Mexican Tamales Recipe

Why I’ll Love This Recipe

I enjoy how authentic and homemade these tamales taste.

I like that I can customize the filling with different meats, cheeses, or vegetables.

I appreciate that tamales freeze beautifully, making them perfect for meal prep.

I love how soft and fluffy the masa becomes after steaming.

I can prepare a large batch to enjoy now and save for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• dried corn husks
• masa harina
• baking powder
• salt
• lard or vegetable shortening
• chicken broth or beef broth
• shredded cooked pork, chicken, or beef
• red or green chile sauce
• ground cumin
• garlic powder
• onion powder
• vegetable oil (if needed for the filling)

Directions

1. I soak the dried corn husks in warm water for about 30 to 60 minutes until they become soft and flexible.
2. I beat the lard until it becomes light and fluffy.
3. I mix the masa harina, baking powder, and salt together before gradually adding the broth and whipped lard to create a soft, spreadable dough.
4. I combine the cooked shredded meat with the chile sauce and seasonings until the filling is evenly coated.
5. I pat a soaked corn husk dry and spread a thin layer of masa over the center, leaving space around the edges.
6. I spoon a portion of the filling onto the middle of the masa.
7. I fold the sides of the corn husk over the filling and fold the bottom upward to secure the tamale.
8. I stand the tamales upright in a steamer with the open ends facing up.
9. I steam the tamales for about 1½ to 2 hours, checking the water level occasionally and adding more hot water when necessary.
10. I let the tamales rest for about 10 to 15 minutes before serving so the masa can firm up slightly.

Servings and Timing

• Servings: 24 tamales
• Prep Time: 45 minutes
• Soaking Time: 30–60 minutes
• Cook Time: 1 hour 30 minutes to 2 hours
• Rest Time: 10–15 minutes
• Total Time: Approximately 3 hours 30 minutes

Variations

• I fill the tamales with shredded chicken in green chile sauce for a lighter option.
• I use seasoned beef for a hearty variation.
• I make cheese and jalapeño tamales for a delicious vegetarian version.
• I prepare sweet tamales by mixing cinnamon and sugar into the masa and filling them with raisins or fruit.
• I add roasted poblano peppers and cheese for a smoky flavor.

Storage/Reheating

I store leftover tamales in an airtight container in the refrigerator for up to 5 days.

I freeze cooled tamales in freezer-safe bags for up to 3 months.

I reheat refrigerated tamales by steaming them for about 15 to 20 minutes until heated through.

I also reheat them in the microwave by wrapping each tamale in a damp paper towel to help keep the masa soft.

FAQs

Can I make tamales ahead of time?

I often prepare tamales a day or two in advance because they reheat very well and the flavors continue to develop.

Why is my masa dry?

I find that dry masa usually means it needs a little more broth or fat. The dough should be soft, light, and easy to spread.

How do I know when the tamales are done?

I know they are ready when the masa easily pulls away from the corn husk without sticking.

Can I use vegetable shortening instead of lard?

I can substitute vegetable shortening for lard if I prefer a vegetarian-friendly option, although the flavor and texture may be slightly different.

What should I serve with Mexican tamales?

I enjoy serving tamales with salsa, guacamole, Mexican rice, refried beans, fresh cilantro, sour cream, or a simple salad.

Conclusion

I always enjoy making Mexican tamales because they bring together simple ingredients and traditional techniques to create an unforgettable meal. The tender masa, flavorful filling, and slow steaming process make every bite worth the effort. Whether I prepare them for a holiday celebration or a comforting family dinner, these homemade tamales are always a recipe I look forward to making again.

Mexican Tamales Recipe

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These traditional Mexican tamales feature soft, fluffy masa wrapped around a savory, chile-seasoned meat filling and steamed in corn husks. They are a comforting homemade favorite that’s perfect for holidays, family gatherings, or meal prep.

• Author: Laura
• Prep Time: 45 minutes
• Cook Time: 2 hours
• Total Time: 3 hours 30 minutes
• Yield: 24 tamales
• Category: Main Course
• Method: Steam
• Cuisine: Mexican
• Diet: Halal

Ingredients

• 24 dried corn husks
• 4 cups masa harina
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 cup lard or vegetable shortening
• 3 to 3 1/2 cups chicken broth or beef broth
• 3 cups shredded cooked pork, chicken, or beef
• 1 1/2 cups red or green chile sauce
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon vegetable oil (if needed for the filling)

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Instructions

1. Soak the dried corn husks in warm water for 30 to 60 minutes until soft and pliable.
2. Beat the lard or vegetable shortening until light and fluffy.
3. In a large bowl, combine the masa harina, baking powder, and salt. Gradually mix in the broth and whipped lard until a soft, spreadable dough forms.
4. In a separate bowl, combine the shredded meat, chile sauce, cumin, garlic powder, onion powder, and vegetable oil if needed. Mix until evenly coated.
5. Pat a soaked corn husk dry and spread a thin layer of masa over the center, leaving a border around the edges.
6. Spoon a portion of the filling onto the center of the masa.
7. Fold the sides of the corn husk over the filling, then fold the bottom upward to seal the tamale.
8. Stand the tamales upright in a steamer with the open ends facing up.
9. Steam for 1 1/2 to 2 hours, checking the water level occasionally and adding more hot water as needed.
10. Let the tamales rest for 10 to 15 minutes before serving so the masa firms up slightly.

Notes

• Use shredded chicken, beef, pork, cheese, or vegetables for different filling options.
• Sweet tamales can be made by adding cinnamon and sugar to the masa and filling with fruit or raisins.
• The tamales are done when the masa easily pulls away from the corn husk.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• Reheat by steaming or microwaving wrapped in a damp paper towel to keep the masa soft.

Nutrition

• Serving Size: 1 tamale
• Calories: 270 kcal
• Sugar: 1 g
• Sodium: 420 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 30 mg