There’s something truly special about gathering around to make authentic, homemade Mexican tamales. They aren’t just food; they are a celebration, a memory, and a connection to rich culinary traditions. The communal activity of making tamales, often called a “Tamalada,” emphasizes their role in cultural heritage and family celebrations. Learn more about the cultural significance of tamales in Mexico.
These delightful pockets of masa, lovingly steamed in corn husks, can hold a variety of savory or sweet fillings. Don’t feel daunted; I’m here to guide you through each step. With our detailed instructions, you’ll soon be creating your own delicious Mexican Tamale Recipes, bringing warmth and flavor to your family table.
Table of Contents
Why You’ll Love This Mexican Tamale Recipes
Making tamales is a labor of love, but the rewards are immense. This particular Mexican Tamale Recipe offers a beautiful blend of tradition and practicality, designed to make the process enjoyable and successful for you.
- Traditional Flavors: Experience the rich, authentic taste of classic Mexican cuisine.
- Customizable Fillings: Easily adapt with your favorite meats, cheeses, or vegetables.
- Freezer-Friendly: Make a big batch and store them for future heartwarming meals.
- Versatile Cooking: Choose between a stovetop steamer or the convenience of an Instant Pot.
- Rewarding Experience: The joy of sharing homemade tamales with loved ones is truly priceless.
Ingredients
Embark on making our cherished Mexican Tamale Recipes with these essential ingredients. Each component plays a vital role in creating that perfect, tender tamale experience.
Masa Dough:
- 4 cups Masa Harina (such as Maseca brand)
- 3 cups broth (beef, chicken, or vegetable broth)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 1/3 cups lard
Wrappings:
- 8 ounce package dried corn husks
Filling Ideas:
- Red Chili Pork
- Salsa Verde Chicken (see notes for recipe)
- Bean and Cheese (see notes for recipe)
For Serving (Optional):
- Authentic Mexican Rice
Notes & Substitutions
Masa Harina is crucial, distinct from cornmeal. Look for brands specifically labeled “masa harina para tamales” for the best texture. The nixtamalization process, which involves cooking and steeping corn in an alkaline solution, is what gives masa harina its unique properties. Discover more about the nixtamalization process and its importance in masa production.
Lard is traditional for its tenderizing properties and flavor. If you prefer a substitute, solid vegetable shortening can be used at a 1:1 ratio. For the fillings, our favorites include slow-cooked Red Chili Pork (using dried chiles for deep flavor), Salsa Verde Chicken (shredded chicken simmered with Herdez salsa verde for ease), and a simple Bean and Cheese mixture (refried beans with Monterey Jack). Prepare your chosen filling in advance; it should be cooked and cooled before assembly.
Equipment
Having the right tools makes the tamale-making process much smoother and more enjoyable. These items are readily available and essential for crafting your delightful Mexican Tamale Recipes.
- Large mixing bowl
- Electric mixer (stand mixer or handheld)
- Steamer pot with a rack, or an Instant Pot
- Plastic wrap
- Measuring cups and spoons
How To Make Mexican Tamale Recipes
Creating homemade tamales is a wonderful way to connect with family and tradition. Follow these steps carefully to bring these flavorful Mexican Tamale Recipes to life in your kitchen. Patience and care are key!
- Prepare Corn Husks: The first step is to ensure your corn husks are pliable. Place all the dried corn husks in a large bowl. Cover them completely with very hot water and let them soak for at least 30 minutes, or until they become soft and flexible. This ensures they won’t crack when you fold them.
- Prepare Fillings: While the husks are soaking, prepare your desired filling. Whether it’s the rich Red Chili Pork, zesty Salsa Verde Chicken, or the comforting Bean and Cheese, ensure it’s cooked and cooled. Cooked, cool filling is easier to handle and prevents the masa from becoming too warm during assembly.
- Make the Masa Dough: This is the heart of delicious Mexican Tamale Recipes. In a large mixing bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until the mixture is light and fluffy, about 3-5 minutes. In a separate bowl, combine the masa harina, baking powder, salt, and cumin. Gradually add this dry masa mixture to the fluffy lard, beating well with the electric mixer until fully incorporated. Now, add the remaining broth, little by little, continuing to beat on high speed for several minutes. The dough should transform into a very soft, spreadable consistency, similar to creamy peanut butter, and be slightly sticky to the touch. Cover the mixing bowl with a damp paper towel immediately after mixing to keep the dough from drying out.
- Assemble Tamales: This is where the magic happens! Lay a softened corn husk flat on your counter, with the wider end positioned at the top. Scoop about ¼ cup of the prepared masa dough onto the top, center portion of the corn husk. Place a piece of plastic wrap over the dough and use your hands to gently press and spread the masa into a thin layer, approximately ¼ inch thick. Keep the dough spread along the top half of the corn husk, leaving ample room at the bottom to fold up later. Remove the plastic wrap. Next, place 1-2 tablespoons of your desired filling in a line down the center of the masa. Be mindful not to overfill, as this can make folding difficult and cause tamales to burst. Fold one long side of the husk over the filling, then fold the other long side over, overlapping the first, much like you would fold a brochure. Finally, fold the bottom of the husk up towards the center. You don’t have to tie a corn husk string around the tamales; they will hold together without it. However, if you’re making multiple types of Mexican Tamale Recipes with different fillings, tying can help you identify them.
- Cook Tamales (Stovetop or Instant Pot):
- Steamer Pot: Add a few cups of water to the bottom of your steamer pot, ensuring it stays below the steamer rack. Line the bottom rack with a few extra corn husks. Stand the assembled tamales upright, with their open ends facing up, arranging them just tightly enough to keep them stable. Lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid. Bring the water to a boil, then reduce the heat to a simmer and steam for 45 minutes to 1 hour, or even longer. You can check them after 45 minutes.
- Instant Pot: Add about 1 cup of water to the bottom of your Instant Pot, making sure it remains below the rack. Lay a few extra corn husks on the bottom rack. Stand the tamales upright, open end up, arranging them snugly. Cook on Manual/High Pressure for 25 minutes. Allow the pressure to naturally release for 10 minutes, then perform a quick release of any remaining pressure.
- Check for Doneness: To test if your tamales are done, carefully remove one from the pot. Try to pull the corn husk away from the tamale. If the husk cleanly separates from the masa dough, your tamales are ready! If the dough is still sticky or wet-looking, cook them for an additional 5-10 minutes and test again. This is a key step in mastering Mexican Tamale Recipes.
Pro Tips & Troubleshooting
Making tamales is a journey, and these tips will help ensure your experience is smooth and successful, leading to perfect homemade tamales every time.
- Masa Consistency: Your masa dough should be light, airy, and spreadable like peanut butter. If it’s too dry, add a tiny bit more broth; if too wet, a little masa harina.
- Preventing Dry Tamales: Always keep your unused masa dough covered with a damp paper towel. Don’t overfill your tamales, and ensure they are tightly packed in the steamer to prevent steam from drying them out.
- Sticky Masa: If the masa is still sticky after steaming, it simply needs more cooking time. Return the tamales to the pot and continue steaming until the husk pulls away cleanly.
- Husk Prep: Thoroughly soaking the corn husks makes them pliable and prevents tearing during assembly. This simple step makes all the difference in your tamale making experience.
- Flavor Building: Use flavorful broth in your masa dough. It adds depth and richness that plain water cannot.
- Teamwork: Tamale making is a fantastic group activity! Invite family and friends to help, and turn it into a cherished tradition.
Serving, Storage, & Variations
Once your delicious tamales are cooked, the enjoyment truly begins! Here’s how to savor them, keep them fresh, and explore endless flavor possibilities.
Serving Suggestions
Serve your warm, flavorful tamales with a spread of traditional accompaniments. Fresh salsa, creamy avocado slices, a dollop of sour cream or crema, and vibrant pico de gallo all complement their richness beautifully. For a complete meal, pair them with our Authentic Mexican Rice and a side of savory refried beans. Don’t forget a refreshing glass of homemade Horchata!
Storage Instructions
Allow any leftover tamales to cool completely before storing. Place them in an airtight container and refrigerate for 5-7 days. The freshness of your initial ingredients will influence this timeframe.
Freezing Instructions
Tamales freeze wonderfully! Once completely cooled, place them in freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. They can be frozen for up to 3 months, ready for a quick and comforting meal whenever you desire.
Reheating Instructions
To reheat, wrap individual tamales in a damp paper towel and microwave until thoroughly warm. You can also re-steam them for about 15-20 minutes, which helps them regain their fresh-steamed texture.
