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Blue Corn Tamales with
Calabacitas (Squash) Filling


Blue Corn Tamales with Calabacitas

Blue Corn Tamales and Calabacitas as Published in our Flavors of the Southwest Cookbook
Blue Corn Masa
1/2 cup blue cornmeal
1 1/2 cups tamale grind masa harina
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cups plus 1 Tablespoon lard or vegetable shortening
1/2 to 3/4 cup warm chicken broth or water
2 Tablespoons olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 medium zucchini, diced (about 1 cup)
1 cup whole kernel corn
1/2 cup New Mexico green chile
1 teaspoon Mexican oregano
1/2 cup grated Monterey Jack cheese
Salt and pepper to taste
3 ounces dried cornhusks, soaked in warm water overnight or immersed in boiling water for 1 hour and drained.

Makes 12 tamales

For the Masa:

Place the blue cornmeal and masa harina, baking powder, and salt in a bowl and whisk to combine.

Place the lard in the bowl of an electric mixer fitted with a paddle attachment. Beat until lard is white and fluffy.

Add the dry ingredients by the spoonful and beat on low to mix.

Slowly add the broth or water until everything is combined. Turn the mixing speed to high and beat for 12 to 12 minutes, until light and fluffy.

For the Filling:

Heat the oil in a skillet over medium-high heat. Add the onion and cook, stirring for 1 minute.

Add the garlic and the zucchini and cook, stirring frequently, for 2 to 3 minutes.

Remove mixture from the heat, place in a bowl, and let cool for 10 minutes. Stir in cheese and use salt and pepper to taste. Set aside.

Shopping for Ingredients

Many of the ingredients for our recipes are available directly from the Santa Fe School of Cooking. Shop Ala Cart or Purchase all the Ingredients as a Package.

Ingredients and Tools available at the School of Cooking

(1 lb. can) - $10.00
(Tamales (course) grind 14 oz. can ) - $10.00
- $8.50
(Mexican Oregano - 1 oz.) - $5.75
(3 oz.) - $8.50
(16.9 oz.) - $22.00
Total Cost: $64.75

Other Ingredients

  • Baking powder
  • Kosher salt
  • Lard or vegetable Shortening
  • ½ to ¾ cup Chicken broth (4 to 6 ounces) 
  • ½ Onion or ½ cup frozen diced
  • 2 garlic cloves or 2 teaspoons jarred minced garlic
  • 1 medium zucchini
  • 1 cup whole kernel corn
  • 4 ounces or ½ cup Monterey Jack cheese
  • Salt and pepper