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Tamales

Time: 2 Hours ・ Difficulty: Medium ・ Serves: 4 People

Tamales cooking in a pan.Tamales cooking in a pan.

Ingredients

  • 8 corn husks for tamales

  • 1 cup masa harina

  • 1 Tbsp extra virgin olive oil

  • 2 Tbsp cane sugar

  • 1 tsp sea salt

  • 1/2 cup vegetable stock

  • 1 1/2 cups frozen corn, thawed

  • 1/2 tsp baking powder

  • Pinch chipotle pepper powder

  • 1/2 cup grated cheddar cheese

  • 1 cup green chili strips

Instructions

  1. Soak corn husks in warm water for 1 hour.

  2. In the bowl of a food processor, combine masa, olive oil, sugar, salt, vegetable stock and process until crumbly. Add 1/2 of corn and process briefly. Pour into a large bowl.

  3. In a blender container, combine remaining corn, vegetable stock, baking powder, and chipotle powder and puree until creamy. Add to masa mixture and mix well.

  4. Portion 1/4 cup mixture onto each corn husk and top with 1 tablespoon cheddar and 2 tablespoons green chili strips. Roll tamales and place in steamer basket. Repeat for remaining tamales. Steam for 30 minutes, or until cooked through. Combine all ingredients for tomatillo sauce in a blender container and puree until smooth.

  5. Serve 2 tamales with 1/4 cup tomatillo sauce.

Tip: To roll tamales, open soaked corn husk and lay on a flat surface. Place tamale mixture 1 inch from bottom edge of husk leaving at least 1 inch of space on each side. Fold in sides, roll and place in steamer basket, seam side down.

Nutrition

Calories280
Protein13 g
Sodium593 mg
Carbohydrates40 g
Fat9 g
Fiber7 g
Cholesterol6 mg
Servings4