Pan & Wok
Tamales rojos
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Steamed corn pockets with red chicken.
Timing
- Active approx. 50 minutes
- Cooking/Baking: 60-90 min. Steaming
- Rest/cooling: Soak leaves for 30 minutes; 15 min. Sit
- Yield: 16 tamales
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 600 kcal
- Protein
- ≈ 32.5 g
- Carbohydrates
- ≈ 44 g
- Fat
- ≈ 31.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 400 g masa harina · ≈ 400 g · Assumed quantity / reference product
Mais Mehl (C443000) - 500 ml broth · ≈ 500 g · Assumed quantity / reference product
Gemüsebrühe (X416243) - 150 g lard · ≈ 150 g · Assumed quantity / reference product
Schweinefett/Schweineschmalz (Q860000) - 500 g cooked chicken · ≈ 500 g · Assumed quantity / reference product
Hähnchen Brust, ohne Haut, gebraten ohne Fett (Ofen) (V4A6162) - 250 ml ready-to-eat red chili sauce for tamales (mild, not sweet salsa roja) · ≈ 250 g · Assumed quantity / reference product
Mild salsa roja scenario: tomato/onion/pepper/oil 80/10/5/5 (MODEL:SALSA)
Not included in the base calculation
- 16 corn leaves · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g masa harina
- 500 ml broth
- 150 g lard
- 500 g cooked chicken
- 250 ml ready-to-eat red chili sauce for tamales (mild, not sweet salsa roja)
- 16 corn leaves
Instructions
- Let the corn leaves become pliable in warm water for about 30 minutes; drain. Mix the masa harina with the broth and soft lard to form a soft, spreadable dough.
- Tear up cooked chicken and mix with ready-to-eat, non-sweet salsa roja. Check their ingredients and spiciness before use.
- Spread the masa onto 16 sheets, leaving the edges free. Place the chicken filling in the middle, fold in the sides and fold up the bottom end.
- Place upright in a steamer tray. Cover and steam for 60-90 minutes; Check the water level and refill without overwatering the tamales.
- Allow to set for 15 minutes. Open a tamal to check: the cooked dough must come away from the sheet. Corn leaves are not eaten.
Tips
- The test of doneness is the slight removal of the corn leaf.
- Nicolaus says: “First prepare, then the green helper can have a hand.”
- Food safety: Process raw meat separately from ready-to-eat ingredients. Poultry at least 74 °C in the core; other complete heating after reliable temperature-time control. Cool leftovers quickly in shallow containers and refrigerate.
