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Traditional corn tamale

26 mayo, 2021

Thinking about preparing tamales may seem complicated and time consuming, but our recipe for Corn tamal it’s perfect for filling a quick and easy craving.

It may interest you: Learn about the history of the millennial tamales

Traditional corn tamale recipe


  • fifteen shelled corn
  • 1 Sugar cup
  • 1 oil Cup
  • fifteen corn husks

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  1. Grind the corn kernels with the sugar and a pinch of salt. Add the oil in the form of a thread until it is fully integrated and forms a paste.
  2. Scoop a tablespoon of the mixture onto a corn husk. Close it and repeat the process with each of the leaves.
  3. Cook the tamales in the steamer for approximately 40 minutes or until you notice that their content comes off the leaf.
  4. Serve them hot.

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  • Its name comes from Nahuatl Tamalli, which means “wrapped.”
  • According to archaeologists, they have existed since 100 BC.
  • The Mexica used to stuff them with turkey, frog, axolotl, fish, fruits, squash, and beans.
  • In pre-Hispanic times it was customary for the mother-in-law to give tamale to the newly married woman.
  • There are around 500 different recipes throughout Mexico.
  • It was believed that when preparing the dough you have to sing so that the tamales do not turn sour.
  • It is also said that if there is a crying child or woman nearby, they must be taken out of the kitchen because the tamales are salted.
  • The sheet to wrap them depends on the region, it can be made of: corn, banana, maguey and even avocado.
  • They are popular in different Latin American countries, such as Guatemala, El Salvador and Colombia.
  • The tradition of eating tamales on Candlemas day arose as a mixture of the pre-Hispanic tradition of the beginning of the planting season and the religious festival of the candles.

Discover more delicious traditional Mexican recipes to prepare at home in Easy Kitchen