Moroccan Tamales

4.3
(3) 2 Reviews
Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

26 servings, 2 tamales each

What You Need

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Make It

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  • Soak corn husks in hot water 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the cumin, turmeric and coriander with the flour.
  • Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the chicken over the masa in each husk. Combine dressing and cilantro; spoon 1 tsp. of the dressing mixture down the center of the masa mixture in each husk; fold over the sides of the husk and both ends to completely enclose the filling.
  • Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.

Size-Wise

Spend time with your family making this special recipe. Then when it comes time to enjoy these treats, be sure to keep an eye on serving size.

Creative Leftovers

Tamales can be filled with chopped leftover cooked pork, beef or beans.

Servings

  • 26 servings, 2 tamales each

Nutritional Information

Serving Size 26 servings, 2 tamales each
AMOUNT PER SERVING
Calories 230
% Daily Value
Total fat 16g
Saturated fat 5g
Cholesterol 25mg
Sodium 450mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 0g
Protein 7g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • soxxy |

  • mari606 |

    The corn husks brings out the flavor to this tamale. If we don't have it, we can use banana leaves as wrappers. My last resort would be using the alum foil which I don't really care for. I changed the spices and added, sea salt and chopped peppers with some chopped sauteed garlic, onions and bacon bits to this next process. I divided the tamale into two and added color using the red annato or achote seeds to it making one end of the tamale white and one end red.

  • Mary Lee-Brody |

    Worth the effort!!

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