Tamales

Name: Tamales
Yield: 3 servings
Cuisine: Argentinian
Ingredients: 2 cups masa harina (dried corn dough flour); 100g lard or softened butter; 300g ground or finely chopped beef or pork; 1 medium onion, finely diced; 1 red bell pepper, finely diced; 2 hard-boiled eggs, sliced; A handful of pitted green olives; 2 cloves garlic, minced; 1 teaspoon paprika or mild chilli powder; Salt to taste; Warm broth or water, as needed for the dough; Dried corn husks, soaked in warm water until pliable

About this dish

Tamales are steamed parcels of masa (corn dough) filled with seasoned meat, vegetables, or cheese, wrapped in corn husks or banana leaves. They are a beloved dish across Latin America, including Argentina, where they are particularly associated with the northwestern Andean provinces.

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Ingredients

🌽2 cups masa harina (dried corn dough flour)

🧈100g lard or softened butter

🥩300g ground or finely chopped beef or pork

🧅1 medium onion, finely diced

🫑1 red bell pepper, finely diced

🥚2 hard-boiled eggs, sliced

🫒A handful of pitted green olives

🧄2 cloves garlic, minced

🌶️1 teaspoon paprika or mild chilli powder

🧂Salt to taste

💧Warm broth or water, as needed for the dough

🌿Dried corn husks, soaked in warm water until pliable

Method

Serves 3

Soak the dried corn husks in warm water for at least 30 minutes until they are soft and pliable, then drain and pat lightly dry.

Prepare the filling by sautéing the onion, garlic, and bell pepper in a little oil over medium heat until softened. Add the ground meat, paprika, and salt, cooking until the meat is fully cooked through. Remove from heat and allow to cool slightly.

Make the masa dough by combining the masa harina and lard (or butter) in a bowl, then gradually add warm broth or water, mixing until you have a soft, spreadable dough that holds its shape. Season lightly with salt.

Lay a softened corn husk flat on your work surface. Spread a thin, even layer of masa dough across the centre of the husk, leaving a border on all sides.

Spoon a portion of the meat filling onto the centre of the masa layer, then add a slice of hard-boiled egg and one or two olives on top.

Fold the sides of the corn husk inward over the filling, then fold the narrow end up to enclose the tamale. Tie with a strip of corn husk or kitchen twine if needed to keep it secure.

Arrange the tamales upright or on their sides in a steamer basket set over boiling water. Cover tightly and steam for approximately 45–60 minutes, until the masa is firm and pulls cleanly away from the husk.

Allow to rest for a few minutes before serving. Tamales can be served on their own or accompanied by a simple tomato salsa.

✓ What Makes it Authentic

In Argentina, tamales are most strongly associated with the northwestern regions, especially provinces such as Tucumán, Salta, and Jujuy, where Andean culinary traditions remain influential. They are typically enjoyed as a hearty, everyday comfort food and are commonly made for family gatherings and local festivals. Argentine tamales tend to use a corn-based dough and are often filled with beef or pork, reflecting the country's strong meat-eating culture.

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