Nut-Free Traditional Tamales

Delight in the comforting tradition of making *Nut-Free Traditional Tamales*, a beloved Mexican dish that's perfect for family gatherings or festive occasions. This recipe swaps allergens for inclusivity, ensuring a nut-free twist without compromising on flavor. Made with tender masa dough, rich lard or vegetable shortening, and your choice of savory fillings like shredded chicken, pork, or seasoned veggies, these tamales are steamed to perfection in fragrant corn husks. With the warm, homestyle flavors of red or green salsa infused into the filling, every bite is a celebration of authentic Mexican cuisine. Whether you're planning a holiday feast or craving a cozy homemade meal, these tamales are a versatile and allergy-friendly option that's sure to impress. Serve them with extra salsa or your favorite toppings for a truly satisfying dish!

Nutriscore Rating: 67/100

Prep Time:90 mins

Cook Time:90 mins

Total Time:180 mins

Servings: 12

Ingredients

• 25 pieces Dried corn husks
• 4 cups Masa harina (corn flour)
• 3.5 cups Chicken or vegetable broth
• 1 cup Lard or vegetable shortening
• 2 teaspoons Baking powder
• 2 teaspoons Salt
• 3 cups Shredded chicken, pork, or cooked vegetables (for filling)
• 1.5 cups Red or green salsa

Directions

Step 1

Soak the dried corn husks in warm water for about 1 hour until they are pliable, then drain them and pat dry with a clean towel.

Step 2

In a large mixing bowl, combine the masa harina, baking powder, and salt.

Step 3

Using a stand mixer or hand mixer, beat the lard or vegetable shortening until it becomes light and fluffy, about 2-3 minutes.

Step 4

Gradually add the dry masa mixture to the beaten lard, alternating with the chicken or vegetable broth. Beat well after each addition until a soft dough forms. The dough should be the consistency of peanut butter—if it’s too dry, add more broth 1 tablespoon at a time.

Step 5

In a separate bowl, combine the shredded meat or vegetables with the salsa. Stir until the filling is evenly coated.

Step 6

Take one corn husk and lay it flat, smooth side up. Spread about 2-3 tablespoons of masa dough onto the center of the husk, leaving about 1-2 inches at the top and bottom, and 1/2 inch on the sides.

Step 7

Spoon 1-2 tablespoons of the filling onto the center of the masa dough.

Step 8

Fold the sides of the corn husk inward so that the masa dough encloses the filling, then fold the narrow end of the husk upward. Repeat with the remaining husks, dough, and filling.

Step 9

Set up a steamer with water and bring it to a simmer. Place the tamales upright in the steamer with the open ends facing up. Cover them with additional corn husks or a clean kitchen towel to trap the steam.

Step 10

Steam the tamales for 90 minutes over medium heat, refilling the water in the steamer as needed to prevent it from drying out.

Step 11

To check for doneness, pull one tamale out of the steamer and let it cool slightly. The masa should pull away easily from the husk.

Step 12

Serve the tamales warm with extra salsa or toppings of your choice. Enjoy!

Nutrition Facts

Serving size	2895.9 grams (2895.9g)

Amount per serving	% Daily Value*
Calories	5209

Total Fat 283.40g	363%
Saturated Fat 102.90g	515%
Polyunsaturated Fat NaNg
Cholesterol 833mg	278%
Sodium 11099mg	483%
Total Carbohydrate 403.10g	147%
Dietary Fiber 44.00g	157%
Total Sugars 20.80g
Protein 269.20g	538%

Vitamin D 0IU	0%
Calcium 919mg	71%
Iron 23mg	128%
Potassium 4410mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 20.6%

Carbs: 30.8%