These authentic Mexican tamales are everything you want in this classic comfort food – tender masa dough filled with savory meats or beans, all wrapped in corn husks and steamed to perfection. After learning this recipe from a sweet abuela in Puebla, Mexico, I’ve perfected these crowd-pleasing bundles of joy that are perfect for feeding a crowd or stocking your freezer!
Why You’ll Love These Mexican Tamales
- Authentic recipe learned directly from a Mexican grandmother
- Makes perfectly tender, moist masa every time
- Versatile fillings – from red chili pork to salsa verde chicken
- Great for making ahead and freezing
- Detailed step-by-step instructions make assembly a breeze
- Perfect for gathering friends for a tamalada (tamale-making party!)
- Uses easy-to-find ingredients from your local grocery store
Let me tell you, friends – there’s something magical about spending an afternoon assembling tamales while chatting and laughing with loved ones. I’ll never forget the warmth and patience of the sweet abuela who first taught me this recipe, showing me exactly how to achieve that perfect masa consistency (it should spread like creamy peanut butter!) and demonstrating the precise fold that keeps everything nestled securely in its corn husk wrapper.
While making tamales might seem intimidating at first, I promise it’s easier than you think! The dough comes together in one bowl, and once you get into a rhythm with the assembly, you’ll be a tamale-making pro in no time. Plus, I’m sharing all my tried-and-true tips, from getting that ideal masa texture to properly positioning them in the steamer for perfect cooking every time.
Whether you fill them with my favorite red chili pork, zesty salsa verde chicken, or classic beans and cheese, these tamales are guaranteed to become a new favorite. And the best part? They freeze beautifully, so you can enjoy homemade tamales anytime the craving strikes!
Key Ingredients for Perfect Tamales
Making tamales is all about starting with the right ingredients – let me walk you through what makes these little bundles of joy so special!
- Masa Harina: This is our star ingredient! I particularly love the Maseca brand – it’s finely ground corn flour specially treated with lime, giving tamales their distinctive taste. Don’t substitute regular cornmeal here – masa harina has a unique texture and flavor that makes tamales, well, tamales!
- Lard: Trust me on this one! While some recipes suggest butter or shortening, traditional Mexican tamales use lard for good reason. It creates an incredibly tender, fluffy masa and adds authentic flavor. I learned from my sweet friend in Puebla that the masa should be light and airy – lard makes this happen!
- Corn Husks: These dried husks aren’t just wrapping – they infuse the tamales with subtle corn flavor as they steam. Soak them until they’re pliable, about 30 minutes in hot water. If they float up, weigh them down with a plate.
- Broth: Match your broth to your filling for the best flavor – chicken broth for chicken tamales, beef for beef, you get the idea! The broth adds richness and helps create that perfect masa texture we’re after.
- Seasonings: My blend of baking powder, salt, and cumin creates perfectly seasoned masa. The baking powder is key – it helps achieve that light, tender texture we want.
Essential Tips for Tamale Success
- Master the Masa Test: Your dough should be the consistency of creamy peanut butter. Try the float test – drop a small amount in cold water. If it floats, you’ve nailed it! If not, keep beating until it’s lighter and airier.
- Don’t Overfill: I learned this the hard way – less is more with tamale filling! About 2 tablespoons per tamale is perfect. Too much filling makes them hard to close and can burst during steaming.
- Steam Setup: Place tamales upright in your steamer, open end up. My Mexican friend taught me a clever trick – put a coin in the bottom of the pot. When it starts rattling, you know it’s time to add more water!
- Moisture Control: Keep your masa covered with a damp towel while working – it dries out quickly. Also, don’t let your corn husks soak too long or they’ll become too fragile to handle.
Step-by-Step Tamale Assembly & Cooking
Let me walk you through my foolproof method for assembling and cooking perfect tamales, just like I learned in that cozy Mexican kitchen years ago!
Preparing Your Workspace
Start by gathering everything you need within arm’s reach – your masa dough, prepared filling, soaked corn husks, and a clean kitchen towel to cover the masa. I love setting up an assembly line with family or friends – it makes the process so much more enjoyable!
The Perfect Assembly Method
- Pat your corn husk dry and lay it glossy-side up with the wider end at the top
- Scoop ¼ cup masa onto the top-center of the husk
- Use plastic wrap to spread the masa into a thin ¼-inch layer, leaving a border around the edges
- Place 1-2 tablespoons of filling in a line down the center
- Fold one long side over the filling, then the other side to overlap
- Fold up the bottom portion
Pro Tip: Keep your masa covered between scoops – it dries out quickly! If it starts getting too stiff, beat in a tablespoon of warm broth to restore that perfect spreadable consistency.
Cooking Methods
Traditional Steamer Method
- Stand tamales upright in steamer, open end up
- Layer extra corn husks on bottom and top
- Steam 45-60 minutes, checking water levels
- Test doneness by pulling back a husk – it should release easily
Instant Pot Method
- Add 1 cup water and steamer rack
- Arrange tamales upright
- 25 minutes high pressure + 10 minutes natural release
Serving & Storage Ideas
Fresh tamales are pure joy, but they’re also perfect for making ahead! Here’s how to make the most of your tamale-making efforts:
Serving Suggestions
- Set out bowls of fresh salsa verde, crema, and pickled jalapeños
- Pair with Mexican rice and refried beans
- Garnish with fresh cilantro and lime wedges
Storage Tips
- Refrigerate for up to 5 days in an airtight container
- Freeze wrapped individually for up to 3 months
- Reheat wrapped in damp paper towels in the microwave
Baker’s Secret: When freezing, lay tamales flat until frozen solid, then transfer to a freezer bag – this prevents them from sticking together!
FAQs & Final Thoughts
Yes! Tamales are perfect for making ahead. Once cooked, let them cool completely, then store in the refrigerator for up to 5 days or freeze for up to 3 months. They reheat beautifully when wrapped in damp paper towels and microwaved.
Try pulling back the corn husk – if it separates easily from the masa dough and the dough feels firm (not mushy), they’re ready! If the masa still seems wet or sticks to the husk, give them another 5-10 minutes of cooking time.
The masa should spread like creamy peanut butter. If it’s too dry, beat in warm broth, one tablespoon at a time. If it’s too sticky, gradually add more masa harina until you reach the right consistency.
While lard creates the most authentic texture and flavor, you can use vegetable shortening instead. Just make sure it’s very well beaten with the broth to achieve that light, airy texture we want in the masa.
Final Thoughts
Sweet friends, I can’t tell you how much joy it brings me to share this treasured tamale recipe with you! Every time I make these, I’m transported back to that warm kitchen in Puebla, learning from my dear friend’s abuela. Making tamales isn’t just about the cooking – it’s about gathering loved ones, sharing stories, and creating memories while you fold and wrap each one.
Don’t feel intimidated by the process – your first few might not look perfect (mine certainly didn’t!), but they’ll still taste amazing. Remember, practice makes perfect, and there’s nothing better than biting into a warm, homemade tamale that you crafted with your own hands.
I’d absolutely love to hear about your tamale-making adventures! Drop a comment below to share your favorite fillings or any special tricks you discovered along the way. And if you’re craving more Mexican recipes, my authentic enchiladas or Mexican rice would make perfect companions to these tamales!
Mexican Tamales
Equipment
- 1 Large bowl
- 1 electric mixer
- 1 Steamer or Instant Pot
Ingredients
- 4 cups Masa Harina
- 3 cups broth (beef, chicken, or vegetable broth)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 1/3 cups lard
- 8 ounce dried corn husks
- Red chili pork
- Salsa verde chicken See notes for recipe
- bean and cheese See notes for recipe
- Authentic Mexican Rice , for serving, optional
Instructions
- Soak the corn husks in a bowl of very hot water for 30 minutes or until softened.
- Prepare desired fillings*.
- Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
- Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
- Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time. Remove plastic wrap.
- Place 1-2 tablespoons of desired filling in a line down the center of the dough. (You don’t want too much filling).
- Fold in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up.
- Tying tamales (optional): You don’t have to tie a corn husk string around the tamales–it does take more time and they will hold together without it. However, if you’re making multiple fillings, tying ones of a certain kind can help to identify them.
- Cook on the stove-top or Instant Pot: Add water to the bottom of your steamer or instant pot. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them.
- Place tamales standing upright, with their open end up, just tightly enough to keep them standing. If using a steamer pot, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.
- Steamer: Bring water to a boil (in Mexico they would often place a coin at the bottom of thesteamer and when the coin started to tap in the pot you know the water was boiling.) Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour, or longer. Check them after 45 minutes.Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturallyrelease for 10 minutes, and then quick release.
- To test if the tamales are done: Remove one and try to pull the husk off. If the husk pulls away cleanly from the tamale they’re done. If the dough is still sticky or wet looking, cook them for 5-10 minutes longer and try again.
- Store leftover tamales in the refrigerator for 5-7 days depending on the freshness of your ingredients.
Notes
Bean and cheese: 15 oz can refried beans and 1 ½ cups Oaxaca or shredded mozzarella cheese
Red chili pork: 1 recipe red chili pork Freezing Instructions: Allow the cooked tamales to cool, then place them in a freezer safe bag and freeze for up to 3 months.Reheating: Wrap leftover or frozen tamales in a few dampened paper towels and microwave until warmed through. The wet paper towels will help them “steam” as they are reheated. Be careful when unfolding them–they will be hot!
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