Tamale And Enchiladas Recipe
A savory home-style chicken tamale made with stone-ground corn masa and two hand-rolled enchiladas served with your choice of meat or cheese and smothered in zesty red sauce.
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Ingredients
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Tamale Dough
Tamale Filling
Enchiladas
Method
Prepare Tamale Dough
- 1
Soak Corn Husks
Soak the dried corn husks in warm water for at least 30 minutes until pliable.
- 2
Mix Ingredients
In a large bowl, combine masa harina, baking powder, and salt. In a separate bowl, mix chicken broth and vegetable oil. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
Prepare Tamale Filling
- 3
Cook Filling
In a pan, sauté onion and garlic until soft. Add shredded chicken, cumin, chili powder, and salt. Mix well and cook for 5 minutes.
Assemble Tamales
- 4
Fill and Roll
Take a soaked corn husk, spread a tablespoon of tamale dough on it, add 1-2 tablespoons of filling, and fold the sides over. Repeat until all dough and filling are used.
Cook Tamales
- 5
Steam Tamales
Place the tamales upright in a steamer pot and steam for about 1 hour or until the masa is firm and cooked through.
Prepare Enchiladas
- 6
Fill Tortillas
Warm the corn tortillas in a dry skillet. Fill each tortilla with shredded beef or chicken and cheese, roll them up, and place them in a baking dish.
Bake Enchiladas
- 7
Add Sauce and Bake
Pour red enchilada sauce over the rolled tortillas and sprinkle remaining cheese on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes.
Serve
- 8
Garnish and Serve
Serve the tamales and enchiladas hot, garnished with sour cream and fresh cilantro.
