Nothing says comfort and celebration quite like tamales — fluffy corn masa filled with savory meat, cheese, or veggies, wrapped in corn husks, and steamed to perfection. Whether you’re making them for the holidays, family gatherings, or just a cozy weekend, this authentic tamales recipe is a labor of love that’s easier than you think!
🌮 Ingredients You’ll Need
🫔 For the Dough (Masa)
4 cups masa harina (corn flour for tamales, such as Maseca)
2 ½ cups chicken broth (or vegetable broth for vegetarian)
1 teaspoon baking powder
1 teaspoon salt
1 cup lard (or substitute with vegetable shortening)
1 teaspoon ground cumin (optional for extra flavor)
🌶️ For the Filling (choose your favorite)
Option 1: Chicken & Green Chile
2 cups shredded cooked chicken
1 cup green chile sauce or salsa verde
½ cup cheese (optional)
Option 2: Pork Red Chile
2 cups shredded cooked pork
1 cup red chile sauce
Option 3: Vegetarian
1 cup black beans
1 cup roasted corn
½ cup sautéed bell peppers or cheese
🌽 For Wrapping
Dried corn husks (about 25–30)
Kitchen twine or strips of corn husk (for tying)
🌟 Step-by-Step Instructions
🫔 1. Soak the Corn Husks
Place dried corn husks in a large bowl of warm water and weigh them down with a plate.
Let soak for at least 30 minutes or until soft and pliable.
🫓 2. Make the Masa (Dough)
In a large bowl, beat the lard (or shortening) with an electric mixer until fluffy (about 2–3 minutes).
In a separate bowl, mix masa harina, baking powder, salt, and cumin.
Gradually add broth to the masa mixture and mix until it forms a soft dough.
Combine the whipped lard and masa together. Beat until light and airy — about 5 minutes.
💡 Test it: Drop a small ball of dough into water — if it floats, it’s ready!
🍖 3. Prepare the Filling
Mix your cooked filling with the sauce of your choice (green chile, red chile, or tomato-based).
You want it moist but not soupy.
🌽 4. Assemble the Tamales
Lay out a softened corn husk, smooth side up.
Spread 2–3 tablespoons of masa onto the center, forming a 4-inch rectangle.
Add 1–2 tablespoons of filling in the middle.
Fold one long side of the husk over the filling, then the other side, overlapping.
Fold up the bottom flap and tie with twine or a thin strip of husk.
(Tip: Don’t overfill — leave room for the masa to expand while steaming!)
🔥 5. Steam the Tamales
Fill a large steamer pot with about 2 inches of water.
Stand tamales upright in the steamer, open ends up.
Cover with extra corn husks and a damp towel.
Steam over medium heat for 1½ to 2 hours, checking occasionally to add more water if needed.
✅ They’re done when the masa separates easily from the husk.
🌶️ 6. Rest & Serve
Let tamales rest for 10 minutes before serving.
Pair with salsa verde, guacamole, or Mexican crema for a perfect finish!
💡 Pro Tips for Perfect Tamales
Don’t skip the whipping step for the lard — it makes your masa fluffy!
Keep the water simmering, not boiling, during steaming.
You can make tamales ahead — they freeze beautifully! Steam them again for 15–20 minutes to reheat.
For a fun twist, try sweet tamales with cinnamon, pineapple, or chocolate. 🍫🌴
🎉 Make It a Family Tradition
Making tamales is more than a recipe — it’s a celebration of culture, patience, and joy. Whether you’re making them for Christmas, New Year’s, or just because, each bite is a taste of warmth and tradition. ❤️