Tamales Verdes in Corn Husks

Method

1. 1
   • corn husks20

   Soak the corn husks — Soak the dried corn husks in a large bowl of hot water for at least 1 hour, until pliable, then drain and pat dry.

   ⏱1 hr
2. 2
   • salt1 tsp
   • tomatillo300 g
   • poblano pepper2
   • garlic2
   • onion1

   Make the green salsa — Roast the tomatillos, poblano peppers, garlic and onion in a dry pan until softened and lightly charred, about 10 minutes, then blend into a smooth green salsa and season with salt.

   ⏱10 min
3. 3
   • vegetable oil1 tbsp

   Simmer the salsa — Heat the vegetable oil in a pot, add the green salsa and simmer for 5 minutes to deepen the flavour, then set aside.

   ⏱5 min
4. 4
   • masa harina500 g
   • lard300 g
   • baking powder1 tsp
   • salt1 tsp
   • vegetable stock5 dl

   Make the masa dough — Beat the lard until light and fluffy, then mix in the masa harina, baking powder and salt. Gradually add the warm vegetable stock, beating until the dough is smooth and a small piece floats in a cup of water.

5. 5
   • corn husks20
   • masa harina500 g
   • queso fresco200 g

   Fill and fold the tamales — Spread a thin layer of masa dough onto each corn husk, top with a spoonful of green salsa and a little crumbled queso fresco, then fold the husk sides inward and the bottom up to enclose the filling.

6. 6
   • corn husks20

   Steam the tamales — Stand the folded tamales upright, open end up, in a steamer basket lined with extra corn husks. Steam over simmering water for 60–75 minutes, topping up water as needed, until the dough pulls cleanly away from the husk.

   ⏱1 hr 10 min
7. 7
   • corn husks20

   Rest and serve — Let the tamales rest for 10 minutes before unwrapping, then serve warm, peeling back the corn husk at the table.

   ⏱10 min