Traditional Mexican tamales are a cherished family recipe that brings authentic flavors right to your kitchen. These soft, steamed corn pockets filled with savory ingredients take just 45 minutes to prepare, making them perfect for both weeknight dinners and special occasions. At only 72 calories per serving, these homemade tamales offer a healthier take on the beloved street food classic while maintaining their rich, comforting appeal.
Essential Ingredients
- Masa Harina: 4 cups of fine corn flour, the base for our tamale dough
- Broth: 3 cups of your choice (beef, chicken, or vegetable) for rich flavor
- Lard: 1 1/3 cups, creates the perfect tender texture
- Corn Husks: 8-ounce package, natural wrappers for authentic tamales
- Seasonings: 2 tsp baking powder, 1 tsp each of salt and cumin
Step-by-Step Instructions
- Prepare the Husks: Soak corn husks in hot water for 30 minutes until pliable
- Create the Base: Beat lard with 2 tablespoons broth until light and fluffy (3-5 minutes)
- Mix the Dough: Combine masa harina, baking powder, salt, and cumin; gradually add remaining broth until creamy
- Test Consistency: Dough should spread like creamy peanut butter and feel slightly sticky
- Assemble Tamales: Spread ΒΌ cup dough on corn husk’s glossy side, add filling in center
- Wrap with Care: Fold sides over filling like a brochure, then fold bottom up
- Steam to Perfection: Place upright in steamer, cook 45-60 minutes or 25 minutes in Instant Pot
- Check Doneness: Husk should cleanly separate from cooked tamale when ready
Tamale Making Tips
Making tamales is so much fun, especially when you gather friends and family to help! The dough (masa) should feel like soft peanut butter – if it’s too dry, add broth little by little. Here’s a helpful trick: drop a small piece of masa in a glass of cold water. If it floats, your dough is perfect! If it sinks, keep beating until it’s lighter and fluffier.
Filling Ideas
While this recipe mentions classic fillings like red chili pork and salsa verde chicken, you can get creative! Try sweet fillings like cinnamon-sugar with raisins, or veggie options like roasted poblanos with cheese. The key is not overfilling – about 2 tablespoons per tamale keeps everything neat and tidy.
Make-Ahead & Storage
Tamales are perfect for making big batches! They stay fresh in the fridge for 5-7 days. Want to save them longer? Pop them in freezer bags and freeze for up to 4 months. To reheat, steam them for 15-20 minutes, or wrap in damp paper towels and microwave in 1-minute bursts until hot.
Serving Tips
Serve your tamales hot, right from the steamer! Take off the corn husk before eating (yes, some folks need this reminder!). Add your favorite toppings like fresh salsa, guacamole, or sour cream. Mexican rice makes a perfect side dish. For a full spread, add some fresh lime wedges and a bowl of warm beans.
Mexican Tamales
Equipment
- Electric mixer
- Steamer or Instant Pot
Ingredients
For the Dough
- 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 dried corn husks
Filling ideas
- Red chili pork
- Salsa verde chicken See notes for recipe
- bean and cheese See notes for recipe
Instructions
- Soak the corn husks in a bowl of very hot water for 30 minutes or until softened.
- Prepare desired fillings*.
- Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes.
- Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
- Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.
- Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
