Time Traveling Table

Tamales have been a staple of Mesoamerican diets for thousands of years. By 1500 BC in what is now Mexico, maize was the central crop, and tamales—made from masa dough and filled with beans, chilies, or other local ingredients, provided a portable, nutrient-dense meal. They could be cooked on hot stones or in clay steamers and were easy to transport, making them ideal for farmers, hunters, and travelers. 

This was my first time making tamales, and it was such a neat experience. I’d heard they were time-intensive, so I came prepared—granted, I wasn’t making a huge batch, but still! My tamales were by no means perfect, but for a first try, I was genuinely impressed with myself and gave myself a pat on the back. My first few were way too big, so I overcompensated and made a few too small, and figuring out the perfect amount of filling was a whole journey in itself. I can definitely see why this takes practice to master. That said, I will 1000% be making these again, experimenting with all the flavor combinations possible.

Servings: 4

Prep Time: 45 min
Cook Time: 60–75 min
Total Time: 1 hr 45 min – 2 hr

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Ingredients

Masa (Dough)

• 250 g (≈ 2 cups) masa harina 
• 180 ml (≈ ¾ cup) warm water 
• 1 tablespoon ground toasted pumpkin seeds (optional, for richness)
• Pinch of salt

Bean Filling

• 200 g (1 cup) black beans, soaked overnight and cooked
• 2–3 fresh epazote leaves (or ½ tsp dried)
• 1 tablespoon ground toasted pumpkin seeds (optional)

Wrapping

• 10–12 corn husks, soaked in hot water 30 min (or hoja santa leaves)

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Instructions

1. Cook the beans:
   • Boil soaked beans with epazote until tender.
2. Prepare the filling:
   • Mash beans coarsely, add pumpkin seeds. Set aside.
3. Prepare the masa:
   • In a bowl, mix masa harina with warm water and a pinch of salt until soft and spreadable.
4. Assemble the tamales:
   • Spread 2–3 tbsp of masa on a soaked corn husk.
   • Place 1–2 tablespoons of bean filling in the center.
   • Fold sides and bottom of the husk to seal. Repeat until all masa and filling are used.
5. Steam the tamales:
   • Place tamales upright or flat in a steamer or pot with a small rack.
   • Steam for 60–75 minutes, checking occasionally to ensure water doesn’t run out.
   • Tamales are done when masa pulls cleanly from the husk.
6. Serve:
   • Serve warm directly from the husk.