How to Make Tamales: Recipe & Step by Step Cooking Instructions from Chef Christy Vega

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

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

shredded meat

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a great plant-based protein, while canned beans are budget-friendly.

salsa

🥗Healthier: fresh tomato sauce

💰Cheaper: canned tomatoes

Fresh tomato sauce is lighter, while canned tomatoes are economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is dairy-free, while cream cheese is often less costly.

Add masa dough into a mixing bowl.

Add chili paste to the masa dough in the bowl.

Add canola oil and salt to the mixture.

Gradually add 1 cup of water to the dry mixture until combined.

Soak corn husks in warm water until soft, trimming as needed.

Use the smooth side of the corn husk to spread a large spoonful of the masa dough.

Flavor the chicken with store-bought salsa by tossing it with hands.

Place about 3 ounces of flavored chicken in the center of the dough on the husk.

Wrap the tamale by rolling it like a taquito, keeping it simple without tying it.

Place tamales standing up in a steamer pot once the water is boiling.

If not making a full pot, wad up tin foil to help keep tamales upright in the steamer.

Cover the steamer and let the tamales steam for 30 minutes.

Check the tamales; they should have grown in size and be plump.

If using cheese, wrap it in parchment paper before adding to the tamale.

Top tamales with enchilada sauce and place in the oven at 350 degrees for several minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary