4-5 Hours

1 Hour

2-3 Dozen

Prep Time

4-5 Hours

Cook Time:

60 Minutes


2-3 Dozen

Good For:


Prep Time:
4-5 Hours

Cook Time:
60 Minutes

2-3 Dozen


For the Tamales

  • 6 ½ cups corn masa mix for tamales
  • 6 cups water or vegetable broth
  • 1 cup corn oil
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 bag of corn husks
  • 1 recipe black bean or chili filling (recipes follow)


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For the tamal masa
    1. Soak corn husks in warm water until soft (or soak in cold water 24 hours prior). You can weigh them down with a dish to help them stay submerged.
    2. In a large bowl, mix together the corn masa mix, water or broth, corn oil, salt and baking powder until well combined. The masa should be moist but hold together. To test if it’s mixed well, you can roll a ball of masa in your hands and place it in warm tap water: If it floats, you are ready to go.
    3. Drain the corn husks and blot them dry.
    4. Spread out one corn husk in front of you and add approximately 2 tablespoons of the masa across the upper section of the husk (avoiding the narrow bottom portion of the husk). Flatten the masa into a rectangle approximately 1/4 inch thick (doesn’t have to be exact, 1/8 inch – 1/3 inch is fine and depends on your personal preference of masa thickness).
    5. Add a scant tablespoon of filling on the center of the masa (this amount may increase if you were more generous with spreading your masa).
    6. Wrap the tamal: Folding into thirds like a letter, fold in each side of the corn husk to fold the masa over and around the filling, enclosing it inside. Fold the bottom of the husk up and underneath the tamal so that it is opposite the seam created when the sides were folded in. (The top of the tamal will not be enclosed by the husk, so make sure this end is positioned upward when placing the tamales in the steamer later).

Step by Step Instructions

Step 1

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Step 2

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Step 3

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Step 4

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Step 5

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