By Chef Jo Ann Kim

July 2021

Makes about 10 tamales


  • 1 lb strawberries, hulled and quartered
  • 1/2 cup water
  • 1/4 tsp basil, dried
  • 1/4 cup sugar
  • 2 cup masa
  • 1/2 cup butter, softened
  • 3/4 tsp salt
  • 2 tbsp sugar
  • 1-1 1/4 cup milk
  • 12 corn husks, soaked
  • 5 oz. ricotta
  • 2 cup coconut cream
  • 1/4 tsp flaky salt
  • 2 tbsp honey


  • Make poached strawberries by simmering strawberries with water, sugar and basil in a medium pot. Simmer on low for about ten minutes. Strain strawberries, reserving the strawberry poaching liquid, and set both aside.
  • To make the dough, whip together the butter and sugar until light and fluffy. Add masa, salt. Then incorporate all the strawberry liquid + almond milk to make in total 2 1/2 cups of liquid. Mix masa dough together until well saturated and airy. Add more milk if dry.
  • Assemble by taking softened corn husk and spreading a 1/4 in layer of masa over the top half of the husk, leaving an inch border on top. Add the filling of poached strawberry and ricotta in the center and wrap husk, folding the masa around to enclose the filling.
  • In a large steamer, steam tamales for about 45 minutes.
  • Whisk together all coco cream ingredients. Spoon over tamales when serving.
  • Enjoy!