masa harina tamale recipe
The Best masa harina tamale recipe
I love that masa harina tamales are a great way to use up ingredients you might have already in your pantry. You can swap out the usual fillings—like shredded chicken, pork, or even just beans and cheese—for whatever’s on hand, and it still comes out delicious. And because they reheat so well, they’re also a lifesaver for meal prep. My family’s favorite? The ones with a mix of corn, beef, and a little bit of spice, but I’ve also made them with just cheese and a little bit of sour cream for a lighter option. The health perks? Corn is packed with fiber and nutrients, and masa harina is a great way to get more whole grains into your diet without sacrificing flavor. It’s a simple, satisfying dish that’s just as good for the soul as it is for the belly.
Easy Masa Harina Tamales with Homemade Dough
A comforting, traditional Mexican dish where soft masa harina dough is filled with savory tomato sauce and steamed to perfection. Perfect for a cozy meal or holiday gathering.
🥘Ingredients
- 2 cups masa harina
- 1 cup warm water
- 1 tsp salt
- ½ cup vegetable oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp cumin
- ½ tsp chili powder
- Salt to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Mix masa harina, salt, and oil in a bowl with warm water until smooth and pliable. Cover and rest for 15 minutes. -
2
In a separate bowl, sauté garlic and onion in a pan until soft. Stir in tomato sauce, cumin, chili powder, and salt. Cool before filling. -
3
Roll dough into 8 thin rectangles. Place 2 tablespoons of filling in the center of each, fold into triangles, and seal edges with a little water. -
4
Wrap each tamale tightly in plastic wrap. Place in a steamer basket lined with parchment paper, ensuring they don’t touch. Steam for 45–50 minutes until firm.
🔧Equipment
- Mixing bowls
- Rolling pin
- Plastic wrap
- Steamer basket
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Masa Harina Tamales with Homemade Dough Works
❓ Frequently Asked Questions About Masa Harina Tamales with Dough
How do I know when the masa harina mixture is ready for stuffing?
When the masa harina mixture reaches a smooth, dough-like consistency—similar to wet sand—it’s ready for stuffing. It should hold its shape when pressed lightly but still be pliable. If it’s too dry, add a splash of water; if it’s too sticky, a bit of cornmeal will help.
Can I use a slow cooker or Instant Pot for cooking the tamales?
Yes, you can use either. For a slow cooker, place the wrapped tamales seam-side down in the pot, cover with water, and cook on low for 4–5 hours. For an Instant Pot, place tamales in the pot, add water halfway up the tamales, seal, and cook on high pressure for 20 minutes. Always check the water level before cooking to avoid leaks.
What if my masa harina isn’t gluten-free?
If your masa harina contains wheat, it’s not gluten-free. For a gluten-free version, use a certified gluten-free corn masa blend, which is available in most Latin markets or online specialty stores. The texture will be slightly different, but the flavor remains true to traditional tamales.
How do I prevent the tamales from splitting while cooking?
To avoid splits, ensure the filling is well-cooked and cooled slightly before wrapping. Use a mix of corn husks and banana leaves if available—banana leaves add extra flavor and help seal the tamales better. If using only husks, press them tightly around the filling to create a secure seal.
Can I make these tamales ahead of time and reheat them?
Absolutely! Tamales taste even better the next day. Store wrapped tamales in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. To reheat, wrap in foil and bake at 350°F (175°C) for 20–25 minutes until steaming. Avoid microwaving to prevent soggy filling.
