Corn Tortilla Tamales with Pepian-Inspired Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Traditional Guatemalan-style tamales made from masa corn dough filled with a rich, earthy pepian-inspired sauce of roasted tomatoes, peppers, and spices. This latin american-inspired pork ready in about 100 minutes blends masa harina, warm chicken broth, vegetable oil 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 350 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.

Ingredients

• 2 cups masa harina
• 1 1/2 cups, warm chicken broth
• 1/2 cup vegetable oil
• 1 tsp salt
• 12, soaked in warm water for 30 minutes corn husks
• 2 medium, roasted tomato
• 4, stems removed dried guajillo chilies
• 2, stems removed dried pasilla chilies
• 1 small, chopped white onion
• 3, minced garlic cloves
• 1 small piece (1 inch) cinnamon stick
• 1 tsp peppercorns
• 1/4 cup, toasted pumpkin seeds
• 1/2 lb, cooked and shredded chicken thighs

Instructions

1. Step 1: Soak 12 corn husks in warm water for 30 minutes to soften.
2. Step 2: In a dry skillet over medium heat, toast 4 dried guajillo chilies and 2 dried pasilla chilies for 2 minutes until fragrant. Transfer to hot water and soak for 15 minutes until soft.
3. Step 3: In a blender, combine the soaked chilies, 2 medium roasted tomatoes, 1 small chopped white onion, 3 minced garlic cloves, 1 small cinnamon stick, 1 tsp peppercorns, and 1/4 cup toasted pumpkin seeds. Blend until smooth to create the pepian sauce.
4. Step 4: In a mixing bowl, combine 2 cups masa harina with 1 tsp salt. Gradually add 1 1/2 cups warm chicken broth and 1/2 cup vegetable oil, mixing until a soft dough forms.
5. Step 5: Stir 1/2 lb cooked shredded chicken thighs and 1 cup of the pepian sauce into the masa dough until evenly distributed.
6. Step 6: Drain the corn husks and pat dry. Spread about 1/4 cup of the masa mixture onto the wide end of each husk, smoothing into a rectangle.
7. Step 7: Fold the sides of the husk over the masa, then fold the narrow end under to form a tamale.
8. Step 8: Arrange tamales upright in a steamer basket and steam over boiling water for 1 hour, adding water as needed.
9. Step 9: Serve hot with additional pepian sauce spooned over the top.