Tamales are a labor of love. Requiring some time and lots of careful folding, they always blow us away at Mas Tacos Por Favor, where owner Teresa Mason whips them up effortlessly. Her soulful spin on Mexican cuisine has been a vital part of our lives, and we’re not the only ones who feel this way. A much-loved lunch spot with a chalkboard menu and a line out the door, Mas Tacos features our peaches in a special tamale on Wednesdays throughout the summer. We’re honored to be a small part of this incredible Nashville institution.
Makes about 40 tamales
Hands-on time: 50 minutes
Total time: 1 hour 30 minutes
1 bag corn husks (available in a Mexican market, the international aisle of the grocery store, or online)
6 cups masa harina (a traditional Mexican corn flour used for tamales)
2 teaspoons kosher salt, plus more as needed
2 teaspoons baking powder
1 cup solid coconut oil
6 cups sweet corn broth or any clear broth you like, at room temperature
12 medium peaches, pitted and sliced
18 ounces queso fresco, crumbled
1/2 cup honey
1/4 teaspoon red pepper flakes
Pinch of kosher salt
1. Soak the corn husks in warm water until soft, about 1 hour.
2. Whisk together the masa harina, salt, and baking powder in a large bowl.
3. Using a handheld mixer, whip the coconut oil until light and creamy. Add the broth and whipped coconut oil to the masa mixture and beat with the mixer or stir by hand until smooth. Cover and chill while you prepare the peaches. The mixture will be ready to use right away.
4. Spread about 3 tablespoons of the masa mixture evenly over each corn husk in a loose rectangle shape (around 5 x 3 inches or so). Lay a few peach slices and about 2 tablespoons of the queso fresco on top of the masa.
5. Fold the sides of the corn husk to the center so that they overlap over the masa. Fold the empty part of the husk under so that it rests against the side of the tamale with a seam. Tie with butcher twine, but not too tightly. You don’t want to make a “waistline” when they steam.
6. Pour about 1 cup water into the bottom of a tamale steamer, large Dutch oven, or stockpot fitted with a steamer basket and place the tamales in the basket and cover the pot. Bring the water to a boil over medium-high heat. Reduce the heat to medium-low. Cook the tamales for 35 to 40 minutes, checking them for doneness after 20 minutes and adding more water as needed. The tamales are cooked when the masa mixture separates easily from the corn husk.
7. Stir together the honey, red pepper flakes, and salt in a small bowl. Serve with the tamales.