Tamales

This video is a casual conversation between Kenji and Adam Regusea about their experience eating and discussing tamales; it does not contain a formal recipe.

J. Kenji López-Alt

Chef, Serious Eats columnist, Wok cookbook author

More recipes from J. Kenji López-Alt

Ingredients

4 items

Method

4 steps Cook mode Soon

  1. Mix the nixtamalized corn meal with a large amount of lard or fat.

  2. Place the dough inside a corn husk.

  3. Add a filling of choice.

  4. Cover the filling with the dough, roll the husk, and steam the tamale until cooked.

Nutrition

per serving

Nutrition estimate coming soon

Per-serving calories and macros will appear here once this recipe's ingredients are matched to our ingredient database. The estimate scales with servings.

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