How To Make Tamales Recipe

They’re wrapped, bundled balls of corn dough with meat or other stuff inside. And here’s everything you need to make them at home.

• Dried corn husks: Your wrappers are corn husks - a package of dried husks will do. Look for wide ones that can wrap all the way around your filling. If you get narrow husks, just put two together, overlapping them. Save a few husks to tear into long, thin strips - these will tie your tamales closed.
• Masa: The masa dough forms the base of every tamal. Mix Maseca (masa harina) corn flour with corn oil or avocado oil. Add chicken, beef, or vegetable stock to make it moist. Season with baking powder, salt, and ground cumin. This makes a soft dough that will steam into the perfect tamal.
• Fillings: For fillings, you need 3 cups of your choice: shredded pork, chicken, cheese, or beans. The filling goes inside the masa dough, giving tamales their main flavor.
• Sauce: Add 1 cup of sauce - either red or green enchilada sauce. Pick mild or medium depending on how spicy you like your food. The sauce keeps your tamales moist and adds extra flavor.
• Toppings: The toppings go on after cooking. You can use guacamole, more enchilada sauce, hot sauce, salsa, or fresh cilantro. Add as much or as little as you want - these make each tamal taste even better.

Tamales hold a special place in Mexican cooking - these bundles of corn dough hide delicious fillings inside corn husk wrappers. It’s a time consuming process, but once you make tamales they’re not difficult at all.

Follow these steps and you’ll have perfect tamales now, or you can put them in the freezer for later meals.

What You Need:

• 1 package dried corn husks
• 6 cups masa harina (corn flour)
• 2½ teaspoons salt
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon baking powder
• 6 cups chicken or vegetable stock
• ¾ cup vegetable oil
• 3 cups of your choice: shredded pork, chicken, cheese, or beans
• 1 cup red or green enchilada sauce
• Optional toppings: guacamole, extra sauce, salsa, cilantro

Instructions

Making the Tamales at home involves three major parts; making the masa dough, wrapping the tamales and cooking. Here are all you need to do to make a superb dish.

Prepare the Corn Husks:

Submerge your corn husks completely in a large bowl filled with warm water. The husks will try to float, so weigh them down with another bowl.

During their 30-minute soak, they'll transform from brittle to pliable - perfect for wrapping. While they soak, gather your other ingredients and begin preparing the dough.

Make the Masa Dough:

Step 1: Combine the Dry Ingredients

Pull out your stand mixer and its large bowl. Pour in the masa harina - this special corn flour creates the distinct tamal texture. Add salt, which brings out the corn's natural sweetness.

Sprinkle in the cumin, adding warmth without heat. Include chili powder for a gentle kick, and baking powder to help your tamales stay light. Whisk everything together until the spices disappear into the flour.

Step 2: Add the Oil

The oil brings richness to your dough. Pour it slowly over your dry mixture while the mixer runs on low. Watch as the oil disappears into the flour mixture, turning it into something that looks like wet sand. Keep mixing until no dry spots remain - this usually takes about a minute.

Step 3: Mix in the Stock

Now comes the magical part. Keep your mixer running slowly and begin adding your chosen stock. Pour it in a steady stream, letting each portion mix in before adding more. The mixture will slowly change from crumbly to smooth. Stop occasionally to scrape down the sides of your bowl, making sure everything mixes evenly.

Step 4: Beat Until Fluffy

Here's where patience matters most. Turn your mixer to medium-high and let it work for 6-8 minutes. The dough will transform before your eyes, becoming lighter and fluffier.

When ready, it should look like a thick cake batter and feel smooth between your fingers. If you drop a small amount in cold water, it should float - that's how you know it's perfect.

Fill and Wrap the Tamales:

Step 1: Prepare the Filling

Mix your chosen filling with enchilada sauce in a bowl until well combined. The sauce adds moisture and helps distribute flavors evenly. The mixture should be moist but not runny - you want it to stay put when you add it to the tamales.

Step 2: Prepare the Husk

Select a corn husk that feels soft and flexible. Lay it on your work surface with the smooth side up and wider end toward you. Using a spoon or cookie scoop, place ¼ cup of masa dough in the middle. This consistent measurement ensures even cooking.

