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Mexican Tamales

Delicious and comforting homemade tamales, filled with your choice of savory or sweet fillings, wrapped in soft masa dough.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 tamales
Course: Comfort Food, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the wrapper
  • 12 pcs Corn husks (dried) Soaked in warm water for flexibility.
  • 4 cups Masa harina Corn flour specific for tamales.
  • 1 cup Fat (lard, shortening, or butter) Makes the masa rich and moist.
  • 2 cups Broth (chicken, beef, or veggie) Adds flavor to the dough.
  • 2 tsp Baking powder Provides a little lift.
  • 1 tsp Salt Good seasoning.
For the filling
  • 3 cups Filling (shredded chicken with salsa verde, shredded pork with red chile sauce, or cheese with roasted peppers) Use thick filling to prevent leaking.

Method
 

Preparation
  1. Soak the corn husks in warm water for 30 to 45 minutes until flexible.
  2. Prepare the filling by cooking and shredding the meat, or use leftovers.
  3. Beat the fat until fluffy, then mix with masa harina, baking powder, and salt, gradually adding broth until you reach a spreadable texture.
Assembly
  1. Spread the masa in the middle of a husk leaving space at the edges.
  2. Add a filling down the center, fold the sides in, and then the bottom up. Place seam side down.
Cooking
  1. Stand the tamales upright in a steamer pot with water below the rack.
  2. Cover and steam for 60 to 90 minutes, checking the water level as needed.
Finishing
  1. Tamales are done when the husk peels away cleanly and the masa looks set. Let rest for 10 minutes before serving.

Notes

Tamales can be made ahead and stored in the fridge for up to 4 days or frozen for 2 to 3 months. Steam or microwave to reheat. Perfect for busy weeks and family gatherings.