Authentic Mexican Tamales Recipe: Step-by-Step Guide

If you’re eager to explore the heart of Mexican cuisine, there’s no better place to start than with authentic Mexican tamales. Having spent years immersed in the vibrant culture and flavors of Mexico, I can tell you that tamales are more than just food; they’re a culinary tradition, a taste of home, and a celebration all wrapped in a corn husk. For those new to Mexican cooking, or even seasoned cooks looking to perfect their technique, this Mexican Tamales Recipe is your gateway to creating truly delicious, homemade tamales.

My journey with tamales began in Puebla, Mexico, where I had the incredible opportunity to learn from a local Abuela, a sweet grandmother whose tamales were legendary in her community. She graciously welcomed me into her kitchen and shared her generations-old secrets to making perfect masa and flavorful fillings. It was during these “tamaladas,” or tamale-making parties, that I truly understood the love and artistry that goes into each and every tamale. While she started from scratch with dried corn kernels and “cal,” this recipe simplifies the process using masa harina, making it accessible for home cooks everywhere without sacrificing authentic flavor.

Two tamales on a plate with pico de gallo and chopped avocado.

What Exactly Are Tamales?

For the uninitiated, tamales are a quintessential Mexican dish dating back to Mesoamerican times. At their core, they consist of a corn-based dough, known as masa, which is generously filled with savory or sweet ingredients. Traditionally, these pockets of flavor are wrapped in corn husks or banana leaves and then steamed to perfection. It’s important to note that the husks are simply the cooking vessel and are removed before you indulge in the soft, flavorful tamale within.

Think of tamales as a delicious, comforting package. The masa provides a subtly sweet and earthy base, while the filling offers a burst of flavor and texture. They are incredibly versatile, allowing for endless variations in fillings, from savory meats and cheeses to sweet fruits and spices. Serve them with a dollop of fresh pico de gallo, a side of creamy guacamole, or alongside classic Mexican rice for a complete and satisfying meal.

While the process of making tamales might seem lengthy at first glance, especially if you gather friends and family to help, it’s actually quite straightforward. Don’t let the steps intimidate you! It’s all about mastering two key components: the masa dough and the filling.

The Masa: This corn dough is the heart of the tamale. Spread onto the corn husk, it acts as a blank canvas for your chosen filling and steams up into a tender, slightly chewy delight.
The Filling: This is where your creativity can shine! From savory shredded pork or chicken to vegetarian options like beans and cheese, the filling infuses the masa with flavor and makes each bite exciting. Explore some of my favorite filling ideas below to get started!

A latina Grandmother and Lauren Allen making tamales together.

Ingredients for the Perfect Mexican Tamales Recipe

To embark on your tamale-making adventure, gather these essential ingredients:

For the Dough (Masa):

Masa Harina: Specifically, you’ll need masa harina for tamales, not regular corn flour or cornmeal. My preferred brand is Maseca, widely available 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 broth leftover from cooking your pork filling.
Baking Powder: This helps to lighten the masa and create a tender texture.
Salt: Enhances the flavors of all the ingredients.
Ground Cumin: Adds a warm, earthy note that complements the corn and fillings.
Lard: For truly authentic Mexican tamales, lard is the traditional choice. It contributes to a rich flavor and incredibly moist masa. Find it in the Hispanic section of your grocery store or online. If you prefer, vegetable shortening can be used as a substitute.
Dried Corn Husks: You’ll need an 8-ounce package. These are essential for wrapping and steaming the tamales.

For the Filling (Choose Your Favorite):

Salsa Verde Chicken: Combine 3 ½ cups of cooked, shredded chicken with a 16-ounce can of salsa verde (Herdez brand is a great option).
Bean and Cheese: Use a 15-ounce can of refried beans and 1 ½ cups of shredded mozzarella cheese or Oaxaca cheese for a classic vegetarian choice.
Red Chili Pork: Prepare one batch of my flavorful red chili pork for a rich and savory filling.

Ingredients for tamales including masa harina, corn husks, lard, broth, baking powder and spices.

