Recipe

Mexican Tamales

Updated on 5 min read

Quick Description

These Mexican Tamales are made with a savory dough and filled with your choice of delicious ingredients, such as shredded chicken, beef, or cheese. Wrapped in soft, steamed corn husks, they’re perfect for festive occasions, family gatherings, or any time you crave a flavorful, hearty meal.

Servings & Timing

  • Servings: 12-15 tamales (depending on size)
  • Prep Time: 30 minutes (plus 30 minutes for soaking husks)
  • Cook Time: 45 minutes to 1 hour (steamer) / 25 minutes (Instant Pot)
  • Total Time: 1 hour 30 minutes to 2 hours

Ingredients List

For the Dough:

  • 4 cups masa harina
  • 3 cups broth (beef, chicken, or vegetable broth)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 ⅓ cups lard
  • 8-ounce package dried corn husks (soaked)

For the Filling:

(Choose your desired filling, such as chicken, beef, cheese, etc.)

  • 1-2 cups of your favorite filling (shredded chicken, ground beef, cheese, etc.)
  • Optional: 1-2 tablespoons of salsa or chopped vegetables for extra flavor

Instructions

Step 1: Soak the Corn Husks

  1. Soak the Corn Husks:
    • Place the dried corn husks in a large bowl of very hot water. Let them soak for 30 minutes or until softened. Drain and set aside.

Step 2: Make the Tamal Dough

  1. Beat the Lard and Broth:
    • In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3–5 minutes.
  2. Combine the Dry Ingredients:
    • In a separate bowl, combine masa harina, baking powder, salt, and cumin.
  3. Add the Masa Flour to the Lard Mixture:
    • Gradually add the masa harina mixture to the lard and broth mixture. Mix well.
  4. Add the Remaining Broth:
    • Slowly pour in the remaining broth, a little at a time, until the dough is soft and smooth, like creamy peanut butter. If the dough is too dry, add a little more broth.
  5. Test the Dough:
    • The dough should spread easily and be slightly sticky. Cover the bowl with a damp paper towel to keep the dough from drying out.

Step 3: Assemble the Tamales

  1. Prepare the Filling:
    • Prepare your desired filling, whether it’s shredded chicken, beef, or cheese. Make sure your filling is seasoned to your liking (salsa, spices, or veggies).
  2. Assemble the Tamales:
    • Lay a soaked corn husk flat on a surface, with the glossy side up. Scoop ¼ cup of tamale dough onto the center of the husk.
    • Use a spoon or your hands to press and spread the dough into a thin layer (about ¼ inch thick), leaving some room at the top and bottom of the husk.
    • Place 1-2 tablespoons of the filling along the center of the dough.
  3. Fold the Tamales:
    • Fold one long side of the corn husk over the filling, then fold the other side over, overlapping them.
    • Fold the bottom of the husk up to close the tamale. Repeat with the remaining ingredients.

Step 4: Steam the Tamales

  1. Prepare for Steaming:
    • In a steamer pot or Instant Pot, add about 1 cup of water to the bottom (just enough to create steam, not covering the tamales).
    • Lay a few soaked corn husks or a damp towel on the bottom to prevent tamales from falling through the rack.
    • Arrange the tamales standing upright in the pot, with the open end facing up. Ensure they are tightly packed but not too crowded.
  2. Steam the Tamales (Steamer):
    • Bring water to a boil in the steamer. Once boiling, reduce the heat to a simmer and steam for 45 minutes to 1 hour, or until the tamales are fully cooked.
    • Check after 45 minutes to ensure the dough is firm and not sticky.
  3. Steam the Tamales (Instant Pot):
    • Place the tamales in the Instant Pot, standing upright. Add 1 cup of water to the bottom.
    • Cook on Manual/High Pressure for 25 minutes. Let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

Step 5: Test for Doneness

  1. Check for Doneness:
    • To check if the tamales are done, remove one and try to pull the husk off. If it pulls away easily and the dough is firm and no longer sticky, the tamales are ready. If the dough is still sticky, steam for an additional 5–10 minutes.

Step 6: Serve

  1. Serve the Tamales:
    • Let the tamales rest for a few minutes. Serve with salsa, guacamole, or sour cream for added flavor.

Additional Notes

  • Filling Variations: You can use a variety of fillings, such as cheese, chicken, beef, pork, or even vegetarian fillings like corn and cheese.
  • Dough Consistency: If the dough feels too thick, add a bit more broth to loosen it. If it’s too wet, add a little more masa harina.
  • Tying Tamales: While optional, tying each tamale with a corn husk string can help them stay intact, especially if you’re using multiple fillings.
  • Vegan Option: Use a plant-based filling like sautéed mushrooms or tofu for a vegetarian or vegan version.

Dietary Info

  • Low-Carb (if you substitute masa harina with coconut flour)
  • Gluten-Free
  • Vegetarian Options Available
  • Dairy-Based

Nutrition (Per Tamale)

  • Calories: 180 kcal
  • Protein: 8 g
  • Fat: 12 g
  • Carbs: 15 g
  • Net Carbs: 14 g
  • Fiber: 1 g

FAQs

Q: Can I make tamales ahead of time?
Yes! You can assemble the tamales a day ahead of time and refrigerate them until ready to steam.

Q: How do I store leftover tamales?
Store leftovers in an airtight container in the fridge for up to 4 days. Tamales can be frozen for up to 1 month.

Q: Can I make these tamales with a different filling?
Absolutely! These tamales are versatile. Try using shredded chicken, cheese, or even vegetarian fillings like corn and zucchini.

Optional Personal Story

Making tamales always brings me back to family gatherings where everyone comes together to prepare and enjoy them. It’s a labor of love, but the reward of tasting those soft, flavorful tamales makes it worth every minute!

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Make these Mexican Tamales today for a delicious, authentic meal that will impress your family and friends! You can easily customize them with different fillings to suit everyone’s tastes.

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