Authentic Mexican Tamale Recipe: Step-by-Step Guide

If you’re eager to dive into the heart of Mexican cuisine, learning how to make authentic Mexican Tamales is a must. Having spent years immersed in the vibrant culture and flavors of Mexico, I fell in love with real Mexican food, especially tamales. Just like my recipes for Authentic Mexican Rice, Cheese Enchiladas, and Horchata, this mexican tamale recipe aims to bring the genuine taste of Mexico to your kitchen.

Two delicious mexican tamales served on a plate with a side of fresh pico de gallo and creamy avocado slices.

My journey into mexican tamale making began in Puebla, Mexico, under the guidance of a wonderful elderly woman. During our time living there, we befriended her family, and her daughter, who worked at my husband’s office, connected us. This kind grandmother was renowned for her incredible mexican tamales. Expressing my deep interest in authentic Mexican cooking, she generously invited me to a “tamalada,” a traditional mexican tamale making party. She prepared the masa dough entirely from scratch, using dried white corn kernels and “cal,” an ingredient that’s been quite challenging to source in the United States.

A heartwarming scene of a Latina grandmother and Lauren Allen collaborating on making mexican tamales, showcasing the authentic culinary experience.

Unveiling the Magic of Mexican Tamales

But what exactly is a mexican tamale? At its core, a mexican tamale is a beloved traditional dish crafted from a corn-based dough, known as masa. This masa is generously filled with a variety of savory options – from succulent meats to hearty beans and cheese. The filled masa is then enveloped in corn husks or banana leaves and steamed to perfection. It’s important to remove these wrappers before enjoying the flavorful mexican tamale inside. For an extra burst of freshness, try serving your mexican tamales topped with vibrant pico de gallo and accompanied by creamy guacamole and flavorful rice.

While the process of making mexican tamales might seem lengthy, especially when preparing for a large gathering, it’s actually quite straightforward. The fun truly begins when you have company to help with the stuffing and wrapping! Essentially, creating mexican tamales boils down to mastering two key components: the masa dough and the filling.

Masa Dough: This corn-based dough serves as the foundation of the mexican tamale. It’s spread onto the corn husk, acting as a flavorful vessel to hold the filling during cooking. Remember, the corn husks are not meant to be eaten; they are purely for steaming and shaping the mexican tamale.
Savory Fillings: The heart of any mexican tamale lies in its filling. You have a delightful array of choices, including meat, beans, and cheese. Explore my favorite filling suggestions below to customize your mexican tamale experience!

Gathering Your Ingredients for Mexican Tamales

To embark on your mexican tamale making adventure, you’ll need to assemble these key ingredients:

For the Masa Dough:

Masa Harina: Opt for Maseca brand masa harina. This readily available brand is usually found in the Mexican food aisle of most grocery stores. It’s specially treated corn flour, crucial for authentic mexican tamales.
Broth: Choose your preferred broth – beef, chicken, or vegetable broth all work wonderfully. For a richer flavor in pork mexican tamales, consider using the leftover broth from cooking my red chili pork tamale filling.
Baking Powder: This leavening agent helps create a light and fluffy masa texture, essential for perfect mexican tamales.
Salt: Enhances the overall flavor profile of the masa and fillings.
Cumin: Adds a warm, earthy note that complements the corn and fillings beautifully in mexican tamales.
Lard: For truly authentic mexican tamales, lard is the traditional fat. Surprisingly, lard contains less saturated fat than butter! You can typically find it in the Mexican aisle of your grocery store or online. Shortening can be used as a substitute if needed, but lard provides a more traditional flavor and texture to mexican tamales.
Dried Corn Husks: You’ll need an 8-ounce package of dried corn husks. These natural wrappers are indispensable for steaming and shaping your mexican tamales.

A vibrant display of ingredients essential for making mexican tamales, including masa harina, dried corn husks, lard, broth, baking powder, and aromatic spices.

For the Fillings (Choose Your Favorites):

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 filling offers a tangy and flavorful option for your mexican tamales.
Bean and Cheese: A vegetarian delight! Mix a 15-ounce can of refried beans with 1 ½ cups of shredded mozzarella cheese for a simple yet satisfying mexican tamale filling.
Red Chili Pork: Prepare one batch of my flavorful red chili pork recipe. This rich and savory pork filling is a classic choice for mexican tamales.

