Como hacer Tamales pisques con chipilin, receta típica salvadoreña

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and ground turkey is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds protein.

Fry 1/4 onion in a pan until transparent.

Blend together 1/2 chile verde, 2 stalks of celery, 1 tomato, and the fried onion with a little water.

Cut chipilín leaves into small pieces.

In a bowl, combine 1/2 kg masa with 1 tablespoon lime dissolved in water, 1 tablespoon chicken bouillon, and 1 tablespoon salt.

Add the blended mixture to the masa and mix well.

Add vegetable oil to the masa and mix until the dough is solid.

Prepare corn husks by cutting them into larger pieces and soaking them in boiling water to soften.

Prepare the fried beans with plenty of sautéed onion as the filling for the tamales.

Wrap the masa around the filling in the softened corn husks to form tamales.

Place leftover corn husks at the bottom of a pot, then arrange the tamales upright.

Add water to the pot, filling it to one-third of the tamales' height, and cover with remaining husks and a lid.

Steam the tamales for 1.5 hours until the color of the husks indicates they are cooked.

Serve hot with homemade tomato sauce seasoned with pepper and cumin.

Cooking Techniques

Equipment Needed

Spice Level: