MY FAVORITE GREEN CORN TAMALES RECIPE

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often less expensive and available year-round.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

Roast 18 anaheim peppers until charred; set aside.

Warm up 6 cups of chicken broth.

Transfer roasted chiles into a bowl or plastic bag to sweat.

Mix 1.5 cups of lard in a stand mixer on medium speed for 5 minutes until fluffy.

Add 5 teaspoons of baking powder and 2 teaspoons of salt to the lard.

Add 1 cup of masa and alternate adding chicken broth and masa until all is combined.

Mix on medium speed for 15 minutes until the masa is fluffy and floats in cold water.

Peel the roasted chiles, removing stems and seeds, then chop into strips and small pieces.

Heat a frying pan on medium-high; add 1 tablespoon of butter and a little oil.

Add sliced onion to the pan and brown for a couple of minutes.

Add minced garlic, corn, salt, pepper, and spices; cook for 5 minutes.

Add chopped chiles to the mixture and cook for another 3 minutes; set aside to cool.

Soak corn husks in water for at least 4 hours or overnight.

Spread masa on the soft side of the corn husks using a spoon or spatula.

Add filling of shredded cheese and corn mixture to the masa on the husk.

Fold the husk over the masa, then fold the bottom up to secure the tamale.

Repeat the process with remaining husks and masa mixture.

Place tamales upright in a steamer pot and cover with leftover corn husks.

Steam tamales on medium heat for 2-3 hours, covered with a kitchen towel and lid.

Check tamales after 2 hours; they should be soft and firm after resting for a few minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens