Easy Cooked Masa for Tamales Recipe

lard

🥗Healthier: vegetable shortening

💰Cheaper: butter

Vegetable shortening reduces saturated fat while maintaining texture.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a leaner option without sacrificing flavor.

Slice half an onion.

Add the sliced onion to lard in a pan over medium-low heat and cook until caramelized, about a few minutes until golden brown.

In a mixing bowl, combine maseka and baking powder, mixing thoroughly.

Gradually add chicken broth and a couple of cups of hot water to the masa mixture, stirring until it becomes nice and runny, about 2-3 minutes.

Once the onion is caramelized, remove it from the lard and add the masa mixture into the lard, mixing continuously until it thickens, about 30-40 minutes.

Transfer the masa to a plate to cool slightly until it reaches room temperature.

Clean and dry plantain leaves thoroughly with a napkin.

Cook the plantain leaves on the stove until they become pliable, changing color from pale to shiny.

Spread masa on the pale side of the cooked plantain leaves, being generous with the masa and filling.

Fold the edges of the plantain leaves like an envelope to secure the filling inside.

Stack the tamales upright in a pan with water at the bottom, leaving space between them for steam to circulate.

Cover the tamales with a plastic wrap and steam for 40 minutes to 1 hour, checking for doneness.

Let the tamales sit for 15 minutes after cooking before opening the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary