Tamales are a staple in Mexican cuisine, and for good reason—they’re delicious, comforting, and full of flavor. Growing up, my mom made the best tamales, with various fillings like chicken and pork, and I remember how excited we would get when it was tamale-making time. But as I began exploring different ways to make my food more nourishing, I wanted to give the classic tamale recipe a healthy twist without sacrificing taste.
This recipe is a perfect balance of tradition and nourishment. By using wholesome ingredients, I’ve turned tamales into a dish that’s not only mouthwatering but also beneficial for your body. I’ve added turmeric, which is packed with anti-inflammatory properties, along with black pepper to activate the benefits of turmeric. Ginger and cayenne pepper bring a digestive boost that will help avoid that bloated feeling we sometimes get after eating tamales.
For years, I couldn’t have corn, but this gluten-free tamale recipe is a game-changer. The masa comes out super soft and fluffy, and the flavors are a delicious combination of healthy spices and nourishing ingredients. What I love most is that you can adjust the spices to suit your taste. Whether you like a little more heat or prefer a milder version, you’re in control. Just follow the steps, and you’ll have tamales that are the perfect balance of flavor and health benefits.
If you’ve been craving tamales but want to enjoy them without the usual bloating or discomfort, this is the recipe for you. Not only are these tamales gluten-free, but they’re also loaded with ingredients that support digestion, inflammation, and overall health. Plus, they’re sure to be a crowd favorite at your next gathering or family dinner.
HOW TO MAKE TAMALES
Frequently Asked Questions (FAQ)
Can I use regular masa instead of gluten-free masa?
Yes, you can! This recipe works with either gluten-free masa or regular masa, depending on your dietary preference. Just make sure you follow the proportions as stated in the recipe.
Can I make these tamales ahead of time?
Absolutely! These tamales can be made ahead of time and stored in the refrigerator or freezer. To reheat, simply steam them for a few minutes until heated through.
Can I substitute the chicken filling with something else?
Definitely! You can substitute the chicken with other fillings like shredded beef, pork, or even vegetables like mushrooms or squash. Just make sure the filling is flavorful and moist.
How can I make the masa more flavorful?
If you want to add extra flavor to the masa, feel free to mix in some of your favorite spices, herbs, or even a little vegan cheese. You can also adjust the seasoning to your liking.
What is the best way to store leftover tamales?
Store leftover tamales in an airtight container in the refrigerator for up to 4-5 days. You can also freeze them for longer storage. When ready to eat, simply steam or reheat them until they’re warmed through.
How can I make these tamales spicier?
To add more spice, increase the amount of cayenne pepper or add a few chopped jalapeños to the filling. You can always adjust the spice level to suit your taste!
Can I use vegetable broth instead of chicken broth?
Yes! If you’re vegetarian or vegan, feel free to substitute vegetable broth for the chicken broth. It will still give the masa that rich, flavorful texture and moisture.
Why does the masa need to be fluffy?
The fluffiness of the masa ensures that your tamales are soft and easy to unwrap. It also helps them steam properly, giving them that perfect, tender texture that makes tamales so special.
How long should I steam the tamales?
Steam the tamales for about 1.5 to 2 hours. The time may vary depending on the size of the tamales and how much filling you use. You can check if they’re done by gently pulling on a tamale. If it comes away easily from the husk, they’re ready.
Can I make these tamales without using corn husks?
Corn husks are traditional for tamales, but if you can’t find them or prefer an alternative, you can use parchment paper instead. It won’t give you the same classic look, but it will still work for steaming.
How do I know if my masa is the right consistency?
The masa should be soft, moist, and slightly sticky. It should easily spread onto the corn husk without being runny or too stiff. If it feels dry, you can add more broth. If it’s too runny, add a little more masa to thicken it up.
Can I add cheese to the filling?
Yes! You can add cheese, either vegan or regular, to the filling for a creamy texture. Just be sure to use a cheese that melts well.
How can I keep the tamales from getting too dry?
To keep your tamales moist, make sure the masa has enough liquid, and steam them over medium heat. You can also wrap the tamales tightly with the husks or parchment paper to help retain moisture.
Can I use a different type of oil for the tamales?
Yes! You can use other oils like avocado oil, coconut oil, or olive oil as substitutes. Just make sure the oil you choose complements the flavors of the tamales and has a high enough smoke point for steaming. Each oil brings its own flavor profile, so you can experiment to find your preferred choice.
Let’s get started!
