Happy Cinco De Mayo- Olive Oil Tamales!


If you are planning to make your own Cinco de Mayo feast this evening you will want to add these Olive Oil Tamales to your table full of chips & salsa, guacamole, and of course margaritas!

Traditional tamales are made with vegetable shortening, but this recipe substitutes it for extra virgin olive oil. The result is a tender masa with a distinct flavor of Azeite Esplendido that pairs perfectly with rich tomato sauce and cheese!

Recipe adapted from onegreenplanet.org

View the original recipe here. 

  • 1/4 onion, chopped
  • 2 garlic cloves, chopped
  • 2 1/2 pounds tomatoes
  • 2 guajillo chilis, stemmed and seeded
  • 1 1/2 tablespoons vegetable or chicken stock powder
  • 2 tablespoons Azeite Esplendido extra virgin oil
  • 2 cups tamale-grind masa harina (corn flour)
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 2/3 cup Azeite Esplendido extra virgin olive oil
  • 1 1/4-1 1/2 cups vegetable broth
  • 1 package dried corn husks
  • Cheddar cheese and/or shredded chicken PREPARATION
  1. Soak the corn husks in hot water for 30-45 minutes.
  1. Heat 1/2 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until they begin to brown, about 5 minutes. Transfer to a blender.
  2. Add the tomatoes, chiles, tomatoes, and the vegetable broth to the blender and purée until smooth.
  3. In the same saucepan, heat the remaining 1 1/2 tablespoons of olive oil over medium-high heat.
  4. Add the chile-tomato mixture and cook, stirring regularly, until it has darkened in color, 4 minutes. You can add a little bit of vegetable/chicken broth to thin the purée to a sauce-like consistency.
  5. Lower the heat, and simmer, stirring occasionally, until the color deepens slightly and the consistency is smooth, around 10-15 minutes, adding more broth as needed. Season to taste with salt and pepper. Reserve.
  1. In the bowl of a stand mixer, mix the masa harina with the baking powder and salt.
  2. Using the paddle attachment, gradually start adding the olive oil. When the dough starts to form, gradually add the vegetable/chicken broth.
  3. The dough should be tender and fluffy, but it should keep its form.
  4. Add more broth if the mixture seems too dry, 2 tablespoons at a time.
  1. Thinly slice the cheese
  2. Wipe a soaked husk dry and put it smooth side up on a work surface.
  3. Trim the bottom with scissors so the husk can lie mostly flat. Put about 1/3 cup masa  harina in the center of the widest portion of the husk.
  4. With your hands, spread it evenly over two-thirds of the husk, leaving a 2-inch border at the narrow top end of the husk.
  5. Put 1-2 tablespoons of the tomato sauce in the center of the masa, about 1/2-inch from the wide end. Add 1-3 strips of cheese and/or chicken.
  6. Fold the corn husk in half, lengthwise, so the edges meet and the filling is completely covered.
  7. Fold up narrow end up husk, leaving wide end of tamale open. Repeat with the remaining ingredients, until all the dough has been used.
  8. Fill a deep pot, fitted with a steamer insert, with enough water to reach just below the insert.
  9. Cover and bring to a boil over high heat. Arrange the tamales upright (open end up) in the insert, leaving room for the steam to circulate.
  10. Fit the insert into the pot over the boiling water. Cover the pot with a lid, and steam for 60-90 minutes. Check the water level frequently and add more as needed to keep the pot from going dry.
  11. To test for doneness, carefully, remove a tamale from the pot, and let it cool for a few minutes. Unwrap it, if ready, the dough should be set and will pull away from the corn husk easily. Let the tamales rest for 5-10 minutes before serving, to allow the masa to firm up.
  12. Serve the tamales in their wrappers with extra sauce on the side.