Food

How to Make Tamales: Authentic Homemade Tamales Recipe

Written by MasterClass

Last updated: Dec 9, 2024 • 6 min read

Filling and wrapping your own tamales can feel awkward at first, but making a big batch means you’ll soon get the hang of it—and be rewarded later with a freezer full of delicious tamales.

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What Are Tamales?

Different styles of tamales are found throughout Latin America, but the most famous version comes from Mexico and is made with corn dough called masa, filled with meat, and steamed in a corn husk. Tamales are easy enough to make, but since wrapping them in the husks takes a while they’re often prepared in large quantities. Entire families get together at tamale-making parties to shape and fill tamales, assembly line–style, for special occasions such as Christmas and Candlemas.

The History and Origin of Tamales

Tamales have been a staple of Mexican cooking since ancient times. It’s hard to know exactly when they were first eaten, but we do know they were popular with both the Aztec and Maya. Tamales—a Spanish word derived from the Nahuatl tamalli—were extremely practical due to their portability, and spiritually significant since they were made of corn, a sacred plant.

What Are Tamales Made Of?

Some tamales are made of a paste of freshly ground corn, while others are made from nixtamalized and dried corn that’s then mixed into a dough. Most Mexican tamales contain a savory filling of meat or vegetables, but sweet tamales filled with dried fruit are also popular, and some tamales do not contain filling at all. In addition to corn husks, tamales can also be wrapped in banana leaves.

Masa is the dough made from ground corn. You can find “wet” masa at Mexican grocery stores, or make your own tamale dough by mixing masa harina (flour made from dried nixtamalized corn—not the same as cornmeal) with water or chicken broth and fat. If you’re buying premixed masa, check to see whether it’s made specifically for tamales (contains lard, shortening, or other fat) or tortillas (does not contain fat).

What You Need to Make Tamales

  • Dried corn husks: For wrapping the masa. The corn husks hold the tamales together during steaming.
  • Steamer set-up: A large stock pot with lid and a strainer that fits inside, a vegetable steamer. A ball of foil placed inside the steamer basket will allow you to lean the tamales against each other in a spiral

How to Make Tamales

Tamales made in the pressure cooker can be ready in as little as 20 minutes, while slow-cooker tamales can take 3 hours or more. Tamales are made by steaming, typically on the stovetop, but you can also insert a strainer basket into your pressure cooker or slow cooker and steam your tamales that way. Make sure the tamales do not touch the water.

Stack of tamales with ingredients

8 Tips for Making Perfect Tamales

  1. 1. Make the filling before you plan to assemble the tamales so that you have less work to do on the day of and the filling has time to chill; cold filling will hold its shape better. You want your filling to me moist but not saucy—if it’s too liquidy, the filling can seep out of the tamales.
  2. 2. You can also make the masa dough ahead of time: Seal in an airtight plastic bag and refrigerate up to 2 days.
  3. 3. Tamale recipes that call for masa made with lard, or a combination of lard and butter, will have the best flavor, but for a vegetarian alternative try vegetable shortening or neutral-flavor oil, such as corn oil.
  4. 4. You can mix the masa with your hands, but using a hand or stand mixer will speed up the process and yield a fluffier masa. A little baking powder can also give masa a lighter texture.
  5. 5. If your corn husks are narrow, try overlapping two small husks.
  6. 6. A thicker layer of masa will hold its shape better while steaming, but if it’s too thick, it’ll be difficult to shape. A 50/50 ratio of masa to filling will yield flavorful tamales that are unlikely to fall apart in the steamer.
  7. 7. Monitor the water level while steaming: You don’t want the tamales to touch the water ever, but you may need to add water to avoid drying out the pot.
  8. 8. The best way to text tamales for doneness is to take one out of the steamer and let it cool for 2-3 minutes. If it pulls away from the husk easily and feels firm, your tamales are ready. If not, continue to steam.

4 Filling Ideas for Tamales

  1. 1. One of the most common tamale fillings, shredded pork is especially delicious mixed with salsa verde.
  2. 2. Tamales can be made with shredded or ground beef, often mixed with chillies.
  3. 3. For quick chicken tamales, try shredding the meat from a rotisserie chicken and mixing with salsa verde, mole, or enchilada sauce.
  4. 4. Monterey Jack or Oaxacan cheese paired with green chillies or refried beans is the most popular vegetarian tamale filling. Make your tamales vegan by filling with roasted or sauteed veggies.

How to Freeze and Store Tamales

Freeze leftover tamales for up to three months. Reheat frozen tamales in a steamer on the stovetop, or by wrapping tamales in a damp paper towel and microwaving.

Easy, Authentic Homemade Tamales

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makes

prep time

45 min

total time

1 hr 45 min

cook time

1 hr

Ingredients

Make the masa:

  1. 1

    In the bowl of a stand mixer fitted with the paddle attachment, cream lard and butter together until light and fluffy, about 2 minutes. (Alternatively, use a hand mixer or whisk.)

  2. 2

    In a separate bowl, mix masa harina, baking powder, and kosher salt together until well combined. Add dry ingredients to the whipped lard and mix until a shaggy dough forms.

  3. 3

    Add broth one cup at a time, mixing after every addition, until a light, spongy dough forms. (You may not need to use all of the broth.) Test the masa by pressing a little into the palm of your hand. If it holds its shape and doesn’t crack, and is able to be easily removed from your palm without sticking, the dough is ready. If not, add more liquid and continue to mix.

Assemble the tamales:

  1. 1

    In a large bowl or stockpot, soak corn husks in warm water and cover. (If the corn husks rise to the surface, cover with a clean plate or other weight.) Soak until softened, about 30 minutes and up to overnight, then drain and pat dry with a clean kitchen towel.

  2. 2

    Line a large strainer or steamer basket with corn husks (this is a good use for any extra-large or extra-small husks) and place a ball of foil in the center. Place tamales against the ball, open side up, leaning them against each other.

  3. 3

    Set a softened corn husk on a flat surface smooth side up, with the wide end facing you and the tapered end pointing away from you. Starting from the wide end of the husk, spread 2 tablespoons masa with your fingers or an offset spatula from edge to edge and about ⅔ of the way up the husk. You should have a rectangle about a ¼ inch thick. Repeat with remaining husks.

  4. 4

    Add 2 tablespoons of chilled filling to the center of the masa-covered husk. Fold one side of the husk over the filling, then fold the other side to cover completely, gently pinching masa together if necessary. With the seam side up, tuck the tapered end of the husk under the tamael. Repeat with remaining tamales.

  5. 5

    Once you’ve assembled all of your tamales, add about 3 cups water to a large pot fitted with a strainer and nestle tamales inside the strainer, steam side and exposed side up, making sure the tamales do not touch the water. Steam over medium heat until masa feels firm and separates easily from husks, about 40 minutes to 2 hours.

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