Back to list

Best Easy Tamales de Pipián Recipe

Name: Best Easy Tamales de Pipián Recipe
Total time: 120 min
Yield: 170 g
Ingredients: masa harina 2 cups; chicken breast, cooked and shredded 12 oz; pumpkin seeds (pepitas), shelled and unsalted 3 oz; corn husks, dried 16 pieces; chicken broth 1.5 cups; white onion, chopped 0.5 cup; poblano pepper, seeded and chopped 1 piece; garlic cloves, minced 2 cloves; cilantro, chopped 0.25 cup; ground cumin 0.5 tsp; sea salt 1 tsp; black pepper 0.5 tsp; vegetable oil 0.25 cup

Masa tamales filled with chicken in a rich pumpkin seed pipián sauce, steamed in corn husks. These protein-packed family celebration tamales highlight a treasured pre-Hispanic flavor.

Cook 120 min Difficulty NORMAL 320 kcal

#high protein #diabetic friendly #mediterranean

Image coming soon

Ingredients

Main ingredients

masa harina 2 cups
chicken breast, cooked and shredded 12 oz
pumpkin seeds (pepitas), shelled and unsalted 3 oz
corn husks, dried 16 pieces
chicken broth 1.5 cups
white onion, chopped 0.5 cup
poblano pepper, seeded and chopped 1 piece

Seasonings/Sauce

garlic cloves, minced 2 cloves
cilantro, chopped 0.25 cup
ground cumin 0.5 tsp
sea salt 1 tsp
black pepper 0.5 tsp
vegetable oil 0.25 cup

Nutrition summary

Carbohydrates 34 g 43%

Protein 16 g 20%

Fat 13 g 37%

Serving size 170g

Cooking steps

1

Soak dried corn husks in hot water for 30 minutes until pliable, then drain and set aside.
2

Toast pumpkin seeds in a dry skillet over medium heat for 4–5 minutes, stirring frequently until fragrant and beginning to pop.
3

In a blender, combine toasted pumpkin seeds, poblano, onion, garlic, cilantro, cumin, 1/2 tsp salt, and 1 cup chicken broth. Blend until smooth to make the pipián sauce.
4

Heat 2 tbsp vegetable oil in a skillet over medium heat. Pour in blended pipián sauce; simmer 8–10 minutes, stirring occasionally, until thickened. Add shredded chicken and 1/4 cup broth; simmer 3 more minutes, then remove from heat.
5

In a bowl, mix masa harina with remaining broth, oil, and 1/2 tsp salt to form a soft but cohesive dough. If too dry, add water 1 tbsp at a time.
6

Spread 2–3 tbsp masa evenly in the center of each corn husk. Place about 2 tbsp chicken pipián filling in the center, fold sides of husk to enclose, then fold up the bottom.
7

Arrange tamales upright in a steamer basket over simmering water. Cover with extra husks and steam, lid on, for 60–75 minutes, adding hot water as needed to avoid boiling dry.
8

Let tamales rest 10 minutes before serving; the masa will finish setting as they cool slightly.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Tamales de Pipián Recipe?

The core ingredient that defines Tamales de Pipián is the pipián sauce, made from toasted pumpkin seeds blended with poblano pepper, onion, garlic, and cilantro. This earthy, nutty sauce gives the tamales their unique pre-Hispanic flavor and rich texture, distinguishing them from more common tamal fillings.

Q. What are the most important steps for perfect texture in tamales?

Soaking the corn husks until they're flexible ensures easy folding and prevents tearing. Mixing masa harina with enough broth and oil yields dough that's soft but not sticky, setting properly after steaming. Finally, steaming tamales upright and covering well helps them cook evenly and keeps them moist.

Q. How do I avoid dry or dense tamales when following this recipe?

To prevent dry or dense tamales, be sure the masa dough is soft and slightly sticky before assembling—add extra broth or water if needed. Steam the tamales gently over simmering water, making sure the pot doesn’t boil dry, and allow them to rest for 10 minutes after steaming for the masa to fully set.

Q. What are the nutrition facts per serving for these tamales?

Each serving contains about 320 kcal, with 34g carbohydrates (43% of calories), 16g protein (20%), and 13g fat (37%). The balanced macros and moderate calorie content make these tamales a hearty and protein-rich choice.

Best Easy Tamales de Pipián Recipe

AI 영양사 앤디