Step-by-Step Guide: How to Make Tamales

Now, let’s dive into the step-by-step process of making these delicious Mexican tamales. Don’t worry, I’ll guide you through each stage to ensure your success!

Step 1: Prepare the Corn Husks

Soak 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 to prevent the husks from cracking when you fold them.

Step 2: Prepare Your Desired Filling

While the husks are soaking, prepare your chosen filling. You’ll need approximately 3 ½ to 4 cups of filling for one batch of masa dough. Refer to the filling options listed in the ingredients section or get creative with your own!

Step 3: Make the Masa Dough

In a large mixing bowl, using an electric mixer, beat the lard and 2 tablespoons of broth until light and fluffy. This should take about 3-5 minutes. The mixture should become noticeably lighter in color and texture.
In a separate medium bowl, whisk together the masa harina, baking powder, salt, and cumin.
Gradually add the dry ingredients to the lard mixture, mixing with the electric mixer until well combined.
Slowly pour in the remaining broth, little by little, while mixing on low speed. Continue adding broth until a very soft dough forms. The masa should have a consistency similar to creamy peanut butter and be slightly sticky.
Increase the mixer speed to high and beat for several minutes. This aerates the masa, resulting in lighter, more tender tamales.
Cover the mixing bowl with a damp paper towel to prevent the masa from drying out while you assemble the tamales.

Tamale masa in a bowl, a ball of masa on a corn husk, spread out and then pork filling placed on top.

Step 4: Assemble the Tamales

Lay a softened 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. Use your hands or the back of a spoon to gently press and spread the masa into a thin, even layer, about ¼ inch thick. Keep the masa spread on the top half of the husk, leaving room at the bottom for folding.
Remove the plastic wrap.
Spoon 1-2 tablespoons of your desired filling in a line down the center of the masa. Be careful not to overfill, as this can make them harder to fold and cook evenly.
Fold one long side of the corn husk over the filling. Then, fold the other long side over, overlapping the first, like folding a brochure.
Fold the bottom of the husk upwards to seal the tamale.
Optional: Tying the tamales. For extra security, or if you are making different fillings and want to distinguish them, tear a thin strip from one of the soaked corn husks and use it to tie around the tamale, holding it together.

Three process photos for folding a tamale inside a corn husk.

Step 5: Tie the Tamales (Optional)

As mentioned, tying is optional. It’s not strictly necessary for cooking, but it can be helpful for organization and presentation, especially if you are making a large batch or multiple types of tamales.

Step 6: Cook the Tamales – Stovetop or Instant Pot

Stovetop Steamer: Pour water into the bottom of a stovetop steamer pot, ensuring the water level stays below the steamer rack. A few cups of water should be sufficient, but check periodically during steaming and add more if needed. Line the steamer rack with a few extra corn husks to prevent the tamales from falling through and to protect them from direct contact with boiling water.
Instant Pot: Add about 1 cup of water to the bottom of your Instant Pot. Place the steamer rack inside.
Arrange the assembled tamales standing upright in the steamer or Instant Pot, open end up. Pack them in snugly enough so they support each other and remain standing during cooking. 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 the pot. This helps to trap the steam and cook the tamales evenly.
Stovetop Steaming: Bring the water to a boil, then reduce the heat to a simmer. Steam the tamales for 1 to 2 hours, or even longer for larger batches. The cooking time depends on the quantity of tamales and how tightly they are packed. Check for doneness after 1 hour. A traditional tip from Mexico is to place a coin at the bottom of the steamer pot. When the coin starts to rattle or tap, it indicates the water level is getting low and needs to be replenished.
Instant Pot Cooking: Close the Instant Pot lid and set the valve to sealing. Cook on Manual/High Pressure for 25 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, followed by a quick pressure release to vent any remaining steam.

Pork tamales stacked in a pot.

Step 7: Check for Doneness

To check if the tamales are cooked through, remove one tamale from the steamer or Instant Pot. Carefully unwrap the husk. If the masa pulls away cleanly from the husk and is firm, the tamales are done. If the dough still appears sticky or wet, continue steaming for another 5-10 minutes and test again.

