Craving a vibrant and flavorful twist on classic tamales? Look no further! This recipe combines the savory goodness of tender chicken with the fresh sweetness of zucchini, creating a delightful culinary experience that's surprisingly easy to make at home. Forget the complicated, time-consuming methods – this recipe simplifies the process, allowing you to enjoy homemade tamales without the fuss. We’ll guide you through each step, ensuring perfectly steamed, succulent tamales that will impress your family and friends.
These chicken and zucchini tamales offer a healthier alternative to traditional recipes, incorporating nutritious vegetables while maintaining the rich, satisfying taste you crave. From preparing the masa to expertly filling and steaming the tamales, we’ll walk you through every detail. Ready to embark on this delicious culinary adventure? Let's dive into the step-by-step instructions and create some amazing chicken and zucchini tamales together!
Tools Needed
- Pot
- Blender
- Frying pan
- Mixing bowl
- Mixer (optional)
Ingredients
- Chicken breast: 1 ½
- Onion: ¼ large
- Garlic: ½ medium head
- Cilantro: a handful
- Celery stick: 1
- Salt: 1 tbsp + to taste
- Corn dough (masa): 3 kg
- Baking powder: 2 tbsp
- Pork lard: 1.4 kg
- Chicken broth: 2 cups
- Jalapeño peppers: 8
- Tomatoes: 6
- Zucchini: 3
- Corn: 2 ears
- Mozzarella cheese (or fresh/panela): 500g
- Corn husks
- Water: 2 ½ liters
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Cook chicken with celery, cilantro, onion, garlic, and salt.
- chop onion, zucchini, jalapeños (remove seeds), tomatoes, cilantro, and corn.
- Boil tomatoes for 7 minutes, then blend with garlic and a little water.
- Fry onions and jalapeños, then add corn and cook for 7 minutes. Stir in cilantro and tomato sauce.
- Season the sauce with salt and add zucchini. Simmer for 3 minutes.
- Shred cooked chicken.
- Beat lard until creamy. Gradually add the corn dough, then chicken broth and salt. Beat until light and fluffy (about 20 minutes).
- Add baking powder to the dough and beat for another 10 minutes.
Step 2. Prepare the Corn Husks and Assemble Tamales
- Prepare the corn husks by soaking them in hot water.
- Spread dough on the husk, add chicken, zucchini, cheese, and sauce. Fold and arrange in a steamer.
Step 3. Steam the Tamales
- Steam tamales for 2 hours on medium heat.
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Tips
- You can use fresh cheese or panela cheese instead of mozzarella.
- Adjust the cooking time based on your preference, but 2 hours ensures they are fully cooked.
Nutrition
- Calories: approximately 6000-7000
- Fat: approximately 350-450g
- Carbs: approximately 600-700g
- Protein: approximately 250-300g
FAQs
1. Can I substitute the chicken with another protein?
Absolutely! Ground turkey, pork, or even shredded beef would work well. Adjust seasoning to complement your chosen protein.
2. How long can I store leftover tamales?
Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them gently in the microwave or steamer before serving.
Enjoy the fruits of your labor! These delicious chicken and zucchini tamales are a perfect dish for any occasion, from a casual weeknight dinner to a festive gathering. We hope you've enjoyed this easy guide and are inspired to create your own batch of these flavorful and satisfying tamales.