These gems are the real deal. They take some time and a little tender, love, and care – but that’s part of what makes them so magical.
Families have gathered for many, many years, often just before the holiday season, and each person would have their job – working together, laughing, reminiscing, and creating delicious treats for everyone to enjoy whenever anyone wants one during the holiday season, or anytime you’re in the mood with this classic Mexican treat. Serve with homemade guacamole and salsa!
How to Make Homemade Tamales
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The Tools and Ingredients You Will Need
You may need to take a quick trip to pick up a couple of key ingredients to make authentic tamales, such as dried corn husks, masa harina, and pork lard. Here’s what you’ll need to have on hand:
The Tools You Will Need
Roasting pan – You’ll need a large vessel to mix the masa batter together. We find that a large roasting pan is perfect.
Steamer – Anything you would use to steam food. We have used a wok with bamboo steamers before, as well as our pressure cooker.
The Ingredients You Will Need
Corn husks – Found in the Hispanic section (or in the produce section) of some supermarkets, at Hispanic markets, or online.
Fillings for tamales – See the recipe for a chicken filling and a pork filling. You could also go with just melty cheese and canned chopped chiles.
Masa harina – Corn flour, found in the baking aisle (near the flour) of many well-stocked supermarkets, at Hispanic markets, on online.
Pork lard – Found at Hispanic markets and some well-stocked supermarkets. There is really no substitution for is. Shortening can be used in a pinch, but you won’t get the authentic taste.
Seasoning – Salt.
Baking powder – Check to make sure it’s not past its ‘best used by’ date.
Chicken broth – Homemade or purchased.
EXPERT TIP: We love making two fillings for our tamales. Our favorites are green chili chicken and shredded pork. Both can be made days in advance of making the tamales. In fact, that is recommended. The flavors just get better with time, plus, you won’t have to worry about the fillings once you are ready to start making tamales!
Tips for Making Perfect Homemade Tamales
Choose the Right Masa – Use masa harina specifically labeled for tamales, as it has the right texture and flavor. To achieve the perfect consistency, mix the masa with the appropriate amount of lard or vegetable shortening until it’s light and fluffy, then gradually add broth until you reach a spreadable consistency.
Soak Corn Husks – Before assembling your tamales, soak dried corn husks in warm water for at least 30 minutes to make them pliable. This step prevents the husks from tearing during assembly and helps them wrap tightly around the masa.
Fill Evenly – When spreading the masa onto the corn husks, leave enough space at the top and bottom to fold the husks over the filling. Use a generous but not excessive amount of filling to ensure the tamales are flavorful without being overstuffed, which can lead to bursting during cooking.
Steam Properly – Arrange the tamales upright in a steamer basket, ensuring they are tightly packed to prevent them from falling over. Steam them for about 1 to 1.5 hours, checking occasionally to ensure there’s enough water in the steamer. They’re done when the masa easily pulls away from the husk.
EXPERT TIP: Once you are ready to spread the masa dough onto the husk, you won’t need too much. Just a thin (about ¼” thick) layer works perfectly. This is because the dough will expand in size as it is being steamed.
How To Serve
Tamales make for a wonderful appetizer before a Mexican, or Tex-Mex, feast. They can also be served with the main course.
We recommend letting the tamales cool completely before reheating and serving. They freeze beautifully and can easily be thawed and then reheated in the microwave on HIGH in 1-minute increments, or in a covered baking pan in the oven at 325°F for about 20 minutes.
We love to serve them with Tex-Mex queso or the chili con carne sauce that we for our smothered beef burritos. Homemade guacamole is perfect for serving alongside the tamales, too.
EXPERT TIP: If using a pressure cooker, you’ll only need to steam the tamales on HIGH for 25 minutes with a 10 Natural Release. You’ll only need 1 cup (8 oz) of water. If steaming with any kind of steamer, you’ll need to steam the tamales for about 1 hour and 15 minutes.
Other Authentic Mexican Dishes to Try:
- Veracruz Shrimp Enchiladas with Pumpkin Seed Sauce
- Beef Biria Tacos
- Chicken with Classic Molé Sauce
- Ancho Chili Sauce
- Bodacious Borracho Beans
- Stuffed Poblanos with Red Sauce
- Pozole Rojo (Pork and Hominy Stew)
- Seafood-Stuffed Chili Rellenos
- Mexican Shrimp Ceviche
These are all amazing, but, in the meantime, isn’t this classic Mexican culinary masterpiece calling your name?
If you’ve always wanted to try making tamales but figured it was just a little too far out of reach, think again!
Follow these foolproof steps and we promise you’ll get some of the best tasting tamales you’ve ever experienced.
And have fun with the fillings! The sky is the limit! We love chicken, we love pork, but whatever is your favorite, you can’t go wrong!
Ready to make the best Mexican treat this side of the Rio Grande? Go for it!
And when you make them, take a picture, post them on Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!
Authentic Homemade Tamales
Equipment
Ingredients
Getting Started
- 16 oz dried corn husks at least 30 to 40 (you'll have extra)
Chicken Filling
- 1 lb tomatillos (10 to 12), husked, stemmed and rinsed
- 3 jalapeños fresh, stemmed and seeds removed
- 4 cloves garlic roughly chopped
- 1½ tablespoon olive oil
- 2 cups chicken stock
- 2 teaspoon Kosher salt
- ½ cup cilantro fresh, cilantro
- 4 cups chicken cooked, roughly chopped, a rotisserie works well
Pork Filling
- 16 medium guajillo and/or ancho chiles dried, stemmed, seeded and torn into rough pieces
- 4 tomatillos
- 4 cloves garlic minced
- 2½ teaspoon Kosher salt divided
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon cumin ground
- 2½ lbs pork boneless, shoulder or butt works well, cut into ½-inch cubes
For the Tamales
- 7 cups masa harina
- 2 teaspoon salt
- 1½ teaspoon baking powder
- 4½ cups warm water
- 2½ cups pork lard melted, or shortening
- 2 cups chicken stock
Instructions
Prepare the Husks
- Place the husks in a large bowl, or even your kitchen sink with the stopper in. Fill with warm water and weight the husks down with heavy pot(s).16 oz dried corn husks
- Let soak for at least 1 hour.
Prepear the Chicken Filling
- Place the tomatillos and jalapenos in a medium sauce pan and cover with water. Bring to a boil then lower to a smooth simmer.1 lb tomatillos, 3 jalapeños
- Simmer the veggies for 20 minutes.
- Add the cooked veggies, plus the garlic in your blender, and process to a smooth puree.4 cloves garlic
- Heat the oil in a large skillet, or Dutch over medium-high heat. Once the oil is hot, add the puree all at once and stir until thicker, and a little darker, about 10 minutes.1½ tablespoon olive oil
- Add 2 cups of the stock and simmer over medium heat until thick enough to coat a spoon, about another 15 minutes.2 cups chicken stock
- Season generously with salt, about 2 teaspoons.2 teaspoon Kosher salt
- Stir in the cilantro and chicken, and remove heat.½ cup cilantro, 4 cups chicken
Prepare the Pork Filling
- Add the peppers and the tomatillos to a medium saucepan, cover with water and bring to a boil. Lower the heat to a smooth simmer for 20 minutes.16 medium guajillo and/or ancho chiles, 4 tomatillos
- Working in batches, if necessary, add the peppers, tomatillos, garlic, ½ teaspoon salt, black pepper, and cumin into a blender and puree.4 cloves garlic, 2½ teaspoon Kosher salt, ½ teaspoon black pepper, ¼ teaspoon cumin
- Strain the mixture through a medium-mesh strainer into a medium saucepan.
- Add the meat, 2 cups of the chili simmering water, and 2 teaspoons of salt.2½ lbs pork
- Simmer, uncovered, over medium heat, stirring regularly, until the pork is fork-tender and the liquid is reduced to the consistency of a thick sauce, about an hour and a half. If the sauce becomes too thick, think with a little more soaking water.
- Use a fork to tear the pork into small pieces. Set aside.
Prepare the Dough/Batter
- Place the masa harina, salt (2 tsp), and baking powder in a large pan. Stir to combine. Slowly pour the warm water over the masa, using your fingers to incorporate the water.7 cups masa harina, 2 teaspoon salt, 1½ teaspoon baking powder, 4½ cups warm water
- Pour in the melted lard, and continue to incorporate with your hands. Now, add in the broth, one cup at a time (you may not need all of the broth).2½ cups pork lard, 2 cups chicken stock
- Keep mixing with your hands. The consistency should be like a thick cake batter...but not runny. It should hold its shape in a spoon. Add more stock if necessary.
Forming the Tamales
- Remove the corn husks from the water and pat them dry with paper towels.
- Flatten a husk, and with a spoon, scoop out about ⅓ cup of the batter.
- In the upper, wider portion of the husk, spread the batter to the size of about a postcard (or smaller, depending on the size of the husk). With the short side of the rectangle at the top of the husk, and the body of the rectangle running down the length of the husk. Leave about an inch of space on each long side of the husk (watch the video for reference). Don't worry about making the batter thick...it will expand as it steams. The layer of batter should be about ¼-inch in thickness.
- Now, scoop out about two tablespoons of the filling mixture and spread it down the middle of the batter.
- Fold over the right third of the husk, then fold in the left side.
- Fold up the bottom.
- Repeat, alternating between chicken and pork filling.
Steaming the Tamales
- Add water to the steamer and then layer the tamales into the steamer, preferably standing upright (with the folded end at the bottom). Just allow enough room between the tamales to allow steam to move around them.
- Heat and steam over constant medium heat for about 1 and ¼ hours. (See NOTES if using a Pressure Cooker).
- Watch carefully to make sure that all the water doesn't boil away, add more water as necessary.
- Tamales are done when the husks peel away from the masa easily.
- The tamales will need to stand for at least half an hour for the dough to firm up.
- For the best tamales, let them cool completely, then steam again to warm (you can easily heat in a microwave at this point).
