Discover Authentic Mexico Tamales: A Step-by-Step Recipe Guide

Craving a taste of genuine Mexican cuisine? Look no further than the iconic Mexico Tamales. These flavorful pockets of corn dough, filled with savory delights, are a staple of Mexican culinary tradition. My journey into the heart of Mexico’s food culture led me to Puebla, a vibrant city where I had the incredible opportunity to learn the art of tamale making from a local abuela (grandmother). Living in Mexico, I was immersed in the rich tapestry of flavors and techniques that make Mexican food so unique and beloved. Just like my popular recipes for Authentic Mexican Rice, Cheese Enchiladas, and Horchata, this Mexico tamales recipe aims to bring that authentic taste to your kitchen.

Two tamales beautifully plated with a side of fresh pico de gallo and creamy avocado chunks.

During my time in Puebla, I befriended a warm and welcoming family whose matriarch was a master tamale maker. Her daughter, working in the same office building as my husband and me, facilitated this wonderful connection. I was fortunate enough to be invited to a “tamalada,” a traditional tamale-making party. It was there, under the guidance of this sweet grandmother, that I learned the secrets of crafting authentic Mexico tamales from scratch, including the traditional masa dough made with dried white corn kernels and “cal” (lime), an ingredient that can be a little challenging to find in the US. This hands-on experience ignited my passion for sharing this authentic recipe with you.

A heartwarming photo of Lauren Allen learning the art of tamale making alongside a Latina grandmother in a traditional kitchen setting.

What are Mexico Tamales? Unveiling a Culinary Treasure

Mexico tamales are more than just food; they are a cultural experience. Originating from Mesoamerica, tamales are a traditional dish made from masa, a corn-based dough. This dough is lovingly filled with a variety of ingredients, from succulent meats to hearty beans and cheese. The filled masa is then wrapped in corn husks or banana leaves and steamed to perfection. The husks are removed before eating, revealing a tender and flavorful delight. For a truly authentic experience, serve your Mexico tamales with a vibrant pico de gallo, a dollop of guacamole, and a side of Mexican rice.

While the process of making Mexico tamales is a labor of love, especially when shared with friends and family at a tamalada, it’s surprisingly straightforward. Don’t let the steps intimidate you! The magic of tamales lies in two key components:

Masa Dough: This corn-based dough forms the heart of the tamale. It’s spread onto the corn husk, creating a flavorful vessel for the filling. The husk itself is not eaten but imparts a subtle corn flavor during steaming.
Savory Filling: The possibilities are endless! From richly seasoned meats like pork or chicken to vegetarian options like beans and cheese, the filling is where you can truly customize your Mexico tamales. Explore my favorite filling suggestions below to inspire your culinary creativity.

Essential Ingredients for Authentic Mexico Tamales

To embark on your Mexico tamales journey, gather these key ingredients:

Masa Harina: For authentic masa, I highly recommend Maseca brand. This finely ground corn flour is specifically designed for masa and can be easily found in the Hispanic aisle of most grocery stores.
Broth: Beef, chicken, or vegetable broth all work beautifully. For an extra layer of flavor in pork tamales, use the leftover broth from my red chili pork filling.
Baking Powder: This leavening agent helps create a light and tender masa.
Salt: Essential for balancing the flavors.
Cumin: A touch of cumin adds warmth and depth.
Lard: For truly authentic Mexico tamales, lard is the traditional fat. Surprisingly, lard contains less saturated fat than butter! Look for it in the Hispanic aisle or online. Shortening can be used as a substitute if needed.
Dried Corn Husks: You’ll need an 8-ounce package. These husks are essential for wrapping and steaming the tamales.

A neatly arranged display of Mexico tamales ingredients, featuring masa harina, dried corn husks, lard, broth, baking powder, and aromatic spices.

Step-by-Step Guide: Crafting Your Own Mexico Tamales

Follow these detailed steps to create delicious Mexico tamales at home:

1. Prepare the Corn Husks:

Begin by soaking the dried corn husks. Place them in a large bowl and cover them with very hot water. Let them soak for at least 30 minutes, or until they become pliable and softened. This step is crucial for making the husks easy to work with and fold.