Step 3: Add the Filling

With wet fingers (keep a bowl of water nearby), spread the dough into a rectangle about ¼ inch thick. Leave a border around the edges - the dough will spread as it cooks. Create a shallow groove down the center and spoon in your filling. The filling should be generous but not overflow.

Step 4: Wrap and Tie

Bring the long sides of the husk up, allowing the dough to meet and seal around the filling. Fold one long side over, followed by the other - like wrapping a present.

Fold the pointed end up toward the filled end. Secure it all with a thin strip of corn husk, tying it just tight enough to hold. Set your assembled tamal aside and continue until all ingredients are used.

Cook the Tamales:

Step 1: Set Up the Steamer

Choose a pot large enough to hold your tamales standing upright. Place your steamer basket inside and add water until it nearly touches the bottom of the basket. The water shouldn't reach the tamales - they cook in the steam, not the water.

Step 2: Arrange the Tamales

Stand your wrapped tamales in the steamer basket like soldiers, open end up. Leave small gaps between them - they need room to expand as they cook. If you have extra space, fill it with upright empty husks to help keep the tamales stable.

Step 3: Steam

Put on a tight fitting lid over the pot. If you’re using a regular pot, just steam them for 30 mins. Check the water level halfway through - add more hot water if needed. For pressure cooker users, 20 minutes on high pressure works perfectly. Let the pressure release naturally after cooking.

Step 4: Check for Doneness

Pick out one tamal carefully - they're hot! Unwrap it gently. The husk should peel away easily, and the masa should feel firm but still moist.

If it sticks to the husk or feels doughy, wrap it back up and steam for 5-10 minutes more. Once done, let them rest for 10 minutes before serving.

Making tamales in your Instant Pot reduces hours of traditional steaming into a simple 20-minute process. This pressure-cooking method delivers tender, delicious tamales without the long wait.

1. Pour one cup of fresh water into the bottom of your Instant Pot, creating the steam needed for perfect tamales.
2. Place your metal strainer basket into the Instant Pot, positioning it securely above the water level.
3. Stand your prepared tamales upright in the strainer basket, leaving small spaces between each one for proper steam circulation.
4. Close and lock the Instant Pot lid firmly, ensuring the seal sits correctly in place.
5. Set your Instant Pot to cook on high pressure for 20 minutes, allowing the masa to steam completely.
6. Once cooking finishes, turn the pressure valve carefully to release the steam quickly.
7. Check your tamales by gently pulling on a corn husk - it should separate smoothly from the masa (corn dough) when fully cooked.

This straightforward pressure-cooking method ensures perfectly steamed tamales every time, maintaining their authentic taste while saving valuable kitchen time.

The cooking time for tamales varies based on your chosen cooking method, but understanding these times helps you plan your tamale-making perfectly.

Traditional steaming remains the most common approach, taking about 60-90 minutes in a regular steamer basket. During this time, the masa develops its signature texture while the filling heats thoroughly.

For complete tamale preparation from scratch, set aside roughly 3 hours and 30 minutes. This includes 30 minutes for preparing ingredients and assembling tamales, 2 hours for cooking meat filling, and 1 hour for the final steaming process. The filling can be made ahead to split the work across multiple days.

Modern appliances offer faster alternatives. An Instant Pot or pressure cooker significantly reduces steaming time to just 20-25 minutes at high pressure. Electric steamers need about 45-60 minutes, while slow cookers require 4-6 hours on high setting.

Each method produces equally delicious results - the main difference lies in timing rather than taste. Always check tamales for doneness by gently pulling back the husk.

A properly cooked tamale separates easily from its wrapper, showing firm, fully set masa. Remember to maintain water levels during cooking and avoid overcrowding your cooking vessel.

Creating perfect tamales comes down to following the right steps and techniques. These tips will help you through making delicious and well formed tamales every time.

• Soak your corn husks in warm water for at least one hour before assembling your tamales. This soaking procedure makes the husks soft and prevents them from breaking when you fill and fold them.
• Use the correct side of the corn husk when spreading your masa. The smooth side of the husk should hold your masa, while the rough, ridged texture stays on the outside. This makes it easier to unwrap your tamales once they're cooked.
• Spread your masa in an even, thin layer across each corn husk. A consistent thickness helps your tamales cook evenly and prevents them from becoming too heavy or doughy.
• Add a small amount of filling to prevent problems during cooking. Too much filling can cause your tamales to burst open or leak while they steam, so keep portions modest and centered.
• Check if your tamales are fully cooked by testing the husk - it should pull away from the masa easily. Lard-based tamales need about 1 to 1.5 hours of steaming, while tamales made with oil take around 2.5 hours to cook completely.
• Let your tamales rest for 10 minutes after steaming. This short waiting period helps the masa become firm, making your tamales easier to unwrap and serve.

Tamales bring joy to every kitchen, but eating them all at once might not suit your plans. Learning the right storage tricks keeps these corn-wrapped delights tasting wonderful for days or even months.

Your fresh tamales need time to cool on the counter before storage. This cooling period stops excess moisture from building up inside your containers. Place the cooled tamales in an airtight container, keeping their corn husks wrapped snugly around them.

The refrigerator preserves their freshness for seven days. A quick 15-20 minute steam brings back their original warmth and texture whenever hunger strikes.

Can you freeze tamales?

The freezer becomes a treasure chest for tamale lovers. These Mexican favorites freeze exceptionally well, making them perfect for advance preparation. Start by cooling the tamales completely.

Each tamal stays protected in its corn husk, wrapped carefully in plastic. A freezer bag holds these wrapped bundles safely, with all air pressed out before sealing. Mark the current date on the bag - your tamales remain delicious for six months in the freezer.

Leftover tamales taste just as good as fresh ones when reheated correctly. Here are four reliable methods to warm up your tamales while keeping their texture and flavor intact.

1. Steaming Method

Set up your steamer pot with water at the bottom and place your tamales in the steamer basket. Keep the corn husks on and steam them for 15 minutes. This method brings back the original texture of your tamales and prevents them from drying out.

2. Oven Method

Put your tamales in foil and wrap them in the husks, then turn your oven to 350°F. Heat them in the baking sheet for 15 minutes. The foil holds in moisture while the even heat of the oven warms them thoroughly.

3. Microwave Method

Wrap your tamales in a damp paper towel, then take them. Put them on a microwave-safe plate, heat it for about 1-2 minutes over high power. Work in small batches for even heating. The damp towel creates steam, helping keep your tamales moist.

4. Air Fryer Method

Place your wrapped tamales in the air fryer basket. Set the temperature to 350°F and heat them for 8-10 minutes. Turn them halfway through to ensure even warming. This quick method gives you hot tamales with a slightly crispy outer layer.

Fresh tamales bring warmth and comfort straight from the steamer. Their incredible aroma fills the kitchen, and their corn-wrapped goodness brings smiles to every face.

These Mexican treasures taste wonderful on their own, but they become even more special when served with these delicious side dishes.

1. Homemade Guacamole

The smooth texture of fresh guacamole creates pure bliss alongside warm tamales. Ripe avocados blend beautifully with bright lime juice to make this creamy masterpiece.

Fresh cilantro and diced onions add beautiful flavors to every spoonful. Each tamale tastes even better when paired with this cool, creamy dip on the side.

2. Mexican-Style Caesar Salad

This Mexican version of Caesar salad adds excitement to the tamale feast. The romaine lettuce stays fresh and crispy, while tiny pieces of toasted tortilla replace regular croutons.

The dressing combines plenty of garlic and lime juice, creating bold flavors that match perfectly with tamales. Fresh radishes and sweet corn kernels add beautiful colors and extra crunch to the plate.

3. Frijoles Borrachos (Drunken Beans)

These special beans spend hours cooking in Mexican beer, creating amazing flavors. The beans simmer slowly with real bacon pieces, sweet onions, and spicy chilies.

The rich sauce tastes wonderful when spooned over tamales. The bean broth soaks into the corn masa, making every bite more delicious than the last.

4. Refreshing Drinks

A tamale feast needs the perfect drinks to make it complete. Adults can enjoy sipping bright lime margaritas between bites of their tamales. The salt-rimmed glass refreshes the taste buds for the next delicious mouthful.

The table comes alive with fresh aguas frescas. These sweet fruit drinks really gleam with flavors such as watermelon, pineapple, and hibiscus. Every slurp cools the warmth of the tamales and amplifies their fantastic taste.