Dinner for 16
Picadillo Steamed Tamales
Corn masa wraps around picadillo in softened husks, then steams until the dough sets and the filling is hot.
Typical price
$0.95for 4 servings
$0.24 per serving$0.95 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: mexicoinmykitchen.com
- 105 minstart to table
- Involveddifficulty
- 16servings as written
- $typical cost tier
MexicanDairy-freeBudgetFamilyDinners
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Cornmeal, grits, polenta$0.08/oz typical | 13 oz | $1.00Typical price |
| Broth or stock$0.07/oz typical | 15 oz | $1.02Typical price |
| Corn kernels$0.09/oz typical | 20 oz | $1.80Typical price |
| Total for the servings shown | $3.82 | |
Pantry staples you likely have
Baking powder and sodaOlive and cooking oil
Not included in the cost.
Ingredients
- 2 1/2 cups corn masa-harina
- 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cups vegetable oil
- 1 3/4 cup warm chicken broth
- 16 large corn husks plus more for the steaming pot
Steps
- Soak the corn husks in warm water for 20 minutes, then drain them.
- Mix the masa-harina, baking powder, and salt in a bowl.
- Stir in the oil and warm chicken broth until a soft dough forms.
- Spread the dough over 16 husks, add the picadillo, and fold each husk around the filling.
- Arrange the tamales upright in a steaming pot with water below the rack.
- Cover and steam for 60 minutes, until the masa is firm and the filling is hot.
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