What else can I make with these ingredients?
Mantı
Hard 1 hr 50 min~380 kcal 6/10
🫔
Tamale
A Mexican masa parcel filled with chicken, wrapped in corn husk, and steamed until tender enough to unwrap at the table.
Hard⏱️ 2 hr 45 min📖 1 min readServes 8~320 kcal🇲🇽 Mexican🌍 Full translation
60 min prep 75 min cook 30 min rest
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 2 h 45 min- Prep1 h
- Resting/Marinating30 min
- Cooking1 h 15 min
Ingredients
8 servings
Quick:
For the dough
- 0.5 su bardağı(~100 ml) Neutral oil
- 1 tatlı kaşığı(~10 ml) Baking powder
- 3 su bardağı(~600 ml) Masa harina
- 2 su bardağı(~400 ml) Chicken stock
- 2 su bardağı(~400 ml) Cooked chicken
- 16 adet Corn husks
- 1 çay kaşığı(~5 ml) Salt
- 3 diş Garlic
- 1 tatlı kaşığı(~10 ml) Cumin
- 1 tatlı kaşığı(~10 ml) Dried chili flakes
- 0.5 demet Cilantro
What else can I make with these ingredients?
Instructions
- 1
Soak the corn husks in hot water for 30 minutes. Shred the cooked chicken, crush the garlic, and chop the cilantro.
30 min30:00 - 2
Heat 2 tablespoons oil in a small pan and bloom the garlic, cumin, and dried chili flakes for 1 minute. Mix into the shredded chicken with salt to make the filling.
1 min01:00 - 3
Mix masa harina, baking powder, and salt in a wide bowl. Add oil and rub with your fingers, then slowly add hot chicken stock to make a soft dough.
- 4
Spread 2 to 3 tablespoons dough on the inner side of a drained corn husk, place 1 tablespoon chicken filling in the center, then fold in the sides and bottom to wrap.
- 5
Stand the tamales upright in a steamer and steam over low heat for 75 minutes, checking the water occasionally and adding hot water if needed.
1 hr 15 min75:00 - 6
Remove from the heat and rest covered for 10 minutes. Transfer to a plate in the husks, sprinkle with cilantro, and serve hot.
10 min10:00
💡 Tip: Soak the corn husks in hot water for at least 30 minutes, or they will crack and tear during filling. To test the dough, drop a tiny piece in water; if it floats, it is ready.
🍽️ Serving suggestion: Serve the hot tamales in their husks, sprinkled with fresh cilantro, with salsa verde, lime, and crema on the side.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin B12
Nutrition (per serving)
⚠️ Estimated, 73% match~320
kcal calories
9
g protein
42
g carbs
11
g fat
Protein 12%Carbs 55%Fat 33%
GI 6 · Low GIGL 3 · Low GL
0.1g
Sugar
0.2g
Fiber
634mg
Sodium
2.3g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (73%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
5/10Moderate satiety, fine between meals
Community Adaptations (0)
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FAQ
How many servings does Tamale make?
This recipe serves 8.How long does Tamale take?
Prep 60 minutes, cooking 75 minutes, including 30 minutes of passive resting; 165 minutes in total.Is Tamale difficult?
This recipe is rated hard.How many calories does Tamale have?
Approximately 320 kcal per serving. Protein: 9g, carbs: 42g, fat: 11g.Is Tamale allergen-free?
Our algorithm flagged this recipe as free of common allergens. Still, check the ingredient list yourself.Which cuisine does Tamale belong to?
This recipe belongs to Mexican cuisine.How many ingredients does Tamale need?
This recipe needs 11 ingredients.Is Tamale filling?
Satiety bar per serving is 5/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
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