Get ready to tantalize your taste buds with a delightful twist on a classic Mexican dish! These Jalapeno and Cactus Tamales are not just a feast for the eyes but a burst of flavor that will leave you craving more. Imagine the earthy goodness of masa harina combined with the unique texture of cactus and the spicy kick of jalapenos, all wrapped up in a warm, comforting package. Whether you're hosting a festive gathering or simply looking to spice up your weeknight dinner, this recipe is sure to impress. Dive into the world of tamales and discover how easy it is to create these delicious morsels right in your kitchen!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mexican
Serves: 12 tamales
Ingredients
- 2 cups masa harina
- 1/2 cup vegetable shortening
- 1 cup vegetable broth
- 1 cup diced cactus
- 2 jalapenos, diced
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Banana leaves or corn husks for wrapping
Instructions
- Prepare the cactus by washing thoroughly and removing any spines. Dice the cactus and jalapenos into small, uniform pieces.
- In a large mixing bowl, combine masa harina, baking powder, and salt. Mix dry ingredients well.
- In a separate bowl, cream vegetable shortening until light and fluffy using a hand mixer or whisk.
- Gradually add the masa harina mixture to the shortening, alternating with vegetable broth. Mix until a soft, spreadable dough forms.
- Fold in the diced cactus and jalapenos, ensuring they are evenly distributed throughout the masa dough.
- Prepare banana leaves or corn husks by softening them in warm water to make them pliable and prevent cracking.
- Spread a thin layer of masa dough (about 1/4 inch thick) onto the center of each leaf or husk, leaving borders on the sides.
- Fold the sides of the leaves or husks inward, then fold the bottom up to create a sealed package.
- Arrange tamales vertically in a steamer basket, open end facing up.
- Steam the tamales for approximately 60-75 minutes, or until the masa is firm and pulls away easily from the wrapper.
- Remove from heat and let tamales rest for 10-15 minutes before unwrapping and serving.
- Serve hot with salsa, crema, or your favorite Mexican condiments.
Tips
- Cactus Prep: When preparing the cactus, ensure you wash it thoroughly and remove any spines. A good tip is to wear gloves while handling to avoid any prickly surprises!
- Masa Consistency: The masa dough should be soft and spreadable. If it feels too dry, add a little more vegetable broth until you reach the desired consistency.
- Steaming Technique: To prevent the tamales from getting soggy, make sure the water in your steamer doesn’t touch the tamales. Keep the lid tightly closed while steaming for even cooking.
- Wrapping: If you’re using corn husks, soak them in warm water for at least 30 minutes before using to ensure they are pliable. Banana leaves can be softened by briefly steaming them.
- Flavor Boost: For an extra layer of flavor, consider adding spices like cumin or garlic powder to the masa mixture, or even a touch of lime juice to the cactus and jalapenos.
- Serving Suggestions: Serve your tamales with a side of fresh salsa, crema, or guacamole for a complete meal that’s bursting with flavor.
- Storage: Leftover tamales can be stored in the refrigerator for up to a week or frozen for up to three months. Just reheat them in a steamer or microwave for a quick meal!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
