16 Tamales







The Ancient History of the Tamale The Ancient History of Tamales (


16 dried corn husks

4 cups Masa Harina

1 tsp salt

1 tsp ground cumin

½ tsp baking powder

3 cups chicken or vegetable stock

1/3 cup olive oil

1-2 cups filling (see below)

3 medium yellow onion, diced


Optional fillings: chicken, mushrooms, zucchini, jalapenos, bell peppers, chives, leafy greens like swiss chard or sorrel, corn, asparagus, and salsa


Make it:

1. Place the corn husks in a large pot or pan and cover completely with warm water. Soak for 30 minutes or until softened.

2. Mix the masa harina, salt, cumin, and baking powder in a large bowl to combine. Then slowly add the oil and continue to mix.

3. Gradually pour in the stock and continue to mix until the stock is fully incorporated. Knead the mixture until it comes together into a fluffy, uniform ball of dough. Cover the bowl with a damp towel, and refrigerate until ready to use.

4. Optional: sauté your choice of vegetables for filling in 3 Tbsp. olive oil over medium heat until just softened (about 5 minutes)

5. To assemble, lay the soaked corn husk on a flat surface. Spread ¼ cup of masa onto the corn husk. Use your fingers to spread the masa out into a rectangle large enough to hold your filling. Dip your fingers into a bowl of water to prevent sticking.

6. Add your filling and salsa to the center of your masa (about 2 Tbsp.)

7. Fold the corn husk in half vertically, and roll into a burrito shape. Then fold one top of the tamale down to cover the seam, leaving one end of the tamale open. Tie the tamale together using a strip of another corn husk or baking string.

8. Steam the tamales until hot and cooked through, about 20-30 minutes. The masa should separate easily from the corn husk. Remove from the steamer and serve immediately, with salsa.


Notes: Tamales can also be stored in the refrigerator in a tightly-sealed container or Ziploc bag for up to 3 days, or frozen for up to 3 months!

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