Tamales De Chile Verde Bien Esponjosos

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and pork loin is less expensive.

lard

🥗Healthier: vegetable shortening

💰Cheaper: butter

Vegetable shortening is lower in saturated fat, while butter is often cheaper.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, and cornmeal is a budget-friendly option.

green chiles

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories, while bell peppers are more economical.

Soak corn husks in warm water for 30 minutes to soften.

Cook pork shoulder in a pot with water, onion, garlic, and spices until tender, about 2-3 hours.

Shred the cooked pork and mix with chopped green chiles and lime juice.

In a bowl, combine masa harina, baking powder, salt, and lard until crumbly.

Gradually add chicken broth to the masa mixture until a soft dough forms.

Take a soaked corn husk and spread a portion of masa dough onto it, leaving space at the edges.

Place a spoonful of the pork filling in the center of the masa.

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

Repeat with remaining husks, masa, and filling.

Arrange tamales upright in a steamer pot and steam for 1-1.5 hours until masa is firm.

Let tamales cool slightly before serving.

Cooking Techniques

Spice Level: