How to make Mexican Tamales at home | Homemade Mexican Tamales | Veg Tamales by Chef Shreyash Zagde

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

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

filling (meat, cheese, or vegetables)

🥗Healthier: lean turkey or beans

💰Cheaper: pork

Lean turkey is lower in fat, while pork can be a more budget-friendly option.

In a pan full of water put dry red chillies, chopped onion, garlic cloves and bay leaves. Bring them to boil.

Once cooked keep it aside to cool down after straining the water.

Remove the bay leaves before making the puree of chillies, onion and garlic. Keep the strained water aside. You can use that water for puree to get required consistency.

When puree is finely done, take it out in another bowl.

In a mixing bowl take boiled potatoes and mash them well.

In mashed potatoes add chopped bell peppers, 1 tbsp chilli paste, salt and 1 tsp cumin powder. Mix them well.

In another bowl, take corn flour/maize flour. Add vegetable broth, salt and 1 tbsp. of chilli paste and mix well. Make a thick paste of the dough.

Now on a corn husk spread the dough in thick and even layer. Then on dough place the potato mixture in middle. Make sure it is not too much because we are going to roll the husk.

Once we place the mixture on dough, roll the corn husk gently and seal the roll.

When all rolls are done, place them in steamer.

Steam them for minimum 1 hour.

Serve the Tamales on a plate without opening it; because surprises come wrapped.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens