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Cactus and Chicken Tamales

Total Time: 2 hours
Serves 4



soaked corn husks
unprepared masa
1 1/2 lbs
grilled cactus, chopped into small pieces
1 cup
kale chopped in mid-size pieces
1 Cup
jalapeños in vinegar
2 oz
sea salt
1 1/2 teaspoons
1/2 cup
grilled chicken breast, chopped into small pieces
10 oz
baking powder
1 1/2 teaspoons
Pompeian grapeseed oil
1/2 cup

Easy Directions


  1. Prepare the sauce by mixing in a blender the cactus pieces and the kale with 2 cups of water.
  2. Combine the masa, cactus and kale sauce, Pompeian Grapeseed oil, salt, water, and baking powder in a sauce pan.
  3. Mix until you have a consistency that you like.
  4. Smear prepared Masa over a large corn husk.
  5. Place 1 oz. of chicken and 2 pieces of jalapeños.
  6. Wrap the tamal until it is fully closed on all ends-except the top.

Steam in a tamale steamer for approximately on