Como preparar Tamales Cusqueños paso a paso | Delicias de Casa 🔥

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner while pork is often less expensive.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Capers provide a similar briny flavor while pickles are budget-friendly.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu offers a protein alternative while egg substitutes can be more economical.

Remove kernels from the corn and reserve the cobs.

Boil the corn with 2 tablespoons of lime for 1.5 hours until it changes color.

Once boiled, rinse the corn with plenty of water to clean it.

Mole the corn in a mill, using 4.5 kg of corn.

In a mixing bowl, combine the ground corn with 900 g of milk, 4 eggs, 40 g of salt, 250 g of butter, 300 g of sugar, and 20 g of baking powder.

Knead the mixture with clean hands for about 10 minutes until it is soft and manageable.

Let the dough rest for 30 minutes.

Prepare the filling by heating a splash of oil and sautéing 5 minced garlic cloves, 2 chopped tomatoes, and 2 chopped onions.

Add 500 g of chicken, 1/2 tablespoon of salt, and a pinch of oregano, and cook for 10 minutes.

To assemble the tamales, place a portion of masa on a banana leaf, add the filling, and fold it over.

Place broken banana leaves and corn cobs at the bottom of a pot to create a bed for the tamales.

Arrange the tamales upright in the pot and add water to the level of the cobs.

Cover with a cloth or banana leaves to trap steam and cook evenly.

Steam for 1.5 hours, adding 1 liter of water after 45 minutes if needed.

Check if the masa is no longer sticking to the banana leaf to ensure they are cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens