TAMALES DE CHIPILIN DE LA GASTRONOMÍA COMITECA Y CHIAPANECA. #tendencia #comitanchiapas

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and ground turkey is often less expensive.

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 is lower in fat and adds protein.

Soak corn husks in warm water for 30 minutes to soften.

In a large bowl, combine masa harina, water, and salt until a dough forms.

Mix in finely chopped chipilín leaves and set aside.

In a separate bowl, combine cooked and shredded pork and chicken with spices.

Lay a soaked corn husk flat and spread a portion of masa dough on it.

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

Fold the sides of the husk over the filling and then fold up the bottom to seal.

Repeat with remaining husks, masa, and filling.

Place tamales upright in a steamer pot and fill with water just below the tamales.

Cover and steam for 1-1.5 hours until masa is firm and pulls away from husk easily.

Serve hot with tomato sauce and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level: