• 18 corns in a cob
  • 1 little branch of basil
  • 1 cup of milk
  • 2 spoons of tomato sauce
  • 1/2 grated onion
  • achiote
  • Jalapeños(opcional)
  • salt


Fry the achiote to color the oil. Throw away the achiote and add the onion. When the onion is golden brown (cooked), add the tomato sauce, the corn striped, salt, ground pepper and basil.

Add milk and cook the mixture until it is creamy. Form the tamales in the corn leaves and tie them closed with strips of the same leaves.

Place in a large pot in salted water and boil for 25 minutes.