Sweet Corn and Pumpkin Seed Tamales with Red Chile Sauce

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

Soft corn tamales filled with a pumpkin seed and roasted corn mixture, served with a rich, smoky red chile sauce that reflects the flavors celebrated in Mexico’s magical towns. This mexican-inspired vegetarian (vegetarian) ready in about 105 minutes blends masa harina, baking powder, vegetable shortening 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 310 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: 45 min Cook: 60 min Serves 6 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 12 dried corn husks in warm water for at least 30 minutes to soften.
  2. Step 2: Toast 4 dried guajillo chiles in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 1 cup hot water for 15 minutes until soft.
  3. Step 3: Blend the soaked chiles with 2 minced garlic cloves, 1/4 medium chopped white onion, and 1/2 tsp salt until smooth to make the red chile sauce. Set aside.
  4. Step 4: In a large bowl, mix 2 cups masa harina with 1 tsp baking powder and 1 1/2 tsp salt. Beat in 1/2 cup vegetable shortening until mixture is crumbly.
  5. Step 5: Gradually add 1 1/2 cups chicken broth to the masa mixture, stirring until a soft dough forms that holds together but isn’t sticky.
  6. Step 6: Fold 1 cup fresh corn kernels and 1/2 cup chopped toasted pumpkin seeds into the masa dough.
  7. Step 7: Spread about 1/4 cup masa mixture evenly onto the smooth side of each soaked corn husk, fold the sides and bottom to enclose the filling.
  8. Step 8: Arrange tamales upright in a steamer basket over boiling water, cover, and steam for 60 minutes until masa is firm and pulls away easily from the husks.
  9. Step 9: Serve hot tamales drizzled with the prepared red chile sauce for a smoky, slightly spicy finish.

Frequently asked questions

How long does Sweet Corn and Pumpkin Seed Tamales with Red Chile Sauce take to make?

Total time is about 105 minutes (45 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 Sweet Corn and Pumpkin Seed Tamales with Red Chile 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 Sweet Corn and Pumpkin Seed Tamales with Red Chile 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 Sweet Corn and Pumpkin Seed Tamales with Red Chile 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.

Is Sweet Corn and Pumpkin Seed Tamales with Red Chile Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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