My first thought at tamales was ‘where am I going to find banana leaves for wrapping in Germany?’ Lucky me, I found you can also use parchment paper or even tin foil to keep the tamales together.


2 c. corn flour

1/2 c. butter, cubed

1 t. salt

pinch of sugar

1/2 c. broth

1 t. baking powder

1/4 t. black pepper

2 1/2 c. corn

1 1/2 c. cheddar cheese (divide in half)

4 roasted chilies

2 tomatoes, peeled and sliced

parchment paper cut into 8 inch squares



  1. Blend corn and cheese together in a blender or food processor until it looks like meal.
  2. Add in corn flour, butter, salt, sugar, pepper and baking powder. Gently mix together
  3. Add broth. Mix until smooth.
  4. Put 1/4 c. of mixture on a parchment square. top with cheese, roasted chili and tomato.
  5. Close parchment paper by folding to center, folding in corners and then rolling ends up.
  6. Steam them for 30-45 minutes over boiling water.

Since we don’t have a steam basket, I rolled up tin foil of the bottom of a pot of water and placed a dish on top above the water. It worked really well!

tamales recipe

Tags: , , , ,
Previous Post Next Post