Making tamales at home might seem like a daunting task, but with this easy recipe and detailed tutorial, you’ll be crafting delicious, authentic-tasting tamales in your own kitchen in no time! These homemade tamales are incredibly versatile – customize them with your favorite fillings like chicken, beef, pork, or vegetarian options. This recipe is also made without lard or shortening, making them a slightly lighter take on the traditional dish, and they freeze beautifully, perfect for meal prepping. Get ready to enjoy some of the most flavorful tamales you’ve ever tasted, fresh from your steamer.
While the process does require a bit of time commitment, roughly two hours for assembly and steaming, the reward is substantial. In that time, you can create dozens of tamales, enough to feed a crowd or stock your freezer for future meals. You have complete control over the fillings and sauces, choosing from fully homemade options or using convenient store-bought shortcuts, as suggested below. Whether you prefer stovetop steaming or using an Instant Pot, this guide covers both methods to ensure perfect tamales every time.
Homemade tamales are a true comfort food, and once you master this recipe, you’ll understand why they’re a beloved dish. The ability to make a large batch and freeze them for later is a game-changer for busy weeknights or impromptu gatherings.
So, gather your corn husks, masa harina, and your favorite fillings. Put on some music, maybe invite a friend to join in, and let’s embark on a fun and rewarding tamale-making adventure!
What Exactly is a Tamale?
For those new to this culinary delight, let’s clarify what a tamale is. While the term “tamales” is plural, the singular form in Spanish is “tamal.” Tamales are a traditional dish enjoyed across many countries in Central and South America. In this guide, we’re focusing on Mexican tamales. These consist of a corn-based dough called masa, which is wrapped around a flavorful filling and then steamed inside a corn husk. The traditional fillings often include chicken, pork, beef, cheese, and/or beans. However, the beauty of homemade tamales lies in their adaptability, so feel free to get creative and customize your fillings to your liking!
Essential Tamales Ingredients
To make these fantastic homemade tamales, you’ll need to gather the following ingredients:
- Dried Corn Husks: These are crucial for wrapping and steaming the tamales, imparting a subtle corn flavor.
- Masa Harina: This is a special finely ground corn flour specifically treated for making masa. Do not substitute with regular corn flour or cornmeal.
- Kosher Salt, Ground Cumin, and Baking Powder: These seasonings and leavening agent enhance the flavor and texture of the masa.
- Chicken or Vegetable Stock: This liquid adds moisture and flavor to the masa.
- Corn Oil (or Mild Oil): Oil contributes to the moistness and richness of the masa. You can use avocado oil, olive oil, or any other mild-flavored oil as alternatives.
- Filling: Choose your preferred filling – options like shredded chicken, seasoned ground beef, slow-cooked pork, cheese, beans, or vegetables work wonderfully.
- Salsa: A flavorful salsa complements the filling and adds moisture. You can use your favorite homemade or store-bought salsa.
Step-by-Step Guide: How to Assemble Tamales
Assembling tamales is easier than you might think. Follow these simple steps:
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Soak the Corn Husks: In a large stockpot or pan, place the corn husks and cover them completely with very warm water. Weight them down with a plate or pot lid to ensure they are submerged, as they tend to float. Let them soak for about 30 minutes, or until they become pliable and softened.
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Prepare the Masa Dough: While the husks are soaking, prepare the masa. You can use a stand mixer for the easiest method, a hand mixer, or even mix by hand, though it requires more effort. Follow the masa recipe instructions provided below. Once mixed, cover the bowl with a damp towel to prevent drying and refrigerate until you’re ready to assemble the tamales.
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Prepare Your Fillings and Salsa: Choose your desired fillings and salsa. Combine your cooked filling with salsa in a bowl, ensuring the filling is nicely coated but not overly watery. This mixture adds flavor and moisture to the tamales.
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Assemble the Tamales: Set up an assembly line with your soaked corn husks, masa dough, and filling mixture.
a. Lay a Corn Husk Flat: Place a softened corn husk on a plate or cutting board.
b. Spread the Masa: Take about 1/4 cup of masa (a large cookie scoop is helpful for portioning) and spread it onto the corn husk in a rectangle shape, large enough to hold your filling. Dampen your fingers with water to prevent the masa from sticking.
c. Add Filling: Place a tablespoon or two of your filling mixture in the center of the masa rectangle. Tamales don’t require a lot of filling.
d. Fold Vertically: Carefully fold the corn husk in half lengthwise, enclosing the filling within the masa. Gently pinch the masa edges together if needed.
e. Wrap into a Cylinder: Continue folding the corn husk over to one side, forming a cylindrical or burrito shape.
f. Fold the Bottom End: Fold the narrow end of the corn husk upwards to seal one end of the tamale. This fold helps to keep the tamale closed during steaming. Position the folded side to cover the seam of the tamale for a neater appearance.
g. Tie (Optional): For extra security, you can tie the tamales. Shred some of the narrower corn husks into strips and use these strips to tie around each tamale. Alternatively, use kitchen twine.
