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Traditional Homemade Tamales

MexicanMain CourseMasaHolidayCornSteamingDairy-Free

Tamales are a beloved staple in Mexican cuisine, with a history dating back thousands of years. While traditionally prepared during holidays and special occasions, these steamed masa parcels filled with savory ingredients can be enjoyed year-round. This recipe breaks down the tamale-making process into manageable steps, making this seemingly complex dish accessible to home cooks willing to dedicate some time to mastering this rewarding culinary tradition.

Prep Time

1 hr 30 min

Cook Time

2 hrs

Serves

24 tamales

Difficulty

hard

Ingredients

Equipment

Steamer Pot Or Tamale Steamer

Mixing Bowls

Measuring Cups And Spoons

Large Pot Or Bowl For Soaking Corn Husks

Food Processor Or Blender

While tamales require time and patience, the process can be broken down into manageable steps. This recipe guides you through preparing the corn husks, making the filling, mixing the masa dough, and assembling and steaming the tamales. Consider making this a group activity – traditionally, tamale-making (or "tamaladas") are social gatherings where friends and family work together.

Tamales freeze exceptionally well. To freeze, allow them to cool completely, then place in freezer bags in a single layer. They'll keep for up to 3 months. To reheat, steam frozen tamales for about 15-20 minutes or microwave wrapped in a damp paper towel for 2-3 minutes.

Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.

Traditional Homemade Tamales

MexicanMain CourseMasaHolidayCornSteamingDairy-Free

Prep Time

1 hr 30 min

Cook Time

2 hrs

Serves

24 tamales

Difficulty

hard

Ingredients

Ingredients

Equipment

Steamer Pot Or Tamale Steamer

Mixing Bowls

Measuring Cups And Spoons

Large Pot Or Bowl For Soaking Corn Husks

Food Processor Or Blender

Step 1: The Husks Need To Be Soft Enough To Fold Without Cracking.

Step 2: The Pork Should Be Fork-tender But Not Falling Apart Completely.

Step 3: Rehydrating Dried Chiles Brings Out Their Complex Flavors.

Step 4: Straining Ensures A Smooth Sauce Without Any Tough Bits Of Chile Skin.

Step 5: The Pork Cooking Liquid Adds Flavor To The Masa Dough.

Step 6: Whipping The Fat Creates A Lighter, Fluffier Tamale Texture.

Step 7: The Masa Should Be Spreadable But Hold Its Shape, Similar To Peanut Butter.

Step 8: The Float Test Ensures Your Masa Has Been Properly Aerated For Light Tamales.

Step 9: Look For Husks That Are At Least 6 Inches Long And 4 Inches Wide For Easy Wrapping.

Step 10: Spreading The Masa Evenly Ensures Consistent Cooking.

Step 11: The Tamale Should Be Snug But Not Too Tight, As The Masa Will Expand During Steaming.

Step 12: Standing The Tamales Upright Prevents The Filling From Leaking Out.

Step 13: Check The Water Level In Your Steamer Periodically And Add More Hot Water If Needed.

Step 14: Tamales Will Firm Up Slightly As They Cool, Making Them Easier To Handle.

Ingredients

Ingredients

Equipment

Steamer Pot Or Tamale Steamer

Mixing Bowls

Measuring Cups And Spoons

Large Pot Or Bowl For Soaking Corn Husks

Food Processor Or Blender

Step 1: The Husks Need To Be Soft Enough To Fold Without Cracking.

Step 2: The Pork Should Be Fork-tender But Not Falling Apart Completely.

Step 3: Rehydrating Dried Chiles Brings Out Their Complex Flavors.

Step 4: Straining Ensures A Smooth Sauce Without Any Tough Bits Of Chile Skin.

Step 5: The Pork Cooking Liquid Adds Flavor To The Masa Dough.

Step 6: Whipping The Fat Creates A Lighter, Fluffier Tamale Texture.

Step 7: The Masa Should Be Spreadable But Hold Its Shape, Similar To Peanut Butter.

Step 8: The Float Test Ensures Your Masa Has Been Properly Aerated For Light Tamales.

Step 9: Look For Husks That Are At Least 6 Inches Long And 4 Inches Wide For Easy Wrapping.

Step 10: Spreading The Masa Evenly Ensures Consistent Cooking.

Step 11: The Tamale Should Be Snug But Not Too Tight, As The Masa Will Expand During Steaming.

Step 12: Standing The Tamales Upright Prevents The Filling From Leaking Out.

Step 13: Check The Water Level In Your Steamer Periodically And Add More Hot Water If Needed.

Step 14: Tamales Will Firm Up Slightly As They Cool, Making Them Easier To Handle.