Andean Corn and Cheese Tamales with Huacatay Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Steamed tamales featuring sweet Andean corn masa filled with fresh cheese, accompanied by a fragrant huacatay herb sauce. This latin american-inspired vegetarian ready in about 100 minutes blends Andean corn masa harina, warm water, melted unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 60 min Serves 6 Latin American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 2 cups Andean corn masa harina with 1 tsp salt and 1 1/2 cups warm water, mixing to form a soft dough. Stir in 1/2 cup melted unsalted butter until smooth.
  2. Step 2: Drain soaked 12 corn husks. Spread about 3 tbsp of the masa dough evenly onto the center of each husk, leaving edges clear. Place 2 tbsp crumbled fresh queso fresco in the middle of the masa on each husk, then fold the husks to enclose the filling tightly.
  3. Step 3: Arrange tamales upright in a large steamer basket. Steam over boiling water for 60 minutes until masa is firm and cooked through.
  4. Step 4: While tamales steam, prepare huacatay sauce by blending 1/2 cup packed huacatay leaves (or basil), 1/4 cup cilantro leaves, 1 garlic clove, 1 small seeded jalapeño, 2 tbsp lime juice, 3 tbsp olive oil, and 1/2 tsp salt until smooth and vibrant.
  5. Step 5: Serve warm tamales with a generous drizzle of the huacatay sauce for a bright, herbal complement.

Frequently asked questions

How long does Andean Corn and Cheese Tamales with Huacatay Sauce take to make?

Total time is about 100 minutes (40 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Andean Corn and Cheese Tamales with Huacatay Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Andean Corn and Cheese Tamales with Huacatay Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Andean Corn and Cheese Tamales with Huacatay Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Andean Corn and Cheese Tamales with Huacatay Sauce?

Latin American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes