If you’ve ever wanted to dive deep into authentic Mexican cooking, learning How To Make Tamales Recipe from scratch is a must-try experience. These tender, flavorful parcels are a true celebration of tradition, combining succulent pork filling and fluffy masa wrapped in corn husks. Making tamales may seem like a labor of love, but the result is a comforting dish bursting with rich aromas and layered textures that bring any gathering to life. I’m excited to walk you through the process with a recipe that delivers the perfect balance of juicy meat and creamy, dreamy masa that’ll make you eager to share with friends and family.
Ingredients You’ll Need
The beauty of this recipe lies in its thoughtfully simple yet essential ingredients. Each one plays a vital role—from the pork’s richness to the aromatic chiles that add warmth and color, and the masa that ties everything together with silky smoothness. Getting these ingredients right means your tamales will turn out irresistible every time.
- Pork shoulder, bone-in or boneless: The backbone of your filling, providing tender, juicy meat infused with flavor.
- White onion: Adds subtle sweetness and depth to the pork broth and sauce.
- Garlic cloves: They boost the savory notes that underpin the entire dish.
- Bay leaves: Infuse a gentle herbal fragrance into the simmering pork.
- Fine sea salt: Essential for balancing and highlighting the flavors in every component.
- Dried guajillo, ancho, and pasilla chiles: These give your tamales their signature smoky, mild heat and rich red hue.
- Ground cumin, Mexican oregano, paprika: Staples for that unmistakable Mexican spice bouquet.
- Reserved pork broth: The flavorful liquid that hydrates your masa and enriches sauces.
- Maseca Para Tamal: A finely ground corn masa flour that’s key to the perfect texture.
- Lard: Whipped for fluffiness, it ensures the masa is tender and moist.
- Baking powder: Helps leaven the masa, making it light and airy.
- Dried corn husks: For wrapping your tamales — soak them well to keep pliable.
- Hot water: Used to soften your corn husks for easy wrapping and steaming.
How to Make How To Make Tamales Recipe
Step 1: Soak the Corn Husks
Start by immersing your dried corn husks in very hot water, weighing them down so they’re fully submerged. This softens them and makes wrapping tamales easier and neater. Take your time here—allow 30 to 60 minutes until they are wonderfully pliable. Drain and pat dry before moving on, reserving the biggest husks for the final wraps.
Step 2: Cook and Shred the Pork
Now, let’s get that pork shoulder simmering in a pot with quartered onion, garlic cloves, bay leaves, and sea salt. Cover with water and bring to a gentle boil, then lower the heat to keep a steady simmer. In about 1½ to 2 hours, your pork will be fork-tender and ready to become the heart of your tamales. Remove the meat, save six cups of the flavorful broth, then shred the pork finely for a melt-in-your-mouth filling.
Step 3: Prepare the Chile Sauce
Remove stems and seeds from your dried guajillo, ancho, and pasilla chiles for a smoother sauce. Toast them briefly in a dry skillet to release their incredible aroma, then soak in hot water until softened—about 15 minutes. Blend the soaked chiles with cumin, oregano, paprika, warm pork broth, and optionally onion and garlic from the cooking pot, until silky smooth. Strain if you want an ultra-refined texture. Remember to salt generously, as this sauce amplifies the meat’s flavor perfectly.
Step 4: Combine Pork with Chile Sauce
Heat a tablespoon of lard and lightly cook the chile sauce to deepen its flavors. Stir the shredded pork in until every strand is fully coated. The mixture should be thick and juicy, not runny. This step seals in all your hard work and flavor, setting the stage for those mouthwatering tamales.
Step 5: Whip the Lard
Whip the lard in a stand mixer on medium-high for 4 to 6 minutes until it turns pale, airy, and fluffy. This is a game-changer for your masa, creating a tender and light base that will make your tamales incredibly satisfying.
Step 6: Mix Masa Ingredients
In a bowl, whisk your masa flour with salt and baking powder. Then, with your mixer on low, gently add spoonfuls of the dry masa and splashes of warm pork broth, alternating until the masa resembles a soft hummus consistency—creamy and spreadable. Finish by speeding up the mixer briefly to incorporate air and keep your masa light and fluffy.
Step 7: Rest and Test the Masa
Let the masa rest for 20 to 30 minutes to fully hydrate. If it thickens too much, loosen it with a little more warm broth, whipping briefly. Test readiness by dropping a small ball of masa into cold water—you want it to float, signaling perfect texture. If it sinks, your masa is still too dense; adjust by adding extra lard or broth and mixing again.
Step 8: Assemble the Tamales
Lay each corn husk smooth-side up and spread about 3 tablespoons of masa in a quarter-inch layer down the center, leaving space at the bottom. Spoon 2 tablespoons of the pork filling in the center of the masa. Carefully fold the sides so the masa edges meet, fold up the bottom flap, and optionally tie with a husk strip. Repeat this delicate wrapping process until all husks and fillings are used.
Step 9: Steam to Perfection
Line your steamer bottom with a few corn husks and fill with water just below the steamer insert. Stand tamales upright with open ends up to allow proper steam circulation. If using a stovetop, steam for 1 hour and 45 minutes to 2 hours, checking water levels frequently. For Instant Pot fans, steam for 50 to 60 minutes with the vent open, preheating the water using Sauté mode helps speed things along.
Step 10: Final Check and Rest
Your tamales are done when the husks peel away easily and the masa feels firm and dry to touch—not sticky. If needed, steam a bit longer. Let the tamales rest off the heat for 10 to 15 minutes to firm up and fluff. Serve warm, paired with extra red chile sauce for an unforgettable bite.
How to Serve How To Make Tamales Recipe
Garnishes
Elevate your tamales experience with simple but vibrant garnishes like fresh cilantro leaves, crumbled queso fresco, or a squeeze of lime. A dollop of Mexican crema or a sprinkle of chopped green onions adds a cool contrast to the hot, savory tamale. These little touches brighten flavors and make your presentation shine.
Side Dishes
Classic sides like refried beans, Mexican rice, or a crisp jicama salad complement tamales beautifully. For something heartier, serve with a bowl of warm pozole or fresh salsa verde to balance the richness. These accompaniments round out the meal and enhance the festive spirit tamales are known for.
Creative Ways to Present
For a joyous gathering, arrange tamales standing upright on a large platter lined with fresh corn husks or colorful napkins. You can also create individual tamale baskets with extra husks tied in ribbons for a rustic look. Serving tamales in this welcoming manner invites conversation and adds an extra layer of fun to sharing this beloved dish.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh tamales, wrap leftovers tightly in foil or plastic wrap and refrigerate. They keep well for up to 4 days, making them a perfect next-day treat. Proper storage preserves their moisture and flavor so you can savor the magic again.
Freezing
Tamales freeze exceptionally well. Wrap individual tamales in plastic wrap and store in a freezer-safe bag or container for up to 3 months. When ready to enjoy, thaw them overnight in the fridge for even reheating. Freezing is a fantastic way to make this recipe last through busy days or special occasions.
Reheating
To reheat, steam tamales gently until warmed through, about 15 to 20 minutes, or microwave wrapped in a damp paper towel for a quick fix. Avoid drying out the masa by reheating slowly and keeping some moisture around. This keeps your tamales tasting as fresh as the day you made them.
FAQs
Can I use chicken instead of pork in this recipe?
Absolutely! Chicken makes a great alternative and offers a lighter flavor. Use similar cooking methods for tenderness and pair it with the chile sauce for that classic tamale taste.
Is it necessary to use lard in the masa?
Lard creates the traditional rich, fluffy texture many tamale lovers crave, but vegetable shortening or butter can work in a pinch. The key is whipping it well to incorporate air for lightness.
What if I can’t find Maseca Para Tamal?
Maseca Para Tamal is specially formulated for tamales, but if unavailable, standard masa harina can suffice. Just be sure to adjust the broth and fat carefully to achieve the right consistency.
How do I know when the tamales are fully cooked?
A good test is peeling back a husk—if the masa separates cleanly and feels firm, your tamales are ready. The masa should not be sticky and must hold its shape well.
Can I prepare tamales in advance for a party?
Definitely! You can assemble tamales the day before and keep them refrigerated or freeze them. When your guests arrive, just steam and serve. It’s a smart way to enjoy stress-free entertaining.
Final Thoughts
Making tamales from scratch may feel like a big project, but it’s one full of joy, tradition, and deeply satisfying results. Once you master How To Make Tamales Recipe, you’ll have a treasured dish to bring people together and celebrate every special moment. Give it a try—you might just fall in love with the process as much as the incredible flavors.
Print
How To Make Tamales Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes (excluding pork simmering time)
- Total Time: 3 hours 30 minutes (including pork simmering and steaming)
- Yield: 40-50 tamales
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Description
This traditional Mexican tamales recipe guides you through making classic pork-filled tamales with a rich, flavorful chile sauce and a soft, fluffy masa dough. Using pork shoulder simmered until tender, dried chiles for a smoky sauce, and masa mixed with lard for the perfect texture, these tamales are steamed to perfection, producing approximately 40-50 tamales ideal for celebrations or family gatherings.
