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Los Sombreros Fresh Corn Tamales


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


  1. In a mixing bowl, beat together lard, salt, sugar and baking powder until light and fluffy.
  2. 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.
  3. Add remaining ingredients; mix with a spoon.
  4. Shake excess water from cornhusks.
  5. Divide dough evenly among cornhusks.
  6. Roll husks closed, then fold up bottoms or use a strip of husk to tie the ends of the husks closed.
  7. Steam 1 hour before serving.

Source: Chef Jeff Smedstad - Los Sombreros, Phoenix, Arizona -

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