Description
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.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Steamed
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
