Grape Leaf Tamales
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4.8
10 reviews
Excellent
Grape Leaf Tamales
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Think of this recipe as more of a structure and something exact. Feel free to play with the ingredients and the amounts, as I went over above.
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Ingredients
MASA
- 1 cup lard chilled, fresh, or unsalted butter
- 1 tablespoon baking powder
- 1 tablespoon salt
- 2 pounds masa dough fresh or rehydrated from masa harina
- 1 cup cilantro minced, or epazote, pipicha, etc
- 1/2 cup chicken stock or some other light stock
TAMALES
- 50 preserved garlic cloves (See note below)
- 50 grape leaves
Instructions
- Put the lard into the bowl of a stand-mixer fitted with the sturdy paddle and start whipping it on medium-high. Add the salt and baking powder. When the masa starts to look like whipped cream, add knobs of masa one at a time until everything is incorporated. Add the minced herbs and allow to incorporate. Finally, add half the chicken stock. Turn off the mixer.
- The masa dough should be spreadable, like smooth peanut butter. Add more stock if you need to get it to that consistency. If it somehow gets too wet, add more masa or masa harina.
- To make your tamales, lay a grape leaf out in front of you, veins pointing upwards. Place about a tablespoon of the masa perpendicular to where the stem was. Make a little indentation in it, then place a preserved garlic clove, or whatever it is you are filling your tamales with. Or remember, they are good with no filling, too. Close the masa around the filling.
- Fold up the bottom of the grape leaf, while tucking in the two sides -- this is exactly like folding a burrito. Tightly roll up the tamal. Set them in a tray seam side down to rest. Repeat with the remaining leaves and filling.
- When you have made all your tamales, steam them. Put a steamer tray in a large, lidded pot and line the tray with spare grape leaves, or corn husks if you'd rather. Arrange the grape leaves in the steamer tray, always seam side down. It's a bit like tetris or a jenga game, stacking them all up. Cover the pot and steam them for 1 hour.
- Remove the tamales, and serve hot, or at room temperature, with some lime juice, and maybe a bit of hot salsa.
Notes
- NOTE: If you don't want to go with the preserved or roasted garlic cloves as I do, substitute something small and flavorful, like a bit of crab or chicken or shredded brisket, or nuts or seeds.
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
33mg
(11%)
Sodium
484mg
(20%)
Potassium
298mg
(6%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
3332IU
(67%)
Vitamin C
2mg
(2%)
Calcium
164mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 484mg | 20% |
| Potassium | 298mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 3332IU | 67% |
| Vitamin C | 2mg | 2% |
| Calcium | 164mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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