Makes: 12–14 tamales | Prep: 45 min + soaking | Cook: 60–75 min
Ingredients:
Filling:
3 ears sweet corn, kernels removed
2 poblano peppers, roasted, peeled & diced
1 jalapeño or spicy pepper, minced
½ onion, diced
2 garlic cloves, minced
1 tbsp olive oil
½ tsp cumin
½ tsp
salt
¼ cup cilantro (optional)
Masa: 2 cups masa harina
1½ cups warm water or broth
½ cup
softened butter or lard
1 tsp baking powder
¾ tsp salt
12–14 dried corn husks, soaked 30 minutes
For Serving: Pico de Gallo • Guacamole • Lime wedges
Directions:
1. Make the filling: Sauté onion in olive oil for 3–4 minutes. Add garlic, poblanos, spicy pepper, and corn; cook 5–7 minutes. Stir in cumin, salt, and cilantro. Cool.
2. Make the masa: Mix masa harina, baking powder, and salt. Beat butter until fluffy, then gradually mix in masa and warm water or broth until soft and spreadable.
3.Assemble: Pat husks dry. Spread about 2 tbsp masa onto each husk, leaving edges clear. Add 1 tbsp filling down the center. Fold sides inward, then fold up the bottom.
4. Steam: Place upright in a steamer, open end up. Cover and steam 60–75 minutes, adding water as needed. Tamales are done when the masa pulls cleanly from the husk.
Serve: Rest 5–10 minutes.
Serve with Pico de Gallo, Guac & lime
