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Tamales From Scratch

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Homemade tamales made from scratch with soft masa dough, green chilies, and melty pepper jack cheese, wrapped in corn husks and steamed until tender. A festive, comforting dish perfect for sharing.

Ingredients

1 (8-ounce) package of corn husks

4 cups masa harina (corn flour)

1 teaspoon salt

2 teaspoons baking powder

3 cups vegetable broth or water (more as needed)

1 1/4 cups melted coconut oil (or lard/butter)

2 (4-ounce) cans green chilies, drained

3 cups shredded pepper jack cheese

Instructions

  1. Soak corn husks in warm water for at least 30 minutes until pliable.
  2. In a large bowl, combine masa harina, salt, and baking powder.
  3. Add melted coconut oil and mix until crumbly.
  4. Gradually pour in vegetable broth, mixing until dough is soft, smooth, and spreadable. Add more liquid if needed.
  5. Take a soaked corn husk, pat it dry, and spread 2–3 tablespoons of masa dough in the center, leaving space at the edges.
  6. Add a spoonful of green chilies and some shredded pepper jack cheese as filling.
  7. Fold the sides of the husk over the filling, then fold the bottom up to secure.
  8. Place tamales upright in a large steamer pot, cover with extra husks, and steam for 45–60 minutes, checking water level occasionally.
  9. Let rest for 10 minutes before serving so they firm up.

Notes

Soaking the husks is essential for flexibility and easy folding.

Swap pepper jack with cheddar, Oaxaca, or other cheeses.

Add beans, roasted corn, or sautéed onions for extra filling variety.

Use jalapeños or chipotle for a spicier version.

Tamales freeze very well steam straight from frozen when reheating.

Nutrition

Find it online: https://justsosavory.com/tamales-from-scratch/