Ingredients:

  • 2 cups masa harina (280g)
  • 1 cup unsalted butter, softened (226g)
  • 1/2 cup sugar (100g)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup vegetable broth (240ml)
  • 1 tsp vanilla extract
  • 2 cups strawberries, hulled and chopped (about 300g)
  • 1/4 cup sugar (50g)
  • 1 tsp lime juice
  • 1 tbsp cornstarch (for thickening)
  • 12 dried corn husks (soaked in warm water)

Instructions:

  1. Soak corn husks in warm water for at least 1 hour until pliable.
  2. In a saucepan, combine chopped strawberries, sugar, lime juice, and cornstarch. Cook over medium heat until strawberries are soft and mixture is syrupy, about 5-7 minutes. Set aside to cool.
  3. In a large bowl, beat together softened butter and sugar until creamy. Add masa harina, baking powder, salt, vegetable broth, and vanilla extract; mix until combined and smooth.
  4. Drain and dry corn husks. Spread a spoonful of masa dough onto the center of each husk. Add a tablespoon of strawberry filling on top of the masa. Fold the sides of the husk over the filling, then fold the bottom up, securing the tamale.
  5. Place tamales upright in a steamer pot, cover, and steam over simmering water for 30-40 minutes. They are done when the masa easily separates from the husk.