Making food in bulk is my favorite thing to do for Robert and I at the beginning of the week. That way, any time either of us are hungry throughout the day we have a quick and simple meal that only requires warming back up! Tamales are definitely one of our personal favorites. This is just a basic recipe (that can also be doubled) made with a can of mixed veggies. When I am feeling creative I will spring for something a little more exciting like sauteed spinach and garlic or caramelized onion and black bean but seeing as it's just me here I kept it simple. 

  • 1 Cup Corn Masa
  • 1 Cup Water (or veggie broth for extra flavor!)
  • 1/3 Vegetable Shortening (don't have shortening on hand? use margarine)
  • 1/2 TSP Baking Powder
  • 1 TSP Salt
  • 1 (12 oz) Can Mixed Veggies (or beans, corn whatever!) 
  • 8-10 Dried Corn Husks
  1. In a large mixing bowl, combine first five ingredients and blend well with a hand mixer or hand knead into a paste
  2. Add your veggies and mix well
  3. Prepare a hot water bath for your corn husks and let them soak in it for approx 5-7 minutes, or until pliable 
  4. Pat the husks dry and choose a long skinny husk to tear in to strips that you will use to tie your tamales closed
  5. While your filling the husks, bring your steamer to a boil over med high heat
  6. In the palm of your hand scoop a spoonful of filling on to one side of the husk leaving about 1/4in of room between the filling and edge of the husk
  7. Set your husk on a flat surface, and folding the bottom up first, begin to roll the husk beginning with the side closest to the filling 
  8. Use one of your strips to tie your tamale shut
  9. Once you have filled all of your husks, place tamales in your steamer and cover for 1 hour
Allow your tamales to cool before unwrapping. They may still be a little mushy from the steamer and will thicken up as they cool. However, if they do not, simply continue to steam them a little longer. 
Reheating: Preheat your oven to 350 degrees/if tamale is frozen cook for approx 25-30 min/if not, cook for approx 15-20min or until heated through 
Serve with your favorite hot sauce or salsa! I suggest Valentina hot sauce! 


  1. May I suggest an adjustment (I think) makes such a lovely difference in this recipe... Add flavor to the masa by boiling dry California chile peppers, when soft blend along with salt, cumin powder, and a bit of the boiling water. Add this mixture to your masa when kneading. :)

    1. I will be making these this weekend and will def try your suggestion and may do a little tweaking to the recipe! Thanks for your input )