4 Servings

Meat & Seafood

  • Chorizo Sausage 9 oz

Canned/Bottled Goods

  • Vegetable Stock 3 1/3 cups


  • Baby Yukon Gold Potatoes 4


  • Kosher Salt 2 1/2 tsp

Dry Goods

  • Corn Husks 12

  • Harina P.A.N. Pre-Cooked White Cornmeal 2 1/2 cups


  1. Soak Corn Husks

    Soak corn husks in warm to hot water for 15 minutes or until soft.

    • 12 Corn Husks
  2. Prepare Dough

    Mix broth and salt in a bowl. Slowly add P.A.N. White Corn Meal, stirring constantly with a whisk or with your hands until the mixture is homogeneous. Set aside and rest for 5 mins.

    • 2 1/2 cups Harina P.A.N. Pre-Cooked White Cornmeal
    • 3 1/3 cups , or chicken Vegetable Stock
    • 2 1/2 tsp Kosher Salt
  3. Prepare Filling

    Dice each potato into 1/4 inch pieces. In a medium skillet, cook chorizo on medium-high heat, breaking it up into smaller pieces, for 4 minutes or until browned. Remove cooked chorizo from pan, and place into a bowl. Add potatoes to the pan, and cook on medium-low heat, stirring occasionally, for 15 minutes or until tender. Cover the pan to speed up cooking. Combine chorizo and potatoes in a bowl, mix well.

    • 4 , diced Baby Yukon Gold Potatoes
    • 9 oz Chorizo Sausage
  4. Assemble Tamales

    Pat dry the soaked corn husks with a kitchen or paper towel. Place corn husks on a flat surface, working one husk at a time. Add 1/3 cup of corn dough into each husk. Spread the dough evenly, leaving about 2" space at the bottom (the wider end of the husk).

  5. Add Filling

    Spread 2 tablespoons of filling in the center of the dough. Fold one side of the husk over the filling and repeat with the other side. Lastly, with the seam side up, fold the husk to close.

  6. Steam

    Steam tamales over boiling water for 30 minutes.

  7. Serve

    Remove from heat and allow to cool for 15 minutes before serving. Enjoy!


  Amount per
Daily value percentage
Calories 1160 kcal  
Total Fat 31 g 40%
Total Saturated Fat 11 g 54%
Unsaturated Fat 20 g  
Low Cholesterol 60 mg 21%
Sodium 2540 mg 110%
Total Carbohydrate 171 g 62%
Fiber Total Dietary 5 g 16%
Sugars Total 11 g  
Excellent Source: Protein 38 g 77%
Vitamin C 7 mg 8%
Calcium Ca 35 mg 2%
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By Innit Culinary Team