Olive oil Tamales

Making tamales might seem intimidating at first, but once you find your rhythm, it becomes a meditative and joyful process. The steps—preparing the masa, assembling the tamales, and steaming them to perfection—flow naturally once you get started. It’s a dish that connects you to tradition, family, and the simple act of creating something with your hands. The satisfaction of unwrapping a perfectly cooked tamal, with its tender masa and flavorful filling, is unmatched. And the best part? Tamales are not just food—they’re an experience, meant to be shared and enjoyed with loved ones.
Recipe

About this recipe

Okay, let’s talk tamales. Growing up, I didn’t eat tamales on Christmas Eve or Christmas Day. In fact, tamales weren’t tied to any one holiday for my family. We had them all year long—sometimes for breakfast and dinner. The one time I do vividly remember tamales being front and center was on Three Kings Day. But other than that? Not so much.

That said, tamales hold a special place in my heart (and my stomach). So today, I’m giving this iconic dish a lighter, healthier twist by using olive oil. It’s tamales but reimagined, and trust me—you won’t miss the lard or butter one bit.

Why Olive Oil?

Because olive oil is magic. It’s a kitchen MVP: rich, healthy, and it adds just the right amount of flavor to make these tamales fluffy and delicious. Plus, it’s perfect if you’re looking to cut back on animal fats or want a plant-based alternative.

Olive oil tamales Ingredients

  • Corn husks (soaked in warm water for at least 30 minutes)
  • 3 cups masa harina (corn masa flour for tamales)
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1 cup extra virgin olive oil
  • 3.5 cups vegetable broth, chile water or warm water

For the filling:

How to Make Olive Oil Tamales

  • Mix masa harina, baking powder, and salt in a large bowl. Gradually add olive oil, working it in with your hands or a stand mixer until it resembles wet sand. Slowly pour in the vegetable broth, one cup at a time, mixing until you have a soft, spreadable play dough. The masa should hold its shape, be light and airy, and adjust with more liquid if it is too thick or masa harina if it is too loose.
  • To assemble the tamales, take a soaked corn husk and spread 2-3 tablespoons of masa dough in the center, leaving space around the edges for folding. Add a spoonful of your chosen filling on top of the masa. Fold the tamales and place them in the pot to steam.
  • Steam over medium heat for 1 to 1.5 hours, checking the water level occasionally. The tamales are done when the masa pulls away easily from the husk.
  • Once ready, let the tamales cool for 5-10 minutes before serving. Enjoy them with salsa, guacamole, or a side of frijoles de olla for the perfect comforting meal.

How to fold tamales

A simple black and white illustration of a container with a cloud-like shape in the center, resembling a steaming tamale. The container is outlined with thick, bold lines, and the cloud sits like an emblem. The design is minimalistic and abstract.
A simple black and white line drawing of a whole almond resembles the elegance of an olive oil bottle. The almond is drawn with a smooth outer shell and a pointed bottom. Two vertical lines suggest texture or detail on the shell, centered against a plain white background.
A simple black and white line drawing of a cylindrical pencil holder containing several vertical pens and a pencil. A sheet of paper, slightly smudged with olive oil, is placed in front of the holder, partially covering it. The background is plain white.
  • Spread the Masa. Lay a softened corn husk flat with the wide end at the top. Spread a thin layer of masa (corn dough) in the center, leaving about 1–2 inches of space on the narrow end and sides.
  • Add the Filling. Place 1–2 tablespoons of your desired filling (e.g., salsa, meat, cheese, or vegetables) in the center of the masa.
  • Fold the Sides. Take one side of the corn husk and fold it over the masa and filling. Fold the other side over to encase the filling completely. The edges of the corn husk will overlap.
  • Fold the Narrow End. Take the corn husk’s bottom (narrow) end and fold it upward toward the center. This helps seal the tamal and keeps the filling inside.

Tips for Perfect Tamales:

  • Don’t rush the masa. Mixing it thoroughly ensures the tamales are light and fluffy.
  • Use high-quality olive oil for the best flavor.
  • Experiment with fillings! Tamales are incredibly versatile and can be customized to your taste.
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A plate of tamales drizzled with tomato salsa is on a vibrant, embroidered tablecloth. One tamale is partially unwrapped, showcasing its savory filling. A cup of tea sits to the upper right, next to a bowl of salt with a spoon. A fork rests on a yellow napkin beside the plate, hinting at an inviting meal enhanced by olive oil.

Olive Oil Tamales

Alejandra Graf
Making tamales might seem intimidating at first, but once you find your rhythm, it becomes a meditative and joyful process. The steps—preparing the masa, assembling the tamales, and steaming them to perfection—flow naturally once you get started. It’s a dish that connects you to tradition, family, and the simple act of creating something with your hands. The satisfaction of unwrapping a perfectly cooked tamal, with its tender masa and flavorful filling, is unmatched. And the best part? Tamales are not just food—they’re an experience, meant to be shared and enjoyed with loved ones.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Baked goods
Cuisine Mexican
Servings 24 tamales
Calories 132 kcal

Equipment

  • 1 Standing mixer
  • 1 Large pot with a steaming basket.
  • 1 Mixing bowl

Ingredients
  

For the masa:

For the filling, choose one or make different options:

  • Rajas con crema
  • Refired beans
  • Garlicky mushrooms

For assembly:

  • Corn husks soaked in warm water for at least 30 minutes

Instructions
 

  • Prepare the Masa: In a large bowl, combine masa harina, baking powder, and salt.
    Gradually add the olive oil, mixing it in with your hands or a stand mixer until the texture resembles wet sand.
    Slowly pour in the vegetable broth, one cup at a time, mixing until you achieve a soft, spreadable dough. The masa should hold its shape but be light and airy. If it’s too thick, add more broth; if it’s too loose, add a bit more masa harina.
  • Prep the Corn Husks. Soak the corn husks in warm water for 30 minutes to make them pliable. Once soft, pat them dry and set aside.
  • Assemble the Tamales: Take a soaked corn husk and spread about 2-3 tablespoons of masa dough in the center, leaving room at the edges for folding.
    Add a spoonful of your chosen filling on top of the masa.
    Fold the sides of the husk inward, then fold up the bottom. Tie it with a strip of husk if needed to keep it secure.
  • Steam the TamalesPlace a steamer basket in a large pot and add water, making sure it doesn’t touch the basket.
    Arrange the tamales upright in the pot, open end up. Cover with leftover corn husks.
    Steam over medium heat for about 1 to 1.5 hours, checking occasionally to ensure there’s enough water in the pot.
    The tamales are ready when the masa easily pulls away from the husk.
  • Serve and Enjoy
    Let the tamales cool for 5-10 minutes before serving. Pair them with your favorite salsa, guacamole, or a side of frijoles de la olla. Trust me, the combination of warm, olive oil-infused masa and vibrant fillings is pure comfort on a plate.

Notes

Here are three simple ways to reheat tamales while keeping them moist and delicious:
  1. Steaming (Best for maintaining texture):
    • Place the tamales upright in a steamer basket.
    • Add water to the pot, ensuring it doesn’t touch the tamales.
    • Cover and steam over medium heat for 15-20 minutes (or 25 minutes if frozen).
  2. Stovetop Skillet (Quick and crispy, my favorite option):
    • Heat a skillet over medium heat and add a small amount of oil.
    • Remove the husks and cook the tamales for 5-7 minutes on each side until lightly browned and heated through.
  3. Microwave (Fast and easy):
    • Wrap the tamales (with husks on) in a damp paper towel.
    • Microwave for 1-2 minutes per tamal. If reheating multiple tamales, increase time in 30-second increments.
For frozen tamales, let them thaw slightly before using these methods, or increase the heating time as needed.

Nutrition

Serving: 1pieceCalories: 132kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 292mgPotassium: 88mgFiber: 1gVitamin A: 30IUCalcium: 41mgIron: 1mg
Keyword tamales

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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Alejandra Graf
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