Olive Oil Tamales

I adapted a tamale recipe I had so that I did not have to use lard.  You can definitely replace the olive oil with lard if you like. The tamales come out super rich and delicious if you do.  But the olive oil is a little healthier. In this version, the masa comes together fast. Much of its flavor comes from the broth, so use homemade or a brand with a lot of flavor from the store.  Most of the tedious part of making tamales comes from the assembly. If you are making more than a couple dozen, it may take up to around an hour to put them all together. The steaming will probably vary, but it usually takes about an hour to steam.  To cut down on time, you can assemble the tamales the day before and steam them on the day you want to serve them.

Each tamale is about 5 WW points, plus whatever you use for the filling.  This recipe should make around a dozen. However, I like to make my tamales with plenty of masa in each one.  You can reduce the points by using less masa and filling them with either veggies or chicken breast. No matter what filling you use, it should be fully cooked.

Ingredients

3 cups masa harina

2 tsp baking powder

2 tsp salt

½ cup olive oil

2 to 3 cups broth (water if you have nothing else)

15-20 corn husks

As Needed shredded chicken, or any other filling you like

1. Start a pot of water to boil.

2. Combine the masa, baking powder, and salt in a mixing bowl.

3. Add the olive oil and then start with two cups of the broth.  You may need to add more to adjust the consistency. It should have the texture of perfect whipped mashed potatoes, thick, but easily spreadable.

4. Let the dough rest about 10 minutes.  While the dough rests, soak the corn husks with the boiling water for 10 minutes as well.

5. Once the husks are soft and the dough is rested, begin making the tamales.  Unfold the husks and feel for the smoother side. Spread the masa on the smooth side.  Start on the wider side and spread masa about halfway down to the point. I use a fairly thick layer of masa, but as long as you cannot see the husk through the masa, you should be fine.

6. Spoon about a tablespoon of filling into the middle of the masa.

7. Fold the tamale by wrapping the two sides over the filling first, then fold the bottom point on top to keep it closed.  Repeat until all the masa is used. If you have extra, you can try filling them with other ingredients, or at least cheese.

8. Next, wrap each tamale in foil (take note of which side is rightside up).  This is not necessary, but it really helps keep the masa from drying out.

9. Start a steamer pot.  You could also place a small strainer into a pot with about two inches of water in the bottom to create a makeshift steamer.  Place all the tamales rightside up in the steamer. Place any extra corn husks you have on top. Cover the top of the steamer in foil to really trap the steam in.

10. Steam the tamales until the masa is completely cooked.  You can tell when it’s cooked by unwrapping a tamale. If the masa does not stick to the husk, the tamale is ready.  This usually takes anywhere from 30 to 60 minutes.

11. Try not to eat all of them.