Tamales made with fresh corn masa come out softer, more flavorful, and more aromatic than instant mixes. With the right masa texture and proper steaming, you get a tender shell and a rich, savory filling in every bite.
They’re perfect for batch cooking, family meals, and weekend prep.
Ingredients
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Fresh corn masa
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Lard or oil
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Warm broth
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Filling (pork, chicken, cheese, or beans)
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Corn husks (soaked)
Steps
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Mix masa with fat and warm broth until light and fluffy.
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Spread masa onto soaked corn husks.
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Add filling down the center.
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Fold and seal the husk.
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Steam 60–90 minutes until fully set.
Tip: Tamales are ready when the husk peels away clean and the masa holds its shape.