Olive Oil Tamales

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.

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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.

1 30

2 30

tamales

Calories: 132kcal

Ingredients

For the masa:

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 or warm water

For the filling, choose one or make different options:

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:

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).
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.
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

Course: Main

Cuisine: Mexican

Diet: Vegetarian

Keyword: tamales

Author: Alejandra Graf