Pati Jinich - How to Make Tamales

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with lower fat.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more affordable.

Soak corn husks in warm water for 30 minutes until pliable.

Roast poblano peppers over an open flame until charred, then place in a bag to steam for 10 minutes.

Peel the skin off the roasted peppers, remove seeds, and slice into strips.

In a mixing bowl, combine masa harina, baking powder, salt, and vegetable oil.

Gradually add water to the masa mixture until a soft dough forms.

Fold in the sautéed onions, roasted poblano strips, cheese, and spices.

Take a soaked corn husk and spread a layer of masa mixture on it, leaving space at the edges.

Add a spoonful of the filling on top of the masa layer.

Fold the sides of the husk over the masa and filling, then fold the bottom up to secure.

Place tamales upright in a steamer pot and fill with water to the bottom of the tamales.

Cover the tamales with a damp cloth and steam for about 1-1.5 hours until firm.

Check water level periodically and add more if necessary during steaming.

Let tamales rest for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens