TAMALES RECIPE TUTORIAL - MEXICAN FOOD

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is more affordable.

cheese

🥗Healthier: nut-based cheese

💰Cheaper: cream cheese

Nut-based cheese is dairy-free, while cream cheese is less expensive.

Start by mixing 4 cups of corn flour with 1 teaspoon of baking powder and 1 tablespoon of salt in a bowl.

Add 2.5 cups of chicken broth and 1.5 cups of water to the dry mixture and mix well.

Get your hands dirty and mix the tamale dough thoroughly.

Trim the ends of the chard and place it in a pot of boiling water to cook for a few minutes.

Roast a poblano pepper directly over the flame until the skin is brown all over, flipping it as needed.

Once roasted, place the poblano pepper in a bag and seal it for 2-3 minutes to sweat the skin off.

Peel the skin off the poblano pepper and remove the seeds, then chop it into small pieces.

Add the chopped poblano pepper to the tamale dough and mix well.

Soak corn husks in warm water for 5 to 15 minutes until soft.

Spread the tamale dough on the soft side of the soaked corn husk, leaving some space at the edges.

Prepare the filling by slicing Chihuahua cheese and jalapeno, removing the seeds from the jalapeno.

For the second filling, mix cooked beans with chorizo and mash them together.

Take a spoonful of the bean and chorizo mixture and place it on the dough, adding a piece of cheese and jalapeno on top.

Fold the corn husk over the filling and repeat for the remaining tamales.

Set up a steamer using a pot and a steaming gadget, adding enough water to just cover the bottom.

Place the tamales upright in the steamer, covering them with additional corn husks for flavor.

Cover the pot and steam the tamales until the dough separates easily from the corn husk, about 1 to 1.5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens