¿TAMALES CUSQUEÑOS? Fácil Tutorial bien detallado Descubre como hacer con todos los secretos

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.

Start by preparing the corn: soak 1.5 kg of white corn, remove the kernels, and grind it until smooth.

Prepare the masa by mixing the ground corn with 15 g of baking powder and 1.5 tablespoons of baking powder.

In a separate bowl, soften 750 g of lard with 4 ice cubes until it becomes fluffy and white.

Add the softened lard to the masa mixture and knead for about 5 minutes until well combined.

Add 6 eggs to the masa and continue kneading with your hands for another 5 minutes.

Pour in 0.5 cup of rum and some milk, adjusting the amount of milk as needed, and knead for an additional 5 minutes until smooth and fluffy.

Divide the masa into portions: 21 for savory tamales and the rest for sweet tamales.

For the sweet tamales, mix in sugar and anise seeds according to taste, kneading for another 5 minutes.

Prepare the steamer by ensuring the water does not touch the bottom of the tamales.

Wrap the tamales using banana leaves, placing a generous spoonful of masa, adding raisins, and folding them securely.

Tie the tamales with strips of banana leaves or string to keep them closed during steaming.

Place the tamales upright in the steamer and cover them, steaming for about 1 hour until firm and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens