Argentine Northern Corn Tamales

Tamales norteños are a gem of Argentine Northwest cuisine, with deep roots in Andean culture, made from corn dough wrapped in dried corn husks and filled with seasoned meat.

They’re much more than a meal: they represent an expression of identity, history, and community in provinces like Salta, Jujuy, Tucumán, and Catamarca.

Argentine Northern Corn Tamales

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• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 pieces
• Category: Main Course
• Cuisine: Argentine

Print Recipe

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Ingredients

• 500 g of corn flour (about 4 cups)
• 300 g of winter squash, cooked and mashed (about 10.5 oz)
• 150 g of pork fat or butter (about 5.3 oz)
• 400 g of pork or beef, cut into small pieces (about 14 oz)
• 1 of onion, chopped
• 2 of hard-boiled eggs, chopped (optional)
• 50 g of raisins (about 1.75 oz) (optional)
• 1 teaspoon of cumin
• 1 teaspoon of ground chili pepper
• 1 teaspoon of paprika
• to taste of salt
• 20 of dried corn husks, soaked

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Instructions

1. Make the filling, sauté the onion, add the meat cut into small pieces, and season with cumin, ground chili, paprika, and salt. Cook until the meat is tender.
2. Make the dough, mix the corn flour with the mashed squash and melted fat, until you get a soft, even dough.
3. Soak the husks, soak the dried corn husks in warm water until pliable.
4. Assemble the tamales, place a portion of dough on each husk, then add the meat filling, hard-boiled egg, and raisins in the center.
5. Wrap, close each tamale into a packet and tie it with a strip of husk or kitchen string.
6. Cook, boil the tamales in plenty of water for 30 minutes.
7. Drain, remove the tamales from the water and let them drain for a few minutes.
8. Serve, serve hot, inside their own husk.

Tips for getting it right

• Soaking the husks well before assembling keeps them from tearing while wrapping.
• The dough should be soft but not runny, so it’s easy to handle.
• Tying each tamale securely keeps it from opening during boiling.
• In Jujuy it’s common to mix squash directly into the dough, while Salta and Tucumán prioritize the meat.

Traditional variations

• In Salta and Tucumán they’re made mainly with beef and pork.
• In Jujuy it’s common to incorporate squash into the dough, giving it a sweeter flavor.

How to serve

Tamales norteños are served hot, inside their own husk, as a main dish.

They’re a classic of Argentine Northwest cuisine, found at fairs, celebrations, and family tables.

Recommended sides

• Creole sauce (salsa criolla)
• Hot chili sauce

Did you know?

Tamales have deep roots in Andean culture and have been made in the Argentine Northwest since pre-Hispanic times.

Each northern Argentine province has its own variant: Jujuy, Salta, Tucumán, Catamarca, La Rioja, and Santiago del Estero each add their own nuances to the recipe.