Masa Harina

Healthy Cheese Tamales, vegetarian, super easy, delicious and healthy

Here is my take on how to make Healthy Tamales, I hope you give them a try, they are simple amazing!!!

Makes 18 Tamales
2 Cans (15 oz ea) Corn Kernels
2 C Yellow Cornmeal
7 Tablespoons Coconut Oil
1 Tspn Salt
1 Tspn Baking Powder
8 oz Quesadilla or Mozzarella Cheese
Sliced Pickled Jalapeños
¼ C Vegetable or Chicken Broth
Corn Husks

Here is the link for a more traditional recipe on how to make tamales :

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31 thoughts on “Healthy Cheese Tamales, vegetarian, super easy, delicious and healthy

    1. +Briz Brina Thank you Briz I hope you like them, they are sooo delicious! thanks for watching and i hope you have a lovely weekend!

  1. hi sandy! great video! i’m sooo glad you did this tutorial…i was up late last night preparing my masa for my chicken tamales that i plan on finishing and making tonight lol i actually started earlier this week with my meat but got lazy lol so now i’m gonna finish but i just wanted some other tamales ideas to do. i’ll try pork next lol, thanks for sharing!

  2. I love coconut oil too. These really do look amazing. Also, side note: your hair looks amaaazing, Sandy!

    1. +TheSquishyMonster Hi Angie, thank you so much for watching! Im wearing my Lily’s Galichi hair extensions, my hair is so short 🙁 Thanks for watching my friend, I hope you have a lovely thanks giving!

  3. Ok Sandy.  I’m an English speaker and when someone from a different country tries to explain in English a recipe that clearly demonstrates by action and narration a recipe, I am going to be critical.  First off, are they organized.  Second, do they really know what they are doing by way of working their way around the kitchen.  Thirdly, do they have command of the English language well enough to convey to English speakers what they need to do.I am so happy to say you are an ACE!.  First, you showed off all the ingredients necessary for the recipe and their respective measurements or at least, provided a blog to refer to.  Second, you demonstrated the preparation and cooking process very efficiently.  There were no slip ups whatsoever that I could see or that turned me off.  Thirdly, your accent is so very strong but that’s ok.  It’s ok because your knowledge of English is as good as any native English speaker.  And that allows you to very effectively and efficiently impart your knowledge to your targeted audience……………especially me.Thank you for not only this healthy version of tamales, but also, demonstrating it in a very easy way to replicate.For this video you get my like and my subscribe.Keep ’em coming

    1. You sound like my old grumpy English teacher ha ha ha are you writing a  paragraph or what? First…Second…ha ha ha Get with the program mr. if what part do you not understand? Duh

    2. I think the point he was making that you missed is that he’s *normally* critical of people from other countries making videos in english, but he found her video met none of his usual criteria for criticism! I tend to think of language in a “first point, second point” bulleted fashion, it’s a sign of a well-educated (or organized, or both) mind. My condolances that you don’t share such.

  4. mine came out sweet but I didn’t add sugar? what do you think I did wrong?

    1. Probably bought cans of “Sweet corn” anything that has the word “Sweet” in front of it had added sugar D:

  5. I cannot wait to try this recipe. I try to keep my calories low as possible, and I love fresh homemade tamales. Thank you so much for posting this video.

    1. A pressure cooker or insta-pot (like a rice steamer, but with pressure) are awesome tools, and tamales take about 20-30 mins rather than 2 hours!

  6. We followed the recipe but it came out sticky and not doughy. What could I do to make it a humid like substance?

  7. I tried your recipe but the dough would slide off the husk, why? Did I need more cornmeal and less coconut oil? Please help…my tamales are taking way too long to cook.

    1. My guess? The corn husks likely need dried really well with a towel after you soak them. Then the Masa will stick better. With the Masa having an oily base texture, the water on the husks repels the oil, and you get slide! You could also try *refrigerating* the coconut oil (it’s liquid at room temp) to make it stiffer and create more of an emulsion with the water in the dough, which won’t be as slippery until they’re steamed and the oil melts. Just my ideas to try.

  8. I tasted the recipe I was so happy to taste it I’m not Mexican I am African but it was great also when my mom tasted it she said we should have it once a mounth

    1. Hi Ali! Thanks for watching and commenting, I’m so happy to know that you and your mom liked these tamales! Thank you so much for your support, it means a lot, have a lovely weekend and once again, ¶ thanks for watching¡

  9. Thank you so much for posting this recipe. I’ve never made tamales before, but I’m going to try your recipe. It looks delicious!

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