Becca’s No Garlic Tamales

 By Becca Vail 04/04/2023

For the Tamale Dough:

Ingredients: 

• 4 c masa harina (suitable for tamales)
• 3 c chicken broth (garlic free)
• 2 tsp baking powder
• 1 tsp salt
• 1 Tbs cumin
• 1 Tbs garlic free chili powder
• 1 Tbs onion powder
• 1 1/3 cup vegetable Crisco
• 1 can corn

Directions:

1. In a bowl, combine the masa harina, baking powder, salt, cumin, chili powder, and onion powder. 
2. Using a stand mixer, beat the Crisco until fluffy.
3. Slowly pour in the broth with the Crisco while the stand mixer is going until well incorporated.
4. Slowly add in the masa mixture until incorporated and dough forms. 
5. Add in the corn and stir until incorporated. *Note: You should have a thick paste. If it's too crumbly, add in more water or broth until you have a thick paste dough. 

For the Filling:

Ingredients:

• 3 - 4 chicken breasts
• 1 c Becca’s No Garlic Adobo Sauce
• 2 Tbs olive oil

Directions:

1. In an instant pot, cook chicken breasts, adobo sauce, and a couple tablespoonfuls of olive oil on high pressure for 10 minutes without ventilation. Remove the lid once pressure has gone away by itself without the pressure release valve being turned to ventilation. 
2. Shred the chicken and put back in with the juices and mix. 

Making the Tamales:

Ingredients:

• Corn husks

Directions:

1. Soak corn husks in hot water for 30 minutes or until softened. 
2. Lay a corn husk, glossy side up, on the counter with the wide end at the top. 
3. Scoop about ¼ cup of dough onto the top, center of the corn husk. 
4. Using your hands, press the dough into a thin layer (without cracks or holes) about ¼ inch thick. *Note: Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up. 
5. Place 1-2 tablespoonfuls of filling down the center of the dough. 
6. Fold in one long side of the husk over the filling. 
7. Fold in the other long side, overlapping the first. 
8. Fold the bottom of the husk up. 

Steaming the Tamales:

Directions:

1. Add water to the bottom of a large pot, and put a steamer plate down to separate the tamales from the water. 
2. Lay a few extra corn husks on the bottom to keep any boiling water from directly touching the tamales. 
3. Place tamales standing upright, with their open end up.
4. Lay a few extra corn husks on top of the tamales once the pot is filled with tamales. 
5. Bring the water to a boil and then steam the tamales for 45 minutes to 1½ hours (you'll need to periodically check the tamales to see when the dough has solidified). *Note: To test if the tamales are done, remove one and try to put the husk off. If the husk pulls away cleanly from the tamales, they're done. If the dough is still sticky or wet looking, cook them for 5-10 minutes longer and try again. 

Creative Considerations:

• Use Betsy's No Garlic Taco Mix as a filling.
• Fill will cheese for a vegetarian option.
• Add sautéed and seasoned diced onions and peppers to the filling.

Serving Suggestions:

Serve the tamales hot and topped with any of the following:

• Sour cream
• Becca’s No Garlic Guacamole
• Salsa
• Hot sauce
• Taco sauce
• Pico de gallo

Serve on the side:

• Beans
• Salad
• Rice
• Chips and Dip

Photo by Becca Vail

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