2. Choose and Prepare Your Filling:

While the husks are soaking, prepare your desired filling. You will need approximately 3 ½ to 4 cups of filling for one batch of masa dough. Here are some flavorful options:

Salsa Verde Chicken: Combine 3 ½ cups of cooked, shredded chicken with a 16-ounce can of salsa verde (Herdez brand is a great choice). This tangy and savory filling is a crowd-pleaser.
Bean and Cheese: For a vegetarian option, mix a 15-ounce can of refried beans with 1 ½ cups of shredded mozzarella cheese. Oaxaca cheese is another fantastic, authentically Mexican option if you can find it.
Red Chili Pork: For a rich and deeply flavorful tamale, prepare one recipe of my red chili pork. The slow-cooked pork in a vibrant red chili sauce is an exceptional filling.

3. Make the Masa Dough:

This is where the magic happens! In a large mixing bowl, using an electric mixer, beat the lard and 2 tablespoons of broth until light and fluffy, about 3-5 minutes. In a separate medium bowl, whisk together the masa harina, baking powder, salt, and cumin. Gradually add the dry ingredients to the lard mixture, beating well with the electric mixer until combined.

Slowly pour in the remaining broth, little by little, while continuing to beat, until a very soft dough forms. Beat on high speed for several minutes until the masa is light and airy. The dough should have a consistency similar to creamy peanut butter and be slightly sticky. To prevent drying, cover the mixing bowl with a damp paper towel while you assemble the tamales.

A visual guide to making masa dough, showing the masa in a mixing bowl, a ball of masa being placed on a corn husk, and the masa being spread out before adding the pork filling.

4. Assemble the Mexico Tamales:

Lay a soaked corn husk on a flat surface, glossy side up, with the wide end towards you. Scoop about ¼ cup of masa dough onto the top center of the corn husk. Place a piece of plastic wrap over the dough and use your hands to gently press and spread the masa into a thin, ¼-inch thick layer. Keep the dough spread on the top half of the husk, leaving room at the bottom for folding.

Remove the plastic wrap. Place 1-2 tablespoons of your chosen filling in a line down the center of the masa. Be careful not to overfill.

Fold one long side of the husk over the filling, then fold the other long side over, overlapping the first, like folding a brochure. Finally, fold the bottom of the husk upwards to enclose the tamale.

Optional Tying: For extra security, or to differentiate fillings if you are making a variety, tear a long, thin strip from a soaked corn husk and use it to tie around the tamale.

Step-by-step photos demonstrating the process of folding a Mexico tamale within a corn husk, creating a neat and secure package.

5. Tying the Tamales (Optional but Recommended for Variety):

While tying isn’t strictly necessary to hold the tamales together during cooking, it’s a helpful step, especially if you’re making multiple fillings. Tying with a corn husk strip allows you to easily identify different types of tamales later.

Mexico tamales expertly wrapped and tied with corn husk strips, neatly arranged on a plate, ready for steaming.

6. Cooking: Steaming on the Stovetop or in the Instant Pot:

Choose your preferred cooking method:

Stovetop Steamer: Pour water into the bottom of a steamer pot, ensuring the water level stays below the steamer rack. Line the bottom of the rack with extra corn husks to prevent tamales from falling through and to protect them from direct contact with boiling water.
Instant Pot: Add about 1 cup of water to the Instant Pot. Place the trivet at the bottom.

Arrange the tamales standing upright in the steamer or Instant Pot, open end up, packing them in tightly enough to support each other. If using a stovetop steamer, cover the tamales with a layer of soaked corn husks or a damp kitchen towel before placing the lid on.

Steamer Cooking Time: Bring the water to a boil, then reduce to a simmer. Steam for 1 to 2 hours, or even longer depending on the quantity of tamales. Check for doneness after 1 hour. (In Mexico, a traditional method to monitor water level is to place a coin at the bottom of the steamer; when the coin starts to rattle, it’s time to add more water.)
Instant Pot Cooking Time: Cook on Manual/High Pressure for 25 minutes. Allow for a natural pressure release for 10 minutes, followed by a quick release to vent any remaining pressure.

Pork Mexico tamales stacked vertically in a steamer pot, ready to be cooked to perfection.

Freezing and Reheating Your Mexico Tamales

Freezing for Future Feasts:

Mexico tamales are perfect for making ahead and freezing! Allow the cooked tamales to cool completely. Then, place them in freezer-safe ziplock bags and freeze for up to 3 months. This makes it easy to enjoy authentic Mexican flavor even on busy weeknights.