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Steaming the Tamales: Once assembled, the tamales are ready to be steamed. You can choose between stovetop steaming or using an Instant Pot.
How to Steam Tamales: Stovetop Method
For stovetop steaming, you’ll need a large stockpot with a steamer basket or insert.
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Pour about 2 cups of water into the base of the stockpot. Ensure the water level is below the steamer basket.
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Arrange the tamales upright in the steamer basket, standing them on their folded ends. Do not overcrowd the pot; steam in batches if necessary.
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Cover the pot tightly and steam over medium heat for 30-40 minutes. The tamales are done when the masa pulls away easily from the corn husk.
How to Steam Tamales: Instant Pot Method
Steaming tamales in an Instant Pot is a quicker alternative.
- Pour 1 cup of water into the bottom of your Instant Pot.
- Place a steamer basket or trivet inside the Instant Pot.
- Arrange the tamales upright in the steamer basket, similar to the stovetop method.
- Secure the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 20 minutes, followed by a quick pressure release. Check for doneness; the masa should easily separate from the husk.
Serving Your Delicious Tamales
Once your tamales are steamed and cooked through, resist the urge to wait! Serve them immediately, fresh from the steamer, for the best taste and texture. There’s nothing quite like the warmth and flavor of a freshly made tamale.
To serve, carefully unwrap the corn husk (which is not meant to be eaten). Top your tamales with your favorite garnishes. Consider options like:
- Sour cream or Mexican crema
- Queso fresco or cotija cheese
- Chopped onions or cilantro
- Extra salsa or hot sauce
For a complete meal, pair your homemade tamales with side dishes like:
- Mexican Rice (example link)
- Refried Beans (example link)
- A fresh salad (example link)
Storing and Freezing Tamales for Later
One of the great advantages of making tamales is that this recipe yields a generous batch, perfect for leftovers! If you’re not serving a large group immediately, you’ll likely have tamales to store for later enjoyment.
Tamales can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To maximize freshness:
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Refrigerating: Place tamales in an airtight container or zip-top bag, removing as much air as possible.
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Freezing: For optimal quality, wrap tamales individually in plastic wrap before placing them in a freezer-safe bag. This helps prevent freezer burn.
Reheating Tamales: Three Simple Methods
When you’re ready to enjoy your stored tamales, here are three easy reheating methods:
- Steaming: Re-steam tamales in a steamer basket for about 15 minutes (longer if frozen) until heated through. This method best preserves their texture.
- Oven: Wrap tamales in foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
- Microwave: For the quickest option, place 1-3 tamales on a plate, cover with a damp paper towel, and microwave for 1-2 minutes, or until heated through.
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### Easy Homemade Tamales Recipe
**Description:** Learn How To Make Tamales with this easy recipe and step-by-step tutorial! Customize with your favorite fillings. Made without lard or shortening and freezer-friendly.
**Ingredients:**
- 1 package [dried corn husks](https://amzn.to/2tYiBp6)
- 6 cups [masa harina](https://amzn.to/2Kxcagn)
- 2 teaspoons Kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon baking powder
- 6 cups chicken or vegetable stock
- 3/4 cup corn oil *(or avocado oil, olive oil, or any mild-flavored oil)*
- 2–3 cups filling *(see blog post for ideas)*
- 1 cup salsa *(see blog post for ideas)*
**Instructions:**
1. **Soak corn husks:** Cover corn husks in warm water and soak for 30 minutes until softened.
2. **Mix masa:** In a stand mixer, combine masa harina, salt, cumin, and baking powder. Add oil and mix. Gradually add stock and beat for 10 minutes until fluffy. Refrigerate covered with a damp towel.
3. **Prepare filling:** Combine your chosen filling and salsa.
4. **Assemble tamales:**
a. Lay soaked corn husk flat.
b. Spread 1/4 cup masa on husk.
c. Add 1-2 tbsp filling in the center.
d. Fold husk in half vertically.
e. Wrap into a cylinder.
f. Fold bottom end to seal.
g. Tie with husk strips (optional).
5. **Steam tamales:** Steam in a stockpot or Instant Pot until masa is cooked through, about 30 minutes stovetop or 20 minutes Instant Pot (high pressure).
6. **Serve:** Serve hot and enjoy! Refrigerate leftovers up to 3 days or freeze up to 3 months.
**Equipment:**
- [Stockpot/Strainer Set](https://amzn.to/3YdS29x)
- [Dried Corn Husks](https://amzn.to/4eRejBe)
- [Masa Harina](https://amzn.to/3YeAfiI)
**Notes:**
- **Filling Ideas:** Chicken, beef, pork, cheese, beans, vegetables. See blog post for more detailed ideas.
- **Sauce Ideas:** Red salsa, green salsa, enchilada sauce, mole. See blog post for recipes.
- **Source:** Adapted from [here](https://www.mexgrocer.com/452-chicken-tamales.html).
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