeping them healthy.
FAQs
1. Are Tapatio tamales gluten-free?
Yes, tamales made with masa harina are gluten-free. Just ensure that all additional ingredients are also certified gluten-free.
2. Can I make these tamales ahead of time?
Absolutely! Tapatio tamales are great for meal prep. You can prepare them in advance, freeze, and reheat as needed.
3. How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze them for longer storage.
4. Are these tamales good for weight loss?
Yes, Tapatio tamales can be a good option for weight loss due to their healthy ingredients and decent protein content, making them a filling choice.
MAKE-AHEAD TIPS FOR Tapatio Tamales
To save time during busy weeks, consider making a large batch of Tapatio tamales on the weekend. Once you’ve made the tamales, store them in the fridge for quick meals throughout the week. They can also be frozen, allowing you to pull them out for an easy and nutritious dinner option later. This meal prep strategy not only saves time but also ensures you have healthy and delicious meals on hand that support a balanced diet.
In conclusion, Tapatio tamales are a fantastic option for those seeking a nutritious and satisfying meal. The balance of textures and flavors, combined with their health benefits, makes them an excellent choice for any dining occasion. Whether you’re making them for a special occasion or simply enjoying them as part of your meal prep, these tamales are sure to become a favorite in your home.
Tapatio Tamales
Ingredients
Method
- Soak the corn husks in warm water for about 30 minutes.
- In a mixing bowl, combine masa harina, chicken broth, vegetable shortening, baking powder, and salt. Mix until a smooth dough forms.
- In another bowl, mix the shredded chicken, fire-roasted tomatoes, poblano peppers, capers, and olives to prepare the filling.
- Take a soaked corn husk and spread a small amount of masa dough on it, leaving space at the bottom and sides.
- Place a spoonful of the chicken filling in the center of the masa.
- Fold the sides of the corn husk over the masa and then fold up the bottom.
- Place each tamale upright in a steamer pot.
- Steam for 1 to 1 hour 15 minutes, or until the masa easily pulls away from the husk.
- Allow to cool slightly before serving.