Making Authentic Mexican Tamales | Cook like A Mexican

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

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

shredded meat

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a great plant-based protein, while canned beans are budget-friendly.

salsa

🥗Healthier: fresh tomato sauce

💰Cheaper: canned tomatoes

Fresh tomato sauce is lighter, while canned tomatoes are economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is dairy-free, while cream cheese is often less costly.

Whip lard in a KitchenAid mixer on medium, then high until it expands and resembles thick whipped cream.

Add masa harina to a bowl and gradually mix in water until a hydrated masa forms, adjusting with 2 tablespoons of water as needed.

Soak corn husks in warm water for 20 to 30 minutes to rehydrate them.

In a KitchenAid mixer with a whisk attachment, add chunks of masa to the whipped lard and mix on medium-high speed.

Add half of the stock to the masa-lard mixture, followed by baking powder and salt, continuing to mix.

Gradually add the remaining masa and stock, adjusting for consistency until it resembles a soft hummus.

Test the mixture by dropping a spoonful into warm water; if it floats, it's ready.

Use a masa spreader to apply the mixture onto the smooth side of the drained corn husks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary