Tex-Mex Cuisine | AUTHENTIC HOMEMADE TAMALES | How To Feed a Loon

lard

🥗Healthier: vegetable shortening

💰Cheaper: margarine

Vegetable shortening reduces saturated fat while maintaining texture.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour offers more fiber but alters texture.

meat filling

🥗Healthier: tofu

💰Cheaper: beans

Tofu provides protein while being plant-based.

cheese filling

🥗Healthier: nut-based cheese

💰Cheaper: cream cheese

Nut-based cheese is dairy-free and lower in calories.

Start by adding 4.5 cups of warm water to a large roasting pan.

Add 1 teaspoon of salt and 1.5 teaspoons of baking powder to the water.

Incorporate the masa harina into the mixture until it starts to form little balls.

Add pork lard to the mixture, about a cup of chicken stock, and mix until the consistency is similar to cake batter.

Prepare the filling by removing the husks from 10 to 12 medium tomatillos and placing them in a bowl.

Cut the tops off of 2 to 3 fresh jalapeños, split them in half, and remove the seeds and ribs.

Add the tomatillos and jalapeños to a pot of boiling water and simmer for 20 minutes until soft.

Remove the tomatillos and jalapeños from the water and place them in a blender with 4 cloves of roughly chopped garlic. Blend until smooth.

Heat oil in a large skillet and pour in the blended sauce, stirring for about 10 minutes until it thickens slightly.

Add 2 cups of chicken stock to the skillet and simmer until thickened, adding 2 teaspoons of salt and cooked diced chicken.

Finish by stirring in 1/2 cup of chopped fresh cilantro until fully incorporated and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary