Tamale Recipe

A Simple step-by-step recipe and instructions for making authentic Tamales! Fill them with pork, chicken or beans and cheese and cooked on the stovetop or in the instant pot.

If you’ve been following TBFS then you know that I fell in love with authentic Mexican food while living in Mexico with my husband several years ago. If you love it too, be sure to check out my Authentic Mexican Rice, Cheese Enchiladas, Horchata, and Tres Leches Cake!

I learned to make homemade tamales many years ago from a sweet elderly woman in Puebla, Mexico. My husband and I were living in Puebla for a few months and became friends with this woman and her family. Her daughter was the secretary at the office building where we worked.

This sweet grandmother made incredible tamales! I expressed my desire to learn the ins and outs of authentic Mexican cooking, so the Grandma invited me over for a “tamalada” or Tamale making party. She made her masa dough completely from scratch, using dried white corn kernels and “cal” , which has been difficult for me to find in the U.S..

Tamales are a traditional Mexican dish made with a corn based dough mixture that is filled with various meats or beans and cheese. Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating. Try them served with pico de gallo on top and a side of guacamole and rice.

While making tamales is a process (made very fun with multiple people to help stuff and wrap them!), it’s really simple, so don’t be intimidated! There are just two main elements; the dough, and the filling.

Mexican Tamales

Simple step-by-step instructions for making authentic Tamales filled with pork, chicken or beans and cheese and cooked on the stovetop or in the instant pot.

Prep: 25min

Total: 45min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 72 kcal, Carbohydrate 15 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Sodium 216 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

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)

Instruction:

1. Soak the corn husks in a bowl of very hot water for 30 minutes or until softened.
2. Prepare desired fillings*.
3. 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.
4. 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.
5. Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about 1/4 inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time.
6. Place 1-2 tablespoons of desired filling in a line down the center of the dough. (Youdon’t want too much filling).
7. Fold in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up.
8. Tying tamales (optional): You don’t have to tie a corn husk string around the tamales–it does take more time and they will hold together without it. However, if you’re making multiple fillings, tying ones of a certain kind can help to identify them.
9. Cook on the stove-top or Instant Pot: Add water to the bottom of your steamer or instant pot. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them.
10. Place tamales standing upright, with their open end up, just tightly enough to keep them standing. If using a steamer pot, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.
11. Steamer: Bring water to a boil (in Mexico they would often place a coin at the bottom of thesteamer and when the coin started to tap in the pot you know the water was boiling.) Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour, or longer. Check them after 45 minutes.Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturallyrelease for 10 minutes, and then quick release.
12. To test if the tamales are done: Remove one and try to pull the husk off. If the husk pulls away cleanly from the tamale they’re done. If the dough is still sticky or wet looking, cook them for 5-10 minutes longer and try again.
13. Store leftover tamales in the refrigerator for 5-7 days depending on the freshness of your ingredients.

Authentic Mexican Pork Tamales Rojos

If you’ve been itching to learn how to make everyone’s favorite traditional Mexican holiday dish, you’ve come to the right place. These Muy Bueno Tamales Rojos are mouthwateringly delicious; tender shreds of spicy red chile pork are wrapped in a soft masa dough and steamed to perfection for a rustic, comforting meal you won’t soon forget.

Prep: 35min

Total: 755min

Yield: 60

Serving Size: 1 serving

Nutrition Facts: calories 229 kcal, Sugar 5 g, Sodium 2006 mg, Fat 4 g, Saturated Fat 1 g, Carbohydrate 37 g, Fiber 4 g, Protein 10 g, Cholesterol 22 mg, servingSize 1 serving

Ingredients:

• 7-8 pounds pork butt or pork shoulder
• 2 1/2 cups water
• 1 tablespoon sea salt
• 6 1/2 cups Red Chile Sauce
• 1 Batch Tamale Masa
• Corn husks (hojas)

Instruction:

1. In a blender combine the cooled broth from the cooked pork and the leftover fat pieces. Blend and reserve for using when making tamale masa and filling. Broth can be kept, tightly covered, for 1 week in the refrigerator. The broth also freezes well and will keep for 4 to 6 months.
2. Add the 3 pounds shredded pork and stir so all the pork is well coated with the red chile sauce. Simmer for at least 10 minutes. Let mixture cool before filling tamales.
3. Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
4. Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
5. Spoon 1 1/2 tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
6. Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2 1/2 to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.

TAMALES RECIPE | How To Make Tamales | Simply Mamá Cooks

FAQ

What are tamales traditionally made of?

What is the secret to moist tamales?

What are the two types of tamales?

What do you put inside tamales?

1. Red Chile and Pork Tamales.
2. Red Chile Lamb Barbacoa Tamales.
3. Chicken Mole Tamales.
4. Chicken and Roasted Pumpkin Tamales with Manchamantel Mole Sauce.
5. Bean, Cheese and Potato Tamales.
6. Sweet Raisin Tamales.