Los Sombreros Fresh Corn Tamales


  • 1-1/2 lbs masa
  • 1/2 lbs lard
  • 2 cups fresh corn
  • 1 cup jack cheese, grated
  • 1 cup poblano chiles, roasted, peeled and diced
  • 1/2 cup milk
  • 1 Tbsp salt
  • 2 tsp granulated sugar
  • 1-1/2 tsp baking powder
  • 16 cornhusks, soaked in warm water


In a mixing bowl, beat together lard, salt, sugar and baking powder until light and fluffy. Little by little, add the masa. So the dough doesn't get too thick, add a little milk while adding the masa.

When all the masa has been added, continue mixing for 2 minutes or until no chunks of masa are in the dough. Add remaining ingredients; mix with a spoon. Shake excess water from cornhusks. Divide dough evenly among cornhusks. Roll husks closed, then fold up bottoms or use a strip of husk to tie the ends of the husks closed.

Steam 1 hour before serving.

Makes 4

Print This Page