Tamales with Steamed Pasta Filling
grains
steamed
everyday
main course
soft
Mexican
all seasons
Hot
Difficulty
medium
Time
2h 45m
Price Category
average
Calories
High
Discover a surprising fusion of Mexican and Italian flavors with this unique tamales recipe! The traditional, soft masa dough encases a delicious, cheesy pasta filling enriched with a savory tomato sauce. This special dish is guaranteed to enchant your taste buds and elevate your tamales experience to a new level.
ingredients
Steps
Husks and Filling Prep
First, soak the corn husks in hot water for at least 1 hour until pliable. Meanwhile, cook the macaroni according to package directions, then drain. In a skillet, heat olive oil over medium heat, sauté the chopped onion and minced garlic for 3-5 minutes. Add the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes. Mix the cooked pasta with the tomato sauce and shredded cheese.
Prepare Masa Dough
In a large bowl, using a stand mixer or by hand, cream the lard (or vegetable shortening) with salt until light and fluffy. In a separate bowl, combine the masa harina and baking powder. Gradually add the masa mixture to the lard, alternating with the warm chicken broth, mixing continuously until you have a soft, light dough. The consistency should be like a thick pancake batter.
Assemble Tamales
Take one soaked corn husk and lay it flat. Spread about 2-3 tbsp of masa dough onto the wider end of the husk in an even layer, leaving about 1 cm from the edges. Place 1-2 tbsp of the pasta filling in the center of the masa. Fold the longer sides of the husk over the filling, then fold up the bottom, narrower end. Repeat the process with all husks and filling.
Steam and Serve
Place a steamer basket in a large pot, add enough water so it doesn't touch the basket. Arrange the tamales vertically in the steamer basket, open ends facing up. Cover the pot and bring the water to a boil. Steam the tamales over medium heat for 60-75 minutes, or until the masa easily separates from the corn husk. Remove tamales, let them rest for 5-10 minutes, then serve warm.
Extra Tips
► Don't overfill the tamales to ensure they wrap easily and steam evenly.
► Make sure the corn husks are thoroughly soaked; otherwise, they will be brittle.
► Tamales are done when the masa easily pulls away from the corn husk. If not, steam for another 10-15 minutes.
Nutrition
| Per 100g | Per Serving 250g | |
|---|---|---|
| Calories | 350 kcal | 875 kcal |
| Protein | 12g | 30g |
| Fat | 18g | 45g |
| Carbohydrate | 35g | 88g |
| Fiber | 3g | 8g |
| Sugar | 2g | 5g |
