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Grape Leaf Tamales

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.

Prep Time
1 hr 15 mins
Cook Time
1 hr
Servings: 15 servings
Calories: 347 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Mexican

Ingredients

MASA
  • 1 cup fresh lard, or unsalted butter chilled
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 2 pounds masa dough, fresh or rehydrated from masa harina
  • 1 cup minced cilantro, 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 347kcal (17%) Carbohydrates 50g (17%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 33mg (11%) Sodium 484mg (20%) Potassium 298mg (9%) 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

% 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.