How To Make Tamales

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

pork chicharrón

🥗Healthier: chicken skin

💰Cheaper: pork belly

Chicken skin is lower in fat, while pork belly can be more affordable.

Soak corn husks in warm water for 30 minutes until pliable.

In a large bowl, mix masa harina, baking powder, and salt.

In a separate bowl, combine chipilin leaves, chopped onion, minced garlic, cumin, and black pepper.

Add the chipilin mixture to the masa harina and mix well.

Gradually add chicken broth and olive oil until a smooth dough forms.

Take a soaked corn husk and spread a portion of the masa mixture on it.

Place a spoonful of chicharrón on top of the masa mixture.

Fold the sides of the husk over the filling and then fold the bottom up to secure it.

Repeat with remaining husks and filling.

Arrange the tamales upright in a steamer pot and add water to the bottom.

Cover and steam for about 1 hour, checking water levels occasionally.

Tamales are done when the masa pulls away from the husk easily.

Let cool slightly before serving.

Cooking Techniques

Spice Level: