Nut-Free Traditional Mexican Tamales

Dive into the comforting flavors of authentic Mexican cuisine with these Nut-Free Traditional Mexican Tamales! Perfect for anyone with nut sensitivities, this classic recipe combines soft, fluffy masa harina dough with rich, savory fillings like shredded chicken, pork, or a medley of roasted vegetables, all enveloped in a tender corn husk. A vibrant tomato-based salsa or red chili sauce elevates each bite with a delightful burst of flavor. Crafted with simple pantry staples like unsalted butter or lard and seasoned broth, these tamales are steamed to perfection, resulting in moist, melt-in-your-mouth goodness. Whether you’re cooking for a family gathering or prepping a festive holiday feast, these tamales are a timeless favorite that ensures everyone at the table is satisfied. Pair them with sides like Mexican rice and beans for a hearty, unforgettable meal.

Nutriscore Rating: 65/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 12

Ingredients

• 30 pieces Corn husks
• 4 cups Masa harina (corn flour)
• 3.5 cups Chicken or vegetable broth
• 1 cup Unsalted butter or lard
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 3 cups Shredded chicken, pork, or vegetable filling (e.g., diced peppers, onions, and mushrooms)
• 2 cups Tomato-based salsa or red chili sauce

Directions

Step 1

Soak the corn husks in warm water for 30 minutes until pliable. Drain and set aside.

Step 2

In a large mixing bowl, combine the masa harina, baking powder, and salt.

Step 3

Melt the unsalted butter or lard and gradually mix it into the masa harina mixture using your hands or a stand mixer on low speed.

Step 4

Slowly add the chicken or vegetable broth, one cup at a time, until the dough has a soft, spreadable consistency. It should be similar to peanut butter but slightly less sticky.

Step 5

In a separate bowl, combine the shredded chicken, pork, or vegetable filling with the tomato-based salsa or red chili sauce. Mix thoroughly.

Step 6

Take one soaked corn husk and spread about 2-3 tablespoons of masa dough onto the center of the husk, spreading it evenly into a thin rectangle but leaving the top third of the husk empty.

Step 7

Place 1-2 tablespoons of the filling in the center of the masa rectangle.

Step 8

Fold the sides of the husk over the filling so that the masa dough encloses the filling. Then fold up the bottom end of the husk to close the tamale, leaving the top open.

Step 9

Repeat steps 6-8 for the remaining husks, dough, and filling.

Step 10

Place the folded tamales upright in a large steamer pot, open-side up. Add water to the bottom of the steamer but not touching the tamales. Cover with a lid.

Step 11

Steam the tamales over medium heat for 90 minutes, checking occasionally to ensure there is enough water in the pot. The tamales are done when the masa pulls away from the husk cleanly and feels firm.

Step 12

Remove tamales from the steamer and let cool for 10 minutes before serving.

Step 13

Serve warm with additional salsa or sides like rice and beans.

Nutrition Facts

Serving size	(2786.2g)

Amount per serving	% Daily Value*
Calories	4868.8

Total Fat 242.2g	0%
Saturated Fat 134.0g	0%
Polyunsaturated Fat g
Cholesterol 1133.8mg	0%
Sodium 10368.9mg	0%
Total Carbohydrate 405.3g	0%
Dietary Fiber 42.2g	0%
Total Sugars 23.3g
Protein 277.9g	0%

Vitamin D 152.5IU	0%
Calcium 993.5mg	0%
Iron 24.2mg	0%
Potassium 5001.2mg	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: 44.4%

Protein: 22.6%

Carbs: 33.0%