Name: Mexican Tamale Recipes Recipe
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 4 cups Masa Harina; 3 cups broth (beef, chicken, or vegetable broth); 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon cumin; 1 1/3 cups lard; 8 ounce package dried corn husks; Red chili pork; Salsa verde chicken (See notes for recipe); Bean and cheese (See notes for recipe); Authentic Mexican Rice, for serving, optional

Jump to Recipe

There’s something truly magical about gathering friends and family around a steaming basket of homemade tamales. With these Mexican Tamale Recipes, you’re not just cooking—you’re sharing a cherished tradition that brings everyone closer, bite by flavorful bite. The beauty of tamales lies in their versatility: fluffy, melt-in-your-mouth masa dough envelopes your favorite fillings, from spicy red chili pork to comforting bean and cheese. Even the act of assembling them, hands dusted with corn flour and laughter filling the air, feels like a celebration. Whether you’re brand new to tamale-making or a seasoned pro, this guide will help you craft authentic tamales that taste just as wonderful as they look.

Mexican Tamale Recipes Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic behind Mexican Tamale Recipes is how straightforward the ingredient list is—every item serves a distinct purpose, whether that’s achieving perfectly tender masa or lending a bright pop of color. Here’s what you’ll need and why each one matters.

Masa Harina: The soulful corn flour that gives tamales their classic flavor and hefty, satisfying texture.
Broth (beef, chicken, or vegetable): Adds richness and subtle depth, making the dough tender and savory.
Baking powder: Gives the masa its signature fluff and lightness, so each bite practically melts in your mouth.
Salt: Essential for amplifying every savory note in the masa.
Cumin: Infuses the dough with warm, earthy undertones—we never skip this spice.
Lard: The traditional fat for tamales, delivering unmatched tenderness and flavor (but you can swap for shortening if needed).
Dried corn husks: These transform in hot water, cradling your tamale masterpieces perfectly while lending a hint of corn aroma.
Red chili pork: A bold, crowd-pleasing filling with the perfect balance of heat and savory depth.
Salsa verde chicken: Zesty and bright, this filling brings a fresh punch to your tamales (see notes for recipe ideas).
Bean and cheese: A vegetarian favorite that’s satisfyingly creamy and packed with protein (see notes for handy shortcuts).
Authentic Mexican Rice (optional): For the ultimate meal, serve tamales alongside a heap of fragrant rice.

How to Make Mexican Tamale Recipes

Step 1: Soak the Corn Husks

First things first: soak your dried corn husks in a big bowl of very hot water for about 30 minutes until they’ve softened and become flexible. This is key for easy folding and forming—the transformation from brittle to supple is a mini miracle and means your tamales are ready to be wrapped up snugly.

Step 2: Prepare Your Filling

Choose your adventure here—classic red chili pork, salsa verde chicken, or bean and cheese. No matter your filling, making it ahead keeps the assembly line friendly and stress-free. Be sure everything is cooled and ready to spoon before moving on. Pro tip: prepping fillings a day in advance can help flavors meld beautifully.

Step 3: Mix the Tamale Dough (Masa)

In a large bowl, use an electric mixer to whip the lard with a couple tablespoons of broth until it’s fluffy (about 3-5 minutes). This aerates the fat for lighter masa. In a separate bowl, stir together the masa harina, baking powder, salt, and cumin. Add these dry ingredients to the lard mixture and mix well. Gradually pour in the broth until your dough is as spreadable as creamy peanut butter and just a little sticky. Cover with a damp towel so the masa doesn’t dry out while you work.

Step 4: Assemble the Tamales

Lay a softened corn husk on the counter, glossy side up and wide end at the top. Scoop 1/4 cup of dough onto the top center, cover with a bit of plastic wrap, and press into a thin, even layer about 1/4 inch thick. Place a couple spoonfuls of your favorite filling in a neat line down the center. Fold one long side, then the other, so they overlap—think of it like closing a brochure. Fold the bottom end up to neatly enclose the tamale. If you want to get fancy (or organize different fillings), tie the tamales with strips of husk.

Step 5: Steam the Tamales

Add water to your steamer pot or Instant Pot (about 1 cup for IP, more for stovetop), making sure you don’t fill above the rack. Line the bottom with extra soaked husks, then stand the tamales upright, open ends facing up, packed just tightly enough to keep them standing. Cover with more husks or a damp towel. If using a steamer, bring water to a boil (listen for the iconic jingle of a coin rattling—it’s a classic Mexican trick), then reduce to a simmer and steam for 45 minutes to 1 hour. For the Instant Pot, high pressure for 25 minutes, then natural release for 10. To check for doneness, pull one out: if the husk comes away clean, they’re ready. If not, give them a few minutes more and test again.

How to Serve Mexican Tamale Recipes

Garnishes

The finishing touches can turn your tamales from delicious to show-stopping. Top each tamale with a sprinkling of chopped cilantro, a dollop of crema or sour cream, and crumbled queso fresco. For an extra pop, drizzle with a little more salsa or scatter thinly sliced pickled jalapeños. Every garnish adds color and flavor, making those first bites unforgettable.

Side Dishes

Complement your tamales with sides that add balance and variety. Classic Mexican rice is my go-to, as it soaks up every bit of saucy filling. Refried beans or a simple avocado salad also pair beautifully. If you’re planning a celebration, don’t forget a tray of grilled street corn or a tangy cabbage slaw—fresh, bright, and addictive!

Creative Ways to Present

Serving tamales can be a mini event in itself! Arrange them upright in a wide, colorful platter lined with more corn husks for a rustic, festive look. For parties, consider setting up a tamale bar with different salsas, crema, and toppings so guests can customize their plates. If you have several fillings, label each variety with a little tag tied around the tamale—simple, fun, and extra helpful for big gatherings.

Make Ahead and Storage

Storing Leftovers

When the fiesta winds down, stash any leftover tamales in an airtight container in the fridge. Properly stored, they’ll stay scrumptious for 5 to 7 days, ready for midnight snacks or next-day lunches. They don’t lose their tenderness if you keep them wrapped in corn husks—they actually help maintain moisture.

Freezing

Tamales are a dream for making ahead. Let them cool fully, then wrap individually (with their husks) in plastic wrap or foil. Pop them into a zip-top freezer bag, and they’ll be happy in your freezer for up to 3 months. Label the bag with the date and type of filling so future-you will thank present-you!

Reheating

To revive tamales from the fridge or freezer, steam them (preferred for the softest dough) or microwave in the husk with a damp paper towel draped over the top. Five minutes is usually plenty, but always check for warmth throughout. The husks help keep that lovely softness, ensuring each bite is as good as the day they were made.

FAQs

Can I substitute shortening for lard in Mexican Tamale Recipes?

Absolutely! While lard is traditional and provides unbeatable flavor, vegetable shortening works as a 1:1 substitute if you’re looking for a vegetarian option. The texture will still be fluffy and delicious.

What is the secret to fluffy masa dough?

The key is whipping the lard (or shortening) well before adding the masa harina and liquid. This adds air and ensures a lighter, softer dough. Don’t rush this step—it makes all the difference for Mexican Tamale Recipes!

How do I know when my tamales are completely cooked?

Test one tamale by peeling back the husk. If it pulls away cleanly and the masa is set (not sticky), your tamales are done. If not, give them another 5-10 minutes of steam and check again for that perfect texture.

Can I make Mexican Tamale Recipes ahead of time?

Yes! You can make both the fillings and the masa dough in advance, and even assemble and freeze uncooked (or cooked) tamales for later. They’re the ultimate make-ahead meal for busy weeks or big celebrations.

What are some creative fillings I can try?

Beyond the classics, think roasted veggies and cheese, spicy chorizo and potato, or even sweet tamales with cinnamon and raisins! Mexican Tamale Recipes are endlessly customizable, so let your imagination and cravings lead the way.

Final Thoughts

If you’ve never made Mexican Tamale Recipes before, trust me—it’s much easier (and more fun) than you think. Grab some friends or family, get creative with fillings, and make a memory as delicious as the tamales themselves. I can’t wait for you to try this tradition in your kitchen!

Mexican Tamale Recipes Recipe

★★★★★

4.8 from 11 reviews

Author: anna
Total Time: 1 hour 45 minutes
Yield: Makes about 24 tamales 1x
Diet: Vegetarian

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Description

Learn how to make traditional Mexican tamales from scratch with this easy-to-follow recipe. These tamales are filled with delicious options like red chili pork, salsa verde chicken, or bean and cheese, wrapped in corn husks, and steamed to perfection.

Instructions

Soak the corn husks: In a bowl of very hot water for 30 minutes or until softened.
Prepare desired fillings: Choose from the filling ideas provided.
Make the tamal dough: Beat lard and broth until fluffy. Combine masa flour, baking powder, salt, and cumin. Add broth to form a soft dough.
Assemble the tamales: Spread dough on corn husks, add filling, fold, and tie if desired.
Cook: Steam tamales on the stove-top or Instant Pot until done.
Test for doneness: Check if husk pulls away cleanly from the tamale.