Tamales With Atole
Steamed corn husk tamales filled with savory shredded meat and sauce, served with a warm cup of sweet atole and a cherry garnish.
- Total time
- 90 min
- Servings
- 6
- Calories
- 350
- Protein
- 12g
comfortingMexicanchickensoftmoistholidaymain coursedinner
Ingredients
- 2 cups masa harina
- 1.5 cups chicken broth
- ½ cup lard
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup shredded cooked chicken
- ½ cup red chile sauce
- 12 pieces corn husks
- 2 cups atole (corn drink)
- 1 piece cherry
Instructions
- 1
Soak corn husks in hot water for 30 minutes until pliable.
- 2
Beat lard with baking powder and salt until fluffy.
- 3
Mix masa harina and broth into lard mixture to form soft dough.
- 4
Spread dough on husks, add chicken and sauce, then fold and tie.
- 5
Steam tamales upright for 1 hour until dough pulls away from husk.
- 6
Serve tamales with warm atole and garnish with a cherry.
Tools you’ll need
- steamer pot
- mixing bowl
- electric mixer
- spatula
- kitchen twine
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
