This post bears bringing over from my other blog because DANG TAMALES ARE GOOD and I’d love to give Austin blogger (vlogger?) Hilah a hearty shoutout for being a) hilarious and b) awesome at cooking.
We (my amazing twinkie from DC and her lovely boyfriend) made tamales for New Year’s Eve and they were just as good as my Christmas tamales! Plus with six hands rolling, we made enough to freeze so I get tamales later! Wahoo!
Without further ado, the tamales:
Video tutorial from HilahCooking.com (I used vegetable broth instead of water in the masa mix):
Over the course of two batches, I did four flavors: shredded beef, shredded chicken, spinach, and pumpkin pie.
Shredded Beef: 1 lb shredded beef cooked down with pureed chipotle peppers and jalapenos plus spices.
Shredded Chicken: 1.5 pounds chicken boiled with pureed chipotle, jalapeno, and spices, let the water cook out.
Spinach: Mix spinach, onions, and cream cheese. Season with garlic salt and oregano. DELISH!
Pumpkin pie: Pumpkin puree, cinnamon, nutmeg, allspice, a smidge of palm sugar.
Nutrition and Other notes: These are really easy to make, and not nearly as time consuming as everyone makes them out to be. When you make them yourself, you can make them as healthy as possible (great fillings, coconut oil as the fat), but it’s still a LOT of corn. If you enjoy chips and salsa daily, well, then this is just as (un)healthy for you, and it’s great that it’s gluten-free. But corn isn’t that great for you, so just keep that in mind when you (I) eat five tamales for dinner.
Always serve tamales with chopped spinach salad with veggies and apples and spicy skinny ritas:
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