There’s nothing quite like the taste of homemade Mexican tamales—warm, soft masa filled with savory pork, chicken, or beans and cheese, all wrapped in corn husks and steamed to perfection. Authentic Mexican tamales are more than just food; they symbolize tradition and are often prepared in large batches with family and friends during holidays or special gatherings. Imagine sitting around the table, laughter echoing as you all prepare these delicious treats together.

Having learned the art of tamale-making during my years in Puebla, Mexico, I treasure the lessons taught by a kind grandmother who welcomed me into her kitchen. She introduced me to the time-honored processes that make tamales not only delicious, but also deeply meaningful. From soaking the corn husks to perfecting the masa, each step invites a sense of community and celebration.

This step-by-step guide will walk you through everything you need to know to create authentic Mexican tamales in your own kitchen, whether you choose to cook them on the stovetop or in an Instant Pot. Let’s dive in and explore this delightful culinary experience while savoring every moment and flavor.

Why You’ll Love This Authentic Mexican Tamales Recipe

Family Tradition: Tamales are a staple in Mexican culture, often made during family gatherings and celebrations.
Versatile Fillings: You can choose from a variety of fillings such as red chili pork, salsa verde chicken, or refried beans and cheese.
Flavorful Yet Simple: Despite their rich flavors, tamales are surprisingly straightforward to make with just a few ingredients.
Fun Activity: Making tamales is a fantastic group activity; the process is enjoyable and brings everyone together.

Preparation Phase & Tools to Use

Before embarking on your tamale-making journey, prepare your kitchen and workspace. Ensure you have a clean, spacious area for assembling the tamales. Key tools you’ll need include a large mixing bowl, a steamer (either a stovetop version or an Instant Pot), and a pot for soaking the corn husks. Additionally, clear plenty of counter space to assemble your tamales, as this will make the process smoother and more enjoyable.

Don’t forget to gather your ingredients listed in the next section. It might be a good idea to measure them out and have them ready to go, so you can seamlessly transition from one step to the next. This preparation not only ensures that you have everything at hand but also helps in understanding the flow of the recipe.

Ingredients

4 cups masa harina (such as Maseca)
3 cups broth (chicken, beef, or vegetable)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cumin
1 ⅓ cups lard (or shortening substitute)
8 ounces dried corn husks

Instructions

Step 1: Soak the Corn Husks

Start by soaking the corn husks in a large bowl of hot water for about 30 minutes. This softens them, making them pliable and easier to work with. Ensure that the husks are fully submerged; you can weigh them down with a plate if necessary.

Step 2: Prepare the Filling

While the husks are soaking, prepare your filling. Cook and shred your chosen meat—be it pork or chicken—or if you prefer a vegetarian option, get your beans ready. Combine the ingredients and set them aside in a bowl to allow the flavors to meld together.

Step 3: Make the Masa Dough

In a large mixing bowl, cream 1 ⅓ cups of lard with 2 tablespoons of broth until the mixture is fluffy, taking about 3-5 minutes. In a separate bowl, whisk together the masa harina, baking powder, salt, and cumin. Gradually mix these dry ingredients into the lard, alternating with the broth until your dough reaches a smooth and spreadable consistency—think of peanut butter! Cover the dough with a damp towel to prevent it from drying out.

Step 4: Assemble the Tamales

Lay a softened corn husk on your work surface with the glossy side facing up. Take about ¼ cup of masa dough and spread it evenly across the top center of the husk, about ¼ inch thick. Add 1–2 tablespoons of your prepared filling in the middle. To form the tamale, fold one side of the husk over the filling, then bring the other side over the top. Finally, fold the bottom up to secure everything tightly. If desired, tie your tamale with a strip of husk to ensure it stays closed during cooking.

Step 5: Cook the Tamales

If you’re using a stovetop steamer, place the tamales upright in the steamer with the open side facing up. Cover them with extra husks or a damp towel to trap steam. Steam for 1–2 hours, remembering to check the water level regularly to avoid drying out the pot. For those using an Instant Pot, pour 1 cup of water into the pot, place the tamales upright on a steamer rack, and cook on Manual/High Pressure for 25 minutes. Allow for a natural release for 10 minutes, then check for doneness—the husks should peel away easily from the dough. If they’re still sticky, add 10 more minutes of cooking time.

Variations

Protein: Experiment with different types of meat such as beef brisket or chicken thighs for richness.
Vegetables: Add roasted peppers or sautéed onions to the filling for a flavor boost.
Spices: Try adding different spices like smoked paprika or chipotle powder to the masa for a deeper flavor profile.

Cooking Notes

Be sure to allow enough time for soaking the husks, as they need to be soft to wrap around the filling.
Mixing the masa dough well is essential to ensure the tamales hold their shape during cooking.

Serving Suggestions

Serve alongside a fresh salsa or guacamole to enhance the flavors.
Pair with a side of rice and beans for a complete meal.

Tips

When steaming, keep an eye on the water level to ensure it doesn’t evaporate completely.
If making tamales with kids, let them choose their fillings for an element of fun!

Prep Time, Cook Time, Total Time

Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours

Nutritional Information

Calories: 300 per tamale
Protein: 12g per tamale
Sodium: 450mg per tamale

FAQs

What type of meat is best for tamales?

Pork is the traditional choice for tamales, especially when flavored with spices. However, chicken or even beef can work wonderfully and can be tailored to taste.

Can I freeze leftovers?

Yes, tamales freeze very well. Place them in an airtight container or freezer bag, and they can last for several months. Simply reheat when you’re ready to enjoy them again!

How do I know if my tamales are done cooking?

The husks should peel away easily from the masa without sticking. If they are sticky, they need more cooking time.

Can I use oil instead of lard?

Absolutely! If you’re looking for a healthier option or have dietary restrictions, vegetable shortening or even oil can be used as a substitute.

Conclusion

Homemade tamales are a wonderful way to bring rich flavors and cherished traditions into your home. As you gather your loved ones to take on this culinary adventure, you’ll create not just a delicious meal, but also lasting memories. Don’t hesitate to experiment with various fillings and tweak the recipe to suit your tastes. Once you’ve mastered this, your kitchen will surely become a hub of delicious homemade tamales. We would love to hear your experiences and variations in the comments below. So roll up your sleeves, gather your ingredients, and start making your tamales today!