Main Dish


By: Hafid


Delight in the rich tradition of homemade tamales, where tender masa cradles flavorful fillings, wrapped in corn husks, and steamed to perfection

For the Tamale Dough (Masa)

Masa for Tamales La Finca

For the Filling (Choose one or more)

Shredded cooked chicken, pork, or beef

Cheese and jalapeño slices

Sautéed vegetables

Refried beans

For Wrapping

Dried corn husks, soaked in warm water until pliable

1 teaspoon of chili powder

For Sauce (Optional)

Salsa verde or red sauce for serving

Prepare the Corn Husks: Soak the dried corn husks in warm water for at least 30 minutes to soften them. Pat them dry with a clean towel.

Make the Tamale Dough (Masa): In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add the vegetable oil or melted lard while mixing. Slowly pour in the broth and continue mixing until you have a soft, slightly sticky dough. It should hold together well.

Assemble the Tamales: Take one corn husk and spread a spoonful of masa dough on it, leaving some space at the edges. Carefully fold the sides of the corn husk over the masa and filling, then fold up the bottom to enclose the tamale.

Steam the Tamales: Arrange the tamales vertically in a large steamer with the open end facing up. Steam them for 1.5 to 2 hours. You’ll know they’re ready when the masa has set and easily separates from the husk.

Serve: Allow the tamales to cool for a few minutes before serving. Serve with your choice of salsa and cheese.

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