Easy Traditional Tamale Recipe
Tamales are a timeless staple of Mexican cuisine, bringing families together with their rich flavors and satisfying textures. This recipe offers a traditional approach, from creating the soft, flavorful masa to crafting your favorite fillings. Whether you choose the smoky depth of red chili pork, the tangy brightness of salsa verde chicken, or the comforting combo of beans and cheese, these tamales promise to delight.
The process of making tamales is as much about tradition as it is about taste. It’s a labor of love that can turn into a fun family activity, especially during the holiday season or special celebrations. The aroma of steaming tamales filling your kitchen is a reward in itself, signaling the warmth and comfort that awaits.
This recipe is versatile and freezer-friendly, making it perfect for meal prep or saving leftovers for busy days. Pair tamales with authentic Mexican rice or a fresh salad for a complete meal that celebrates the heart of Mexican culinary tradition.
Embrace the process, gather your favorite fillings, and enjoy the deeply satisfying result of homemade tamales. Whether for a family feast or an everyday treat, this recipe is sure to become a cherished favorite.
Traditional Tamale Recipe
Ingredients:
For the Dough
4 cups masa harina
3 cups broth (beef, chicken, or vegetable)
2 tsp baking powder
1 tsp salt
1 tsp cumin
1 1/3 cups lard
8 oz package dried corn husks
Filling Ideas
Red chili pork
Salsa verde chicken (see notes)
Bean and cheese (see notes)
Authentic Mexican rice (optional, for serving)
Instructions:
1. Soak the Corn Husks
Place the corn husks in a bowl of very hot water and soak for about 30 minutes, or until softened.
2. Prepare the Fillings
Follow the notes below for filling suggestions and recipes.
3. Make the Dough
In a large mixing bowl, beat the lard with 2 tablespoons of broth until it becomes fluffy (3-5 minutes). In a separate bowl, mix the masa harina, baking powder, salt, and cumin. Gradually combine this dry mixture with the lard, then slowly add broth while beating at high speed. Continue until the dough is soft, slightly sticky, and spreads like creamy peanut butter. Cover the bowl with a damp paper towel to keep the dough from drying out.
4. Assemble the Tamales
Lay a softened corn husk, glossy side up, on a flat surface with the wide end at the top.
Spread about 1/4 cup of dough onto the upper center of the husk. Use plastic wrap to evenly spread the dough into a thin layer (about 1/4 inch thick), keeping it along the top half of the husk. Remove the plastic wrap.
Add 1-2 tablespoons of filling in a line down the center of the dough. Avoid overfilling.
Fold one side of the husk over the filling, then fold the opposite side to overlap. Fold up the narrow bottom end of the husk.
5. Optional Tying
Tie tamales with corn husk strips to identify different fillings or keep them secure.
6. Cook the Tamales
Stovetop Method
Add water to the bottom of a steamer, ensuring it doesn’t touch the tamales. Line the rack with extra husks to prevent sticking.
Stand tamales upright with the open end facing up. Cover with a damp towel or extra husks.
Steam over simmering water for 45 minutes to 1 hour, checking after 45 minutes.
Instant Pot Method
Add 1 cup of water and place tamales upright on the steamer rack.
Cook on Manual/High Pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then use quick release.
7. Test for Doneness
Remove one tamale and pull the husk away. If it separates cleanly, they are done. If sticky, cook for another 5-10 minutes.
8. Store Leftovers
Refrigerate cooked tamales for 5-7 days or freeze for up to 3 months.
Notes
Salsa Verde Chicken Filling: Mix 3 1/2 cups cooked, shredded chicken with a 16 oz can of salsa verde (Herdez recommended).
Bean and Cheese Filling: Combine a 15 oz can of refried beans with 1 1/2 cups shredded Oaxaca or mozzarella cheese.
Reheating: Wrap tamales in damp paper towels and microwave until warmed through.
