How to Make Tamales - Presley's Pantry

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is a more affordable cut.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more commonly available.

morita chiles

🥗Healthier: ancho chiles

💰Cheaper: chipotle chiles

Ancho chiles provide a similar flavor profile, while chipotle offers smokiness.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a good substitute for fresh herbs, while dried cilantro is less expensive.

Soak dry corn husks in a bowl of warm water for about 1 hour.

In a large pot, season 10 lb of prepared masa with 1 cup of green chili, 1 tablespoon of seasoning salt, garlic powder, and oregano.

Stir in the green chili thoroughly to avoid watery spots and taste for seasoning.

Grab the soaked corn husks and place them in a colander.

Spread a few dollops of masa on each husk evenly using the back of a spoon.

For the pork tamale, add a healthy portion of pork and potato filling.

For the vegetarian tamale, add raw Idaho potatoes cut like French fries, green chili strips, Chihuahua cheese, caramelized onions, grilled corn, and black olives drizzled with red chili sauce.

Wrap the tamales tightly and place them in a large pot with the open side facing up.

Add a lucky penny to the bottom of the pot and 18 cups of water.

Use a grill or something to elevate the tamales above the water by an inch.

Cover the tamales with damp corn husks and damp towels, then place the lid on top.

Steam the tamales for 3 hours, checking periodically for water levels.

If the masa sticks to the husk, place it back in the pot for 20 minutes and check periodically.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary