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Not too spicy and sweet, this one tastes like paradise in the steamy, unforgiving heat of paradise. Gathered from our amazing Latin employees, it's easy, tangy and perfect for pass around word.
By teaching how to prepare healthy tamales, Healthy South Texas helps communities uphold the tradition of tamale-making with an eye toward well-being For all of us it means something different,” said Petra Guerra, MSN/MHA, RN, health educator with Texas A&M Healthy South Texas. “For some, it just means work. Others like the camaraderie and the love that is felt while working together and hearing stories of the past as to how they learned to make the tamales. It is a coming together to share the tradition of love and cooking. Tamaladas are rich, and they bring more than good food to those who participate.” (Source:
Traditionally, tamales are made with masa and pork. The masa is typically prepared with lard, which is rendered fat from a pig and a source of saturated fat, the kind of fat that can increase “bad” cholesterol and lipid levels. The pork in traditional tamales usually comes from pork butt, which is also high in saturated fat and cholesterol. Healthy South Texas swaps the lard for olive oil and the pork for leaner protein, like chicken or beans, which reduces the saturated fat and lowers the number of calories. (Source: vitalrecord.tamhsc.edu In this same spirit, Healthy South Texas hosts annual tamaladas throughout South Texas during the month of December. Members of the community, organizational partners and staff join together to learn from a dietitian how to make a healthier version of traditional pork tamales with half the calories and a fraction of the fat and carbohydrates. (Source:vitalrecord.tamhsc.edu))
“Because tamaladas are a joy-filled event with families and communities, our team wanted to provide a healthier option for tamales while still encouraging family engagement and celebration,” said Keri Carpenter, MPH, RDN, CHES, health educator with Healthy South Texas. “Teaching how to prepare tamales in a healthier way allows families to keep the tradition alive while also taking care of their health.” (Source: vitalrecord.tamhsc.edu)
vitalrecord.tamhsc.edu vitalrecord.tamhsc.edu))Flatten the corn husk on a flat surface. With a spoon or spatula, take 2 heaping tablespoons of masa and spread it on the smooth side of the husk, leaving about a 1-inch margin on all sides. Add about 2 or 3 tablespoons of filling to the center. Roll up lengthwise into a cylinder and wrap with the corn husk. Repeat with remaining dough, filling the remaining husks. You may freeze the tamales to cook at a later date or steam coPlace the tamales in a steamer basket and set over one inch of boiling water. Cover tightly and reduce heat. Steam the tamales for 30 to 45 minutes until cooked. Check frequently and replenish water as needed. Frozen tamales should be thawed for at least one hour and will require a longer cook time. (Source:ok immediately. (Source:
Compare to traditional pork tamales, which are 506 calories, 22 g fat
Place the tamales in a steamer basket and set over one inch of boiling water. Cover tightly and reduce heat. Steam the tamales for 30 to 45 minutes until cooked. Check frequently and replenish water as needed. Frozen tamales should be thawed for at least one hour and will require a longer cook time.
Compare to traditional pork tamales, which are 506 calories, 22 g fat (Source: vitalrecord.tamhsc.edu A Simple step-by-step recipe and instructions for making authentic Tamales! Fill them with pork, chicken or beans and cheese and cooked on the stovetop or in the instant pot. (Source:tastesbetterfromscratch.com))
This sweet grandmother made incredible tamales! I expressed my desire to learn the ins and outs of authentic Mexican cooking, so the Grandma invited me over for a “tamalada” or Tamale making party. She made her masa dough completely from scratch, using dried white corn kernels and “cal” , which has been difficult for me to find in the U.S.. (Source: tastesbetterfromscratch.com tastesbetterfromscratch.com))I learned to make homemade tamales many years ago from a sweet elderly woman in Puebla, Mexico. My husband and I were living in Puebla for a few months and became friends with this woman and her family. Her daughter was the secretary at the office building where we worked.