Soy-Free Traditional Mexican Tamales

Embark on a culinary journey with these *Soy-Free Traditional Mexican Tamales*, a delightful take on a cherished dish perfect for soy-sensitive diets. Made with tender masa harina, rich broth, and your choice of butter or lard, these tamales achieve a silky, melt-in-your-mouth texture. The filling options are equally versatile, featuring shredded chicken, beef, or savory mushrooms for a vegetarian twist, all smothered in vibrant red chili or tangy green tomatillo sauce. The recipe avoids soy while staying true to authentic techniques, including the art of wrapping in softened corn husks and steaming to perfection. Ideal for family gatherings or festive occasions, these tamales are as rewarding to make as they are to eat.

Nutriscore Rating: 65/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 20

Ingredients

• 25 pieces Dried corn husks
• 4 cups Masa harina (corn flour)
• 3 cups Chicken broth (or vegetable broth for vegetarian tamales)
• 1 cup Unsalted butter or lard
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 2 cups Shredded chicken or beef (or mushrooms for vegetarian option)
• 1 cup Red chili sauce or green tomatillo sauce

Directions

Step 1

Soak the dried corn husks in warm water for at least 30 minutes to make them pliable. Drain and set aside.

Step 2

In a large bowl, combine masa harina, baking powder, and salt. Mix well.

Step 3

Gradually add the broth to the masa mixture, mixing with your hands until a soft dough forms.

Step 4

In a separate mixing bowl, beat the lard or butter until fluffy. Gradually add it into the masa dough, kneading until the dough is smooth and has a spreadable consistency (it should resemble peanut butter).

Step 5

In a skillet, heat the shredded chicken, beef, or mushrooms with your chosen sauce until well combined and heated through.

Step 6

Lay out a soaked corn husk with the narrow end pointing away from you. Spread about 2 tablespoons of masa dough onto the center of the husk, leaving about 1 inch of space on each side.

Step 7

Add 1-2 tablespoons of the filling onto the center of the masa layer.

Step 8

Fold the sides of the husk toward the center, covering the filling, and then fold the bottom of the husk up. Set aside seam side down.

Step 9

Repeat the process with the remaining husks, masa, and filling.

Step 10

Arrange the tamales upright in a steamer basket. Make sure they are not too tightly packed to allow steam to circulate.

Step 11

Steam the tamales over medium heat for about 1.5 hours, checking occasionally to add more water to the bottom of the steamer as needed.

Step 12

Tamales are done when the masa easily peels away from the husks. Let them cool slightly before serving.

Nutrition Facts

Serving size	(2410.1g)

Amount per serving	% Daily Value*
Calories	4415.3

Total Fat 234.8g	0%
Saturated Fat 131.9g	0%
Polyunsaturated Fat g
Cholesterol 931.0mg	0%
Sodium 6979.9mg	0%
Total Carbohydrate 393.7g	0%
Dietary Fiber 39.8g	0%
Total Sugars 14.0g
Protein 199.6g	0%

Vitamin D 152.5IU	0%
Calcium 915.5mg	0%
Iron 19.9mg	0%
Potassium 3431.7mg	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: 47.1%

Protein: 17.8%

Carbs: 35.1%