What are the benefits of eating tamales

Mexican style tamales

This Mexican specialty consists of a delicious filling and batter that is steamed in corn leaves. Here is the recipe.

Photo lunamarina / Depositphotos

Recipe preparation

  1. First place the corn leaves in hot water for 10 minutes.
  2. Remove skin and tendons from the chicken breast fillets, place in boiling salted water and cook for about 25 minutes until cooked through.
  3. In the meantime, halve the chilli peppers, remove the seeds, wash them together with the tomatoes, cook in boiling salted water for 5 minutes and then strain.
  4. Peel the onion quarters and finely puree together with the chilli peppers, tomatoes and chicken stock in a tall container. Then season with salt and pepper, put in a saucepan and cook for 5 minutes.
  5. For the dough, stir the lard for a few minutes until creamy. Mix the cornmeal with half of the chicken broth, then gradually add the rest of the chicken broth.
  6. Now stir the flour mixture into the lard in portions and stir in salt, pepper and baking powder.
  7. Then spread about 2 tablespoons of the dough on a corn leaf, chop the cooked chicken with your fingers and put some meat on each leaf. Then sprinkle some tomato salsa over it, spread some more dough on top, fold the corn leaf and fix with kitchen twine if necessary. Proceed in this way until all ingredients are used up.
  8. Now heat some water in a saucepan with a steamer insert and the Tamales Cover and steam for approx. 60 minutes.

Tips on the recipe

In Mexico, tamales are often served for breakfast. Various dips, such as Mexican sauce, fruity salsa or guacamole, can also be served.