Filling Variations
Beyond our popular Red Chili Pork, Salsa Verde Chicken, and Bean and Cheese options, the possibilities are endless for creating delicious tamales. Explore fillings like beef barbacoa, rajas con queso (poblano strips with cheese), or even sweet tamales for a dessert twist made with fruit, cinnamon, and raisins. Vegetarian options abound with various vegetables, cheeses, and spices.
Nutrition
Understanding the nutritional value of your homemade meals can be helpful. Here is an estimated nutritional breakdown per serving of our classic tamales, based on the provided ingredients. Please remember these are estimates, and values can vary depending on specific brands, portion sizes, and filling choices.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 72 kcal |
| Carbohydrates | 15 g |
| Protein | 2 g |
| Fat | 1 g |
| Saturated Fat | 1 g |
| Sodium | 216 mg |
| Potassium | 89 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 204 IU |
| Vitamin C | 1 mg |
| Calcium | 46 mg |
| Iron | 2 mg |
Frequently Asked Questions (FAQ)
You’ve got questions about these delicious Mexican Tamale Recipes, and I have answers! Here are some common inquiries to help you master your tamale-making journey.
What is a tamale made of?
A tamale consists of a corn-based dough, called masa, which is filled with various ingredients like meats, cheeses, or vegetables. This filling-packed masa is then wrapped in corn husks (or sometimes banana leaves) and steamed.
Do you eat the corn husk?
No, the corn husk serves as a wrapper to hold the tamale during steaming and should be peeled off and discarded before eating. It imparts a subtle, earthy flavor but is not digestible.
How do you know when tamales are done?
A tamale is perfectly cooked when the masa dough easily separates and peels away cleanly from the corn husk. If it’s still sticky or adheres to the husk, it needs more steaming time.
Can you freeze uncooked tamales?
While you can, it’s generally recommended to freeze tamales after they are cooked. Cooked tamales freeze beautifully and reheat with better texture and flavor, ready for whenever a craving strikes.
What is masa harina?
Masa harina is a finely ground flour made from dried corn kernels that have been cooked and soaked in an alkaline solution, a process called nixtamalization. It is crucial for making authentic tamale dough and tortillas.
Final Thoughts
Making homemade Mexican Tamale Recipes is a beautiful tradition, an act of love, and a delicious way to connect with your heritage or simply create new family memories. While it may seem like a large undertaking, the joy of sharing these warm, flavorful parcels with loved ones is truly unmatched.
I encourage you to embrace this culinary adventure and experience the rewarding feeling of crafting these traditional delicacies. Don’t hesitate to dive in; you’ll be so glad you did. Enjoy every moment and every bite!
Authentic Mexican Tamale Recipes
Ingredients
Equipment
Method
- Soak dried corn husks in very hot water for 30 minutes until softened, then prepare your chosen tamale fillings.
- Prepare the tamale dough by beating lard and 2 tablespoons of broth until fluffy using an electric mixer.
- In a separate bowl, combine masa flour, baking powder, salt, and cumin; then stir into the lard mixture and beat well.
- Gradually add the remaining broth to form a soft, slightly sticky dough that spreads like creamy peanut butter, beating on high speed for several minutes. Cover the bowl with a damp paper towel to prevent drying.
- To assemble, lay a corn husk glossy side up, scoop about ¼ cup of dough onto the top center, and use plastic wrap to spread it into a thin, ¼-inch layer on the top half of the husk.
- Place 1-2 tablespoons of your desired filling in a line down the center of the spread dough.
- Fold one long side of the husk over the filling, then fold the other long side to overlap, similar to folding a brochure, and finally fold the bottom of the husk up.
- If desired, tie a corn husk string around the tamales to help identify different fillings, though it is optional as tamales will hold together without tying.
- To cook, add water to the bottom of your steamer or Instant Pot, ensuring it’s below the steamer rack, and line the rack with a few extra corn husks.
- Stand tamales upright in the steamer or Instant Pot, packed just tightly enough to keep them stable, then cover with extra corn husks or a wet towel if using a steamer pot before closing the lid.
- For a steamer, bring water to a boil, then reduce to a simmer and steam for 45 minutes to 1 hour, checking for doneness after 45 minutes.
- For an Instant Pot, cook on Manual/High Pressure for 25 minutes, followed by 10 minutes of natural release, then quick release any remaining pressure.
- To test doneness, remove one tamale and see if the husk pulls away cleanly; if the dough is still sticky, cook for an additional 5-10 minutes.
- Store any leftover tamales in the refrigerator for 5-7 days.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
