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Tamales Recipe

Authentic Mexican Tamales

This authentic tamales recipe creates delicious Mexican tamales from scratch using traditional masa and flavorful fillings. Perfect for family gatherings and celebrations, these homemade tamales feature tender corn dough wrapped around savory pork, chicken, or bean fillings and steamed to perfection.
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Prep Time 45 minutes
Cook Time 1 hour
Soaking Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 24 tamales
Course: Main Course
Cuisine: Mexican
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Masa Dough
  • 4 cups masa harina Maseca brand preferred
  • 3 cups broth chicken, beef, or vegetable
  • 1⅓ cups lard or vegetable shortening
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
Assembly
  • 1 package dried corn husks 8-ounce package
Filling Options (Choose One)
  • 3½ cups cooked shredded chicken mixed with 16 oz salsa verde
  • 1 recipe red chili pork or other cooked pork filling
  • 15 oz refried beans plus 1½ cups shredded cheese

Equipment

  • Large steamer pot or Instant Pot
  • Electric mixer
  • large mixing bowls
  • Steamer rack or basket

Method
 

  1. 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.
  2. Prepare filling: Choose and prepare your desired filling. You'll need about 3½-4 cups total filling for this batch.
  3. 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.
  4. 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.
  5. Form dough: Gradually add remaining broth, beating until dough spreads like creamy peanut butter and feels slightly sticky. Cover with damp paper towel.
  6. 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.
  7. Add filling: Place 1-2 tablespoons of filling in a line down the center of the masa. Don't overfill.
  8. Fold tamales: Fold one long side over filling, then overlap with other side. Fold bottom of husk up to seal the tamale.
  9. 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.
  10. 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.

Notes

Storage: Store cooked tamales in refrigerator for 5-7 days or freeze up to 3 months.
Reheating: Wrap in damp paper towels and microwave until heated through.
Tips: The masa should spread easily like peanut butter. Don't overfill tamales as this makes folding difficult. Making tamales is traditionally a social activity - invite family and friends to help!