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A few that come to mind are the famous Venezuelan hallacas, nacatamales from Nicaragua, and Peruvian tamales, among many others. \r\nI\u0027ve prepared this no-fuss recipe for baked tamales especially for you all; they\u0027re easy to make, simply delicioso and offer plenty for everyone. In this version, I\u0027ve used my sister Belinda\u0027s favorite filling alongside a pudding-like tamale dough (masa) that turns out wonderfully. \r\nIn a typical Nicaraguan Christmas dinner, tradition calls for serving these tamales with a variety of breads, so make sure to have various types of rolls on hand. A light, fresh salad also makes a good accompaniment for this succulent dish. \r\nTo simplify your holiday preparations, try making the tamale filling the day before so your last-minute preparation will only consist of layering and baking the dish. \u0027Masa harina\u0027 is a special flour used for making tortillas, but it\u0027s also available specifically for tamales. 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Baked Christmas Tamales
Prep 50min
Total1hr40min
Ingredients24
Servings8
Christmas dinner in Central America has much in common with other Latin American countries, especially its love for all kinds of tamales. A few that come to mind are the famous Venezuelan hallacas, nacatamales from Nicaragua, and Peruvian tamales, among many others.
I've prepared this no-fuss recipe for baked tamales especially for you all; they're easy to make, simply delicioso and offer plenty for everyone. In this version, I've used my sister Belinda's favorite filling alongside a pudding-like tamale dough (masa) that turns out wonderfully.
In a typical Nicaraguan Christmas dinner, tradition calls for serving these tamales with a variety of breads, so make sure to have various types of rolls on hand. A light, fresh salad also makes a good accompaniment for this succulent dish.
To simplify your holiday preparations, try making the tamale filling the day before so your last-minute preparation will only consist of layering and baking the dish. 'Masa harina' is a special flour used for making tortillas, but it's also available specifically for tamales. This particular blend comes already seasoned, but any other will also give you spectacular results.
Of course, depending on where you are, you can add local ingredients from your country to customize this dish for your Christmas dinner. Why not try seasoning the tamale dough with Salvadorean recaudo? This sabroso mix of seasonings will completely change the character of these tamales and will give them a unique flavor.
With all the time you've saved by not wrapping dozens of tamales, you can serve yourself a lovely glass of wine and put your feet up before dinner starts. Don’t forget a few slices of cucumber for the eyes and a honey mask for the face–relax for a bit and you’ll look radiant when your guests arrive!
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Ingredients
For the filling:
1/3cup vegetable oil
1/2cup white onion, diced
2garlic cloves, chopped
1/2cup red bell pepper, diced
1/2teaspoon ground cumin
1can (14 oz) diced tomatoes
1cooked chicken, shredded
2tablespoons Worcestershire sauce
1tablespoon mustard
Salt and pepper
1/3cup raisins
1/3cup sliced olives
2tablespoons capers
1/2cup cilantro or parsley
For the dough:
1 1/2cup milk
1tablespoon vinegar
2beaten eggs
1 1/4cup masa harina (tortilla flour), preferably tamale mix
1/2cup flour
1tablespoon baking powder
1teaspoon salt
1/4melted butter
1/4cup grated cheese, a dry cheese is best (optional)
1/4cup chopped butter (optional)
Directions
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1
For the filling:
Pour the oil into a large skillet over medium heat. Add the onion, garlic, red bell pepper and cumin, and sauté until the mixture has almost caramelized. When ready, add the tomatoes and mix well.
2
Stir in the chicken and continue cooking for five minutes before adding the Worcestershire sauce, mustard, salt and pepper (to taste). Then add the raisins, olives and capers; before turning off the heat, stir in the cilantro and transfer to a glass baking dish (round or rectangular.)
3
For the dough:
Preheat the oven to 375°F.
4
In a bowl, combine the milk and vinegar; let sit for a few minutes before adding the beaten eggs.
5
Place the masa harina, flour, baking powder and salt in a separate bowl and pour the milk mixture on top. Mix well, then incorporate the melted butter. Sample the mixture and adjust the seasoning as necessary with salt or pepper to taste.
6
Layer the dough over the filling and bake for 30 minutes.
7
Right before removing, sprinkle the grated cheese over the top along with some chopped butter (optional.) Bake for 10 more minutes or until the surface has turned golden-brown and is bubbling.
8
Remove from the oven and let cool for 10 minutes to let the tamales set before serving.
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Try using one tablespoon of annatto seeds dissolved in water to give a festive red tint to the dough.
For a spicier version, add chipotle peppers in adobo sauce to the filling. In Nicaragua a tiny, juicy and very spicy chile called chile congo (or chile piquín) is used to add spice. If you can find it, select the ripest red chillies available.
You can replace the chicken with cooked pork, shredded beef or a combination of meats–what’s important is that the filling has plenty of sabor.
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No nutrition information available for this recipe
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Christmas dinner in Central America has much in common with other Latin American countries, especially its love for all kinds of tamales. A few that come to mind are the famous Venezuelan hallacas, nacatamales from Nicaragua, and Peruvian tamales, among many others.
I've prepared this no-fuss recipe for baked tamales especially for you all; they're easy to make, simply delicioso and offer plenty for everyone. In this version, I've used my sister Belinda's favorite filling alongside a pudding-like tamale dough (masa) that turns out wonderfully.
In a typical Nicaraguan Christmas dinner, tradition calls for serving these tamales with a variety of breads, so make sure to have various types of rolls on hand. A light, fresh salad also makes a good accompaniment for this succulent dish.
To simplify your holiday preparations, try making the tamale filling the day before so your last-minute preparation will only consist of layering and baking the dish. 'Masa harina' is a special flour used for making tortillas, but it's also available specifically for tamales. This particular blend comes already seasoned, but any other will also give you spectacular results.
Of course, depending on where you are, you can add local ingredients from your country to customize this dish for your Christmas dinner. Why not try seasoning the tamale dough with Salvadorean recaudo? This sabroso mix of seasonings will completely change the character of these tamales and will give them a unique flavor.
With all the time you've saved by not wrapping dozens of tamales, you can serve yourself a lovely glass of wine and put your feet up before dinner starts. Don’t forget a few slices of cucumber for the eyes and a honey mask for the face–relax for a bit and you’ll look radiant when your guests arrive!
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