Gluten-Free Tamales: A Taste of Tradition!
Enjoy authentic gluten-free tamales made with masa harina and savory shredded pork or chicken for a taste of tradition.
Ingredients
- 4 cups masa harina (gluten-free corn flour for tamales)
- 2 tsp baking powder
- 2 ½ tsp salt
- 1 cup lard (melted)
- 3 ½ cups warm broth (beef, chicken, or vegetable)
- 3 cups cooked shredded pork or chicken
- 2 cups red enchilada sauce
- 20 dried corn husks (soaked in hot water for 30 minutes until softened)
Instructions
- Soak the corn husks in hot water for 30 minutes until softened. Drain and pat dry.
- In a large bowl, whisk together masa harina, baking powder, and salt.
- Add melted lard and beat with an electric mixer until crumbly.
- Slowly pour in warm broth, mixing until a soft, spreadable dough forms (like thick hummus).
- In a separate bowl, mix shredded pork or chicken with enchilada sauce until evenly coated.
- Lay a soaked corn husk flat, smooth side up. Spread about 2 tbsp of masa dough in the center.
- Add 1–2 tbsp of filling down the middle of the masa dough. Fold the husk sides inward over the filling, then fold the bottom end up. Tie with a thin strip of husk if desired.
- Steam tamales in a pot or Instant Pot for 45-60 minutes until firm and cooked through.
Notes
- Ensure your masa harina is specifically labeled for tamales for the best texture.
- Don't over-mix the masa dough; it should be soft and spreadable, not stiff or sticky.
- For a spicier kick, add a pinch of cayenne pepper to the filling. Allergens: Milk, Eggs, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't over-mix the masa dough; it should be soft and spreadable, not stiff or sticky.
- For a spicier kick, add a pinch of cayenne pepper to the filling. Allergens: Milk, Eggs, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.