Crockpot Tamales
Recipe: #16426
December 20, 2014
"Easy, very tasty and so very cheap to make."
Original is 9 servings
Ingredients
- FILLING
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- TAMALE DOUGH
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Nutritional
- Serving Size: 1 (428.7 g)
- Calories 938.2
- Total Fat - 44.3 g
- Saturated Fat - 9.3 g
- Cholesterol - 430.4 mg
- Sodium - 903.7 mg
- Total Carbohydrate - 88.7 g
- Dietary Fiber - 13.7 g
- Sugars - 6.3 g
- Protein - 47.4 g
- Calcium - 292 mg
- Iron - 10.4 mg
- Vitamin C - 8.8 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
If you're going to use the rotisserie chicken, combine the meat with the onion, garlic, can of green chilies, cumin, salt, and drained corn in a 4 quart (or so) crockpot and cook on high for 3-4 hours, or on low for 6. The onions need to be translucent before going into the tamales. Set aside.
Step 2
Soften the corn husks by soaking them in warm water until they are quite pliable.
Step 3
To make the masa, combine all dough ingredients in a large mixing bowl, and beat on medium-to-high speed until everything is mixed well and the dough is spongy. Check the dough by dropping a little ball of it into a glass of water. It should float. If it doesn't float, this source says to continue to beat the dough.
Step 4
Take a bit larger than a golf-ball size piece of masa dough, and spread it into a wet corn husk. The dough should be about 1/4 inch thick--you do not want to see the corn husk through the dough. Add a bit of filling, and some cheese. Fold the corn husk over to join the edges of the masa. If you need to add more dough, do so---no filling should peek through. Fold all corn husk edges into the center and place into the bottom of an empty crockpot, seam side down or you can do it the more traditional way and just stand them up side by side with the one end folded over that you put at the bottom and fill the pot up.
Step 5
If you find that your corn husks are unraveling, you can add another the other way to secure it, and tear off a long piece to tie around. If you need to step away from the tamale-making-process for a bit, put the lid on your crockpot to keep moisture inside.
Step 6
When the crockpot is full, put the lid on and cook on high for 4-6 hours till done. unplug the crockpot and keep the lid off. Let set for about 15 minutes.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you are using store-bought rotisserie chicken, make sure to check the label for any added ingredients that may change the flavor of your tamales.
- If you are using TVP for the filling, make sure to rehydrate it according to the instructions on the package before adding it to the crockpot.
- Instead of beef broth, use vegetable broth for a vegetarian option. This will provide a delicious flavor without the need for animal products.
- Instead of vegetable shortening, use coconut oil for a healthier alternative. Coconut oil is a healthier fat that has been shown to have beneficial properties for health.
Vegan Version Replace the chicken with 3 cups of TVP, replace the beef broth with vegetable broth, and replace the shortening with vegan margarine or coconut oil.
Mexican Version Replace the chicken with black beans, replace the beef broth with vegetable broth, and replace the shortening with olive oil. Add 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder to the dough. Serve with salsa and sour cream.
Mexican Street Corn Salad - This delicious side dish is the perfect accompaniment to Crockpot Tamales. It's a flavorful mix of grilled corn, red onion, cilantro, and jalapeno, all tossed in a zesty lime juice and mayo dressing. It's the perfect combination of sweet and savory flavors that will really bring out the flavor of the tamales.
Chipotle Lime Rice: This flavorful and easy to make side dish is the perfect complement to the Mexican Street Corn Salad. The combination of chipotle peppers, lime juice, and garlic infuses the rice with a unique, smoky flavor that pairs perfectly with the sweetness of the corn salad. It's a great way to add a little extra zing to your meal!
FAQ
Q: How do I know when the tamales are done?
A: When the tamales are done, the masa should be firm and cooked through. To check, remove one tamale from the crockpot and carefully open it up. The masa should be cooked and not doughy.
Q: How long should I cook the tamales for?
A: The cooking time will vary depending on the size of your tamales, but generally they should be cooked for 2-3 hours on low heat. Check the tamales after 2 hours and cook for longer if needed.
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Fun facts:
Tamales have been around for centuries, with evidence of their existence dating back to the Aztecs in the 1400s. The Aztecs believed that the gods gave them the recipe for tamales to help them survive during hard times.
In the 1940s, the famous singer and actress Carmen Miranda popularized tamales in the United States. She often wore a fruit-laden headdress, which included tamales as part of the decoration. This helped tamales become a symbol of Latin American culture.