Tamales de Chorizo con Papa (Chorizo and Potato Tamales)
Soft corn masa wrapped around spicy chorizo and potato in corn husks, steamed until firm and fluffy.
Made with Salsa roja (cooked red salsa) and Homemade Mexican chorizo and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelHard
- Costabout £2.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the dried corn husks in a bowl of hot water for 30 minutes until pliable. Weigh them down so they stay under.
30 min - 2
Boil the potato in salted water for 6 minutes until just tender, then drain.
6 min - 3
Cook your homemade Mexican chorizo (see the base recipe) in a cold pan for 8 minutes, breaking it up. Add the oil, onion and potato for 4 minutes, then mix through.
12 min - 4
Pat a husk dry. Spread 3 tbsp of your tamale masa (see the base recipe) over the wide end, leaving a 2 cm border. Add 1 tbsp filling and 1 tsp of your salsa roja (see the base recipe).
- 5
Fold the sides in so the masa wraps around the filling, then fold up the narrow end. Tie with a thin strip of husk if you like.
- 6
Stand the tamales upright in a steamer, open end up. Steam over simmering water for 60 to 75 minutes until the masa pulls cleanly away from the husk. Rest for 15 minutes.
70 min
Tips
- Check the water level in the steamer every 20 minutes and top up with boiling water.
- Tamales are done when the masa peels away easily from the husk and feels firm, not sticky.
- Serve with the remaining salsa roja warmed through.
Storing and freezing
Keeps in the fridge for up to 4 days once cooled within 2 hours. Freeze for up to 3 months and reheat in the husk, steaming for 20 minutes or until piping hot all the way through.
Questions
Can I use baking paper instead of husks?
Yes, parchment squares work but do not give the corn flavour. Do not eat the husks, only the masa inside.
Why are my tamales mushy?
They are underdone or the steamer let in water. Steam longer and cover the pan tightly, and rest them for 15 minutes.
Are tamales gluten free?
Yes, as made here. Masa, chorizo, potato and salsa contain no wheat, dairy, egg or nuts, provided your masa is made with gluten free ingredients.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.