High Protein Traditional Mexican Tamales

Elevate your tamale game with these High Protein Traditional Mexican Tamales, a hearty twist on a beloved classic! Packed with tender shredded chicken, fiber-rich black beans, and a flavorful kick of red chili or mole sauce, these tamales are wrapped in soft, fluffy masa and steamed to perfection in fragrant corn husks. Thanks to the use of chicken broth and a touch of coconut oil or lard, the masa is irresistibly tender and full of authentic flavor. With 10 servings in just over two hours, these tamales are a perfect make-ahead meal for family gatherings, meal prep, or festive occasions. Garnish with fresh cilantro for an aromatic finish, and dig into these protein-packed delights that celebrate the bold and comforting tastes of Mexican cuisine. Perfect for those seeking high-protein, authentic Hispanic recipes!

Nutriscore Rating: 68/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 10

Ingredients

• 20 pieces Corn husks
• 3 cups Masa harina (corn flour)
• 2.5 cups Chicken broth
• 0.5 cup Coconut oil or lard
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 2 cups Cooked shredded chicken
• 1 cup Black beans (cooked)
• 1.5 cups Red chili sauce or mole sauce
• 0.25 cup Cilantro (optional, for garnish)

Directions

Step 1

1. Soak the corn husks in warm water for 30 minutes to soften them. Drain and set aside.

Step 2

2. In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add the chicken broth and knead the mixture until it forms a smooth dough.

Step 3

3. Whip the coconut oil or lard in a separate bowl until it becomes light and airy. Add the whipped fat to the masa mixture and knead until well incorporated. The dough should be soft and spreadable.

Step 4

4. In a medium bowl, mix the shredded chicken, black beans, and red chili sauce until evenly combined. Adjust the seasoning if needed.

Step 5

5. Take one soaked corn husk and spread about 2 tablespoons of masa dough onto the center, leaving a 1-2 inch border from the edges.

Step 6

6. Place 2 tablespoons of the chicken and bean filling into the center of the dough. Fold the sides of the corn husk over the filling, then fold up the bottom end and secure it by tying with a thin strip of corn husk or kitchen twine.

Step 7

7. Repeat the process with the remaining dough, filling, and corn husks until all tamales are assembled.

Step 8

8. Set up a large steamer pot with water and bring it to a boil. Place the tamales upright in the steamer basket, seam-side down. Cover them with leftover corn husks or a clean kitchen towel to trap steam.

Step 9

9. Steam the tamales for 60-90 minutes, checking periodically to ensure there is enough water in the pot. The tamales are ready when the masa easily separates from the corn husk.

Step 10

10. Let the tamales rest for 5 minutes before serving. Garnish with fresh cilantro if desired and enjoy!

Nutrition Facts

Serving size	(2254.9g)

Amount per serving	% Daily Value*
Calories	3558.2

Total Fat 153.3g	0%
Saturated Fat 109.0g	0%
Polyunsaturated Fat 0g
Cholesterol 405.6mg	0%
Sodium 6366.2mg	0%
Total Carbohydrate 352.7g	0%
Dietary Fiber 50.1g	0%
Total Sugars 18.3g
Protein 208.5g	0%

Vitamin D 0IU	0%
Calcium 902.9mg	0%
Iron 25.5mg	0%
Potassium 4617.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 23.0%

Carbs: 38.9%