Red Tamales
Helena Gómez
Stuffed with a mildly spicy tomato-based sauce and shredded chicken, red tamales are a traditional Mexican dish that is full of flavor. A great option for Día de la Candelaria or any other special occasion, this recipe for red tamales will feed a crowd and they are so delicious that everyone will be fighting for seconds!
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Ingredients
20
Portions
  • 1 kilo masa dough
  • 1/2 liters chicken broth
  • 400 grams lard
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon salt, or 1 pinch for sweeter tamales
  • 50 banana leaves, for wrapping the tamales
  • 750 grams tomato, peeled, for the stuffing
  • 1/2 cups fresh cilantro, chopped, for the stuffing
  • 1 tablespoon lard, for the stuffing
  • 1 onion, finely chopped, for the stuffing
  • 6 serrano chiles, finely chopped, for the stuffing
  • 300 grams chicken thigh, crumbled
  • 2 cloves garlic
  • salt
  • aromatic herbs
Preparation
3h
0 mins
Medium
  • In a bowl, mix masa dough and chicken broth.
  • In another bowl, beat lard until fluffy. Add lard to the masa dough and chicken broth and mix.
  • Add baking powder and salt, and mix thoroughly.
  • For the stuffing: In a pot with ½ cup of water and salt, cook tomatoes.
  • Once cooked through, transfer to a blender, add cilantro, and blend until smooth.
  • In a skillet, heat lard and sweat onion. Add chile and blended sauce. Add shredded chicken and season.
  • For assembling the red tamales: Spread one tablespoon of tamal dough on each corn husk. Stuff, fold, and steam red tamales for 45 minutes.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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