Mildred W.: "Soak the corn husks in warm water in a sink that…" Read More
8Ingredients
1710Calories
60Minutes

Put a twist on the traditional tamale with this recipe for Swiss Chard Tamales. These savory tamales have diced onion, garlic, and swiss chard strewn throughout the masa mixture. Add a slice of panela queso and roll in the corn husks and then steam for a 40 minutes. You will know the tamales are finish when they are easily separated from the corn husk. Serve with rice and beans and, of course, plenty of your favorite salsa on top.

Ingredients

  • corn husks
  • 250 grams butter
  • 1/2 onion (finely chopped)
  • 1 clove garlic, finely chopped
  • 1 bunch swiss chard (chopped)
  • 1 kilogram dough (tortilla, use masa flour and follow the instructions on the packet)
  • salt
  • 100 grams panela cheese (sliced, or ricotta cheese)

Directions

  1. Soak the corn husks until soft. Pat dry.
  2. Cream the butter using an electric mixer.
  3. Separately, mix the onion, garlic, and Swiss chard.
  4. Add the dough to the butter and mix. Add plenty of salt as it will be absorbed while cooking.
  5. Using a wooden spoon, add the Swiss chard.
  6. Open the corn husks. Add the tamale masa and a slice of cheese.
  7. Close the corn husks.
  8. Steam for 40 minutes. The tamales are ready to serve once they easily separate from the husk.
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NutritionView more

1710Calories
Sodium84%DV2020mg
Fat206%DV134g
Protein39%DV20g
Carbs37%DV111g
Fiber36%DV9g

PER SERVING *

Calories1710Calories from Fat1210
% DAILY VALUE*
Total Fat134g206%
Saturated Fat55g275%
Trans Fat
Cholesterol155mg52%
Sodium2020mg84%
Potassium540mg15%
Protein20g39%
Calories from Fat1210
% DAILY VALUE*
Total Carbohydrate111g37%
Dietary Fiber9g36%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Mildred W. 20 Jun 2015
Soak the corn husks in warm water in a sink that has been scrubbed clean. Saute the swiss chard, onions and garlic in a little butter before you add them in. Also, spread the masa mixture on to the husks first. The cheese and vegetable mixture should be put on top of it before they are rolled up. If you mix the vegetables into the masa, it comes out soggy and takes longer to cook. If you don't have a tamale cooker, you can use a metal colander over a pan of boiling water. Cover the top over the tamales with aluminum foil. I did this before, and it worked pretty good. They take closer to an hour to cook though.