Corn Husk Wrapped Tamales
Steamed corn dough wrapped in corn husks, a classic Mexican comfort food. This simple version uses a flavorful masa filling and is perfect for a weekend project.
- Total time
- 100 min
- Servings
- 6
- Calories
- 350
- Protein
- 6g
Ingredients
- 12 whole corn husks
- 2 cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup vegetable shortening
- 1.5 cups chicken broth
- 1 cup salsa roja
Instructions
- 1
Soak the 12 corn husks in hot water until pliable, about 30 minutes. Drain and pat dry.
- 2
In a large bowl, beat the 3/4 cup shortening with a mixer until fluffy, about 2 minutes.
- 3
Add the 2 cups masa harina, 1 teaspoon baking powder, and 1 teaspoon salt to the bowl. Mix until crumbly.
- 4
Gradually pour in the 1.5 cups chicken broth, mixing until a soft, spreadable dough forms. It should be like thick hummus.
- 5
Spread about 2 tablespoons of masa dough onto the center of each husk, leaving a 1-inch border.
- 6
Top each with 1 tablespoon of the 1 cup salsa roja. Fold the sides of the husk over the filling, then fold up the bottom.
- 7
Place the tamales upright in a steamer basket. Steam over boiling water, covered, until the dough pulls away from the husk easily, about 1 hour.
- 8
Let rest for 10 minutes before serving. Unwrap and enjoy warm.
Tools you’ll need
- Large bowl
- Electric mixer
- Steamer basket
- Large pot with lid
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