Authentic Mexican Tamales (Traditional Family Recipe)

Tamales are a beloved staple of Mexican cooking, known for their soft masa, rich fillings, and comforting, homemade flavor. Traditionally served at holidays, celebrations, and family gatherings, these steamed corn husk–wrapped favorites are as much about tradition as they are about taste.

Filled with savory meat and tender masa, homemade tamales are perfect for sharing. Serve them with Mexican Rice and classic sides like Mexican Street Corn, creamy Guacamole, and fresh Salsa for a complete, restaurant-style meal at home.

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.

FAQ

Q: What kind of masa do I need for tamales? Use masa harina for tamales (not for tortillas). It’s coarser and gives the right texture.

Q: Why is my masa dough too dense? The masa may not have enough fat. Add more lard, oil, or butter and beat until the dough is light and fluffy.

Q: 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.

Q: Can I freeze tamales? Absolutely. Freeze cooked or uncooked tamales for up to 6 months. Steam from frozen when ready to eat.

Q: 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.