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2 Hours
4 People
Tamales cooking in a pan.


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


  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.


Calories 280
Protein 13g
Sodium 593mg
Carbohydrates 40g
Fat 9g
Fiber 7g
Cholesterol 6mg
Servings 4