Fried Tamale Recipe

Hydrate masa

In a medium bowl, combine 1.5 cups masa harina (or masarepa) with 1 cup warm water or low-sodium chicken stock. Stir until a soft, slightly sticky dough forms. Let rest 10 minutes to fully hydrate.

Prepare masa base

Add 3 tablespoons softened unsalted butter, 1 teaspoon baking powder, 1/4 cup fine cornmeal (optional), and 1 teaspoon salt to the hydrated masa. Work the butter into the dough with your hands or a silicone spatula until smooth and spreadable; the texture should be soft but hold shape. If too dry, add up to 1 tablespoon more water; if too wet, add a little masa harina.

Prepare sweet corn filling

In a small skillet over medium heat, add 1.5 cups sweet corn kernels and 1 tablespoon granulated sugar. Cook, stirring occasionally, 3–4 minutes to warm and concentrate the sweetness. If using roasted poblano oil, stir in 1 teaspoon now for subtle smoky flavor. Remove from heat and let cool slightly.

Form tamales

Divide masa into 4 equal portions (for 2 tamales served, you will fry and serve 2—make 4 so you can choose or use leftovers). Flatten each portion into a rectangle about 4 x 3 inches and 1/2 inch thick on a lightly oiled surface or piece of parchment. Spoon about 2 tablespoons of the sweet corn filling into the center of each, spread slightly, then fold the masa around the filling to form small, firm logs (tamale shapes) about 3–4 inches long. Press seams to seal and smooth the surface. Refrigerate shaped tamales on a tray for at least 15 minutes to firm up (this helps them keep shape when frying).

Make crisp batter

In a shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt. Gradually whisk in 1 cup of cold sparkling water or cold beer until a smooth, slightly thick batter forms (similar to pancake batter but a bit thinner). Keep batter cold in the refrigerator for 10 minutes while oil heats.

Heat oil

In a heavy skillet or Dutch oven, pour in 2 cups neutral frying oil (about 1.5 inches deep). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and browns in about 30 seconds.

Coat tamales

Working with chilled tamales, pat each lightly dry with paper towel. Hold each tamale with tongs and dip or roll it in the batter to coat evenly, letting excess drip off. For extra crunch, you can first dust each tamale lightly in a tablespoon of masa harina or flour before battering.

Fry until golden

Carefully lower battered tamales into the hot oil, two at a time (do not crowd). Fry 2.5–3.5 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle a pinch of sea salt on hot tamales. Repeat with remaining pieces. Keep finished tamales warm in a 200°F (95°C) oven while frying remaining batches.

Make crema sauce

In a small bowl combine 1/2 cup Mexican crema (or sour cream) with 1 tablespoon fresh lime juice and a pinch (about 1/8 tsp) of salt. Stir until smooth. Taste and adjust lime or salt.

Plate and garnish

Place 2 fried tamales on each plate. Drizzle with crema (about 2 tablespoons per serving) and sprinkle 2 tablespoons crumbled queso fresco across the tamales. Finish with 1 tablespoon chopped cilantro, remaining flaky salt to taste, and 1/8 teaspoon freshly ground black pepper. Serve immediately while hot and crisp.