Mexican Tamales Recipe

Introduction

Mexican tamales are a traditional, flavorful dish made with masa dough and a variety of delicious fillings wrapped in corn husks and steamed to perfection. These tender, savory parcels are perfect for family meals or festive occasions.

Ingredients

• 4 cups Masa Harina
• 3 cups broth (beef, chicken, or vegetable)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 1/3 cups lard
• 8 ounce package dried corn husks
• Fillings (choose from red chili pork, salsa verde chicken, or bean and cheese)
• Authentic Mexican rice (optional, for serving)

Instructions

1. Step 1: Soak the dried corn husks in very hot water for 30 minutes or until softened.
2. Step 2: Prepare your choice of fillings such as red chili pork, salsa verde chicken, or bean and cheese.
3. Step 3: In a large bowl, beat the lard and 2 tablespoons of broth with an electric mixer until fluffy, about 3-5 minutes. In a separate bowl, combine masa harina, baking powder, salt, and cumin, then add to the lard mixture and beat well.
4. Step 4: Gradually add the remaining broth, beating on high speed until the dough is soft, spreadable like creamy peanut butter, and slightly sticky. Cover bowl with a damp paper towel to keep dough from drying out.
5. Step 5: Lay a soaked corn husk glossy side up on your work surface with the wide end at the top. Place about ¼ cup of dough at the top center of the husk, cover with plastic wrap, and spread the dough into a thin, even layer about ¼ inch thick using your hands. Remove the plastic wrap.
6. Step 6: Place 1-2 tablespoons of filling in a line down the center of the masa layer, being careful not to overfill.
7. Step 7: Fold one long side of the husk over the filling, then fold the other side overlapping the first like a brochure. Finally, fold the bottom end of the husk up to enclose the tamale.
8. Step 8: (Optional) Tie tamales with a strip of corn husk to help keep them closed and to identify different fillings if making multiple varieties.
9. Step 9: Prepare your steamer or Instant Pot by adding water (about 1 cup for Instant Pot or a few cups for a steamer pot) below the steamer rack. Place a few extra corn husks on the rack to prevent tamales from falling through.
10. Step 10: Stand the tamales upright with the open end up in the steamer or Instant Pot, packed snugly but not overly tight. If using a steamer, cover the top with soaked husks or a wet towel before closing the lid.
11. Step 11: For steaming: Bring water to a boil, then reduce to a simmer and steam tamales for 45 minutes to 1 hour. For Instant Pot: Cook on Manual/High Pressure for 25 minutes, then allow a natural release for 10 minutes before quick releasing the remaining pressure.
12. Step 12: To check doneness, remove a tamale and see if the husk peels away easily. If dough is still sticky, steam for an additional 5-10 minutes and test again.

Tips & Variations

• Use broth instead of water to add extra flavor to the masa dough.
• Experiment with different fillings like shredded chicken, cheese with jalapeños, or roasted vegetables for variety.
• For a vegetarian option, try beans and cheese or sautéed mushrooms with spices.
• Tying tamales is optional but helpful when making multiple fillings so you can easily identify each type.

Storage

Store leftover tamales in an airtight container in the refrigerator for 5 to 7 days. Reheat by steaming them again or microwaving covered with a damp paper towel to maintain moisture. Tamales can also be frozen for longer storage; wrap individually in foil and freeze for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought masa dough for tamales?

Yes, many stores sell fresh or frozen masa dough, which can save time. Just make sure it is prepared properly and moist enough for spreading.

How do I know when tamales are fully cooked?

The best test is to peel back the corn husk from one tamale; if the masa separates easily and is firm, they are done. If the dough feels sticky or wet, continue steaming for 5 to 10 more minutes.

Mexican Tamales Recipe

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★★★★★

4.7 from 115 reviews

• Author: Isabella
• Total Time: 1 hour 45 minutes
• Yield: Makes approximately 24 tamales 1x

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Description

This authentic Mexican Tamales recipe features a tender masa dough steamed to perfection with your choice of flavorful fillings such as red chili pork, salsa verde chicken, or bean and cheese. Wrapped in corn husks and steamed until the dough is fluffy and fully cooked, these tamales make a delicious traditional meal that can be enjoyed fresh or stored for later.

