Tamales

Instructions

1. 1

   Gather and prepare all ingredients.

2. 2

   Soak the corn husk in a large pot with hot water for at least 30 minutes. Make sure to weigh them down so they are fully submerged. After 30 minutes, the corn husks should be soft and flexible.

3. 3

   Pat both sides dry, then lay 12 husks smooth side up on your work surface. (Lightly run your fingernail along the husk. The ridged, bumpier side goes face-down on the counter, while the smooth side faces up for filling.) Take the 13th husk and pull it into 12 thin strips, and set them aside.

4. 4

   To make the dough, add the corn masa flour, baking powder, salt, garlic powder, onion powder, and cumin to a medium bowl. Using a spatula, mix to combine all dry ingredients.

5. 5

   Next, add the vegetable oil and continue combining.

6. 6

   Lastly, slowly add the warm vegetable broth, mixing with the spatula to combine. Keep folding until the liquid is absorbed. The dough should be spreadable, with a consistency similar to soft peanut butter.

7. 7

   With the wide end of the husk facing you, and the pointed end at the top, scoop about ¼ cup of the masa dough onto the center of the husk (the amount depends on the size of the husk). Use a spoon to spread the masa into a thin, even rectangle or square, leaving a border of ½ to 1 inch on the sides and top, and about 2-3 inches of space at the narrow/pointed end. Continue until all the dough is divided and spread.

8. 8

   Evenly distribute the queso fresco in the middle of each masa dough, sprinkling lengthwise. Next, place the drained and rinsed pinto beans into a small bowl. Using the back of a spoon or fork, slightly smash the beans. Evenly distribute the beans on top of the queso fresco. Lastly, top the beans with about 1 tablespoon of salsa verde.

9. 9

   To fold the husks, bring one long side of the corn husk over the filling to meet the other side of the masa dough, encasing the filling. Fold the other long side over the first, overlapping them to create a sealed tube or cylinder shape.

10. 10

    Fold the narrow/pointed end of the husk up toward the wide end to fully enclose the bottom.

11. 11

    Tie the husks with a thin strip torn from the extra corn husk to secure.

12. 12

    Place a steamer basket into the large pot and fill it with water just under the basket*****. Turn the heat to medium-high. Arrange the tied husks upright in the basket, with the filling side facing up and the tied end on the bottom.

13. 13

    Lid the pot and once you start to see steam, turn the heat to medium-low.

14. 14

    Steam them for 1 hour to 1 hour and 30 minutes, checking every 20 minutes or so, to make sure there is enough water in the pot. I had to refill it once.

15. 15

    The tamales are done when the husk easily peels away from the masa dough. You can take one out and let it rest for about 5-10 minutes, then check. Once cooked, let them all rest for about 10-15 minutes before serving. Peel the husks back and serve with your favorite toppings, and enjoy.

Tips

• •

  Master the dough consistency by adding warm broth gradually—this recipe's 2.25 cups is a starting point, not a fixed amount. The masa should be spreadable like soft peanut butter; if it's too thick and crumbly, add broth 1 tablespoon at a time. If too wet, it won't hold its shape when steaming. This is the most common mistake that results in mushy or collapsed tamales.

• •

  When spreading masa on the husk, use the back of a spoon or an offset spatula and work quickly—don't overthink it. The thin, even rectangle is key because thick dough spots cook unevenly and can remain gummy inside while edges dry out. Leaving proper borders (½–1 inch on sides, 2–3 inches at the pointed end) prevents filling from leaking during steaming.

• •

  Soak corn husks in hot water (not boiling) for the full 30 minutes and keep them weighted down—this ensures complete pliability. Pat them completely dry before using or excess moisture will make the dough soggy. Store unused soaked husks in a sealed plastic bag in the refrigerator for up to 3 days; re-dampen them slightly before use.

• •

  Substitute the queso fresco and salsa verde combo with cooked shredded chicken mixed with 2–3 tablespoons of the salsa verde for a heartier filling, or use crumbled cotija cheese with rajas (roasted poblano strips) instead. The vegetable broth can be replaced with chicken or vegetable stock, or even masa harina mixed with water in a pinch.

• •

  Make-ahead strategy: assemble tamales up to 1 day ahead, wrap the entire pot tightly with plastic wrap, and refrigerate. Steam from cold for an extra 15–20 minutes. Cooked tamales freeze beautifully for up to 2 months—reheat by steaming (15–20 minutes from frozen) rather than microwaving to prevent drying out.