Tamales chiapanecos: más sencillos de lo que imaginas | Cocina Delirante

masa harina

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more accessible.

mole sauce

🥗Healthier: homemade mole

💰Cheaper: canned enchilada sauce

Homemade mole can be healthier, while canned sauce is budget-friendly.

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cotija cheese

Feta provides a similar tangy flavor, while cotija is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

Soak corn husks in warm water for 30 minutes to soften.

In a large pot, boil chicken with onion, garlic, bay leaves, and salt until cooked through, about 20-25 minutes.

Remove chicken, shred it, and reserve the broth.

Mix masa harina with water, salt, and vegetable oil until smooth.

Incorporate mole sauce into the masa mixture until well blended.

Spread a layer of masa on a soaked corn husk, add shredded chicken, and top with more mole sauce.

Fold the husk to enclose the filling and secure with a strip of husk or kitchen twine.

Place tamales upright in a steamer basket and pour reserved chicken broth around them.

Cover with a damp cloth and steam for about 1-1.5 hours, until masa is firm and pulls away from the husk easily.

Serve hot with lime wedges, cilantro, avocado, and sour cream.

Cooking Techniques

Spice Level: