Easy Tamales for Busy Weeknights

• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup masa harina
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 1/4 cups warm chicken broth
• 8 corn husks, soaked in warm water
• 1 cup shredded cheese (optional)

Steps

1. 1 In a skillet, cook ground beef over medium heat until browned. Stir in taco seasoning and 1/2 cup water; simmer 5 minutes.
2. 2 In a bowl, mix masa harina, salt, and baking powder. Gradually add warm broth until smooth.
3. 3 Spread a thin layer of masa mixture on each softened corn husk.
4. 4 Add a spoonful of beef mixture (and cheese if using) onto each, fold sides in, and roll up.
5. 5 Steam tamales for 1 hour in a steamer or large pot with a rack, covered. Ensure internal temp reaches 165°F for safety.

Nutrition

Tips

• If corn husks are unavailable, use parchment paper squares instead.
• For a vegetarian option, swap ground beef with sautéed zucchini or black beans.
• Make masa mixture ahead and store it in the fridge for up to 24 hours.
• Double-check that tamales are heated through to ensure food safety.

Storage

Tamales can be stored in the fridge for up to 3 days. Freeze for up to 3 months. Reheat in a steamer or microwave until warmed through.

Serving Suggestions

• Serve with a dollop of sour cream and salsa.
• Pair with a fresh avocado salad.
• Enjoy with a side of Mexican rice.
• Add a squeeze of lime for a zesty kick.

FAQ