Step-by-Step Guide to Making Mexican Tamales

Now, let’s embark on the journey of creating delicious homemade mexican tamales!

Step 1: Prepare the Corn Husks

Soak the husks: Submerge the corn husks in a large bowl filled with very hot water. Let them soak for about 30 minutes, or until they become pliable and softened. This step is crucial to prevent the husks from cracking when you wrap the mexican tamales.

Step 2: Prepare Your Chosen Filling

Get your filling ready: Prepare approximately 3 ½ to 4 cups of your desired filling. Refer to the filling options mentioned earlier – Salsa Verde Chicken, Bean and Cheese, or Red Chili Pork. Having the filling ready before making the masa dough streamlines the mexican tamale making process.

Step 3: Craft the Masa Dough

Cream the lard: In a large mixing bowl, using an electric mixer, beat the lard and 2 tablespoons of broth until the mixture becomes light and fluffy. This should take about 3-5 minutes. Incorporating air into the lard is key to a tender masa for your mexican tamales.
Combine dry ingredients: In a separate medium bowl, whisk together the masa harina, baking powder, salt, and cumin.
Incorporate dry into wet: Gradually add the dry ingredients to the creamed lard mixture. Beat well with the electric mixer until thoroughly combined.
Add broth gradually: Slowly pour in the remaining broth, little by little, while continuing to beat with the mixer. The goal is to create a very soft dough.
Beat to perfection: Increase the mixer speed to high and beat for several minutes. The masa dough should achieve a consistency similar to creamy peanut butter – easily spreadable and slightly sticky. This beating process is essential for developing the right texture for your mexican tamales.
Prevent drying: Cover the mixing bowl with a damp paper towel to prevent the masa dough from drying out while you assemble the mexican tamales.

Visual steps of making tamale masa: masa in a mixing bowl, a ball of masa on a corn husk, masa spread out, and pork filling placed on top.

Step 4: Assemble the Mexican Tamales

Prepare the husk: Lay a softened corn husk on your countertop, glossy side facing upwards, with the wider end towards the top.
Add masa: Scoop about ¼ cup of masa dough onto the top center of the corn husk.
Spread the masa: Place a piece of plastic wrap over the dough. Use your hands to gently press and spread the masa into a thin layer, approximately ¼ inch thick. Ensure the masa is spread primarily on the top half of the husk. This leaves ample space at the bottom for folding the husk later.
Add filling: Remove the plastic wrap. Spoon 1-2 tablespoons of your chosen filling in a line down the center of the masa. Avoid overfilling, as this can make the mexican tamales difficult to wrap and cook properly.
Fold and wrap: Fold one long side of the corn husk over the filling, then fold the other long side to overlap the first, similar to folding a brochure. Finally, fold the bottom of the husk upwards to enclose the mexican tamale.
Tie (optional): For added security, or if you are making different fillings and want to distinguish them, tear a long, thin strip from one of the soaked corn husks and use it to tie around the mexican tamale.

A series of three images demonstrating the process of folding a mexican tamale within a corn husk, showcasing the wrapping technique.

Step 5: Tie the Tamales (Optional)

Purpose of tying: Tying mexican tamales is not strictly necessary for them to hold together during cooking. However, it can be helpful if you’re preparing multiple fillings and want an easy way to identify them. Tying also adds a traditional touch to your mexican tamales.
How to tie: If desired, use strips of corn husk to tie around the middle of each mexican tamale, securing the folded husk.

Mexican tamales beautifully wrapped in corn husks and neatly tied, arranged on a plate, ready for steaming.

Step 6: Cook Your Mexican Tamales – Stovetop or Instant Pot

Prepare your cooker: Add water to the bottom of your stovetop steamer or Instant Pot pressure cooker. For an Instant Pot, about 1 cup of water is sufficient. For a stovetop steamer, use a few cups, ensuring the water level stays below the steamer rack.
Line the bottom: Line the steamer rack with a few extra corn husks. This prevents the mexican tamales from falling through the rack and also protects them from direct contact with boiling water.
Arrange tamales: Stand the mexican tamales upright in the steamer or Instant Pot, with the open end facing upwards. Pack them in snugly enough to support each other and remain standing.
Cover the top (steamer): If using a stovetop steamer, place a few soaked corn husks or a clean, damp kitchen towel over the top of the mexican tamales before closing the lid. This helps trap steam and ensures even cooking.

