Stuffed Corn Tamales with Aji Verde Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Traditional Bolivian-style corn tamales filled with savory pork and served with a vibrant green chili and herb sauce. This Latin American-inspired pork recipe, ready in about 100 minutes, pairs dried corn husks, masa harina, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, 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.

Ingredients

• 20 pieces dried corn husks
• 3 cups masa harina
• 2 cups chicken broth
• 1/2 cup lard or vegetable shortening
• 1 tsp salt
• 1 lb ground pork
• 1 medium, finely chopped white onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup, packed cilantro leaves
• 1, deseeded for mild fresh aji amarillo chili or jalapeño
• 2 tbsp lime juice
• 1/4 cup plain yogurt
• 1/4 tsp salt (for sauce)

Instructions

1. Step 1: Soak 20 dried corn husks in warm water for 30 minutes until pliable, then drain and pat dry.
2. Step 2: In a large bowl, mix 3 cups masa harina with 1 tsp salt and gradually add 2 cups chicken broth while stirring until a soft dough forms.
3. Step 3: Beat 1/2 cup lard or vegetable shortening into the masa dough until fluffy and light, about 5 minutes.
4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped white onion and 3 minced garlic cloves, sauté for 3 minutes until translucent and fragrant.
5. Step 5: Add 1 lb ground pork, 1 tsp ground cumin, 1/2 tsp paprika, and 1/2 tsp black pepper to the skillet. Cook for 8-10 minutes, breaking up the meat, until fully cooked and browned.
6. Step 6: To assemble, spread about 1/4 cup masa dough evenly over the center of each corn husk, add 2 tbsp pork filling, then fold the husk to enclose the filling tightly.
7. Step 7: Arrange tamales standing up in a large steamer basket over boiling water, cover, and steam for 1 hour, adding water as needed.
8. Step 8: For the aji verde sauce, blend 1 cup packed cilantro leaves, 1 deseeded aji amarillo chili or jalapeño, 2 tbsp lime juice, 1/4 cup plain yogurt, and 1/4 tsp salt until smooth.
9. Step 9: Serve the hot tamales with a generous drizzle of the aji verde sauce.