All About Tamales

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more affordable.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer a leaner option, while pork loin is less fatty.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil is healthier, while shortening is cost-effective.

guajillo chiles

💰Cheaper: ancho chiles

Ancho chiles provide a similar flavor profile at a lower cost.

Start by discussing the definition of tamales and the importance of masa.

Mention that masa should be large corn masa and salt, beaten until light enough to float in cold water.

Explain that masa can be mixed in a mixer or by hand, but only one person should touch it to avoid it turning sour.

State the ratio for the tamale dough: 3 parts masa to 1 part lard, with 2 cups of broth.

Emphasize the use of home-rendered lard for the best results.

Discuss the importance of the type of corn used for the masa, suggesting native corn for fluffiness when cooked.

Mention that the dough should be fluffy and delicious after steaming, with most fat rendered out into the water.

Talk about different styles of tamales and the traditional Mexican version being discussed.

Explain that while lard is traditional, it is possible to use other fats, but oil is not recommended.

Cooking Techniques

Spice Level: