Basic Tamales


  • 1 bag corn husks
  • 4 cups hot broth, chicken or beef
  • 1 1/4 cup canola oil
  • 1 Tablespoon baking powder
  • 7 cups instant corn masa mix

*salt and pepper to taste

*choose your favorite holiday filling


  1. Soak corn husks in hot water for 30 minutes. Drain and place in bowl.
  2. Combine broth, oil, and baking powder with masa mix in electric mixer  bowl. Mix for 2 to 3 minutes to thicken; add salt and pepper to taste. Set aside.
  3. Combine filling ingredients in bowl. Set aside.
  4. Assembly: Spread 2 to 3 Tablespoons masa on smooth side of corn husk. Place 1 to 2 Tablespoons of filling along the masa center and roll tamale like a jelly roll. Fold tail over and place tamale tail-side down on a sheet pan. Refrigerate or freeze raw tamales in zipper bags until ready to steam.
  5. Steaming tamales: Place 2 inches of water in steamer pot. Place tamales (folded tails down) in basket. Don't overcrowd tamales. Cover, bring to a boil, reduce heat to low, and cook for 2 hours or until corn shuck pulls away from masa.