Tamales from Taco Cabana feature tender masa dough filled with seasoned pork, wrapped in a fragrant corn husk, and steamed to perfection, delivering a savory blend of smoky, spiced flavors with a moist and tender texture.
Equipments
- Large mixing bowl
- Steamer pot or tamale steamer
- Saucepan
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Cutting board
- Knife
- Corn husks
- Spreading knife or offset spatula
- Tongs
- Large plate or tray
Ingredients
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup lard
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups cooked, shredded pork
- 1 tablespoon vegetable oil
- 1 small onion
- 2 cloves garlic
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper
- Dried corn husks
Masa harina is essential for authentic tamales, as it provides the traditional texture and flavor unique to this dish. Using chicken broth instead of water enhances the masa's richness and adds depth to your tamales. Lard contributes to a moist, tender dough, so substituting it may alter the final texture. Properly soaking and rinsing dried corn husks before use prevents tearing and ensures smooth wrapping. Your tamales will closely match the savory, smoky, and spiced profile of Taco Cabana's copycat tamales when you follow these ingredient tips.
Instructions
- Soak corn husks in warm water until softened.
- Heat vegetable oil in a saucepan over medium heat.
- Sauté chopped onion and minced garlic until translucent.
- Add cooked shredded pork, chili powder, cumin, smoked paprika, oregano, salt, and pepper to saucepan.
- Cook pork mixture for several minutes, stirring to combine. Remove from heat and set aside.
- In a large mixing bowl, beat lard until fluffy.
- Add masa harina, baking powder, and salt to the bowl.
- Gradually add chicken broth, mixing until a soft dough forms.
- Drain soaked corn husks and pat dry.
- Spread a thin layer of masa dough onto the center of each corn husk using a spreading knife or offset spatula.
- Place a spoonful of pork filling in the center of the masa.
- Fold sides of the husk over the filling and fold up the bottom.
- Arrange tamales upright in a steamer pot.
- Steam tamales for 1 to 1 1/2 hours, adding water as needed.
- Check tamales for doneness (masa should separate easily from husk).
- Remove tamales with tongs and let cool slightly on a large plate or tray before serving.
Substitution
Tamales from Taco Cabana copycat menu offer a faithful recreation of the restaurant's signature masa dough filled with seasoned pork, wrapped in dried corn husks, and steamed until moist and tender. You can substitute chicken broth with vegetable broth for a lighter flavor or use vegetable shortening instead of lard for a vegetarian-friendly alternative. If dried corn husks are unavailable, banana leaves make a suitable wrapping substitute that imparts a unique aroma. Massaging the husks in warm water softens them, making them more pliable and easier to spread the masa evenly. Using a steamer pot dedicated to tamales ensures consistent steaming and a perfect texture without soaking the masa prematurely.
Tips
Soaking the corn husks until completely softened prevents tearing during wrapping and ensures easier handling. When mixing the masa dough, beating the lard until fluffy before adding dry ingredients results in a lighter, moist texture. Keep the tamales upright in the steamer to allow even cooking and prevent the filling from leaking. Use tongs to remove tamales carefully to avoid burns, and let them cool slightly for easier unwrapping and serving.
Nutritions
Tamales from Taco Cabana provide a balanced source of protein and carbohydrates, with seasoned shredded pork offering essential amino acids and masa harina supplying complex carbs for sustained energy. The inclusion of lard adds healthy fats, contributing to satiety and flavor, while the spices like chili powder and cumin offer antioxidants and anti-inflammatory benefits. Your dish also contains dietary fiber from corn husks and onions, supporting digestive health. This combination makes tamales a nutrient-rich meal that fuels your body effectively.
Storage
To store Tamales from Taco Cabana, let them cool completely before wrapping each tamale individually in plastic wrap or aluminum foil to maintain moisture. Place the wrapped tamales in an airtight container or resealable freezer bag, then refrigerate for up to 3-4 days or freeze for up to 2 months. When reheating, steam the tamales to preserve their tender masa texture and flavorful pork filling, ensuring your meal remains delicious.
Variation or Alternatives
You can substitute the pork filling with shredded chicken or beef seasoned with the same spices to suit your preference. To enhance the masa dough's flavor, try replacing chicken broth with vegetable or beef broth. For a smoky twist, add a small amount of chipotle in adobo sauce to the pork mixture. Using butter instead of lard will result in a slightly different texture and a richer taste in your tamales.
Allergies
Tamales from Taco Cabana contain masa harina made from corn, which generally has a low allergenic potential but may not be suitable for those with corn allergies. The inclusion of lard and chicken broth could pose a risk for individuals with pork or poultry allergies, while garlic, onion, and chili powder may trigger sensitivities for some people. Ensure you review all ingredients carefully to avoid allergic reactions specific to your food sensitivities.
Why this recipe?
Tamales from Taco Cabana are praised for their authentic blend of seasoned meats and perfectly steamed masa, delivering a rich combination of flavors and textures. The menu features a variety of tamales, including pork, chicken, and vegetarian options, catering to diverse tastes. Making the copycat version allows you to recreate their signature taste at home, ensuring freshness and customization to your preference. Your efforts in replicating these tamales bring the vibrant culinary tradition of Taco Cabana directly to your kitchen.