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Green Corn Tamales

User Rating 2 Star Rating (3 Reviews)


Chef Azucena Tovar of Los Sombreros Mexican Café and Cantina in Scottsdale, Arizona shares his recipe for Green Corn Tamales. Tamales are always a favorite for the holidays!


  • 1 ½ lb. Masa for Tamales
  • ½ lb. Lard
  • 2 c Fresh corn
  • 1 c Jack cheese
  • 1 c Roasted peeled and diced poblano chiles
  • ½ c Milk
  • ½ Tbl. Salt
  • ½ Tsp. Sugar
  • ½ Tsp. Baking Powder
  • 16 Corn husks soaked in warm water


1. In a mixing bowl, beat lard until light and fluffy with salt, sugar, and baking powder.

2. Bit by bit (think golf-ball size chunks), add masa. Add a little milk while adding the masa so the dough does not get too thick.

3. When all the masa has been added, continue mixing for about two more minutes until no chunks of masa are in the dough. You want it to be very smooth.

4. Add remaining ingredients and mix with a spoon.

5. Shake off excess water from corn husks and divide the dough evenly among them.

6. Roll to close and fold up bottoms or tie ends off with strips of husk or string.

7. Place in your steamer and steam for one hour.

[blockquote shade=grur]Guide's Response to User Reviews
In response to the first comment here, this recipe was revised by the Chef in January 2009. - Judy Hedding, Your Guide to Phoenix, AZ
User Reviews

Reviews for this section have been closed.

 5 out of 5
The best tamales, Member Unclefstop

We purchased the Christmas pack of a dozen tamales with four different samples. The green corn tamales were the best we've ever had and the red beef, spicy pork, and chicken tamales were excellent as well. They come in a decorative box and are labeled as to type. We will be back to try the more exotic flavors that Los Sombreros also offers. Best to call in advance to reserve your batch. We didn't realize that; they were very accommodating and put together a pack while we waited.

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