Andean Corn and Cheese Tamales with Huacatay Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Steamed tamales featuring sweet Andean corn masa filled with fresh cheese, accompanied by a fragrant huacatay herb sauce. This Latin American-inspired vegetarian recipe, ready in about 100 minutes, pairs Andean corn masa harina, warm water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

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Ingredients

2 cups Andean corn masa harina
1 1/2 cups warm water
1/2 cup, melted unsalted butter
1 cup, crumbled fresh queso fresco
1 tsp salt
1/2 cup packed huacatay leaves (or fresh basil as substitute)
1/4 cup packed cilantro leaves
1 garlic clove
1 small, seeded jalapeño
2 tbsp lime juice
3 tbsp olive oil
1/2 tsp salt for sauce
12, soaked in warm water for 30 minutes corn husks

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Instructions

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.
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.
Step 3: Arrange tamales upright in a large steamer basket. Steam over boiling water for 60 minutes until masa is firm and cooked through.
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.
Step 5: Serve warm tamales with a generous drizzle of the huacatay sauce for a bright, herbal complement.