A 100-Year-Old Tamale Recipe From The Oldest Mexican Restaurant In L.A. • Tasty

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina offers more fiber and nutrients, while cornmeal is often less expensive.

filling (meat, cheese, or vegetables)

🥗Healthier: lean turkey or beans

💰Cheaper: pork

Lean turkey is lower in fat, while pork can be a more budget-friendly option.

Soak corn husks in warm water for about 30 minutes.

In a bowl, mix masa harina, baking powder, and salt.

Gradually add water to the dry mixture until a dough forms.

Spread a portion of the dough onto a soaked corn husk.

Add your choice of filling in the center of the dough.

Fold the sides of the husk over the filling and then fold the bottom up.

Place the tamales upright in a steamer pot.

Steam for about 1 to 1.5 hours, adding water as needed.

Check for doneness; the masa should be firm and pull away from the husk easily.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens