How to Make Tamales

Tamales are corn masa filled with meat or vegetables, wrapped in a corn husk, and steamed until the dough sets into a soft, slightly springy block. They date back thousands of years in Mexico, long before Spanish contact, and they remain one of the most common foods made for holidays and family gatherings, usually in large batches with several people working together.

This recipe scales the traditional bulk-batch approach down to a reasonable 4-serving version with a chicken and red chile filling, though the technique is exactly the same one used for a hundred tamales as it is for eight.

Whipped Masa Is the Difference Between Dense and Light

The masa needs to be beaten, either by hand or with a mixer, until it lightens in color and a small piece floats when dropped in a cup of water. Skipping this step is the number one reason home tamales come out dense and gummy instead of light and tender. Beat in the fat gradually and keep going past the point where it feels done, real lightness takes a few extra minutes of mixing.

Tamales

Serves 4 (makes about 8 tamales) | Prep: 45 minutes | Cook: 1 hour | Total: 1 hour 45 minutes

Ingredients

10 dried corn husks
2 cups masa harina
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup lard or vegetable shortening
1 1/4 cups chicken broth, warm
1 1/2 cups cooked, shredded chicken
2 dried guajillo chiles, stemmed and seeded
1 dried ancho chile, stemmed and seeded
1 clove garlic
1/4 teaspoon ground cumin
Salt to taste, for the filling

Method

Soak the corn husks in hot water for 30 minutes until pliable.
Toast the guajillo and ancho chiles, then soak in hot water for 15 minutes. Blend with the garlic, cumin, and a splash of water until smooth, then simmer in a small pan for 5 minutes.
Toss the shredded chicken with the chile sauce and season with salt. Set aside.
Beat the lard with a mixer until light and fluffy, about 3 minutes.
Add the masa harina, baking powder, and salt, alternating with the warm broth, and beat for 5 to 7 minutes until a small piece of masa floats in water.
Lay a softened husk flat, spread a thin layer of masa in the center, and top with a spoonful of the chicken filling.
Fold the sides of the husk over the filling, then fold up the bottom, leaving the top open.
Stand the tamales upright in a steamer basket over simmering water, cover, and steam for 1 hour, adding water as needed, until the masa pulls cleanly away from the husk.

Nutrition (per serving, 2 tamales)

Calories	Protein	Fat	Carbs
410	18g	22g	36g

Estimate calculated from the ingredients above, not lab verified.

Tips, Variations, and Storage

Tamales freeze extremely well, wrap each one individually and steam from frozen, adding about 15 extra minutes. Shredded pork or a vegetarian filling of cheese and roasted poblano both work with the same masa base. Refrigerated tamales keep about 5 days and reheat best by re-steaming rather than microwaving, which dries them out.

Frequently Asked Questions

How do I know if the masa is ready?

Drop a small piece into a cup of cold water. If it floats, the masa has enough air beaten into it. If it sinks, keep beating.

Can I use vegetable shortening instead of lard?

Yes, though lard gives a slightly richer, more traditional flavor. Shortening is a fine substitute if you prefer to avoid animal fat.

Why is my husk still stuck to the tamale after steaming?

The tamale likely needs a few more minutes of steaming. A properly cooked tamale releases cleanly from the husk, an underdone one sticks.

Can I make tamales ahead of a party?

Yes, steam them fully, cool, and refrigerate up to 3 days, or freeze for longer. Reheat by re-steaming for about 20 minutes.

What is masa harina?

Masa harina is dried, ground nixtamalized corn flour, different from regular corn flour or cornmeal, and it is what gives tamales and tortillas their specific flavor and texture.