Tamale Wrap Instructions Recipe

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Tamale Wrap Instructions
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  • how to wrap a tamale
  • time required: 2 minutes per tamale
  • here's how
  • go through the corn husks removing any debris. separate the larger usable pieces from the smaller bits and pieces. save the smaller pieces for later.
  • place the husks into a large bowl. cover husks with warm water. set a heavy item (like a heavy bowl) on top of the husks to keep them submerged.
  • remove the husks from the water and pat dry. place into a covered dish or a large plastic bag to prevent from drying out. use only the larger and medium sized husks for the tamales. the smaller ones can be used later for ties
  • lay a husk on a flat surface. place 1-2 tbsp of dough onto the husk. when spreading the dough, leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. spread the dough to the edge of 1 of the long sides and 2 inches away from the other long side. try to keep the dough approximately 1/4 to a 1/2 inch thick.
  • 5. filling
  • spread about a tbsp of filling down the center of the dough.
  • locate the long side with a 2 inch space with no masa. fold that over, slightly overlapping the other side so the edges of the dough meet. wrap the extra husk around the back.
  • then fold the broad end over the top and then the longer narrow end over the broad end.
  • 7. tying
  • create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. use these to tie across the middle of the tamale to hold the flaps down.
  • set tamales upright in a steamer. you can buy large steamers made just for this purpose. you may have something else you can use to create the same effect. the key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water.
  • steam for about 90 minutes


  1. Tips:
  2. 1. Do not let the water boil up completely. Add hot water to the pot as necessary but keep it away from the tamales.
  3. 2. If some of the husks are too small or you have trouble closing them, use extra pieces of husk to wrap around the open areas.
  4. 3. You can also use kitchen twine to tie off the tamales.
  5. What You Need:
  6. * Corn husks
  7. * Large container or sink for soaking
  8. * Container of plastic bag for keeping the husks in
  9. * Tamale dough
  10. * Fillings
  11. * Steaming bucket or something you can steam them in.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 36.67 Kcal (154 kJ)
Calories from fat 6 Kcal
% Daily Value*
Total Fat 0.67g 1%
Sodium 50mg 2%
Potassium 3.33mg 0%
Total Carbs 6g 2%
Dietary Fiber 0.67g 3%
Protein 1.33g 3%
Iron 0.7mg 4%
Calcium 6.7mg 1%
Amount Per 100 g
Calories 2244.9 Kcal (9399 kJ)
Calories from fat 367.35 Kcal
% Daily Value*
Total Fat 40.82g 1%
Sodium 3061.22mg 2%
Potassium 204.08mg 0%
Total Carbs 367.35g 2%
Dietary Fiber 40.82g 3%
Protein 81.63g 3%
Iron 40.8mg 4%
Calcium 408.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
  • 1

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • high fiber

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