Receta, Tamales de Masa, Tamales de Viaje muy tradicionales en Semana Santa, Guatemala.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil is healthier, while canola oil is generally cheaper.

filling (meat or vegetables)

🥗Healthier: tofu

💰Cheaper: beans

Tofu provides a protein alternative, while beans are a budget-friendly option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is dairy-free and adds flavor, while cream cheese is often cheaper.

Prepare corn husks by washing and soaking them in hot water to soften.

In a large bowl, add approximately 1 cup of water before adding the masa harina to prevent clumping.

Add 4 cups of masa harina to the bowl.

Gradually add more water while mixing to achieve a smooth dough, using almost 4 cups total.

Add salt to taste while mixing the dough.

Incorporate 1 cup of lard into the dough, mixing well until combined.

Add about 1/2 cup of cotija cheese to the dough and mix thoroughly.

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

Place the filling in the center of the masa on the husk.

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

Tie the tamale with a strip of corn husk or string to keep it closed.

Prepare a steaming pot by adding water and placing a steaming rack inside.

Place the tamales on the rack, laying them flat rather than upright, and cover with remaining corn husks.

Cover the pot and steam the tamales for about 1 hour.

After steaming, remove the tamales and let them cool before serving.

Cooking Techniques

Equipment Needed

Spice Level: