Easy REAL mexican TAMALES with Fresh Masa

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

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

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats, while canola oil is budget-friendly.

Soak the corn husks in warm water for about 10 minutes until softened.

Prepare the filling by soaking ahi Chili's in hot stock to soften, then blitzing them until fine.

Add salt to taste and liquid to achieve a good texture in the filling.

Mix in bacon fat as the leavener for the masa.

Chop onions and sauté them in vegetable oil until cooked.

Use black label ranch style beans for the filling, refrying them until ready.

Cool the filling before adding it to the tamales.

Spread masa all the way to the end of the corn husk, leaving about 2 inches on the sides.

Add the filling (bacon refried beans, jalapenos, and queso cheese) in moderation to avoid overflow.

Fold the corn husk over the filling, pinching and rolling it up tightly.

Steam the tamales lined with corn husks for about 45 minutes to 1 hour.

Check for doneness; the masa should pull away easily from the corn husk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens