Rustic Steamed Tamales
Warmly spiced masa with rich, savory fillings—structured, simple, and made for gathering. A soft, flavorful masa wrapped and steamed until tender, designed for sharing and serving generously.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flour blends—and even traditional wheat flours—vary significantly in weight per cup, which is why we recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup.
The masa dough should feel soft but not sticky. If it feels dry, add broth or water 1 tablespoon at a time. Tamales freeze beautifully, whether cooked or uncooked. The dough may be prepared a day ahead and refrigerated until ready to use.
INGREDIENTS
Makes approximately 12–16 tamales
MASA
- 4 cups (500g) Heritage Baker's Flour
- 1 cup (300g) broth or water
- 1 cup (224g) melted butter or lard
- 1 egg (50g)
- 1–2 teaspoons chili powder
- ½ teaspoon garlic powder
WRAPPING OPTIONS
Soaked corn husks, softened in warm water until pliable
or
Parchment paper cut into 6 x 6 inch squares
INSTRUCTIONS
- Prepare a large pot fitted with a steaming rack and add approximately 2 inches of water. Bring to a gentle simmer.
- In a large bowl, combine all masa ingredients and whisk until well blended.
- Cover and allow the dough to rest for 15 minutes.
- Stir again. If the dough feels dry, add additional broth or water 1 tablespoon at a time until soft and spreadable.
- Spread several tablespoons of dough onto each corn husk or parchment square, leaving one edge free for sealing.
- Add 1–2 tablespoons of your chosen filling and press lightly into the dough.
- Fold or roll, tucking in the edges to seal. For extra security, wrap loosely in foil if desired.
- Arrange the tamales on the steaming rack, standing upright or loosely stacked.
- Cover and steam for 35–40 minutes.
- Tamales are done when the husk or parchment pulls away cleanly from the dough.
FILLING IDEAS
- Slow-cooked seasoned beef or pork with olives
- Roasted Anaheim or pasilla chiles with queso fresco
- Sautéed seasonal vegetables
- Caramelized onions with goat cheese, feta, or cream cheese
SAUCE SUGGESTIONS
- Sweet potato, tomato, red pepper, onion, garlic, and broth
- Cilantro, spinach, garlic, jalapeño, lemon juice, and olive oil
- Soaked sun-dried chiles blended with broth, onion, and garlic
- Tomatillos, onion, cilantro, zucchini, and celery
- Finish with avocado, olives, scallions, or fresh cheese.
FROM THE FORAGE KITCHEN
Made with Heritage Baker's Flour—crafted to organic standards and designed for balanced structure and everyday heritage baking.
