Directions
- 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.
- 2Mix the masa ingredients until the corn flour rehydrates and everything comes together, ensuring it doesn't stick to your glove.
- 3For the filling, thinly shred half of a small head of cabbage.
- 4Add 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.
- 5Add one chile en vinagre with a little bit of its juice, roughly chopped cilantro, and roughly chopped epazote to the filling.
- 6Season the filling with a little bit of salt, pepper, and garlic powder, then mix it all up.
- 7To 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.
- 8Once 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.
- 9Blend the salsa but leave it a bit rustic, not completely smooth, and add salt to taste.
- 10Soak corn husks in hot water for 10-15 minutes before using them.
- 11Spread the masa on the smooth, silky side of the corn husks.
- 12Add the prepared filling to the masa on the corn husks.
- 13Fold and tie the tamales.
- 14Place the tamales in a steamer, maintaining the temperature at three or four under medium heat.
- 15Steam the tamales for an hour and a half.
- 16Let the tamales rest for 10 or 15 minutes before opening them to enjoy.
Ingredients
- 8 cups masa de maíz para tamales
- 1 tablespoon baking powder
- 3 tablespoons salt
- 2 cups pork fat
- 2 cups salsa verde
- 8 cups chicken stock
- 0.5 head small head of cabbage, thinly shredded
- 0.5 onion yellow onion, diced
- 1 tomato Roma tomato, diced
- 0.25 cup carrots, diced
- 0.5 cup corn
- 1 chile en vinagre with a little bit of the juice
- cilantro, roughly chopped
- epazote, roughly chopped
- pepper
- garlic powder
- corn husks
- 0.5 onion yellow onion, quartered (for salsa verde)
- 6 tomatillos (for salsa verde)
- 2 jalapeños (for salsa verde)
- 1 Serrano (for salsa verde)
- 5 cloves cloves of garlic (for salsa verde)
- 0.5 bunch bunch of Cilantro (for salsa verde)
- 0.25 oz Epazote (for salsa verde)
- 2 cups Chicken stock or vegetable stock (for salsa verde)
- Salt to taste (for salsa verde)
Equipment
bowlglovesteamercast ironblender
Tips
- If making vegetarian, substitute pork fat for vegetable shortening.
- Keep mixing the masa until it all comes together and doesn't stick to the glove.
- Soak corn husks for 10-15 minutes in hot water before use.
- Use the smooth silky side of the corn husks.
- Do not let the masa rest for 10 or 15 minutes before opening the tamales.
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