Rustic Steamed Tamales
- Feb 18
- 2 min read
Updated: Apr 4
Warmly spiced masa with rich, savory fillings — structured, simple, and made for gathering. A soft, flavorful masa wrapped and steamed until tender. From slow-cooked meats to seasonal vegetables, these tamales are built for sharing and serving generously.
Forage Baker's Notes
Because Flour Matters: Flour weights vary significantly. For best results, use a kitchen scale. One cup of Heritage Baker’s Flour weighs approximately 125g when gently scooped and leveled.
The masa dough should feel soft but not sticky. If dry, add broth 1 tablespoon at a time.
Tamales freeze beautifully, cooked or uncooked.
The dough may be made a day ahead and refrigerated.
Ingredients
Makes 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 tsp chili powder
½ tsp 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 about 2 inches of water. Bring to a gentle simmer.
In a large bowl, combine all masa ingredients. Whisk until well blended.
Cover and let rest 15 minutes.
Stir again. If dough feels dry, add 1–2 tablespoons broth or water as needed.
Spread several tablespoons of dough onto each husk or parchment square, leaving one edge free for sealing.
Add 1–2 tablespoons filling and press lightly into the dough.
Fold or roll, tucking in edges to seal. For extra security, wrap loosely in foil.
Arrange on steaming rack, standing upright or loosely stacked.
Cover and steam 35–40 minutes. They are done when the husk or parchment pulls away cleanly.
Filling Ideas
Slow-cooked, seasoned beef or pork with olives
Roasted Anaheim or pasilla chiles with queso fresco
Sautéed seasonal vegetables
Caramelized onion with goat, feta, or cream cheese
Sauce Suggestions
Sweet potato, tomato, red pepper, onion, garlic, broth
Cilantro, spinach, garlic, jalapeño, lemon juice, olive oil
Soaked sun-dried chiles, broth, onion, garlic
Tomatillos, onion, cilantro, zucchini, celery
Finish with avocado, olives, scallions, or fresh cheese.
Storage
Refrigerate up to 5 days
Freeze up to 3 months
Re-steam or warm gently before serving
From the Forage Kitchen
Made with Heritage Baker’s Flour— crafted to organic standards and designed for balanced structure, and everyday heritage baking.
