Mexican Tamales

Mexican tamales recipe made with soft masa dough, flavorful fillings like red chili pork, salsa verde chicken, or beans and cheese, all wrapped in corn husks and steamed to perfection. Perfect for holidays, family gatherings, or authentic homemade Mexican meals.

Soft, flavorful masa dough filled with savory meats, beans, or cheese, wrapped in corn husks, and steamed to perfection—an authentic taste of Mexico perfect for celebrations or family gatherings.

Ingredients

For the Dough:

• 4 cups masa harina
• 3 cups broth (beef, chicken, or vegetable)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 1/3 cups lard
• 8 oz dried corn husks

Filling Ideas:

• Red chili pork
• Salsa verde chicken (see notes)
• Bean and cheese (see notes)

Optional for serving: Authentic Mexican rice

Instructions

1. Soak the corn husks
   Place dried corn husks in a large bowl of very hot water. Soak for about 30 minutes or until softened.
2. Prepare the filling
   Make your chosen filling in advance (pork, chicken, or beans and cheese).
3. Make the masa dough
   • In a large mixing bowl, beat the lard with 2 tablespoons broth using an electric mixer until fluffy (about 3–5 minutes).
   • In another bowl, combine masa harina, baking powder, salt, and cumin. Add to the lard mixture and beat well.
   • Gradually mix in the remaining broth until the dough is very soft—like creamy peanut butter—and slightly sticky. Beat on high for a few more minutes. Cover the bowl with a damp paper towel to prevent drying.
4. Assemble the tamales
   • Lay a softened corn husk glossy side up, with the wide end at the top.
   • Spread about 1/4 cup dough onto the top center of the husk. Place plastic wrap over the dough and press into a thin layer about 1/4 inch thick, keeping it in the upper half of the husk. Remove plastic wrap.
   • Add 1–2 tablespoons filling in a line down the center.
   • Fold one long side of the husk over the filling, then the other, overlapping like a brochure. Fold the bottom end up.
   • Optional: Tie tamales with thin corn husk strips to identify different fillings.
5. Steam the tamales
   • Add water to the bottom of your steamer or Instant Pot (1 cup for IP, a few cups for stovetop steamer—do not exceed the rack level). Line the rack with extra husks.
   • Arrange tamales upright, open end up, packed just tightly enough to stand.
   • Cover with soaked husks or a damp towel before sealing the lid.
   Steamer: Bring water to a boil, then reduce to a simmer. Steam for 45–60 minutes, checking after 45 minutes.
   Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow a natural release for 10 minutes, then quick release.
6. Check for doneness
   Remove one tamale and peel back the husk. If it releases cleanly, they’re ready. If the masa is sticky or wet, steam for an additional 5–10 minutes.
7. Serve or store
   Enjoy warm with your favorite sides. Store leftovers in the fridge for up to 5–7 days.

Tips

• Keep the dough covered with a damp towel while assembling to prevent it from drying out.
• Use warm broth for softer dough.
• To avoid soggy tamales, make sure the water doesn’t touch them during steaming.
• Test the masa before steaming—drop a small piece into cold water; if it floats, it’s ready.

Variations and Substitutions

• Vegetarian: Use vegetable broth and a bean, cheese, or veggie filling.
• Spicy tamales: Add diced jalapeños or chipotle peppers to the filling.
• Different meats: Substitute beef, turkey, or chorizo for the pork or chicken.
• Herb flavor: Add fresh cilantro or oregano to the masa for an aromatic twist.

FAQs

Can tamales be frozen?
Yes—wrap in foil, place in a freezer bag, and store up to 6 months. Steam from frozen to reheat.

How do I reheat tamales?
Steam for 10–15 minutes or microwave wrapped in a damp paper towel for 1–2 minutes.

Do I need to tie tamales?
Not required, but it helps identify different fillings.

Serving Suggestions

• Pair with Mexican rice, refried beans, or fresh salsa.
• Serve with guacamole, crema, or hot sauce for extra flavor.
• Offer a variety of fillings so guests can choose their favorite.

Why You’ll Love This Recipe

• Authentic flavor and texture straight from traditional Mexican kitchens.
• Highly versatile—customize fillings to your taste.
• Perfect for feeding a crowd or special occasions.
• Freezer-friendly for make-ahead convenience.

Mexican Tamales

Servings

24

servings

Prep time

25

minutes

Cooking time

20

minutes

Ingredients

• For the Dough:

• 4 cups masa harina

• 3 cups broth (beef, chicken, or vegetable)

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon cumin

• 1 1/3 cups lard

• 8 oz dried corn husks

• Filling Ideas:

• Red chili pork

• Salsa verde chicken (see notes)

• Bean and cheese (see notes)

• Optional for serving: Authentic Mexican rice

Directions

• Soak the corn husks
• Place dried corn husks in a large bowl of very hot water. Soak for about 30 minutes or until softened.
• Prepare the filling
• Make your chosen filling in advance (pork, chicken, or beans and cheese).
• Make the masa dough
• In a large mixing bowl, beat the lard with 2 tablespoons broth using an electric mixer until fluffy (about 3–5 minutes).
• In another bowl, combine masa harina, baking powder, salt, and cumin. Add to the lard mixture and beat well.
• Gradually mix in the remaining broth until the dough is very soft—like creamy peanut butter—and slightly sticky. Beat on high for a few more minutes. Cover the bowl with a damp paper towel to prevent drying.
• Assemble the tamales
• Lay a softened corn husk glossy side up, with the wide end at the top.
• Spread about 1/4 cup dough onto the top center of the husk. Place plastic wrap over the dough and press into a thin layer about 1/4 inch thick, keeping it in the upper half of the husk. Remove plastic wrap.
• Add 1–2 tablespoons filling in a line down the center.
• Fold one long side of the husk over the filling, then the other, overlapping like a brochure. Fold the bottom end up.
• Optional: Tie tamales with thin corn husk strips to identify different fillings.
• Steam the tamalesAdd water to the bottom of your steamer or Instant Pot (1 cup for IP, a few cups for stovetop steamer—do not exceed the rack level). Line the rack with extra husks.Arrange tamales upright, open end up, packed just tightly enough to stand.Cover with soaked husks or a damp towel before sealing the lid.Steamer: Bring water to a boil, then reduce to a simmer. Steam for 45–60 minutes, checking after 45 minutes.
• Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow a natural release for 10 minutes, then quick release.
• Check for doneness
• Remove one tamale and peel back the husk. If it releases cleanly, they’re ready. If the masa is sticky or wet, steam for an additional 5–10 minutes.
• Serve or store
• Enjoy warm with your favorite sides. Store leftovers in the fridge for up to 5–7 days.