Authentic Mexican Tamales (Traditional Family Recipe)

These Authentic Mexican Tamales are filled with seasoned meat and wrapped in corn husks, steamed to perfection for a delicious, traditional dish!

Mexican Tamales: A Taste of Tradition

Few dishes capture the spirit of Mexican cooking like tamales. Soft masa dough, rich fillings, and the unmistakable aroma of corn husks steaming on the stove — tamales are more than food; they’re tradition.

Whether served at Christmas, celebrations, or Sunday dinners, these homemade tamales bring families together. They’re filled with flavorful meat, wrapped in tender masa, and steamed until soft and delicious. Add a scoop of Mexican Rice for a restaurant-style meal.”

Recipe Card

Servings: 24 tamales Prep Time: 1 hour Cook Time: 1 hour 30 minutes Total Time: 2 hours 30 minutes

Ingredients

For the Masa:

• 4 cups masa (corn flour for tamales)

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon cumin

• 1 ⅓ cups lard or vegetable shortening

• 3–4 cups warm chicken broth

For the Filling:

• 2 lbs shredded cooked pork, chicken, or beef

• 1 tablespoon vegetable oil

• 2 cloves garlic, minced

• 2 tablespoons chili powder

• 1 teaspoon cumin

• ½ teaspoon oregano

• 1 cup red enchilada sauce (or homemade chili sauce)

• Salt and pepper to taste

Other:

• 24 dried corn husks (soaked in warm water for 30 minutes)

Instructions

1. Prepare the Corn Husks: Soak corn husks in warm water for at least 30 minutes, until pliable. Drain and pat dry.

2. Make the Filling: Heat oil in a skillet. Add garlic and spices; sauté 1 minute. Stir in cooked meat and enchilada sauce, mixing until evenly coated. Simmer for 10 minutes, then set aside to cool.

3. Make the Masa Dough: In a large bowl, beat lard or shortening until fluffy. Mix masa harina, baking powder, salt, and cumin in another bowl. Gradually add the masa mixture to the lard, alternating with warm broth, until the dough is light, smooth, and spreads easily (about like peanut butter).

4. Assemble the Tamales: Spread about 2 tablespoons of masa onto the center of each corn husk, forming a rectangle. Spoon 1–2 tablespoons of filling down the middle. Fold sides of the husk over the filling, then fold up the bottom to seal.

5. Steam the Tamales: Place tamales upright in a large steamer pot with the open ends facing up. Cover with extra husks or a damp cloth. Steam for 1 to 1½ hours, or until masa pulls away easily from the husk.

6. Serve: Let rest for 10 minutes, then unwrap and serve with salsa, sour cream, or Mexican rice.

Tips for Perfect Tamales

• The masa is ready when a small piece floats in cold water.

• Keep husks covered with a damp towel while assembling to prevent drying out.

• Tamales freeze beautifully — steam first, then cool and store for up to 3 months.

• Mix and match fillings: chicken with green sauce, pork with red sauce, or sweet tamales for dessert.

Final Thoughts

These Authentic Mexican Tamales are pure comfort — rich, hearty, and made with care. Perfect for holidays or family gatherings, they bring the warmth of Mexican tradition to your kitchen.

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