Dominica Rice-Cisneros’ Holiday Tamales | Celebrity Chefs | KQED Food

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

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

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner, while chicken is usually more affordable.

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 offers creaminess with less fat.

Soak corn husks in warm water for about an hour and rinse clean of corn silk.

Use prepared masa para tamales, adding extra salt and broth to taste.

Prepare banana leaves by cutting, washing, and toasting over the stove.

For black bean tamales, add two tablespoons of masa to a banana leaf, create a disc, and add black beans and queso fresco.

Fold the banana leaf over the filling and seal with parchment paper.

For pork tamales, lay five corn husks with the waxy side facing up, add two tablespoons of masa, and top with braised pork and red chile filling.

Roll the corn husks, crimp the edges, and optionally tie them up for presentation.

Steam tamales for two hours in a dim sum steamer with hot water and aromatics, stacking them carefully.

Serve the tamales, ensuring they pull away cleanly from the husk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens