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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container. | 2. Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth. | 3. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use. | 4. Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks. | 5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently. Add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. Add chipotle sauce; cook 2 minutes, stirring frequently. | 6. Preheat oven to 450°F. | 7. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon beef mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack. | 8. Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let the tamales stand for 10 minutes. | 9. Can be frozen for up to 3 months. Reheat in microwave for 2 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2	cups	reduced sodium fat free	156.24	3.78	22.2768	5.2416
ancho chilies	2			-	-	-	-
corn kernel	1 1/2	cups	thawed frozen	277.065	54.715	7.6563	3.0033
masa harina	3 3/4	cups		1551.825	327.4222	36.1665	15.7748
salt	1 1/2	1/2		-	-	-	-
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
lard	1/4	cup	chilled	462.275	0.0	0.0	51.25
corn husk	24			-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
salt	1/4	teaspoon		-	-	-	-
sirloin	1	lb	ground	512.2678	0.0	103.7229	7.752000000000001
chipotle chile puree	1	can	canned	-	-	-	-
hot water	2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.