~My Homemade Tamales With Linda's Pantry~

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

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

vegetable shortening

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a healthier fat alternative while butter can be more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a plant-based option while pork is often less expensive.

green salsa

🥗Healthier: homemade salsa

💰Cheaper: tomato sauce

Homemade salsa can be fresher and healthier, while tomato sauce is a budget-friendly substitute.

Put dried chilies in a saucepan and cook them down with water.

Simmer the chilies for about 30 minutes until they are rehydrated and soft.

Add roughly chopped garlic, salt, chicken bouillon, and cayenne pepper to the chilies.

Simmer for an additional 10 minutes to enhance flavors.

Blend the mixture with an immersion blender until smooth, then taste and adjust seasoning if necessary.

Let the sauce simmer to thicken while preparing the masa.

Slow cook the pork overnight, then strain out the solids to get the broth.

Mix the mole sauce into the pork broth.

Soften Crisco (or lard) for mixing with masa flour.

Add baking powder to the masa flour mixture.

Gradually add masa flour to the mixture until achieving a wet cookie dough consistency, approximately 6 to 8 cups total.

Soak corn husks in hot water for at least 30 minutes to soften them.

Spread a soaked corn husk out and add a thin layer of masa mixture on it.

Add a small amount of home canned spicy black beans to the masa layer.

Place a fair amount of shredded pork on top of the masa and beans.

Roll the corn husk up like a cigar, flipping the seam end over to seal it.

Place the tamales upright in a steamer basket and repeat the process for remaining husks.

Cooking Techniques

Equipment Needed

Spice Level: