Mexican Tamales Recipe – Mexican Special
If you’ve ever wanted to bring the authentic taste of Mexico into your kitchen, tamales are the perfect choice. These steamed corn dough parcels filled with savory or sweet fillings are a staple in Mexican cuisine and a crowd favorite at holidays, celebrations, and family gatherings.
Soft, flavorful, and wrapped in corn husks, tamales are a labor of love—but don’t worry! With the right steps, making them at home is easier than you think.
- Prep Time1 hr
- Cook Time1 hr
- Total Time2 hr
Mexican Tamales Ingredients:
For the Dough (Masa)
- 2 cups masa harina (corn flour for tamales)
- 1 ½ cups warm water or chicken broth
- 2 tsp baking powder
- ½ tsp salt
- ½ cup lard, butter, or vegetable shortening
For the Filling
- 1 cup cooked shredded chicken, pork, or beef
- ½ cup salsa verde or roja
- 1/2 tsp cumin
- Salt and pepper to taste
- Optional: Cheese, roasted peppers, or beans
Other Essentials
- 12–15 dried corn husks, soaked in warm water for 30 minutes
Mexican Tamales Instructions:
Prepare the husks: Soak dried corn husks in warm water until soft, about 30 minutes. Pat dry before use.
Make the masa dough: In a bowl, mix masa harina, baking powder, and salt. Add lard or butter, then gradually add water or broth. Knead until soft and pliable.
Prepare the filling: Combine shredded meat with salsa, cumin, salt, and pepper. Adjust seasoning to taste.
Assemble the tamales: Spread a thin layer of masa on the center of each corn husk. Add a spoonful of filling in the middle. Fold the sides of the husk over the filling, then fold the bottom up.
Steam the tamales: Place tamales upright in a steamer basket with the folded side down. Cover with a damp cloth and steam for 1–1.5 hours until masa is firm and cooked through.
Serve: Let tamales cool slightly, then unwrap and enjoy with extra salsa or toppings.
Recipe Notes:
Don’t overfill: Too much filling can make them difficult to steam properly.
Keep husks damp: Prevents masa from drying out during steaming.
Test masa: After 1 hour of steaming, check one tamale—masa should separate easily from the husk.
Freeze for later: Tamales freeze well; steam again to reheat.
