# Tamales de Repollo

A delicious recipe for cabbage tamales made with a flavorful masa and a fresh vegetable filling.

- Total time: 90 min
- Cuisine: Mexican
- Category: Drink
- Language: en

## 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)

## Instructions

1. To 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.
2. Mix the masa ingredients until the corn flour rehydrates and everything comes together, ensuring it doesn't stick to your glove.
3. For the filling, thinly shred half of a small head of cabbage.
4. Add 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.
5. Add one chile en vinagre with a little bit of its juice, roughly chopped cilantro, and roughly chopped epazote to the filling.
6. Season the filling with a little bit of salt, pepper, and garlic powder, then mix it all up.
7. To 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.
8. Once 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.
9. Blend the salsa but leave it a bit rustic, not completely smooth, and add salt to taste.
10. Soak corn husks in hot water for 10-15 minutes before using them.
11. Spread the masa on the smooth, silky side of the corn husks.
12. Add the prepared filling to the masa on the corn husks.
13. Fold and tie the tamales.
14. Place the tamales in a steamer, maintaining the temperature at three or four under medium heat.
15. Steam the tamales for an hour and a half.
16. Let the tamales rest for 10 or 15 minutes before opening them to enjoy.

## Equipment

- bowl
- glove
- steamer
- cast iron
- blender

## 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.

## Source

- Original video: https://www.instagram.com/reel/DJSi1d3JpMY/?igsh=NTc4MTIwNjQ2YQ==
- Recipe page: https://www.cliprecipe.com/recipe/b3bab014-3d21-4ca3-8687-835a4941f4aa
- Extracted: 2026-01-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt