1To make the masa, combine 8 cups of masa de maíz para tamales, 1 tablespoon of baking powder, 3 tablespoons of salt, 2 cups of pork fat (or vegetable shortening for vegetarian option), 2 cups of salsa verde, and 8 cups of chicken stock in a bowl.
2To make the masa, combine 8 cups of masa de maíz para tamales, 1 tablespoon of baking powder, 3 tablespoons of salt, 2 cups of pork fat (or vegetable shortening for vegetarian option), 2 cups of salsa verde, and 8 cups of chicken stock in a bowl.
3To make the masa, combine 8 cups of masa de maíz para tamales, 1 tablespoon of baking powder, 3 tablespoons of salt, 2 cups of pork fat (or vegetable shortening for vegetarian option), 2 cups of salsa verde, and 8 cups of chicken stock in a bowl.
4Mix the masa ingredients until the corn flour rehydrates and everything comes together, ensuring it doesn't stick to your glove.
5Mix the masa ingredients until the corn flour rehydrates and everything comes together, ensuring it doesn't stick to your glove.
6Mix the masa ingredients until the corn flour rehydrates and everything comes together, ensuring it doesn't stick to your glove.
7For the filling, thinly shred half of a small head of cabbage.
8For the filling, thinly shred half of a small head of cabbage.
9For the filling, thinly shred half of a small head of cabbage.
10Add half of a yellow onion (diced), one diced Roma tomato, a quarter cup of diced carrots, and half a cup of corn to the shredded cabbage.
11Add half of a yellow onion (diced), one diced Roma tomato, a quarter cup of diced carrots, and half a cup of corn to the shredded cabbage.
12Add half of a yellow onion (diced), one diced Roma tomato, a quarter cup of diced carrots, and half a cup of corn to the shredded cabbage.
13Add one chile en vinagre with a little bit of its juice, roughly chopped cilantro, and roughly chopped epazote to the filling.
14Add one chile en vinagre with a little bit of its juice, roughly chopped cilantro, and roughly chopped epazote to the filling.
15Add one chile en vinagre with a little bit of its juice, roughly chopped cilantro, and roughly chopped epazote to the filling.
16Season the filling with a little bit of salt, pepper, and garlic powder, then mix it all up.
17Season the filling with a little bit of salt, pepper, and garlic powder, then mix it all up.
18Season the filling with a little bit of salt, pepper, and garlic powder, then mix it all up.
19To prepare the salsa verde, lightly charr half a yellow onion (quartered), 6 tomatillos, 2 jalapeños, 1 serrano, and 5 cloves of garlic on a cast iron.
20To prepare the salsa verde, lightly charr half a yellow onion (quartered), 6 tomatillos, 2 jalapeños, 1 serrano, and 5 cloves of garlic on a cast iron.
21To prepare the salsa verde, lightly charr half a yellow onion (quartered), 6 tomatillos, 2 jalapeños, 1 serrano, and 5 cloves of garlic on a cast iron.
22Once lightly charred, add the ingredients to a blender with half a bunch of cilantro, a quarter ounce of epazote, and 2-3 cups of chicken stock or vegetable stock.
23Once lightly charred, add the ingredients to a blender with half a bunch of cilantro, a quarter ounce of epazote, and 2-3 cups of chicken stock or vegetable stock.
24Once lightly charred, add the ingredients to a blender with half a bunch of cilantro, a quarter ounce of epazote, and 2-3 cups of chicken stock or vegetable stock.
25Blend the salsa but leave it a bit rustic, not completely smooth, and add salt to taste.
26Blend the salsa but leave it a bit rustic, not completely smooth, and add salt to taste.
27Blend the salsa but leave it a bit rustic, not completely smooth, and add salt to taste.
28Soak corn husks in hot water for 10-15 minutes before using them.
29Soak corn husks in hot water for 10-15 minutes before using them.
30Soak corn husks in hot water for 10-15 minutes before using them.
31Spread the masa on the smooth, silky side of the corn husks.
32Spread the masa on the smooth, silky side of the corn husks.
33Spread the masa on the smooth, silky side of the corn husks.
34Add the prepared filling to the masa on the corn husks.
35Add the prepared filling to the masa on the corn husks.
36Add the prepared filling to the masa on the corn husks.
37Fold and tie the tamales.
38Fold and tie the tamales.
39Fold and tie the tamales.
40Place the tamales in a steamer, maintaining the temperature at three or four under medium heat.
41Place the tamales in a steamer, maintaining the temperature at three or four under medium heat.
42Place the tamales in a steamer, maintaining the temperature at three or four under medium heat.
43Steam the tamales for an hour and a half.
44Steam the tamales for an hour and a half.
45Steam the tamales for an hour and a half.
46Let the tamales rest for 10 or 15 minutes before opening them to enjoy.
47Let the tamales rest for 10 or 15 minutes before opening them to enjoy.
48Let the tamales rest for 10 or 15 minutes before opening them to enjoy.