Tamales with Sour Cream

45 minutes - 1 hour


1 tablespoon olive oil

2 cups cooked shredded chicken

1 small yellow onion, thinly sliced

1 cup shredded carrots

1 ½ cup green salsa or salsa verde

Salt and pepper to taste



4 ½ cups masa harina or instant corn masa flour

½ tablespoon baking powder

1 tablespoon salt

¾ cup olive oil

2 ¾ cups chicken broth or vegetable broth


8-ounce package dried corn husks

FAGE Sour cream, as a topping


Topping suggestions:

Avocado, slices


Limes, cut into wedges


  1. In a large pot, bring water to a boil and soak the corn husks for 30 minutes.
  2. Heat a medium size skillet over medium-high heat. Add oil, chicken, onion, carrots and, green salsa. Season with salt and pepper and set aside.
  3. Using the paddle of a stand mixer, beat masa harina, baking powder, salt, and olive oil at low speed until just combined. Add broth and increase the speed to medium and beat for 10 minutes.
  4. Assemble the tamales by spreading ¼- ½ cup of masa mix on the middle of corn husk.
  5. Add about a tablespoon of filling to the center of the masa.
  6. Fold the bottom edge of the husk over to the center and roll the edges to make a cylinder shape. Tie the tamales with baking string. Repeat until all the masa and filling is used up.
  7. Add an inch of water into a large pot, add steamer basket and add the tamales in a standing position.
  8. Steam at medium-high heat for 35 minutes. Let it cool for 10 minutes.
  9. Serve immediately with sour cream, avocado, salsa, and lime wedges.
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