How to make SALVADORAN TAMALES step by step. The authentic recipe

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

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

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner, while turkey can be more affordable.

banana leaves

🥗Healthier: aluminum foil

💰Cheaper: parchment paper

Aluminum foil is more accessible, while parchment paper is easier to handle.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

Soak banana leaves in hot water until pliable, about 15 minutes.

Mix corn flour (maseca) with water until smooth and pliable.

In a separate pan, sauté onions and garlic until fragrant, about 3-4 minutes.

Add diced chicken and pork lard or vegetable oil, bell pepper, and tomatoes; cook until meat is browned, about 5-7 minutes.

Season the meat mixture with relajo spices, bay leaves, and dry oregano.

Spread a portion of masa on a banana leaf, leaving space for filling.

Place a spoonful of the meat mixture on top of the masa.

Fold the banana leaf over the masa and filling, securing it tightly.

Repeat with remaining ingredients until all tamales are assembled.

Place tamales upright in a steamer basket.

Steam tamales for about 1-1.5 hours, adding water as needed to the steamer.

Remove tamales from the steamer and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level: