This authentic tamales recipe will help you create delicious Mexican tamales from scratch using traditional ingredients and simple techniques. Making homemade tamales might seem challenging, but with the right guidance, you can master this beloved Mexican dish in your own kitchen.
I learned this traditional method from a grandmother in Puebla, Mexico, during my time living there. Her family welcomed me into their kitchen for a tamalada (tamale-making party), where I discovered the secrets of perfect masa and authentic fillings. These memories inspire every batch I make today.
What Are Tamales?
Mexican tamales are traditional corn-based parcels filled with savory ingredients like pork, chicken, or beans and cheese. The masa (corn dough) wraps around flavorful fillings, then gets steamed inside corn husks until tender and fragrant.
This comfort food brings families together during holidays and celebrations. The corn husks serve as natural steamers but get removed before eating. Each tamale delivers a perfect bite of soft masa and seasoned filling.
Essential Tamales Ingredients
Creating authentic tamales requires specific ingredients that work together for the best texture and flavor:
- Masa harina (4 cups): Use Maseca brand for consistent results
- Broth (3 cups): Chicken, beef, or vegetable broth adds moisture and flavor
- Lard (1⅓ cups): Traditional fat creates the fluffiest masa texture
- Baking powder (2 teaspoons): Helps masa become light and airy
- Salt (1 teaspoon): Enhances all flavors in the dough
- Cumin (1 teaspoon): Adds authentic Mexican taste
- Dried corn husks (8-ounce package): Natural wrappers for steaming
Popular Tamale Filling Options
The best tamale fillings balance moisture and flavor without making the masa soggy:
- Red Chili Pork Slow-cooked pork shoulder in red chile sauce creates rich, tender filling. The leftover cooking broth works perfectly in your masa dough.
- Salsa Verde Chicken Mix 3½ cups shredded cooked chicken with one 16-ounce can of salsa verde. This combination stays moist during steaming.
- Bean and Cheese Combine one 15-ounce can of refried beans with 1½ cups shredded mozzarella cheese for a vegetarian option that melts beautifully.
Step-by-Step Tamales Instructions
Making tamales becomes easier when you break the process into manageable steps:
- Prepare the Corn Husks – Soak corn husks in very hot water for 30 minutes until they become soft and pliable. This prevents tearing during assembly.
- Make the Masa Dough – Beat lard with 2 tablespoons of broth using an electric mixer for 3-5 minutes until fluffy. Mix masa harina, baking powder, salt, and cumin in a separate bowl.
- Combine Ingredients – Add the dry ingredients to the lard mixture and beat well. Gradually add remaining broth until the dough spreads like creamy peanut butter. The texture should feel slightly sticky but spreadable.
- Assemble Each Tamale – Place a corn husk glossy-side up with the wide end at the top. Spread ¼ cup masa dough on the upper half of the husk, leaving space at the bottom for folding.
- Add Filling – Add 1-2 tablespoons of filling down the center of the masa. Fold one long side over the filling, then overlap with the other side. Fold the bottom up to seal.
Cooking Your Homemade Tamales
Steam cooking produces the most authentic results for your tamale recipe:
- Stovetop Steaming Method – Place extra corn husks on your steamer rack to prevent tamales from falling through. Stand tamales upright with open ends up. Cover with more corn husks or a damp towel. Steam for 45 minutes to 1 hour after water boils. Test doneness by removing one tamale – the husk should peel away cleanly.
- Instant Pot Method – Add 1 cup water to your pressure cooker with corn husks on the bottom. Stand tamales upright and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes before quick release.
Storage and Reheating Tips
Properly stored tamales maintain their flavor and texture for days or months:
- Refrigerator Storage Keep cooked tamales in the refrigerator for 5-7 days depending on filling freshness. Store them in their husks to prevent drying.
- Freezer Storage Cool tamales completely before placing in freezer bags. They stay fresh for up to 3 months frozen. This makes meal prep incredibly convenient.
- Reheating Instructions Wrap tamales in damp paper towels and microwave until heated through. The moisture creates steam that refreshes the masa texture perfectly.
Serving Suggestions
Traditional tamales pair beautifully with fresh toppings and classic Mexican sides:
- Toppings – Top each tamale with pico de gallo, sliced avocado, or sour cream for fresh flavor contrast.
- Side Dishes – Serve alongside authentic Mexican rice and refried beans for a complete meal.
- Beverages – Fresh horchata makes an excellent beverage pairing that complements the corn flavors.
Final Tips for Perfect Tamales
Success with this tamales recipe comes from attention to key details:
- Perfect Masa Consistency – The dough should spread easily without being too wet or dry. It should feel like creamy peanut butter.
- Don’t Overfill – Avoid overfilling tamales, as this makes folding difficult and can cause bursting during cooking.
- Make It Social – Making tamales with family or friends makes the process more enjoyable and creates lasting memories around this cherished tradition.
Authentic Mexican Tamales
Ingredients
Equipment
Method
- Soak corn husks: Place dried corn husks in a large bowl and cover with very hot water. Let soak for 30 minutes until soft and pliable.
- Prepare filling: Choose and prepare your desired filling. You’ll need about 3½-4 cups total filling for this batch.
- Make masa dough: In a large bowl, beat lard with 2 tablespoons of broth using an electric mixer for 3-5 minutes until light and fluffy.
- Add dry ingredients: In a separate bowl, combine masa harina, baking powder, salt, and cumin. Add this mixture to the lard and beat well with electric mixer.
- Form dough: Gradually add remaining broth, beating until dough spreads like creamy peanut butter and feels slightly sticky. Cover with damp paper towel.
- Assemble tamales: Place a corn husk glossy-side up with wide end at top. Spread ¼ cup masa dough on upper half of husk, leaving bottom space for folding.
- Add filling: Place 1-2 tablespoons of filling in a line down the center of the masa. Don’t overfill.
- Fold tamales: Fold one long side over filling, then overlap with other side. Fold bottom of husk up to seal the tamale.
- Steam tamales: Place extra corn husks on steamer rack. Stand tamales upright with open ends up. For stovetop: steam 45-60 minutes after water boils. For Instant Pot: cook on high pressure 25 minutes with natural release.
- Test doneness: Remove one tamale and try to pull off husk. If it peels away cleanly, tamales are done. If sticky, cook 5-10 minutes longer.