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.

How to Make Tamales: Authentic Homemade Tamales Recipe

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.

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. 

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). 

- 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

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. 

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. You can also make the masa dough ahead of time: Seal in an airtight plastic bag and refrigerate up to 2 days.
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. 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. If your corn husks are narrow, try overlapping two small husks.
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. 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. 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.

1. One of the most common tamale fillings, shredded __pork__ is especially delicious mixed with salsa verde. 
2. Tamales can be made with shredded or ground __beef__, often mixed with chillies.
3. For quick __chicken__ tamales, try shredding the meat from a rotisserie chicken and mixing with salsa verde, mole, or enchilada sauce.
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.

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.

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.

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.

What Are 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.

The History and Origin of Tamales

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 Are Tamales Made Of?

<ul class="mc-m-4 list-styled"><li class="">Dried corn husks: For wrapping the masa. The corn husks hold the tamales together during steaming. </li><li class="">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 </li></ul>

What You Need 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.

How to Make Tamales 

<ol class="mc-m-4"><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 2. You can also make the masa dough ahead of time: Seal in an airtight plastic bag and refrigerate up to 2 days. </li><li class="mc-my-4"> 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. </li><li class="mc-my-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. </li><li class="mc-my-4"> 5. If your corn husks are narrow, try overlapping two small husks. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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. </li></ol>

8 Tips for Making Perfect Tamales

<ol class="mc-m-4"><li class="mc-my-4"> 1. One of the most common tamale fillings, shredded pork is especially delicious mixed with salsa verde. </li><li class="mc-my-4"> 2. Tamales can be made with shredded or ground beef, often mixed with chillies. </li><li class="mc-my-4"> 3. For quick chicken tamales, try shredding the meat from a rotisserie chicken and mixing with salsa verde, mole, or enchilada sauce. </li><li class="mc-my-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. </li></ol>

4 Filling Ideas for 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.

How to Freeze and Store Tamales

Easy, Authentic Homemade Tamales 

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.

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.
