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Best Easy Tamales con Atole Recipe

Name: Best Easy Tamales con Atole Recipe
Total time: 115 min
Yield: 320 g
Ingredients: masa harina (corn flour) 2 cups; pork shoulder, cooked and shredded 12 oz; unsalted butter 4 tbsp; lard 2 tbsp; chicken broth 1.25 cups; corn husks, dried 16 pieces; whole milk 3 cups; masa harina (for atole) 0.25 cup; baking powder 1 tsp; sea salt 1.5 tsp; ground cinnamon 0.5 tsp; piloncillo (or brown sugar) 0.25 cup; vanilla extract 1 tsp

The iconic pairing of tamales with warm atole is Mexico's most beloved breakfast combination. This family tradition offers a fresh, comforting, protein-rich start to chilly mornings.

Cook 115 min Difficulty NORMAL 375 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

masa harina (corn flour) 2 cups
pork shoulder, cooked and shredded 12 oz
unsalted butter 4 tbsp
lard 2 tbsp
chicken broth 1.25 cups
corn husks, dried 16 pieces
whole milk 3 cups
masa harina (for atole) 0.25 cup

Seasonings/Sauce

baking powder 1 tsp
sea salt 1.5 tsp
ground cinnamon 0.5 tsp
piloncillo (or brown sugar) 0.25 cup
vanilla extract 1 tsp

Nutrition summary

Carbohydrates 38 g 41%

Protein 15 g 16%

Fat 17 g 41%

Serving size 320g

Cooking steps

1

Soak the dried corn husks in hot water for at least 45 minutes, ensuring they soften fully.
2

In a large bowl, combine 2 cups masa harina, baking powder, 1 tsp salt, softened butter, and lard. Gradually pour in chicken broth while mixing. Beat until the dough is light and slightly fluffy.
3

Spread about 2 tbsp of the dough onto each softened corn husk, keeping a border around the edge. Place a generous spoonful of shredded pork filling along the center.
4

Fold the sides of each husk over the filling tightly, then fold up the bottom. Arrange tamales upright in a large steamer, packed snugly.
5

Steam the tamales over medium heat for 70–80 minutes, checking water level halfway through. Remove from heat and let rest, still covered, for 10 minutes to set.
6

For the atole: In a pan, whisk 3 cups milk, 0.25 cup masa harina, 0.5 tsp cinnamon, 0.25 cup piloncillo, 0.5 tsp salt, and vanilla extract until smooth. Heat gently, stirring constantly, until the mixture thickens and coats the spoon (about 12–15 minutes); do not boil.
7

Serve tamales hot alongside the warm, thick atole for a traditional breakfast experience.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Tamales con Atole Recipe?

The star ingredient is masa harina (corn flour), which gives tamales their authentic texture and flavor. It's used for both the tamale dough and the rich, comforting atole drink served alongside, anchoring the dish in traditional Mexican cuisine.

Q. How do I prevent my tamales from becoming dense or dry?

Be sure to beat the tamale dough long enough with butter, lard, and broth to achieve a light, airy consistency. Steaming over medium heat (not high) and letting tamales rest inside the covered steamer after cooking helps lock in moisture and prevents dryness.

Q. What is the best heat setting for steaming tamales to ensure even cooking?

Use medium heat for a steady, gentle steam. Packing the tamales upright and not overcrowding the steamer promotes even heat distribution, while periodically checking the water level prevents the tamales from drying out or scorching.

Q. How many calories, protein, and carbs does each serving have?

Each serving of this Best Easy Tamales con Atole Recipe contains 375 kcal, 15 g of protein, 38 g of carbohydrates (41% calories from carbs), and 17 g of fat (41% calories from fat), making it a protein-rich and balanced breakfast option.

Best Easy Tamales con Atole Recipe

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