Authentic Homemade Tamales

An overhead view of a white rectangular serving platter that is filled with a tall pile of unopened homemade tamales with a glass of beer nearby.

Course: Appetizer / Entree

Cuisine: Mexican

Prep Time: 2

Cook Time: 4

Resting time: 1

Total Time: 7

Servings: people

Calories: 229kcal

Author: Kris Longwell

Authentic Homemade Tamales are something magical. This is a recipe for both chicken and pork tamales. They are the real deal. About as good as you'll find and so heart-warming and steeped in history and cherished by families generation after generation. We absolutely love them. They freeze very well, too.

Print Recipe

Equipment

Steamer

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

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Pork lard is best (and better for you), but shortening can be used in a pinch.

The dried peppers, masa harina, dried corn husks, and pork lard can all be found in many well-stocked supermarkets, at Mexican food markets, or online.

If steaming in your pressure cooker, add about 1 cup of water and then steam on HIGH for 25 minutes and then Natural Release for at least 10 minutes. Allow the tamales to cool somewhat before attempting to remove them from the pressure cooker or steamer.

Be sure to allow the tamales to rest for at least an hour. They need this time to fully 'set.'

Nutrition