TAMALES DE CHIPILIN CON QUESO!!

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

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

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a lower-fat protein, while canned beans are often more affordable.

Prepare the ingredients: 2.5 pounds of masa harina, 1 tomato, 1/4 green bell pepper, 1 piece of onion, 1 tablespoon of curry, 1 tablespoon of cumin, 1 tablespoon of garlic powder, salt to taste, 1.5 sticks of butter, 1.5 cups of water, 1 pound of mozzarella cheese, chipilín leaves, and banana leaves for wrapping.

Toast the relajo (a mixture made previously) and set it aside.

Sauté the onion, tomato, and green bell pepper in a hot skillet with oil and set aside with the oil.

In a bowl, combine the masa harina with salt, curry, cumin, and garlic powder.

Add approximately 1/2 cup of water to the masa mixture.

Incorporate the toasted relajo, sautéed onion, tomato, and green bell pepper into the masa mixture along with the oil.

Melt the butter and add it to the masa mixture, mixing well with clean hands to eliminate lumps.

Cook the masa mixture in a pot, stirring continuously until it thickens, then remove from heat and let cool.

Soak the banana leaves in hot water or microwave them to soften for easier wrapping.

Once the masa has cooled, begin forming the tamales by placing a portion of masa on a banana leaf, adding mozzarella cheese, and folding it up.

Place the tamales in a steamer, adding water to the pot (about a quarter full), and cover with additional banana leaves.

Steam the tamales for about one hour until cooked through.

Let the tamales cool slightly before serving to allow the masa to firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary