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Healthy Rajas Tamales

Yields: 30 tamales 


  • 1 package corn husks
  • 5 cups corn flour
  • 1 ½ tbsp. sea salt
  • 1 tbsp. baking powder
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 4 cups chicken broth
  • ¼ cup olive oil


  • Red or green salsa
  • 4 poblano peppers, sliced
  • 1 red onion, julienned
  • 2 tomatoes, julienned
  • 4 ounces fresh queso fresco, julienned



  1. Ingredients pre-prep: Soak cornhusks in hot water for 1 to 2 hours (or until softened).
  2. To make the masa: Add dry ingredients to Mixing Bowl of Stand Mixer, connect Flat Beater attachment, and combine. Add broth and olive oil to dry ingredients, little by little, while mixing. Continue mixing until dough is smooth and silky. It should have the consistency of soft (non-liquid) cake dough. Taste and adjust salt if needed.
  3. To assemble tamales: Carefully drain and separate the cornhusks. Place on a towel to soak up extra water. Add ¼ cup masa to center of wide side of each cornhusk. Use the Masa Spreader to spread evenly, leaving a 1” border. Add 1 tablespoon salsa. Top with peppers, onions, tomatoes, and cheese.
    Fold right side of cornhusk to center of tamale, then fold left side over center. Fold narrow end of husk over towards center and press top of cornhusk to secure. Repeat this process to form all tamales.
  4. To steam: Fill Stockpot with water just below Steaming Rack. Place tamales on Steaming Rack upright (open side up) and side-by-side and steam 90 minutes at medium heat (PL5 on Induction Burner) until dough is set and separates easily from cornhusks when tested.
  5. Remove tamales with Tongs and serve with salsa.

Healthy Rajas Tamales

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