Notes
Nutrition
POST UPDATE: This was originally published June 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2024!
Erica says
Hi! Love these! Thanks so much for making them simple to understand. When it felt daunting to make before. Do you have a recipe for sweet corn tamales.
Thanks Erica
Austin R says
Made them today and very happy with the results! It was my first time making tamales so I’m glad they turned out delicious. A couple things maybe you can help out with though. My masa mix was thick. Like the consistency of cookie dough, even after adding an extra .5 cup of chicken stock. Any suggestions? Also I think next time I’ll do less chicken stock for the chicken mix. Ended up cooking it an extra fifteen minutes because I couldn’t get it to thicken up. The last thing is how fine the puree should be for the pork mix? My strainer did nothing so I dumped it all in. Would love for you to add it to the video for consistency! The Chilis I used were too mild so I’ll do better shopping next time!
Dest says
My fiancé and I just made our first batch! We’ve been making food from scratch since we moved out of our RV, and we stumbled across your recipe!! Thank you so much for sharing this recipe with the world!
Kris Longwell says
That is so awesome!!! There’s nothing much better than homemade tamales. They take a little practice, but sounds like you and your fiancé handled them like pros!!! Woo hoo!! Thank you so much for sharing and for the wonderful review! Please stay in touch and stay tuned…so much more fun and food on the way!!
Dawna says
Absolutely fantastic! My whole family said they were the best tamales they ever had.
Kris Longwell says
Hi Dawn! Yay! We are so so happy you and your family loved the tamales! Aren’t they fun to make? Thank you so so much for sharing and for the GREAT review. That means the world to us! Please stay in touch! All the best, Kris & Wesley
Kerrie says
These are the best Tamales and also the first ones I’ve ever made. Thank you for this wonderful recipe. In the chicken recipe, it calls for 3 1/2 cups stock but instructions call for 2 cups? Could you please clarify. Thanks
Kris Longwell says
Hi Kerrie! We are so so thrilled you had such great success with the tamales! And thanks for the heads up with the chicken stock. It should be 2 cups for the filling, and 1½ cups for the batter. We’ve updated the recipe to reflect this. Thanks again and thanks so much for the GREAT review. That means the world to us!!! Kris & Wesley
Jyll says
Thank you so much for this detailed recipe! I am currently making these (through a week-long process) with my high school culinary class!
I have each group making 1 batch of chicken and 1 batch of pork. Do you happen to know the approximate yield on this recipe?
Kris Longwell says
Hi Jyll!!! That is so exciting!! It really depends on how much batter and filling is used per tamale, but if you keep it scant (remember, the batter will expand as the tamales steam), then you should get about 15 to 20 chicken tamales and the same for the pork. Please keep us posted on how they turn out and please give our best to those wonderful young culinary kiddos!! AWESOME!!! Kris & Wesley
Dawn says
Hi, my daughter and I just made these and they are delicious! Thanks for the step by step video too! Just curious, can you freeze them? And if yes for how long do they keep? Thanks guys.
Dawn
Kris Longwell says
Hi Dawn! Woo hoo!! So so glad you and your daughter made our tamales and had such great success! That is so awesome! Actually, tamales freeze amazingly well. They will stay perfectly fine for up to 2 months. Just let them thaw, and then heat in the microwave or a steamer. Happy Holidays!! xoxo Kris & Wesley
Josephine Perez says
Thank you very much for the receipe ,I must try this recipe it’s alot of work but it’s worth it! Have a wonderful day!
Melicha says
My boys loved them . It’s so easy to make . I also made sweet tamales, for my grandkids. Thank you both so much. Hugs and kisses to you both. God be with you both always.
Kris Longwell says
Thank you so much! Sending lots of love back your way, too!!!
Crystal says
These were delicious. It was my first time making them, so I took the opportunity to make both the chicken and the pork recipe. I also made your Tex-mex queso to serve over top! OMG!
I cooked mine in my pressure cooker. 1 cup of water, Hi for 27 minutes, then a 10 min. natural release.
I will be making again! Thank you for your delicious recipe and awesome videos!! Cheers!
Kris Longwell says
Hi Crystal! That is so wonderful to hear! We are beyond thrilled to hear that you had such success, and kuddos for making them in your pressure cooker! That is just awesome! Thanks for letting us know!! Stay in touch!! All the best, Kris & Wesley
Laurie says
Any substitute you would suggest for pork lard? We don’t eat pork or red meat, thanks.
Kris Longwell says
Hi Laurie, you could go with shortening. Won’t be as authentic, but the texture will be right, and still delicious.
Ryan King says
Can the masa dough be made a day or two ahead of time or will it get hard?
Kris Longwell says
Hi Ryan, you can make the dough up to a day in advance, it will probably harden a little. We recommend heating the dough somewhat to loosen it up and add more stock. Should be the consistency of pancake batter, or a little thicker. Also, fully prepared tamales heat up wonderfully after 1 to 2 weeks in the microwave. Hope this helps and let us know if you have any other questions! All the best, Kris & Wesley