Ingredients
- For The Masa:
- 6 cups organic corn masa
- 6 to 7 cups chicken broth I like to add the seventh cup for a fluffier, soft tamale
- 5 teaspoons + 1/4 teaspoon baking powder
- 1 cup reserved red salsa store-bought or homemade
- 1 teaspoon salt adjust to taste
- 1 tablespoon bouillon for added flavor
- 1 ¾ cups coconut oil whipped to a creamy consistency
- 1-2 bags corn husks soaked in warm water
- For the Chicken Filling:
- 4 pounds organic chicken breasts with bones for more flavor
- 2 pounds organic chicken thighs
- 1 small onion peeled
- 1 head of garlic peeled
- 2 bay leaves
- 1 stem of fresh oregano
- 1 thumb-sized piece of fresh ginger
- 1/2 teaspoon whole peppercorns
- 1 tablespoon salt
- For the Chile Rojo Sauce:
- 25 guajillo chiles stems and seeds removed
- 3 ancho chiles stems and seeds removed
- 3 California chiles stems and seeds removed
- 2 ½ tablespoons dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- 1 ½ teaspoons salt adjust to taste
- 5/16 teaspoon garlic salt
- 8-10 garlic cloves
- 4 cups chicken or vegetable broth preferably the reserved chicken broth
- 5/8 teaspoon peppercorns
- 1-2 tablespoons bouillon gluten-free organic preferred
- 1/8 teaspoon cayenne pepper optional
Instructions
- Step 1: Prepare the Chicken Filling
- Cook the Chicken: In a large pot, add the chicken breasts and thighs (with bones for added flavor), onion, garlic, bay leaves, oregano, ginger, peppercorns, and salt. Cover with water and bring to a boil.
- Simmer: Once boiling, reduce heat to low and simmer for 1.5 to 2 hours, until the chicken is fully cooked and tender.
- Strain the Broth: After the chicken is cooked, remove the chicken pieces and strain the broth. Set the broth aside to use in the masa and Chile Rojo sauce.
- Shred the Chicken: Shred the chicken with two forks and discard the bones and skin (or keep them for extra flavor in the filling).
- Step 2: Make the Masa
- Whip the Coconut Oil: In a separate bowl, whip the coconut oil for about 5 minutes until it becomes creamy and fluffy.
- Mix the Masa Ingredients: In a large mixing bowl, combine the masa, baking powder, salt, and bouillon. Gradually add the whipped coconut oil and mix well.
- Add Broth and Masa Alternately: Gradually add the chicken broth and masa in alternating batches (1 cup of masa, 1 cup of broth) until all of it is incorporated. Stir thoroughly to achieve a smooth, creamy consistency.
- Add the chile rojo Salsa: Pour in the reserved red salsa and stir it into the masa until fully combined.
- Beat the Masa: Use a hand mixer to beat the masa on low to medium speed for about 40 to 50 minutes until it’s light, fluffy, and airy. If mixing by hand, knead for about 1.5 hours. If using a stand mixer, mix for 25-30 minutes.
- Taste and Adjust: Taste the masa and adjust the salt if necessary. Keep in mind that the flavors will intensify as the tamales cook.
- Step 3: Prepare the Chile Rojo Sauce
- Soak the Chiles: Soak the guajillo, ancho, and California chiles in hot water for 5-7 minutes. If you prefer, you can add them directly to the chicken broth for extra flavor.
- Blend the Sauce: Transfer the softened chiles to a blender. Add oregano, cumin, turmeric, ginger, garlic cloves, salt, garlic salt, peppercorns, bouillon, and cayenne pepper (if using). Add 4 cups of chicken or vegetable broth and blend until smooth.
- Simmer the Sauce: Heat 1 tablespoon of oil in a pan and add the blended sauce. Simmer for about 10 minutes, stirring occasionally.
- Combine with Chicken: Add the shredded chicken to the simmering sauce and stir to coat the chicken with the sauce. At this point, taste it to see if it needs more salt. I gave you a baseline, but I normally like to add more salt or bouillon to suit my taste. Adjust according to your preference, as everyone’s taste will vary.
- Step 4: Assemble the Tamales
- Soak the Corn Husks: Soak the corn husks in warm water for about 30 minutes to soften them.
- Spread the Masa: Lay each corn husk flat, with the smooth side up. Spread a thin layer of masa across the husk, leaving space at the top and bottom.
- Add the Filling: Place a generous spoonful of the shredded chicken filling onto the masa and drizzle with some Chile Rojo sauce.
- Fold and Wrap: Fold the sides of the husk over the masa and filling, then fold the bottom up to seal the tamale. Repeat with the remaining husks, masa, chicken, and sauce.
- Steam the Tamales: Place the tamales upright in a steamer. Cover with a damp cloth and steam for 1.5-2 hours, or until the masa is fully cooked and pulls away from the husk.
Notes
