✨️🌿Tamales pisques con chipilin una combinación perfecta, puro sabor salvadoreño

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 1/2 onion until transparent and blend it.

Add 1/2 green chili, 1 tomato, and 1 stalk of celery to the blender.

Add chipilín leaves to the mixture.

In a bowl, combine 500 grams of masa harina with 1 tablespoon of cal mixed in water.

Add 1 tablespoon of chicken bouillon and 1 tablespoon of salt to the masa mixture.

Incorporate the blended onion, chili, tomato, and celery mixture into the masa.

Add 1 cup of vegetable oil to the masa mixture.

Wash and chop chipilín leaves and mix them into the masa.

Cook the masa for 10 minutes.

Prepare about 15 banana leaves for wrapping the tamales.

Prepare the black beans filling by frying a large onion until golden, then blending it with the beans.

Wrap the tamales by placing masa and filling in the banana leaves and folding them.

Place the tamales in a pot with scraps of banana leaves at the bottom.

Add a small amount of water to the pot and cover the tamales.

Cook the tamales for 1 hour and 30 minutes.

Serve the tamales with a homemade spicy sauce made with cumin and jalapeño.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary