Easy Tamale Recipe: Mexican-Style Tamales Made Simple

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

shredded meat

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a great plant-based protein, while canned beans are budget-friendly.

salsa

🥗Healthier: fresh tomato sauce

💰Cheaper: canned tomatoes

Fresh tomato sauce is lighter, while canned tomatoes are economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is dairy-free, while cream cheese is often less costly.

Soak corn husks in warm water for 30 minutes until pliable.

Mix masa harina, baking powder, and salt in a large bowl.

In a separate bowl, beat vegetable oil until fluffy, then gradually add water.

Combine wet and dry ingredients until smooth and well incorporated.

Spread a portion of masa on each corn husk, leaving space at the edges.

Add a spoonful of shredded meat, salsa, cheese, or vegetables in the center of the masa.

Fold the sides of the corn husk over the filling, then fold up the bottom to secure.

Place tamales upright in a steamer pot, standing them on their folded ends.

Steam tamales for 1-1.5 hours, adding water as needed to avoid drying out.

Check tamales for doneness; masa should pull away from the husk easily.

Let tamales rest for 10-15 minutes before serving.

Cooking Techniques

Spice Level: