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Basic Tamales

My H-E-B Texas Life Magazine



Quick and easy

try this

Prep Time:

30 minutes

Cook Time:

2 hours


6 dozen


1  bag  corn husks

4  c.  hot broth, chicken or beef

1 1/4  c.  Hill Country Fare Canola Oil

1  Tbsp.  Hill Country Fare Baking Powder

7  c.  Hill Country Fare Corn Masa Mix

*  salt and pepper, to taste

*  choose your favorite holiday filling


Soak corn shucks in hot water for 30 minutes. Drain and place in bowl.

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.

Combine filling ingredients in bowl. Set aside.

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.

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 the corn shuck pulls away from masa.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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