Authentic Mexican Tamales (Traditional Family Recipe)
- Sarah Smith
- Nov 2, 2025
- 7 min read
Authentic Mexican Tamales are one of the most cherished dishes in Mexican cuisine, featuring soft, fluffy masa wrapped around a savory filling and steamed inside corn husks until perfectly tender. While making tamales takes a little time, the process is a rewarding tradition that brings family and friends together, especially during Christmas, Día de la Candelaria, birthdays, and other celebrations.
If you enjoy authentic Mexican favorites like Authentic Mexican Enchiladas, Mexican Rice, or Homemade Guacamole, these traditional homemade tamales deserve a place in your recipe collection. You can also browse more family favorites in our Mexican-Inspired Comfort Food collection.
Quick Answer
Authentic Mexican Tamales are a traditional Mexican dish made with fluffy masa harina dough spread onto soaked corn husks, filled with seasoned pork, chicken, or beef, then folded and steamed until tender. They're traditionally served during holidays, family celebrations, and special occasions, and they freeze beautifully for easy make-ahead meals.
Why You’ll Love This
Traditional family recipe passed down through generations
Soft, fluffy masa with rich savory filling
Perfect for Christmas, holidays, and celebrations
Easy to customize with pork, chicken, or beef
Freezer-friendly for make-ahead meals
A rewarding cooking project for family and friends
Recipe Card
Servings: 24 Tamales
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Cuisine: Mexican
Difficulty: Moderate
Nutrition Information
(Per Tamale – Approximate)
Calories: 260
Protein: 14g
Fat: 15g
Carbohydrates: 20g
Fiber: 2g
Sugar: 1g
(Based on pork filling and lard-based masa. Nutrition will vary depending on filling choice.)
Ingredients
For the Masa
4 cups (448 g) masa harina for tamales – Masa harina is a finely ground corn flour treated with lime (nixtamalized) and is essential for authentic tamales. Choose a variety specifically labeled for tamales to achieve a light, fluffy texture.
2 teaspoons baking powder – Gives the masa a lighter, more tender consistency as it steams.
1 teaspoon salt – Enhances the flavor of the dough and balances the richness of the filling.
1 teaspoon ground cumin – Adds a subtle earthy warmth that complements the savory filling.
1⅓ cups (285 g) lard or vegetable shortening – Traditional lard creates the richest flavor and fluffiest masa. Vegetable shortening can be substituted if preferred, although the texture will be slightly different.
3–4 cups (720–960 ml) warm chicken broth – Adds moisture and savory flavor to the masa. The exact amount may vary depending on the brand of masa harina, so add it gradually until the dough reaches a soft, spreadable consistency similar to creamy peanut butter.
For the Filling
2 pounds (900 g) cooked shredded pork, chicken, or beef – Tender, well-seasoned meat creates the most flavorful tamales. Traditional pork is the classic choice, but shredded chicken or beef also work beautifully.
1 tablespoon vegetable oil – Used to sauté the garlic and bloom the spices before combining with the meat.
2 cloves garlic, minced – Adds rich, aromatic flavor to the filling.
2 tablespoons chili powder – Provides the signature mild chile flavor and beautiful color.
1 teaspoon ground cumin – Adds warmth and depth to the filling.
½ teaspoon dried oregano – Brings a subtle herbal note that pairs well with the chile spices.
1 cup (240 ml) red enchilada sauce or homemade red chile sauce – Keeps the filling moist while adding authentic Mexican flavor. Homemade chile sauce provides the most traditional taste, but your favorite enchilada sauce works well too.
Salt and black pepper, to taste – Adjust the seasoning after mixing the filling to suit your preference.
For Assembly
24 dried corn husks – Soak the husks in warm water for at least 30 minutes until soft and flexible. They are not eaten but provide the traditional wrapping that helps the tamales steam evenly while adding a subtle corn aroma.
Ingredient Note: Traditional Mexican tamales are typically made with lard because it creates an incredibly light, fluffy masa with authentic flavor. If you prefer not to use lard, vegetable shortening makes an excellent substitute, although the flavor won't be quite as traditional. Be sure to purchase masa harina for tamales, not plain cornmeal or regular corn flour, as they are not interchangeable.
Instructions
Prepare the Corn Husks
Place the dried corn husks in a large bowl or sink and cover them completely with warm water. Weigh them down with a plate if needed to keep them submerged. Soak for at least 30 minutes, or until soft and pliable. Drain well and pat dry before assembling the tamales.
Prepare the Filling
Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chili powder, cumin, and oregano, cooking for another minute to bloom the spices. Add the shredded meat and enchilada sauce, stirring until everything is evenly coated. Simmer for about 10 minutes, then remove from the heat and allow the filling to cool slightly.
Make the Masa Dough
In a large mixing bowl, beat the lard or vegetable shortening until light and fluffy, about 3–5 minutes. In a separate bowl, whisk together the masa harina, baking powder, salt, and cumin. Gradually add the dry ingredients to the whipped lard, alternating with the warm chicken broth. Continue mixing until the dough is soft, smooth, and spreadable, with a consistency similar to creamy peanut butter.
Test the Masa
Drop a small spoonful of masa into a glass of cold water. If it floats, the dough is ready. If it sinks, continue beating the dough for another 1–2 minutes. If it still feels heavy, add another tablespoon or two of warm broth and beat again until light and fluffy.
Assemble the Tamales
Lay a soaked corn husk smooth side up. Spread about 2 tablespoons of masa into a thin rectangle, leaving about a 1-inch (2.5 cm) border around the edges. Spoon 1 to 2 tablespoons of filling down the center of the masa. Fold one side of the husk over the filling, then fold the opposite side over to enclose it. Fold the narrow bottom end upward while leaving the top open.
Arrange the Tamales in the Steamer
Stand the assembled tamales upright in a steamer basket with the open ends facing upward. Pack them snugly so they remain upright during steaming. Cover the tamales with extra soaked corn husks or a clean damp kitchen towel before placing the lid on the steamer. Be careful not to let the steamer run dry, and always refill with hot water if needed.
Steam Until Fully Cooked
Bring the water in the steamer to a gentle simmer. Cover tightly and steam for 1½ to 2 hours, checking the water level occasionally and adding more hot water as needed. The tamales are done when the masa easily pulls away from the corn husk and feels firm rather than sticky.
Rest and Serve
Remove the tamales from the steamer and let them rest for about 10 minutes before unwrapping. Serve warm with salsa, sour cream, Mexican rice, or your favorite traditional side dishes.
Troubleshooting
My masa is dry and crumbly.
Add a little warm broth, one tablespoon at a time.
The masa is too thick to spread.
It needs a little more broth or more whipping.
My tamales stick to the husks.
They probably need more steaming time.
My filling leaks out.
Use less filling and avoid spreading masa too close to the edges.
My tamales turned out heavy instead of fluffy.
The masa wasn't whipped enough or didn't contain enough fat.
Tips & Variations
Use homemade red chile sauce for authentic flavor.
Keep assembled tamales covered while working.
Don't overcrowd the steamer—leave just enough room for steam to circulate around the tamales.
Add cheese and roasted peppers for extra flavor.
Try green chile chicken or shredded beef variations.
Tie very large tamales with strips of corn husk if needed.
Make-Ahead & Storage
One of the best things about homemade tamales is that they're perfect for preparing in advance. You can make the filling up to 2 days ahead and store it in an airtight container in the refrigerator until you're ready to assemble. The masa can also be prepared a day in advance and refrigerated; simply let it come to room temperature and stir well before spreading. If you're planning for a holiday or special gathering, the assembled, uncooked tamales can be refrigerated for up to 24 hours before steaming.
After steaming, allow the tamales to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 4 days. For longer storage, freeze cooked tamales in a freezer-safe bag or airtight container for up to 6 months. Wrapping them tightly or separating layers with parchment paper helps prevent freezer burn and makes it easy to remove only what you need.
To reheat, steam refrigerated tamales for 10–15 minutes, or 20–25 minutes if frozen, until heated through. They can also be reheated in the microwave by wrapping each tamale in a damp paper towel and heating in 30-second intervals until hot. Steaming is recommended whenever possible, as it keeps the masa soft, tender, and closest to its freshly made texture.
FAQs
What kind of masa do I need for tamales?
Use masa harina specifically labeled for tamales whenever possible. It creates a softer, fluffier dough that's easier to spread than regular masa harina intended for tortillas.
How do I know when tamales are done?
The masa should pull cleanly away from the corn husk and feel firm rather than sticky.
I'd also add:
Can I make tamales without lard?
Yes. Vegetable shortening or butter can be used, though traditional lard produces the lightest texture and most authentic flavor.
Do I need to soak corn husks before using them?
Yes — soak them in warm water for 30–45 minutes, so they become soft and flexible for folding.
How long do tamales take to steam?
Typically 1.5 to 2 hours, depending on size and thickness. They’re done when the husk easily pulls away from the masa.
Continue your Mexican-inspired cooking with these favorites:
These traditional Mexican favorites pair perfectly with homemade tamales and help create a complete family-style meal.
Chicken Taquitos 
Chicken Tortilla Soup 
Cilantro Lime Rice 
White Queso Dip
Final Thoughts
Homemade tamales are more than just a recipe—they're a tradition that brings people together. Whether you're making them for Christmas, a birthday celebration, or simply spending a weekend cooking with family, these Authentic Mexican Tamales reward the extra effort with incredibly tender masa and rich, savory flavor. Once you've mastered the process, you'll have a timeless recipe that can be enjoyed and shared for generations. Serve them with your favorite homemade salsa, Mexican rice, and family-style sides, and enjoy one of Mexico's most treasured comfort foods right from your own kitchen.