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Ingredients

Scale 1x2x3x

Tamale Dough

• 4 cups Masa Harina
• 3 cups broth (beef, chicken, or vegetable)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 1/3 cups lard

Other

• 8 ounce package dried corn husks
• Red chili pork (prepared filling)
• Salsa verde chicken (prepared filling)
• Bean and cheese (prepared filling)
• Authentic Mexican Rice (for serving, optional)

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Instructions

1. Soak Corn Husks: Place the dried corn husks in a bowl of very hot water and soak for 30 minutes or until they are softened and pliable.
2. Prepare Fillings: Prepare your desired tamale fillings such as red chili pork, salsa verde chicken, or bean and cheese according to your preferred recipes.
3. Make the Dough: In a large bowl, use an electric mixer to beat the lard with 2 tablespoons of broth until the mixture becomes fluffy, around 3 to 5 minutes. In a separate bowl, combine masa harina, baking powder, salt, and cumin. Add this dry mixture to the lard and beat well with the mixer.
4. Add Broth and Beat Dough: Slowly add the remaining broth a little at a time to the masa mixture, beating on high speed for several minutes until you achieve a soft, spreadable dough that resembles creamy peanut butter in texture and is slightly sticky. Cover the bowl with a damp paper towel to prevent drying.
5. Assemble Tamales: Lay one corn husk glossy side up on a flat surface with the wide end nearest you. Spoon about 1/4 cup of dough onto the top center. Place a piece of plastic wrap over the dough and use your hands to spread it into a thin layer about 1/4 inch thick, keeping it confined to the upper half so the bottom can fold up later. Remove the plastic wrap.
6. Add Filling: Spoon 1 to 2 tablespoons of your chosen filling in a line down the center of the masa layer, being careful not to overfill.
7. Fold Tamales: Fold one long side of the husk over the filling, then fold the other side over it like closing a brochure, and finally fold the bottom of the husk up to enclose the tamale.
8. Tie Tamales (Optional): Although not required, you can tie a strip of corn husk around each tamale to help hold them together and to mark different fillings for easier identification.
9. Prepare Steamer: Add water to the bottom of a steamer pot or Instant Pot—about 1 cup of water for the Instant Pot or several cups for a stovetop steamer, ensuring water does not exceed the steamer rack. Place a few soaked corn husks on the bottom rack to prevent tamales from falling through and to avoid contact with the boiling water.
10. Arrange Tamales: Stand the tamales upright with the open end facing up, packed tightly enough to keep them standing securely. For stovetop steaming, cover the tops with a few damp corn husks or a wet towel before closing the lid.
11. Steam Tamales: For stovetop steaming, bring the water to a boil, then reduce to a simmer and steam for 45 minutes to 1 hour, checking doneness at 45 minutes. For Instant Pot cooking, set to Manual/High Pressure for 25 minutes, then allow natural pressure release for 10 minutes before quick releasing the remaining pressure.
12. Check Doneness: Remove one tamale and peel back the husk. If the masa separates cleanly without sticking or wetness, they are done. If the masa is sticky or wet, continue cooking for an additional 5 to 10 minutes and check again.
13. Storage: Store leftover tamales in the refrigerator for 5 to 7 days, depending on ingredient freshness. Reheat by steaming or microwaving wrapped in a damp paper towel.

Notes

• If using different fillings, tying tamales helps identify them after cooking.
• You can substitute lard with vegetable shortening or butter, but lard provides the best traditional flavor and texture.
• The dough consistency is key: it should be soft and spreadable, not dry or crumbly.
• Serve tamales with authentic Mexican rice and your favorite salsas for a complete meal.
• Soaking corn husks thoroughly is important to make them pliable and avoid tearing when folding.

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Steaming
• Cuisine: Mexican

Keywords: Mexican tamales, tamale recipe, masa harina tamales, traditional tamales, steamed tamales, red chili pork tamales, salsa verde chicken tamales, bean and cheese tamales