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Best Easy Tamales de Ceniza Recipe

Name: Best Easy Tamales de Ceniza Recipe
Total time: 120 min
Yield: 180 g
Ingredients: Dried corn kernels (white, for nixtamal) 2 cups; Wood ash 2 tbsp; Corn husks 20 pieces; Vegetable shortening 4 tbsp; Salt 1 tsp

Tamales made with ash-treated corn masa, giving them a distinctive blue-gray color and unique flavor. This traditional vegetarian family recipe preserves an ancient Mexican technique.

Cook 120 min Difficulty NORMAL 285 kcal

#vegetarian #traditional #blue corn #high fiber

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Ingredients

Main ingredients

Dried corn kernels (white, for nixtamal) 2 cups
Wood ash 2 tbsp
Corn husks 20 pieces
Vegetable shortening 4 tbsp

Seasonings/Sauce

Salt 1 tsp

Nutrition summary

Carbohydrates 48 g 67%

Protein 7 g 10%

Fat 6 g 19%

Serving size 180g

Cooking steps

1

Place the dried corn kernels and wood ash in a large pot with water. Bring to a low boil, then simmer for 1 hour, stirring occasionally to prevent sticking.
2

Drain and rinse the corn thoroughly under cool water, rubbing off the loosened hulls until the kernels are smooth and slip free.
3

Grind the prepared corn using a food processor or molino until you achieve a moist masa with a fine, slightly gritty texture.
4

Mix masa with vegetable shortening and salt in a large bowl. Knead by hand until silky and pliable, adding a little warm water if necessary to keep the dough soft.
5

Soak the corn husks in warm water for 30 minutes until pliable. Drain and pat dry.
6

Spread 2–3 tablespoons masa onto each husk, leaving space at the edges, and fold tightly to enclose.
7

Arrange tamales upright in a steamer lined with extra husks. Steam over low heat for 1.5–2 hours, checking water level and adding more as needed, until tamales are set and pull away cleanly from the husk.
8

Let tamales rest for 10 minutes before serving, which helps them firm up and develop their signature texture.

Personalized Q&A

Q. What's the key ingredient in this Tamales de Ceniza recipe?

The key ingredient is dried corn kernels that are treated with wood ash. This ash treatment (nixtamalization) gives the tamales their distinctive blue-gray color and unique earthy flavor. It's essential for both the taste and texture that define Tamales de Ceniza.

Q. What is the most important step to get authentic masa texture?

The crucial step is simmering the corn with wood ash and then thoroughly rinsing and grinding the kernels into masa. Proper grinding ensures a cohesive, slightly coarse dough that holds together when steamed. Kneading with shortening until the masa is silky helps lock in moisture and guarantees a soft, satisfying bite.

Q. How do I prevent tamales from becoming dry or tough?

Keep the masa moist by adding water as needed, especially during mixing. When steaming, maintain a low steady heat and add water to the steamer regularly to prevent drying out. Letting tamales rest after steaming allows them to firm up and avoid being overly dense.

Q. How many calories and nutrients are in each serving?

Each serving contains about 285 kcal, with 48g carbohydrates (67% of calories), 7g protein (10%), and 6g fat (19%). This makes Tamales de Ceniza a vegetarian, high-fiber option that provides moderate energy and a satisfying balance of macros.

Best Easy Tamales de Ceniza Recipe

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