How To Make Tamales From Masa Harina

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.

Introduce yourself and explain the significance of tamales.

Gather ingredients: corn husks, masa harina, fillings, baking powder, salt, and fat (lard or coconut oil).

Soak corn husks in hot water after rinsing them to soften.

Whip lard on high until light and fluffy, resembling cake frosting (about 5 minutes).

Add baking powder to the whipped lard and mix.

Switch to paddle attachment and gradually add masa harina on low speed.

Add liquid (broth or water) gradually to achieve desired masa consistency, aiming for a texture like cake batter or hummus.

Taste the masa and add salt (about 1 teaspoon for 3 cups of masa harina), adjusting for saltiness of broth.

Spread about 2 oz (4 tablespoons) of masa onto the smooth side of a soaked corn husk, leaving the narrow end clear.

Add about 1 oz (2 tablespoons) of filling on top of the masa, then add salsa if desired.

Fold the sides of the husk over the filling, then fold the narrow end up to close the tamale.

Demonstrate a threefold method for closing the tamale, and tie with a ribbon if desired.

Line the bottom of the steamer pot with leftover corn husks or broken ones.

Add water to the steamer pot and place the tamales upright inside.

Use a coin in the pot to monitor water levels; it should rattle when boiling, indicating enough water is present.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary