How To Make Mexican Tamales | La Cocina | mitú

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 corn husks in hot water.

Prepare the meat by boiling it in water until cooked, then let it cool slightly to release fat.

Prepare the salsa by blending 16 tomatoes, garlic, and a piece of onion until smooth.

Add 2 teaspoons of consomme, a pinch of salt, and less than half a teaspoon of pepper to the salsa while it's still warm.

Add thyme to the salsa for flavor and cover it.

For the masa, mix 6 pounds of masa with 2 garlic cloves and a piece of onion.

Take some of the broth from the cooked meat to moisten the masa.

Wash the soaked corn husks to remove any debris.

Take a corn husk, spread about 3 tablespoons of masa on it, and add 1 to 1.5 teaspoons of meat filling.

Fold the sides of the husk over the filling and roll it up tightly, placing the open end down.

Place the tamales upright in a steamer pot and steam for about 1.5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens