Tamale Recipe. Handmade Mexican Tamales Verdes

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

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

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef can be more affordable.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green chilies

Green tomatoes can provide a similar flavor, and canned chilies are often cheaper.

Prepare the corn husks for tamales by soaking them in water.

Cook the pork shoulder with ½ onion, 6 garlic cloves, and 1 tbsp salt until tender, then shred it.

Blend 2 ¼ lb tomatillos, 8 serrano chiles, 2 jalapeño chiles, ¼ onion, 2 garlic cloves, and 1 ½ tsp salt to make the salsa verde.

Make the masa by mixing 2 ¼ lb corn masa mix with 8-9 cups pork or chicken stock, 1 lb lard, 1 ½ tbsp salt, and 1 ½ tbsp baking powder until smooth.

Spread the masa on the soaked corn husks, add the pork filling, and top with salsa verde.

Fold the husks and steam the tamales for about an hour until firm.

Cooking Techniques

Equipment Needed

Spice Level: