Tamales with Mazola Oil

Northgate
Enjoy this homemade tamale recipe, perfect for Christmas posadas or any family gathering. Filled with pickled chili and Monterey Jack cheese, they will be delicious and their dough will be soft and moist. Follow the step-by-step instructions and take advantage of the December season to surprise everyone with the flavor of these tamales.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 cups water, hot
  • 12 corn husks
  • 2 1/2 cups instant corn masa flour
  • 1 teaspoon Argo® baking powder
  • 2 cups water, hot
  • 1 tablespoon Mazola® Chicken Flavor Bouillon
  • 1 tablespoon Mazola® Corn Oil
  • 1 can pickled chiles, for the filling finely chopped
  • 4 ounces Monterey Jack cheese, for the filling
Preparation
0 mins
45 mins
Low
  • In a medium bowl, mix the corn masa and Argo® Baking Powder until it becomes a homogeneous paste.
  • Fill the center with Mazola® Chicken Flavor Bouillon and Mazola® Corn Oil. Mix everything with a large spoon until the dough has a good consistency. Let it rest for 5 minutes.
  • Add a bit of dough in the center of a corn husk, flatten it with your hands, and form a rectangle, leaving at least two inches of free space at the bottom of the husk.
  • Place the filling, fold the ends, and steam for 1 hour. Let cool and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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