Cooking Methods:

Stovetop Steamer: Bring the water in the steamer to a boil. Once boiling, reduce the heat to a simmer, cover, and steam for 1 to 2 hours, or even longer depending on the quantity of mexican tamales you are making. Check for doneness after 1 hour. Traditional Tip: In Mexico, cooks often place a coin at the bottom of the steamer pot. When the coin begins to rattle or tap, it indicates that the water level is getting low and needs to be replenished.
Instant Pot: Secure the lid of your Instant Pot and 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 mexican tamales neatly stacked in a pot, ready for steaming, showcasing a large batch for gatherings.

Freezing and Reheating Mexican Tamales

Freezing for Later:

Cool completely: Allow your cooked mexican tamales to cool down completely.
Freezer storage: Place the cooled mexican tamales in freezer-safe ziplock bags.
Freeze: Freeze for up to 3 months. Making a large batch of mexican tamales and freezing them is a fantastic way to have a quick and delicious meal ready for busy weeknights.

Reheating Instructions:

Microwave method: Wrap leftover or frozen mexican tamales in a few dampened paper towels. Microwave until thoroughly heated. The moisture from the paper towels will help to steam the mexican tamales as they reheat, preventing them from drying out.
Handle with care: Be cautious when unwrapping the reheated mexican tamales as they will be hot from the steam.

A single mexican tamale with a savory pork filling, generously topped with fresh pico de gallo, with a fork taking a bite, highlighting its appetizing presentation.

Serving Suggestions for Mexican Tamales

Enhance your mexican tamale experience with these delicious serving suggestions:

Toppings: Pico de gallo, salsa, sour cream, guacamole.
Sides: Mexican rice, refried beans, a fresh salad.

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Mexican Tamales Recipe Card

4.99 from 1530 votes

Mexican Tamales

Simple step-by-step instructions for making authentic mexican tamales filled with pork, chicken, or beans and cheese, cooked on the stovetop or in an Instant Pot.

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Author: Lauren Allen
Course: Main Course
Cuisine: Mexican
Servings: 24 tamales
Calories: 72 kcal
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
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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 notes for recipe)
Bean and cheese (See notes for recipe)
Authentic Mexican Rice (for serving, optional)

Instructions

Soak corn husks: In a bowl of very hot water for 30 minutes until softened.
Prepare fillings: Prepare your desired fillings.
Make masa dough: In a large bowl, beat lard and 2 tablespoons broth until fluffy. In a separate bowl, combine masa flour, baking powder, salt, and cumin; stir into lard mixture and beat well.
Add broth gradually to form a soft dough. Beat on high speed for several minutes until dough is like creamy peanut butter and slightly sticky. Cover bowl with a damp paper towel.
Assemble tamales: Lay a corn husk, glossy side up, wide end at the top. Scoop ¼ cup dough onto the top center. Cover with plastic wrap and spread masa to ¼ inch thick on the top half of husk. Remove plastic wrap.
Place 1-2 tablespoons filling down the center of the dough.
Fold in long sides of husk, overlapping, then fold bottom up.
Tie tamales (optional): Tie with corn husk strips if desired.
Cook (Stovetop Steamer): Add water to steamer. Line rack with corn husks. Stand tamales upright. Cover and steam over simmering water for 45 min-1 hour or more, until masa pulls away cleanly from husk.
Cook (Instant Pot): Add 1 cup water to Instant Pot. Line rack with corn husks. Stand tamales upright. Cook on Manual/High Pressure for 25 minutes, followed by 10 minutes Natural Release, then Quick Release.
Test for doneness: Husk should pull away cleanly. If dough is sticky, cook longer.
Store leftovers: Refrigerate for 5-7 days.

Recipe Notes

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

Salsa verde chicken: 3 ½ cups cooked, shredded 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: Wrap in damp paper towels and microwave until heated through.

Nutrition

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Originally shared October 2017, updated February 2020 with new photos and clearer instructions.

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