Northgate Virtual Cooking Class - Tamales de Birria & Tamales de Guayaba con Cajeta (Dec. 7)

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil provides a healthier fat option, while vegetable shortening is often less expensive.

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content, while pork shoulder is a more affordable alternative.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber, while all-purpose flour is a budget-friendly swap.

red chili powder

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without heat, and cayenne is often less expensive.

Welcome to the cooking class and introduction.

Prepare the steamer pot by filling it with water up to a specific line and placing a metal object to indicate water level.

Heat the steamer pot on low to start boiling the water.

In a mixing bowl (or KitchenAid), add 3 pounds of masa preparada.

Add 1/4 cup of lard and 1/2 cup of softened butter to the masa.

Cream the fats together with 1/2 cup of brown sugar and 1 tablespoon of cinnamon until fluffy.

Hydrate corn husks in warm water for about 2-3 hours or overnight until pliable.

Select the best corn husks for assembling the tamales.

Slowly incorporate the masa mixture into the creamed fats until well combined.

Cooking Techniques

Equipment Needed

Spice Level: