3 cups masa harina (gluten-free)
2 1/2 cups chicken broth (gluten-free)
1 1/2 tablespoons onion powder
1 tablespoon cumin
1 1/2 tablespoons chili powder
1 1/2 teaspoons salt
2 pounds of meat (cooked and shredded)
1 (14.5 ounces) can tomatoes (diced, with jalapeños)
2 large fresh jalapeños (seeded and finely diced)
1 tablespoon olive oil
4 large cloves garlic (finely diced)
1/4 to 1/2 cups cilantro (chopped)
2 tablespoons chicken broth (gluten-free)
1 tablespoon olive oil
1/2 teaspoon sea salt
1 package corn husks


  • Serving Size:
  • Cook time:
  1. Soak the corn husks in a bowl of very hot to boiling water for at least 30 minutes.
  2. In a large bowl, use an electric mixer to beat the lard and 1 tablespoon of broth until fluffy, about 3-5 minutes.
  3. Combine the gluten-free masa harina, baking powder, salt, cumin; stir into the lard mixture and beat well with an electric mixer.
  4. Add more broth as necessary to form a very soft dough. Beat on high speed for several minutes.
  5. Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop a big rounded tablespoon of masa and place it towards the top half of the corn husk.
  6. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer.
  7. Spoon a tablespoon of filling in a line down the center of the dough.
  8. Fold in one long side of the husk about 1/3 over dough and filling. Fold in the other long side, overlapping the first. Fold the bottom of the husk up.
  9. Add water to the bottom of your steamer, about 1 cup water. Place tamales on a rack in the steamer, standing upright, with the folded end down and open end facing up.
  10. Steam for 50 minutes. To test if they’re ready, remove one and try to pull the husk off. If it comes off easily and cleanly, they’re done.