Ingredients
Meat and Broth
- 3–4 pounds pork shoulder, bone-in (or 2½–3 pounds boneless)
- 1 large white onion, quartered
- 8 garlic cloves
- 2 bay leaves
- 2 teaspoons fine sea salt
- 6 cups reserved pork broth (or chicken broth)
Chiles and Seasonings
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 1–2 dried pasilla chiles
- 1½ teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked or regular paprika
- Fine sea salt, to taste (about 2 teaspoons)
Masa Dough
- 4 cups (480g) Maseca Para Tamal
- 2 cups lard
- 4½–5 cups warm pork broth
- 1½ teaspoons fine sea salt
- 1 teaspoon baking powder
Additional
- 40–50 dried corn husks
- Hot water for soaking corn husks and chiles
Instructions
- Soak Corn Husks. Place the dried corn husks in a large bowl and cover them with very hot water. Weigh them down with a plate and let soak for 30–60 minutes until pliable. Drain and pat dry, reserving the largest husks for wrapping the tamales.
- Cook Pork. In a large pot, add the pork shoulder, quartered onion, garlic cloves, bay leaves, and 2 teaspoons fine sea salt. Cover with water and bring to a boil, then reduce heat to a simmer. Cook for 1½ to 2 hours until the pork is very tender. Remove pork and let cool slightly; reserve at least 6 cups of the broth. Shred the pork finely.
- Prepare Chiles. Remove stems and seeds from guajillo, ancho, and pasilla chiles. Lightly toast them in a dry skillet, about 10–15 seconds per side, until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes.
- Make Chile Sauce. Drain soaked chiles and add them to a blender with ground cumin, Mexican oregano, paprika, 1½–2 cups warm pork broth, and optionally the cooked onion and garlic from the pork pot. Blend until very smooth and strain for a silky texture. Taste and adjust salt generously (about 2 teaspoons fine sea salt).
- Simmer Sauce with Pork. Heat 1 tablespoon of lard in the empty pot over medium heat. Add the chile sauce and simmer for 5 minutes. Remove from heat, stir in the shredded pork, and mix until the pork is thoroughly coated. The filling should be thick and juicy but not soupy. Set aside to cool.
- Whip Lard. Place the 2 cups of lard in a stand mixer and whip on medium-high speed for 4–6 minutes until pale, fluffy, and airy.
- Mix Dry Masa Ingredients. In a separate bowl, whisk together the Maseca Para Tamal, 1½ teaspoons fine sea salt, and 1 teaspoon baking powder.
- Combine Masa Dough. With the mixer running on low, alternate adding spoonfuls of the dry masa mixture and splashes of warm pork broth. Use between 4½–5 cups broth total, stopping when the masa is soft, creamy, spreadable, and similar in texture to soft hummus. Increase mixer speed briefly to lighten the texture.
- Rest Masa Dough. Let the masa rest for 20–30 minutes to hydrate fully. If it thickens, add a splash of warm broth and whip briefly to loosen.
- Test Masa Floatation. Drop a pea-sized ball of masa into cold water. If it floats, the dough is ready. If it sinks, add more lard or broth and mix again.
- Assemble Tamales. Lay a softened corn husk smooth-side up. Spread about 3 tablespoons of masa into a ¼-inch layer in the middle, leaving ¼-inch space at the bottom. Add 2 tablespoons of pork filling down the center. Fold the husk sides so masa edges meet, fold up the bottom flap, leave the top open, and tie with a husk strip if desired. Repeat for remaining tamales.
- Prepare Steamer. Line the bottom of a steamer with a few husks and add water just below the insert level.
- Steam Tamales. Stand tamales upright with open ends facing up. For stovetop steaming, cook for 1 hour 45 minutes to 2 hours, adding water as necessary. For Instant Pot steaming (vent open), steam for 50–60 minutes, preheating water on Sauté recommended.
- Check Doneness. Tamales are done when the husk peels away cleanly and the masa is set and no longer sticky. If needed, steam an additional 10–15 minutes.
- Rest and Serve. Let the tamales rest off heat for 10–15 minutes so the masa firms and fluffs. Serve warm with extra red chile sauce.
Notes
- Soaking corn husks is essential to make them pliable and prevent breaking during wrapping.
- Removing stems and seeds from the chiles ensures a smooth sauce without bitterness.
- Whipping the lard creates a lighter masa texture, helping tamales stay fluffy.
- The masa float test is a traditional way to check if the dough is ready for steaming.
- Steaming times vary slightly depending on the steamer size and tamale thickness; always check for set masa.
- If you do not have pork broth, chicken broth or vegetable broth can be used as alternatives.
- Leftover tamales can be refrigerated for up to 3 days or frozen for longer storage.
