Tamales Salvadoreños

Name: Tamales Salvadoreños
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 12 servings
Cuisine: Salvadoran
Ingredients: 12 oz dried corn husks, soaked; 4 cups masa harina (corn flour); 2 lbs chicken breast, cooked and shredded; 8 tbsp unsalted butter; 3 cups chicken broth; 1 onion, finely diced; 1 red bell pepper, finely diced; 1/2 cup green olives; 1/2 cup raisins; 2 tsp salt; 1/2 tsp black pepper; 2 tsp baking powder

Steamed corn dough pockets filled with chicken and vegetables, wrapped in corn husks. A beloved holiday and celebration classic served throughout Central America.

105 minMediumServes 12320 cal/serving

SalvadoranBreakfastStovetopStandard

Ingredients

12 oz dried corn husks, soaked
4 cups masa harina (corn flour)
2 lbs chicken breast, cooked and shredded
8 tbsp unsalted butter
3 cups chicken broth
1 onion, finely diced
1 red bell pepper, finely diced
1/2 cup green olives
1/2 cup raisins
2 tsp salt
1/2 tsp black pepper
2 tsp baking powder

Instructions

1

Soak 12 oz dried corn husks in hot water for 30 minutes until softened. Drain and set aside.
2

In a large bowl, beat 8 tbsp unsalted butter until fluffy. Gradually mix in 4 cups masa harina (corn flour), 2 tsp baking powder, and 2 tsp salt until the dough is light and spreadable.
3

Cook 2 lbs cooked and shredded chicken breast in 3 cups chicken broth with half the 1 finely diced onion and 1/2 tsp black pepper for 20 minutes. Remove chicken, shred, and reserve broth.
4

Sauté remaining 1 finely diced onion and 1 finely diced red bell pepper in a pan, then combine with shredded chicken, 1/2 cup green olives, and 1/2 cup raisins. Season with 2 tsp salt and 1/2 tsp black pepper.
5

Spread 2 tablespoons of dough on each soaked husks, add 1 tablespoon of filling in the center, and fold edges to enclose.
6

Set up a steamer with water and a coin in the pot. Stand tamales upright, open end up, in the steamer. Steam for 45 to 50 minutes until dough is set and pulls away from the husk easily.
7

Let rest for 5 minutes before serving. Serve warm with extra cooking broth on the side.

Questions

Can I make Tamales Salvadoreños dairy-free?

Yes. The dairy in this entry is 8 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Tamales Salvadoreños ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tamales Salvadoreños?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Atol de Elote drink
Piim drink
Rice and Peas side

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