The quickest way I make tamales EASY recipe | Make $100 with tamales

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

chicken

🥗Healthier: turkey

💰Cheaper: shredded rotisserie chicken

Turkey is leaner, and rotisserie chicken saves time.

red chili sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomato sauce with spices

Homemade salsa is fresher, while canned sauce is budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free, while processed cheese is often cheaper.

Remove stems and seeds from dried chile wajillos and rinse them.

Add chiles and garlic to a pot with water and boil for 10 to 15 minutes.

Shut off the heat and let the chiles soak until softened.

Blend chiles, garlic, and a little soaking liquid to make a puree, adding chicken bullion powder, ground cumin, and salt to taste.

Shred rotisserie chicken and mix with seasonings and about 1 cup of the chili puree.

In a large bowl, add masa preparada and mix in about 1/2 cup of the chili puree.

Take a dollop of masa and spread it onto a softened corn husk, smooth side up.

Add 2 to 3 tablespoons of the meat mixture on top of the masa and roll it up.

Fold the seam of the husk up to secure the tamal.

Add water to a large steamer pot and stack the tamales in the steamer basket.

Bring the water to a boil and steam for 1.5 to 2 hours.

Check if tamales are done by seeing if they slide out of the husk easily.

Let tamales set for about 30 minutes after steaming.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens