Dive into the vibrant flavors of Mexico with our irresistible Swiss Chard Tamales topped with a zesty Tomatillo Herb Sauce! These delightful tamales are not just a feast for the eyes; they're a culinary adventure that combines the earthy goodness of Swiss chard with the tangy brightness of tomatillos. Perfect for a family gathering or a cozy dinner, this recipe will have your taste buds dancing and your guests asking for seconds. Ready to impress? Let’s unwrap the secrets to making these mouthwatering tamales!
Prep Time: 1 hrs
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs 30 mins
Cuisine: Mexican
Serves: 12 tamales
Ingredients
- 2 cups masa harina
- 1/2 cup vegetable shortening
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups vegetable broth
- 2 cups Swiss chard, chopped
- 1 cup tomatillos, husked and chopped
- 1/4 cup fresh cilantro
- 1 lime, juiced
Instructions
- Prepare the Swiss chard by washing leaves thoroughly and removing tough stems. Chop the leaves into small, uniform pieces and set aside.
- In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add vegetable shortening and mix until the mixture resembles coarse crumbs.
- Slowly incorporate vegetable broth into the masa mixture, kneading until a soft, pliable dough forms. The consistency should be smooth and not too sticky.
- Sauté the chopped Swiss chard in a skillet over medium heat until wilted and tender, approximately 5-7 minutes. Allow to cool slightly.
- Prepare the corn husks by soaking them in warm water for 30 minutes to make them pliable and easy to work with.
- For the tomatillo herb sauce, blend chopped tomatillos, cilantro, lime juice, and a pinch of salt in a food processor until smooth.
- Drain corn husks and pat dry. Spread a thin layer of masa dough onto each husk, leaving borders around the edges.
- Place a small portion of sautéed Swiss chard in the center of each tamale, then carefully fold and wrap the husks to seal.
- Arrange tamales vertically in a steamer, open end up. Steam for approximately 45-60 minutes until masa is firm and pulls away from the husk easily.
- Remove tamales from steamer and let rest for 10 minutes. Serve warm with the prepared tomatillo herb sauce drizzled on top.
Tips
- Masa Consistency: Ensure your masa dough is smooth and pliable. If it feels too dry, add a bit more vegetable broth; if it's too sticky, incorporate a little more masa harina.
- Soaking Corn Husks: Don’t rush the soaking process for the corn husks! A full 30 minutes in warm water will make them much easier to handle and wrap around your tamales.
- Sautéing Swiss Chard: When sautéing the Swiss chard, cook it just until wilted to maintain its vibrant color and nutrients. This will enhance the flavor without losing its texture.
- Steaming Technique: Arrange the tamales vertically in the steamer with the open end facing up to ensure even cooking. If you don’t have a steamer, you can improvise with a large pot and a heatproof plate.
- Resting Time: Allow the tamales to rest for about 10 minutes after steaming. This helps the masa firm up and makes them easier to unwrap and serve.
- Serving Suggestions: Serve your tamales with a generous drizzle of the tomatillo herb sauce and perhaps some avocado slices or a sprinkle of queso fresco for an extra touch of flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
