Tamales

Try this recipe for Tamales from the 'Mexico from the Inside Out' cookbook
Contributor
Tamales

Araceli Paz

Famed chef, Enrique Olvera, gives tamales, a classic Mexican street food an update with fresh herbs, spices, and three delicious fillings: cochinita pibil, green salsa chicken, and goat cheese and red salsa.

Adapted from Mexico from the Inside Out by Enrique Olvera.

4
Servings
866
Calories Per Serving
Deliver Ingredients

Ingredients

For the tamal dough:

  • 3  Cups  corn dough, see notes
  • 3/4  Cups  water
  • 1  Teaspoon  kosher salt
  • 1  Cup  lard

For the cochinita pibil (filling one):

  • 1/4  Cup  achiote paste
  • 1/4  Cup  bitter orange juice
  • 1/4  Cup  fresh key lime juice
  • 1/4  Cup  lard
  • 1/4  red onion
  • allspice berry
  • small garlic clove
  • 1/2  Teaspoon  dried ground Yucatan oregano
  • 3  Teaspoons  white cane vinegar
  • 1  Teaspoon  sea salt
  • banana leaves, gently roasted over direct fire
  • 19  Ounces  suckling pig

For the green salsa chicken (filling 2):

  • 1 1/2  Cup  tomatillos
  • 1/4  white onion
  • chile Serrano
  • sprigs cilantro (coriander)
  • sprigs epazote
  • 1  Teaspoon  kosher salt, plus more to taste
  • 1  Teaspoon  cumin seeds
  • 1/2  Cup  water
  • skinless, boneless chicken breast
  • 1  Tablespoon  corn oil

For the goat cheese and red salsa (filling 3):

  • plum tomatoes
  • 1/4  white onion
  • small garlic clove
  • chile morita
  • 1  Teaspoon  kosher salt
  • 1/2  Cup  fresh goat cheese

Directions

For the tamal dough:

In a bowl, knead the dough with the water and salt until combined. Cream the lard with an electric mixer and fold in the dough until combined and smooth.

For the cochinita pibil (filling one):

In a bowl, blend the first 10 ingredients together. Line a baking sheet with one banana leaf. Top with the suckling pig leg and coat it with the achiote adobo. Cover with the other banana leaf and roast in a 340 degrees F oven for 2 hours. Remove from the oven, remove the top banana leaf, and pull the meat apart.

Mix all the ingredients in a bowl. Adjust the salt and refrigerate.

For the green salsa chicken (filling 2):

Place all the ingredients, except the chicken and 1 tablespoon corn oil, in a pan and cook over medium heat for 25 minutes. Blend and adjust the salt.

Cut the chicken breast into 4 pieces. Sear in the oil in a pan over high heat. Add the green salsa and cook over a low heat for 15 to 20 minutes, until the chicken is cooked through. Remove from the heat.

For the goat cheese and red salsa (filling 3):

Place the tomatoes, onion, garlic, and chile on a baking sheet and roast in a 425 degrees F oven for 15 minutes. Blend and adjust the salt. Crumble the cheese into large pieces and mix into the salsa.

To assemble the Tamales: Cut the banana leaves into 12 x 18-inch rectangles. Char each leaf over direct flame for 5 seconds. Place ¼ cup the tamal dough in the center of 4 leaves, then divide the cochinita pibil filling among the leaves. First fold over the sides of each leaf, and then fold over the top and bottom, to make an envelope. Set aside. Repeat with the remaining leaves, dough, and the green salsa chicken and the goat cheese and red salsa fillings. Pour 2 cups water into a tamal steamer and add the salt. Cover the steamer rack with a banana leaf and arrange the tamales on it. Cover and steam the tamales over medium heat for 50 minutes.

 

Nutritional Facts

Total Fat
72g
100%
Sugar
9g
10%
Saturated Fat
25g
100%
Cholesterol
48mg
16%
Carbohydrate, by difference
48g
37%
Protein
12g
26%
Vitamin A, RAE
156µg
22%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
247mg
25%
Choline, total
26mg
6%
Fiber, total dietary
8g
32%
Folate, total
107µg
27%
Iron, Fe
6mg
33%
Magnesium, Mg
53mg
17%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
422mg
60%
Selenium, Se
9µg
16%
Sodium, Na
749mg
50%
Water
287g
11%
Zinc, Zn
2mg
25%

Tamale Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Tamale Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.