Tamales Wrapped in Swiss Chard

Name: Tamales Wrapped in Swiss Chard
Total time: 5400 s
Yield: 6 people
Ingredients: 600 grams corn masa; 2 tablespoons vegetable oil; Salt or chicken bouillon powder to taste; 1 teaspoon baking powder; 300 grams Oaxaca cheese; 12 Swiss chard leaves (about 1 large bunch); Boiling water; Ice water

KARLA CARDENAS @karlacardenas

Michoacán y Guanajuato

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.

KARLA CARDENAS @karlacardenas

Michoacán y Guanajuato

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.

Saved

Ingredients

90 minutes

6 people

600 gramscorn masa
2 tablespoonsvegetable oil
Salt or chicken bouillon powder to taste
1 teaspoonbaking powder
300 gramsOaxaca cheese
12Swiss chard leaves (about 1 large bunch)
Boiling water
Ice water

Saved

Steps

90 minutes

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 😉