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Loading...Traditional Argentine tamales are a beloved specialty from the northwest provinces of Argentina, especially Santiago del Estero. Unlike Mexican tamales, they are made with freshly ground sweet corn enriched with pork fat and wrapped in dried corn husks, then steamed until tender. This version features a savory chicken and egg filling for an authentic homemade experience.
Prep Time30 mins
Cook Time60 mins
Total Time90 mins
Servings4
Yield10 tamales (4 servings)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 45 gCarbs
- 4 gFiber
- 6 gSugar
- 22 gProtein
- 420 mgSodium
- 560 mgPotassium
- 45 mgCalcium
- 2.5 mgIron
- 9 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the corn dough
- 6 large ears fresh sweet corn, husked (about 4 cups kernels)
- 150 g rendered pork fat or lard, melted
- 1 small white onion, finely grated
- 1 1/2 tsp kosher salt
- 1/2 tsp sweet paprika (pimentón dulce)
- 1/4 tsp ground cumin
- 1/4 tsp freshly ground black pepper
For the chicken filling
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 300 g boneless chicken thighs, finely diced
- 1/2 tsp sweet paprika
- 1/2 tsp dried oregano
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
For wrapping
- 12-15 dried corn husks (hojas de chala)
- Kitchen twine or thin strips of corn husk for tying
Directions
- Soak the dried corn husks in a large bowl of warm water for at least 30 minutes until pliable; weight them down with a plate to keep them submerged.
- Make the filling: heat olive oil in a skillet over medium heat, cook the chopped onion until soft (about 5 minutes), add the diced chicken, paprika, oregano, salt and pepper, and sauté until the chicken is cooked through (8-10 minutes). Stir in the chopped hard-boiled eggs, remove from heat, and let cool.
- Prepare the dough: grate the corn kernels through a food processor or meat grinder until you have a smooth, thick puree (do not drain). In a large bowl combine the fresh corn puree with the grated onion, melted pork fat, salt, paprika, cumin, and pepper, mixing until homogeneous. The dough should be soft, moist, and spreadable but not runny.
- Pat a soaked corn husk dry and lay it flat with the smooth side up. Spoon about 3 tablespoons of dough onto the wider end of the husk and spread it into a rectangle, leaving a 2 cm border on the sides. Place 1 tablespoon of the chicken filling in the center of the dough.
- Fold the long sides of the husk inward over the filling, then fold the narrow end up to enclose the dough completely, creating a rectangular package. Tie it securely with kitchen twine or strips of corn husk. Repeat with remaining husks and filling.
- Arrange the tamales upright in a large steamer basket or pot, packing them snugly so they hold their shape. Add water to the pot just below the basket, cover tightly, and bring to a boil.
- Reduce heat to medium-low and steam the tamales for 50-60 minutes, checking the water level occasionally and adding more hot water as needed to prevent the pot from boiling dry.
- The tamales are ready when the dough feels firm and pulls away cleanly from the husk. Let them rest for 10 minutes before serving warm with chimichurri or salsa criolla.
Cook’s Notes
- Use the freshest, sweetest corn you can find; mature or starchy corn will produce a gummy texture rather than the delicate, creamy crumb of authentic Argentine tamales.
- The dough should spread easily with a spoon but not run; if it seems dry, add a tablespoon of warm water or extra melted pork fat.
- Traditional versions from Catamarca and Tucumán often add a slice of fresh cheese (queso fresco) inside with the chicken filling.
- Do not skip soaking the corn husks long enough; brittle husks will crack and let water seep in during steaming.
- Leftover tamales reheat beautifully by re-steaming for 10-12 minutes; avoid microwaving as it makes the dough tough.
