Tamales For Beginners You Can’t Mess Up!

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina offers more nutrients, while cornmeal is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats, while canola oil is budget-friendly.

Soak dried corn husks in hot water for 30 minutes, placing something heavy on top to keep them submerged.

Boil tomatillos, jalapenos, onions, and garlic in water for 5 minutes until softened.

Blend the boiled ingredients with cilantro, chicken bouillon, and a pinch of salt until smooth.

Season chicken thighs with salt and pepper on both sides.

Sear the chicken thighs for about 2 minutes on each side.

Add salsa verde to the seared chicken and bring to a quick boil, then cover and simmer for 30 minutes.

Shred the cooked chicken thinly once fully cooked.

Take a soaked corn husk and find the soft spot.

Spread a dollop of masa evenly on the husk using a spoon or bench scraper.

Place shredded chicken in the center of the masa.

Fold the sides of the husk over the filling, then pinch the bottom and top to secure it.

Fill the steamer pot with water just to the top of the lid and bring it to a quick boil.

Place the tamales upright in the steamer with the open side facing up.

Cover the tamales with a kitchen towel and the lid, then steam on low heat for 1.5 hours.

Let the tamales rest for about 10 minutes after steaming to firm up the dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens