Tamales Premium PD Recipe

2015-12-15

I have simplified the technique, eliminated the pork lard, and reduced the cook time using a pressure cooker to allow you to have ten perfectly cooked hot tamales on the table within the hour. The tamal traces back to the Ancient Maya People who prepared them for feasts and used them as portable food to support their armies when traveling. Traditionally they are made of starchy corn-based dough filled with vegetables, chiles, fruit, meat or cheese and wrapped in a leaf and steamed. My Mexican girlfriends back in Chicago enjoy making tamales wrapped in cornhusks on Christmas Day. The entire family, including mothers, brothers, sisters, fathers, nieces and nephews, surround the table to fill and roll 200 of them. It is a special family gathering to visit, laugh and catchup on all the latest gossip. This tradition is very special and tamales offer them more to unwrap than just presents on Christmas. The holiday is not complete without unwrapping cornhusks filled with masa and delicious fillings. I have included both a traditional cornhusk version and the tropical tradition from Veracruz and the Yucatan Peninsula of wrapping them in leaves. This variation is perfect for anyone who is having a hard time finding dried cornhusks or that would like to increase the greens in their diet.

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Comments (9)

  1. posted by Lisa Allphin on July 5, 2018

    These were sooooo good. My hubby who just generally doesn’t like PD food, loved them. I hadn’t made them before because I just never wanted to deal with the fillings. Inspired by Julie in class,I just put canned fat-free refried beans in there. I topped mine with Spicy (very) Sauce and a dollop of yogurt. So good! Will be a staple at our house.

  2. posted by Marie Cayuela on May 18, 2018

    I was nervous to try to make these but not anymore! If you’re hesitant just go for it! You’ll be glad you did.

  3. posted by blaidlaw on January 3, 2016

    These were so good! I made them with the green sauce “chicken” filling. I didn’t tell my husband what the filling was, but when he ate it, he said, “this tastes just like chicken.” My tamales were a bit soft coming out of the pressure cooker, compared to tamales I’ve eaten before, They seemed to set up as they cooled, though. I served them with taco slaw, for an easy dinner. This recipe will become a regular!

    • posted by Julie Marie on January 8, 2016

      Allowing them to cool enough to handle will allow for firming time. When a tamal is hot out of the steam it will be soft, but also way to hot to handle. Glad to hear your husband enjoyed them.

  4. posted by Kelsey Sanabria on January 3, 2016

    Where can I find jack fruit in Chicago?

  5. posted by Angela Norman on December 25, 2015

    I’m a little confused. You list masa harina but, in the video, you say you are going to mix up the tamal. Are you using corn flour instead of the tamal which is for the tamales?

    • posted by Julie Marie on December 26, 2015

      I apologize for any confusion. Follow the list of ingredients used on the written recipe. A Tamal is not flour. It is what Tamales are called singly.

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