Why You’ll Love This Recipe
Tamales are a comforting and versatile dish that can be customized with a variety of fillings. The soft, fluffy masa pairs perfectly with rich, spiced meats or sweet fillings. While they take a bit of time to prepare, the process is rewarding and ideal for making with family. They also store well, making them great for batch cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
corn husks
masa harina
chicken broth
lard or vegetable shortening
baking powder
salt
cooked shredded chicken or pork
red or green chili sauce
Directions
Soak the corn husks in warm water for about 30 minutes until soft and pliable.
In a bowl, mix masa harina, baking powder, and salt.
In another bowl, beat the lard or shortening until light and fluffy, then gradually mix in the masa mixture.
Add chicken broth slowly until a soft, spreadable dough forms.
Spread a thin layer of masa onto each softened corn husk.
Place a spoonful of shredded meat and chili sauce in the center.
Fold the sides of the husk over the filling, then fold up the bottom to seal.
Arrange the tamales upright in a steamer pot.
Steam for about 1 to 1.5 hours, or until the masa easily separates from the husk.
Let cool slightly before serving.
Servings and timing
This recipe makes about 12 to 15 tamales, serving 4 to 6 people.
Preparation time: 45 minutes
Cooking time: 1 to 1.5 hours
Total time: about 2 to 2.5 hours
Variations
Use beef instead of chicken or pork for a different flavor.
Make vegetarian tamales with beans, cheese, or roasted vegetables.
Prepare sweet tamales with sugar, cinnamon, and dried fruits.
Add olives or peppers for extra flavor.
Use banana leaves instead of corn husks for a different aroma.
Storage/Reheating
Store cooked tamales in an airtight container in the refrigerator for up to 4 days.
Reheat by steaming for about 10 to 15 minutes or microwaving with a damp paper towel.
Tamales can be frozen for up to 2 months; thaw before reheating for best results.
FAQs
What is masa harina?
It is a special corn flour used to make the dough for tamales and tortillas.
Can I make tamales ahead of time?
Yes, tamales are perfect for making in advance and reheating later.
How do I know when tamales are done?
The dough should pull away easily from the corn husk when fully cooked.
Can I freeze tamales?
Yes, both cooked and uncooked tamales can be frozen.
Do I need a steamer?
A steamer is ideal, but you can improvise using a pot with a rack and lid.
Why is my masa dry?
It may need more broth or fat to achieve a soft consistency.
Can I make them without lard?
Yes, vegetable shortening or oil can be used instead.
What fillings can I use?
Meat, cheese, vegetables, or sweet fillings all work well.
How do I keep tamales moist?
Ensure there is enough liquid in the dough and steam them properly.
Are tamales gluten-free?
Yes, traditional tamales made with masa harina are naturally gluten-free.
Conclusion
Mexican tamales are a beloved dish that brings together rich flavors and tradition. Though they take time to prepare, the result is a delicious and satisfying meal that’s perfect for sharing with family and friends.
PrintMexican Tamales Recipe
Traditional Mexican tamales made with soft masa dough filled with savory meat and chili sauce, wrapped in corn husks and steamed until tender. A flavorful and comforting dish perfect for gatherings and celebrations.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12-15 tamales
- Category: Main Course
- Method: Steam
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 20 corn husks
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups cooked shredded chicken or pork
- 1 cup red or green chili sauce
Instructions
- Soak the corn husks in warm water for about 30 minutes until soft and pliable.
- In a bowl, mix masa harina, baking powder, and salt.
- In another bowl, beat the lard or shortening until light and fluffy, then gradually mix in the masa mixture.
- Add chicken broth slowly until a soft, spreadable dough forms.
- Spread a thin layer of masa onto each softened corn husk.
- Place a spoonful of shredded meat and chili sauce in the center.
- Fold the sides of the husk over the filling, then fold up the bottom to seal.
- Arrange the tamales upright in a steamer pot.
- Steam for 60 to 90 minutes, or until the masa easily separates from the husk.
- Let cool slightly before serving.
Notes
- Use vegetable shortening for a non-lard option.
- Try vegetarian fillings like beans, cheese, or roasted vegetables.
- Banana leaves can be used instead of corn husks for a different flavor.
- Store cooked tamales in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat by steaming or microwaving with a damp paper towel.
Nutrition
- Serving Size: 1 tamale
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 25 mg
