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Nutrition Facts
Serving Size 146 g
(Approx. 24 Servings)
Amount Per Serving
Calories 320 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 470 mg 20%
Total Carbohydrate 31 g 10%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 21 g
Vitamin A 4% • Iron 6%
Vitamin C 0% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Basic Tamales

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Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 h 30 m
Serves
24  People

Ingredients

Recipe makes 24 Servings

1 Azteca Corn Husks
4 cup(s) H-E-B Reduced-Sodium Chicken Broth, hot
1 1/4 cup(s) canola oil
1 Tbsp baking powder
7 cup(s) corn masa mix
1/8 Tsp kosher salt
1/8 Tsp pepper
4 12 Oz container H-E-B Fully Cooked Shredded Chicken, or your favorite holiday filling
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Instructions

1
Soak corn shucks in hot water for 30 minutes; drain, set aside.
2
Combine broth, oil, baking powder, masa mix, salt and pepper with an electric mixer, mix for 2-3 minutes to thicken; set aside.
3
Prepare filling of choice, we used H-E-B Fully Cooked Shredded Chicken. Set aside.
4
To assemble, spread 2-3 tablespoons masa on smooth side of corn husk.
5
Place 1-2 tablespoons of filling in the center of the masa.
6
Fold sides of husks to the in toward center, and fold tail to center.
7
Place tamales tail side down on a sheet pan until ready to steam.
8
To steam tamales place 2 inches of water in steamer pot.
9
Place tamales, tail side down in basket. Don't overcrowd tamales. Cover, bring to a boil, reduce heat to low, and cook for 2 hours or until the corn shuck pulls away from masa.

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