Tamales Platter Recipe
Two chicken tamales with cheese, served with Mexican rice, pinto beans, pico de gallo and sour cream.
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Ingredients
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Tamales
Mexican Rice
Pinto Beans
Pico de Gallo
Sour Cream
Method
Tamales
- 1
Prepare Corn Husks
Soak the corn husks in warm water for at least 30 minutes to soften.
- 2
Make Masa Dough
In a large bowl, mix the corn masa, baking powder, salt, and vegetable oil. Gradually add chicken broth until a soft dough forms.
- 3
Assemble Tamales
Take a corn husk and spread a layer of masa dough (about 2 tablespoons) on the wide end. Place a spoonful of shredded chicken and a sprinkle of cheese in the center. Fold the sides over and roll it up tightly.
- 4
Steam Tamales
Place the tamales upright in a steamer pot. Cover and steam for about 1-1.5 hours until the masa is firm.
Mexican Rice
- 5
- 6
Add Rice and Tomato Sauce
Add the long grain rice and sauté for another 2-3 minutes. Stir in the tomato sauce and vegetable broth. Add salt.
- 7
Simmer
Bring to a boil, then reduce to low heat. Cover and simmer for about 20 minutes until the rice is cooked and liquid is absorbed.
Pinto Beans
- 8
Sauté Onion and Garlic
In a small saucepan, heat a bit of oil and sauté the diced onion and minced garlic until fragrant.
- 9
Add Beans and Spices
Add the pinto beans, cumin, and salt. Stir and cook until heated through, about 5-7 minutes.
Pico de Gallo
- 10
Mix Ingredients
In a bowl, combine diced tomatoes, onion, cilantro, lime juice, and salt. Mix well.
Serving
- 11
Plate the Dish
On a large platter, serve two tamales alongside a scoop of Mexican rice, a portion of pinto beans, a generous helping of pico de gallo, and a dollop of sour cream.
