How to Make Roasted Peppers and Corn Tamales

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Roast corn and various peppers (Italian, Paa, Hungarian wax, flamingo, and bell peppers) on burners until slightly roasted.

Let the roasted corn and peppers cool without washing them to preserve flavor.

Add 1 cup of olive oil to a pan and sauté chopped white onions until translucent.

Cut the cooled peppers, removing some seeds but keeping some for flavor.

Add the chopped peppers to the sautéed onions and mix.

Pour in 4 cups of chicken stock and a little salt, mixing well.

Add 4 cups of masa corn to the mixture and cook until it thickens, about 10 minutes.

Add the roasted corn to the masa mixture and combine.

Prepare banana leaves for wrapping the tamales by cutting them into squares and washing them.

Wrap the tamales using the banana leaves, making sure they are the desired size.

Place the wrapped tamales in a steamer with water and steam until cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary