Soak dried corn husks in warm water for an hour before using; drain and trim square. Mix rest of ingredients together and blend well. The dough will be sticky. Divide dough equally and place into the center of each corn husk. Fold the two sides of the husk into the middle, then fold in the top and bottom.

Stand tamales, on end, on a rack in steamer, over approximately an inch of hot water. Cover and steam over medium heat for 1 hour., adding more water if necessary.


Tamales are a big part of Christmas breakfast in many parts of Mexico and Central America. Enjoy!

Mr Breakfast would like to thank football for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From MegaFerret777

Rating (out of 5):

I would prefer if there was a better picture of the finished product.

Comment submitted: 12/13/2016 (#20146)



From smh

Rating (out of 5):

This recipe is easy and great flavor! Can't get shoe peg corn in our part of the country, so we used canned tender sweet corn. The quantity was short of 18, unless the servings are very small. Top with fresh salsa. It's great.

Comment submitted: 12/28/2009 (#9310)

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