Gluten free masa flour is an incredibly versatile ingredient to explore with, and to use in the kitchen. From homemade warm tortillas, to stuffed tamales, and cheesy polenta style bars, as well as sweet creamy hot breakfast cereal; this one gluten free ingredient can be used as a platform for many of your favorite healthy dishes. Here is a great way to incorporate last night’s leftovers to create a perfectly good tamale recipe; then use leftover masa for a crispy quick appetizer the next day.


Tips***these can be made ahead of time and frozen up to a month or longer if you choose. You can refrigerate for up to 4 days, depending on your filling.  Banana leaves and parchment paper work great as a wrap too, especially if you choose to freeze them. This recipe can easily be multiplied.


Makes 4 Large Tamales




To assemble:

Soak the corn husks for at least 1 hour in hot water, or overnight in the refrigerator.


In a bowl mix the reaming ingredients and set aside.


Using the soaked corn husks, wipe them with vegetable oil and place a heaping spoonful of masa in the center. Place about a tablespoon of protein on top and wrap the corn husk around the masa. Tie with string or a strip of corn husk itself.


To cook:

Place a basket over boiling water. Then, place the tamales inside. Steam for 30 minutes.


Rotate the trays after 30 minutes, so the two layers cook evenly. Be sure to replenish the water when you rotate the trays.


Cook for an additional 30 minutes. Hold the tamales warm in the oven in a covered container until you’re ready to serve.




5 large soaked corn husks


1 cup of masa flour


1 ½ cups of hot chicken stock


1 tablespoon of minced chipotle


1 cup of ground or shredded cooked meat


Salt and pepper to taste



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