Dinner for 6
Picadillo Steamed Tamales
$3.33for 4105 minServes 6
Corn masa wraps around picadillo in softened husks, then steams until the dough sets and the filling is hot.
Photo: mexicoinmykitchen.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Cornmeal, 13 oz$0.08/oz typical | 13 oz | $1.00Typical price |
 | Broth, 15 oz$0.07/oz typical | 15 oz | $1.02Typical price |
 | Corn kernels, 20 oz$0.09/oz typical | 20 oz | $1.80Typical price |
| Total for the servings shown | $5.00 | ||
Pantry staples you likely have
Baking powder and sodaOlive and cooking oil
Not included in the cost.
- 105 minstart to table
- Involveddifficulty
- 6servings (the source says 16, which counts pieces)
- $typical cost tier
MexicanDairy-freeBudgetFamilyDinners
Typical price
$0.83 per serving$3.33 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.
This is usually served as a side or part of a meal, so the price per serving is low for a full dinner.
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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