Northgate Virtual Cooking Class - Salvadorian Tamales (Dec. 8)

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is more affordable.

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and turkey is often less expensive.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper is healthier and aluminum foil is more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and water with seasoning is cost-effective.

Roast the tomatoes, garlic, and onion on a comal over medium heat until golden, then set aside.

Toast the sesame seeds, pumpkin seeds, peppercorns, cumin, bay leaf, and California pepper until browned, then set aside.

Blend the toasted ingredients with salt until smooth, then mix with about a tablespoon of masa preparada to thicken.

Heat the salsa in a saucepan until it bubbles, then set aside.

In a large pot over medium heat, combine Northgate Masa Preparada, chicken broth, and olive oil, stirring constantly until the texture resembles frosting.

Season the masa with salt and Knorr caldo de pollo seasoning if desired.

Spread the masa on a banana leaf, add shredded chicken, one olive, a few garbanzo beans, and a slice of potato, then drizzle with salsa.

Fold the banana leaf tightly and wrap with foil, pinching the edges to prevent leaking.

Steam the tamales in a tamalera for 2 hours until the leaves are dark green and the potato is soft.

Cooking Techniques

Equipment Needed

Spice Level: