I love this recipe because it captures the essence of traditional Mexican cooking—warm, flavorful, and deeply satisfying. The masa dough is light and tender, while the fillings can be customized to whatever I have on hand. Whether I’m making red chili beef, salsa verde chicken, or bean and cheese, these tamales always come out perfectly. Plus, they’re great for meal prep, freezing, or sharing with family and friends.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 beef Salsa verde chicken Bean and cheese
Optional for serving: Authentic Mexican rice
Directions
Soak the corn husks: I place the dried corn husks in a large bowl of very hot water and soak them for about 30 minutes, or until they’re soft and pliable.
Prepare the filling: I make my chosen filling in advance—whether it’s red chili beef, salsa verde chicken, or a simple bean and cheese mix.
Make the masa dough:
In a large mixing bowl, I beat the lard with 2 tablespoons of broth using an electric mixer until it’s light and fluffy, about 3–5 minutes.
In a separate bowl, I combine the masa harina, baking powder, salt, and cumin. I add this dry mixture to the lard and mix well.
Gradually, I add the remaining broth, mixing until the dough has a soft, smooth consistency—similar to creamy peanut butter—and slightly sticky to the touch.
I beat the dough on high for another few minutes to make it extra fluffy, then cover it with a damp paper towel to keep it from drying out.
Assemble the tamales:
I lay a softened corn husk glossy side up, with the wide end at the top.
I spread about 1/4 cup of dough onto the center of the husk, pressing it into a thin layer about 1/4 inch thick in the upper half of the husk.
I spoon 1–2 tablespoons of filling down the center of the dough.
I fold one long side of the husk over the filling, then fold the other side over it, overlapping slightly. Finally, I fold the bottom end up to close the tamale.
To keep things organized, I sometimes tie the tamales with thin strips of corn husk—especially if I’m using different fillings.
Steam the tamales:
I fill the bottom of a steamer or Instant Pot with water (about 1 cup for an Instant Pot, or a few cups for a stovetop steamer—never above the rack level).
I line the rack with extra corn husks and arrange the tamales upright, open end up, packing them just tightly enough to stay upright.
I cover the top with a few soaked husks or a damp towel before sealing the lid.
For a steamer: I bring the water to a boil, then reduce to a simmer and steam for 45–60 minutes, checking at 45 minutes.
For an Instant Pot: I cook on Manual/High Pressure for 25 minutes, followed by a 10-minute natural release before a quick release.
Check for doneness: I remove one tamale and peel back the husk—if it releases cleanly, it’s done. If it’s still sticky, I steam for another 5–10 minutes.
Serve or store: I serve the tamales warm with sides like Mexican rice or guacamole. Leftovers keep well in the fridge for up to 5–7 days.
Servings and Timing
This recipe makes about 24 tamales and takes around 1 hour 25 minutes total—25 minutes for prep and about 1 hour for steaming and resting.
Variations
I like making several fillings at once to offer variety—like spicy shredded beef, roasted vegetables with cheese, or sweet tamales with cinnamon and raisins. I also sometimes use olive oil instead of lard for a lighter version, or add a spoonful of chili paste to the dough for extra flavor. For vegetarian tamales, I use vegetable broth and fillings like black beans, sautéed peppers, or corn and cheese.
Storage/Reheating
I store cooked tamales in the refrigerator for up to 5 days, wrapped tightly in their husks. To reheat, I steam them for 10 minutes or microwave them wrapped in a damp paper towel for about 1–2 minutes. For longer storage, I freeze them for up to 3 months—they reheat beautifully straight from frozen.
FAQs
Can I make the tamales ahead of time?
Yes, I often assemble them a day ahead and steam them just before serving.
Can I freeze uncooked tamales?
Absolutely—I freeze them on a tray first, then transfer to a freezer bag. I steam them directly from frozen when ready.
What is masa harina?
Masa harina is a special corn flour used for tamales and tortillas, made from nixtamalized corn.
Can I use butter instead of lard?
Yes, but lard gives tamales their classic soft texture and flavor.
How do I know when tamales are cooked through?
The dough should pull away cleanly from the husk and feel firm, not sticky.
Can I make them spicy?
Yes, I add chopped jalapeños or extra chili sauce to the filling for more heat.
What if I don’t have a steamer?
I use a large pot with a metal colander or heat-safe rack inside, making sure the tamales stay above the water.
Can I make sweet tamales with this dough?
Yes, I omit the cumin and add sugar, cinnamon, and vanilla for a dessert-style masa.
Can I use corn husks straight from the package?
No, they must be soaked in hot water to soften before assembling.
What do I serve with tamales?
I love serving them with Mexican rice, refried beans, or a simple salad for a complete meal.
Conclusion
These Mexican Tamales are a delicious and authentic taste of traditional Mexican cooking. I love how the soft, flavorful masa wraps around the savory fillings, creating the perfect bite every time. Making tamales is a true labor of love, but the aroma, flavor, and joy of unwrapping each one make it so worth it. Whether for holidays, family gatherings, or cozy dinners, these tamales always bring warmth and satisfaction to the table.
These authentic Mexican Tamales are made with soft, fluffy masa wrapped around flavorful fillings like red chili beef, salsa verde chicken, or beans and cheese—all steamed to perfection in corn husks. A traditional dish full of warmth, comfort, and homemade love.
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 beef
Salsa verde chicken
Bean and cheese
Optional for Serving:
Authentic Mexican rice
Instructions
Soak the corn husks: Place dried corn husks in a large bowl of very hot water and soak for 30 minutes until soft and pliable.
Prepare the filling: Make your chosen filling in advance—such as red chili beef, salsa verde chicken, or bean and cheese.
Make the masa dough: Beat lard with 2 tablespoons of broth using an electric mixer until light and fluffy (3–5 minutes). In another bowl, combine masa harina, baking powder, salt, and cumin. Add to the lard, mixing well. Gradually add the remaining broth until the dough is smooth, soft, and slightly sticky, like creamy peanut butter. Beat for a few minutes more for extra fluffiness, then cover with a damp towel.
Assemble the tamales: Lay a softened corn husk glossy side up. Spread about 1/4 cup dough onto the upper half of the husk in a thin layer. Spoon 1–2 tablespoons of filling down the center. Fold one side over the filling, then the other, and fold the bottom end up. Tie with thin strips of corn husk if desired.
Steam the tamales: Fill the bottom of a steamer or Instant Pot with water (not above the rack). Line the rack with husks and arrange tamales upright, open end up. Cover with a few soaked husks or a damp towel. Steam for 45–60 minutes on the stovetop or cook in the Instant Pot on Manual/High for 25 minutes with a 10-minute natural release.
Check for doneness: Peel back one husk—if it releases cleanly, they’re done. If sticky, steam 5–10 minutes longer.
Serve: Serve warm with sides like Mexican rice or guacamole. Store leftovers wrapped in husks.
Notes
Use olive oil instead of lard for a lighter version.
Add chili paste to the masa for a spicy twist.
For vegetarian tamales, use vegetable broth and fillings like black beans, peppers, or cheese.
Sweet tamales: omit cumin and add sugar, cinnamon, and vanilla.
Steam in batches and freeze extras for easy reheating later.
