Tamales Wrapped in Swiss Chard

A delicious, filling, and above all, economical option. And yes, even though it seems unbelievable, it's March 2018 and you don't spend more than 50 Mexican pesos.
Tamales Wrapped in Swiss Chard
A delicious, filling, and above all, economical option. And yes, even though it seems unbelievable, it's March 2018 and you don't spend more than 50 Mexican pesos.
Steps
- 1
Wash the Swiss chard leaves thoroughly and blanch them (immerse in boiling water for 5 seconds, then immediately in ice water for 5 seconds). Set aside while they drain well.
- 2
Separately, mix the masa with salt, baking powder, and oil. Knead and, if necessary, add a little water to get a smooth mixture. Divide into 12 portions.
- 3
Take a Swiss chard leaf, place a portion of masa and a piece of Oaxaca cheese (about 25 grams). Form the tamale carefully without squeezing too tightly, and continue with the rest of the leaves, masa, and cheese.
- 4
Place a steamer with enough water on the stove. Put a sheet of aluminum foil on the rack. Once it starts boiling, arrange the tamales, cover, and let them cook for 75 minutes.
- 5
They can be served with a sauce of your choice, with cream and grated cheese, or just by themselves.
- 6
As a variation, instead of Oaxaca cheese, they can be filled with leftover meat stew from another dish 😉
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