Reheating for a Quick Meal:

To reheat leftover or frozen tamales, wrap them individually in a few dampened paper towels. Microwave until heated through, usually a few minutes. The damp paper towels create steam, keeping the tamales moist as they reheat. Be careful when unwrapping, as they will be hot!

A delicious pork Mexico tamale, topped with pico de gallo, with a fork taking a tempting bite, showcasing the flavorful filling.

Serving Suggestions for Mexico Tamales

Enhance your Mexico tamales experience with these delicious serving suggestions:

Pico de Gallo: The fresh and zesty salsa perfectly complements the richness of the tamales.
Guacamole: Creamy guacamole adds a cool and refreshing element.
Mexican Rice: A side of Authentic Mexican Rice completes the meal.
Sour Cream or Crema: A dollop of sour cream or Mexican crema adds a tangy coolness.
Hot Sauce: For those who like a spicy kick, serve with your favorite Mexican hot sauce.

Enjoy the delightful taste of homemade Mexico tamales! This recipe brings the authentic flavors of Mexico right to your table. Buen provecho!

Recipe

4.99 from 1530 votes

Mexican Tamales Recipe

Simple step-by-step instructions for making authentic Mexico Tamales filled with your choice of pork, chicken, or beans and cheese, cooked on the stovetop or in the Instant Pot.

Print Recipe Pin Recipe Read Reviews

By Lauren Allen

Course: Main Course
Cuisine: Mexican

Servings: 24 tamales
Calories: 72

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes

Save Recipe

Ingredients

For the 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
8-ounce package dried corn husks

Filling Ideas:

Red chili pork
Salsa verde chicken (See recipe notes)
Bean and cheese (See recipe notes)
Authentic Mexican Rice (optional, for serving)

Instructions

Soak the corn husks: In a large bowl, cover corn husks with very hot water and soak for 30 minutes, or until softened.
Prepare fillings: Prepare your desired fillings (see notes).
Make the masa dough: In a large bowl, use an electric mixer to beat lard and 2 tablespoons broth until fluffy, about 3-5 minutes. In a separate bowl, combine masa harina, baking powder, salt, and cumin. Stir dry ingredients into the lard mixture and beat well.
Gradually add remaining broth, little by little, beating until a very soft, slightly sticky dough forms (like creamy peanut butter). Beat on high speed for several minutes until light. Cover bowl with a damp paper towel to prevent drying.
Assemble the tamales: Lay a corn husk, glossy side up, on your work surface. Scoop ¼ cup dough onto the top center of the husk. Cover with plastic wrap and spread masa into a ¼-inch thick layer on the top half of the husk. Remove plastic wrap.
Place 1-2 tablespoons filling in a line down the center of the masa.
Fold one long side of the husk over the filling, then the other side, overlapping. Fold the bottom of the husk upwards to enclose.
Tie tamales (optional): Tie with corn husk strips to secure and differentiate fillings.
Cook on stovetop or Instant Pot: Add water to your steamer or Instant Pot (1 cup for IP, a few cups for steamer, below rack level). Line the rack with extra corn husks.
Arrange tamales standing upright, open end up, tightly packed. For steamer, cover tamales with soaked husks or a damp towel before lidding.
Steamer: Bring water to a boil, reduce to simmer, and steam for 45 minutes to 1 hour or longer, checking for doneness after 45 minutes.
Instant Pot: Cook on Manual/High Pressure for 25 minutes. Natural release for 10 minutes, then quick release.
Test for doneness: Remove a tamale and check if the husk pulls away cleanly. If dough is sticky, steam 5-10 minutes longer.
Store leftover tamales in the refrigerator for 5-7 days.

Recipe Notes

Tamale Filling Suggestions: You’ll need about 3 ½-4 cups filling per batch of dough.

Salsa verde chicken: 3 ½ cups shredded cooked chicken + 16 oz salsa verde (Herdez recommended).
Bean and cheese: 15 oz refried beans + 1 ½ cups Oaxaca or mozzarella cheese.
Red chili pork: 1 recipe red chili pork.

Freezing Instructions: Cool cooked tamales, then freeze in freezer bags up to 3 months.
Reheating Instructions: Wrap leftover or frozen tamales in damp paper towels and microwave until heated through. Handle carefully, they will be hot!

Nutrition