Freezing and Reheating Your Homemade Tamales

One of the beauties of making tamales is that they freeze exceptionally well, making them perfect for meal prepping or enjoying later.

Freezing Instructions:

Allow the cooked tamales to cool completely to room temperature.
Place the cooled tamales in a freezer-safe zip-top bag or airtight container.
Freeze for up to 3 months for best quality.

Reheating Instructions:

Microwave: For a quick reheat, wrap leftover or frozen tamales in a few slightly dampened paper towels. Microwave in 1-2 minute intervals until heated through. The moisture from the paper towels helps to steam them in the microwave, preventing them from drying out. Be cautious when unwrapping, as they will be hot!

Tamale with pork filling, pico de gallo on top and a fork taken a bite out of it.

Serving Suggestions for Mexican Tamales

Tamales are a delightful dish on their own, but they are even better when accompanied by flavorful sides and toppings. Here are a few ideas to elevate your tamale experience:

Pico de Gallo: The fresh, vibrant flavors of pico de gallo perfectly complement the richness of tamales.
Guacamole: Creamy guacamole adds a cool and refreshing element.
Mexican Rice: A classic side dish that completes any Mexican meal.
Sour Cream or Mexican Crema: A dollop of sour cream or crema adds a tangy coolness.
Hot Sauce: For those who like a little heat, your favorite Mexican hot sauce is a must.

Enjoy the journey of making your own authentic Mexican tamales! This mexican tamales recipe is a labor of love, but the rewarding taste and the connection to a rich culinary tradition make it all worthwhile. ¡Buen provecho!

Recipe

4.99 from 1530 votes

Mexican Tamales Recipe

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

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Author: Lauren Allen

Course: Main Course

Cuisine: Mexican

Servings: 24 tamales

Calories: 72

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

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Ingredients

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 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 the corn husks: in a bowl of very hot water for 30 minutes or until softened.
Prepare desired fillings.
Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky. Cover the mixing bowl with a damp paper towel to keep the dough from drying out.
Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time. Remove plastic wrap.
Place 1-2 tablespoons of desired filling in a line down the center of the dough. (You don’t want too much filling).
Fold in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up.
Tying tamales (optional): You don’t have to tie a corn husk string around the tamales–it does take more time and they will hold together without it. However, if you’re making multiple fillings, tying ones of a certain kind can help to identify them.
Cook on the stove-top or Instant Pot: Add water to the bottom of your steamer or instant pot. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them.
Place tamales standing upright, with their open end up, just tightly enough to keep them standing. If using a steamer pot, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.
Steamer: Bring water to a boil (in Mexico they would often place a coin at the bottom of the steamer and when the coin started to tap in the pot you know the water was boiling.) Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour, or longer. Check them after 45 minutes. Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release for 10 minutes, and then quick release.
To test if the tamales are done: Remove one and try to pull the husk off. If the husk pulls away cleanly from the tamale they’re done. If the dough is still sticky or wet looking, cook them for 5-10 minutes longer and try again.
Store leftover tamales in the refrigerator for 5-7 days depending on the freshness of your ingredients.

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 mixed with 16 ounce can salsa verde (I like Herdez brand)
Bean and cheese: 15 oz can refried beans and 1 ½ cups Oaxaca or shredded mozzarella cheese
Red chili pork: 1 recipe red chili pork

Freezing Instructions: Allow the cooked tamales to cool, then place them in a freezer-safe bag and freeze for up to 3 months.

Reheating: Wrap leftover or frozen tamales in a few dampened paper towels and microwave until warmed through. The wet paper towels will help them “steam” as they are reheated. Be careful when unfolding them–they will be hot!

Nutrition

Calories: 72kcal
Carbohydrates: 15g
Protein: 2g
Fat: 1g
Saturated Fat: 1g
Sodium: 216mg
Potassium: 89mg
Fiber: 1g
Sugar: 1g
Vitamin A: 204IU
Vitamin C: 1mg
Calcium: 46mg
Iron: 2mg