Chipotle sauce is a spicy puree of tomatoes, chipotle chile peppers, and adobo sauce, and it gives the filling a mild, smoky heat.

Julianna Grimes
Recipe by Cooking Light December 2008

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Recipe Summary

Yield:
12 servings (serving size: 2 tamales)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently. Add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. Add chipotle sauce; cook 2 minutes, stirring frequently.

  • Preheat oven to 450°.

  • Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon beef mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

  • Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let the tamales stand for 10 minutes.

Nutrition Facts

278 calories; calories from fat 25%; fat 7.7g; saturated fat 2.5g; mono fat 2.8g; poly fat 1.7g; protein 11.9g; carbohydrates 42.3g; fiber 4.4g; cholesterol 24mg; iron 2.2mg; sodium 586mg; calcium 108mg.
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