Mexican Tamales are a beloved tradition, a delicious dish made with masa (a corn-based dough) filled with savory meats, cheeses, or beans. Steamed in corn husks or banana leaves, they offer a unique culinary experience. This guide provides a comprehensive, step-by-step approach to making authentic Mexican tamales at home.
Ingredients for tamales including masa harina, corn husks, lard, broth, baking powder and spices.
What are Mexican Tamales?
Tamales are a staple in Mexican cuisine, representing a rich culinary heritage passed down through generations. The process involves spreading masa dough onto a corn husk, filling it, and then folding and steaming the husk to cook the tamale. The husk is discarded before eating.
Essential Ingredients for Mexican Tamales
For the Masa:
- Masa Harina: This specially treated corn flour is key to achieving the right texture. Maseca is a readily available brand.
- Broth: Beef, chicken, or vegetable broth adds flavor and moisture. Use leftover pork broth if making red chili pork tamales.
- Baking Powder: Provides a light and fluffy texture.
- Salt: Enhances the flavors.
- Cumin: Adds a warm, earthy spice.
- Lard: Traditional recipes use lard for authentic flavor and texture, although shortening can be substituted.
- Dried Corn Husks: Used for wrapping and steaming the tamales. Soak them in hot water for at least 30 minutes before using to make them pliable.
Two tamales on a plate with pico de gallo and chopped avocado.
Popular Mexican Tamale Fillings
This recipe yields enough dough for about 3 ½ – 4 cups of filling. Here are some classic options:
- Salsa Verde Chicken: Combine shredded cooked chicken with salsa verde.
- Bean and Cheese: A vegetarian favorite using refried beans and shredded mozzarella or Oaxaca cheese.
- Red Chili Pork: Slow-cooked pork in a rich red chili sauce.
Step-by-Step Instructions for Making Mexican Tamales
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Prepare the Corn Husks: Soak dried corn husks in hot water until softened, about 30 minutes.
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Make the Masa Dough:
- Beat lard and 2 tablespoons of broth until light and fluffy.
- In a separate bowl, combine masa harina, baking powder, salt, and cumin.
- Gradually add the dry ingredients to the lard mixture, beating well.
- Slowly incorporate the remaining broth until a soft, spreadable dough forms, similar to creamy peanut butter. Cover with a damp cloth to prevent drying.
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Assemble the Tamales:
- Place a corn husk, glossy side up, on a flat surface.
- Spread about ¼ cup of masa dough onto the top half of the husk, creating a thin layer.
- Add 1-2 tablespoons of filling down the center of the dough.
Tamale masa in a bowl, a ball of masa on a corn husk, spread out and then pork filling placed on top.
- Fold and Secure:
- Fold one long side of the husk over the filling, then fold the other side over, overlapping the first.
- Fold the bottom of the husk up to enclose the filling. You can tie the tamale with a corn husk strip (optional).
Three process photos for folding a tamale inside a corn husk.
- Steam the Tamales:
- Add water to a steamer pot or Instant Pot. Place a few extra husks on the steamer rack to prevent tamales from sticking.
- Stand tamales upright, open end up, in the steamer.
- Stovetop: Steam for 1-2 hours, or until the husk pulls away cleanly. Replenish water as needed.
- Instant Pot: Cook on high pressure for 25 minutes, natural release for 10 minutes, then quick release.
Pork tamales stacked in a pot.
Freezing and Reheating Mexican Tamales
- Freezing: Cool completely, then freeze in a freezer bag for up to 3 months.
- Reheating: Wrap in damp paper towels and microwave until heated through.
Tamale with pork filling, pico de gallo on top and a fork taken a bite out of it.
Serving Suggestions
Serve your delicious Mexican tamales hot with your favorite toppings. Popular choices include:
- Salsa
- Sour Cream
- Guacamole
- Pico de Gallo
Enjoy the authentic flavors of Mexico with homemade tamales!
