Tamales Recipe: How to Make Them at Home

A tamale is a portion of masa, a dough made from nixtamalized corn, wrapped around a filling in a corn husk and steamed until firm. Tamales are a traditional Mesoamerican dish, and Mexican tamales are the best known in the United States.

To make tamales at home, cook a filling, beat masa harina with lard and broth into a light dough, spread it on soaked corn husks, add the filling, fold and steam for about 1 to 1 1/2 hours. Plan on a full afternoon, or a few hours with helpers.

This recipe makes about 24 red chile pork tamales. It covers the filling, the masa, folding, steaming, doneness, other fillings, high-altitude changes, a tamale-making party, and freezing. It is the same kind of slow, hands-on cooking behind the handmade tamales at Mi Casa in Breckenridge.

What Are Tamales?

Tamales are steamed packets of corn dough with a filling inside. The dough is masa, made from corn cooked in an alkaline limewater, then ground. The wrapper, usually a corn husk, holds the tamale together while it steams and is peeled off before eating.

The word comes from the Nahuatl tamalli. For the full story of what tamales are made of and where they come from, including regional styles and the best cheeses, see that guide. This page is about making them.

Ingredients

These amounts make about 24 tamales, enough for 8 to 10 people.

Red Chile Pork Filling

• 3 pounds boneless pork shoulder, cut into 3-inch chunks
• 1 white onion, halved
• 4 cloves garlic, plus 3 more for the sauce
• 1 bay leaf
• 1 tablespoon salt
• 8 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cumin
• 1 tablespoon lard or oil

Masa Dough

• 4 cups masa harina for tamales (about 1 pound)
• 1 1/3 cups lard (about 10 ounces), at room temperature
• 2 teaspoons baking powder
• 2 teaspoons salt
• 3 to 3 1/2 cups warm pork broth, from cooking the filling
• 1/2 cup of the red chile sauce (optional, for color and flavor)

Masa harina is dried, ground nixtamalized corn. It is reconstituted and used like fresh masa. Bags labeled "for tamales" are coarser than tortilla masa harina and make a fluffier tamale.

If you can buy fresh, prepared masa for tamales from a Mexican market, use about 4 pounds and skip the masa harina and most of the broth.

Wrapping

• About 30 dried corn husks (extras allow for torn ones)
• Kitchen twine or thin strips torn from extra husks (optional)

Equipment

• Large Dutch oven or stockpot, for the pork
• Blender
• Stand mixer with paddle, or a large bowl and hand mixer
• Large bowl or sink, for soaking husks
• Tamale steamer (tamalera) or a tall stockpot with a steamer insert
• Clean kitchen towel or extra husks, to cover the tamales
• Coin (optional, to signal when the water runs low)

How to Make Tamales

Step 1: Cook the Pork Filling

1. Put the pork, onion, 4 garlic cloves, bay leaf and salt in a Dutch oven. Cover with water by 2 inches.
2. Bring to a boil, skim the foam, then lower to a gentle simmer. Cook partly covered for 2 to 2 1/2 hours, until the pork shreds easily.
3. Lift out the pork and strain the broth. Save at least 4 cups.
4. Meanwhile, toast the chiles in a dry skillet for 10 to 15 seconds per side. Soak them in 2 cups hot broth for 20 minutes.
5. Blend the chiles, soaking broth, 3 garlic cloves, oregano and cumin until smooth. Strain.
6. Heat the lard in a skillet. Fry the sauce for 8 to 10 minutes, until thick. Season with salt.
7. Shred the pork and stir in enough sauce to coat it well. Reserve 1/2 cup sauce for the masa. Cool the filling.

The filling should be moist but not soupy. Liquid runs out of the tamale and makes the masa gummy.

Step 2: Soak the Husks

1. Put the husks in a large bowl or sink and cover with very hot water.
2. Weigh them down with a plate. Soak for 30 to 60 minutes, until soft and pliable.
3. Separate the husks, rinse off any silk or grit, and keep them in water until needed. Drain and pat dry just before filling.

Step 3: Beat the Masa

1. Beat the lard in a stand mixer on medium-high for 3 to 5 minutes, until white and fluffy.
2. Mix the masa harina, baking powder and salt in a bowl.
3. With the mixer on low, add the masa harina in thirds, alternating with the warm broth.
4. Add the reserved chile sauce if using. Beat on medium for 5 to 8 minutes more.
5. The dough is ready when it looks like soft, spreadable frosting. Drop 1/2 teaspoon into a cup of cold water. If it floats, the masa is light enough. If it sinks, beat for 2 to 3 more minutes and test again.

Taste the masa. It should be well salted, since steaming mutes the flavor.

Step 4: Spread, Fill and Fold

1. Lay a husk smooth side up, with the wide end toward you.
2. Spread about 3 tablespoons masa in a thin, even layer over the wide half. Leave a 1/2-inch border on the sides and about 2 inches bare at the narrow top.
3. Spoon about 1 1/2 tablespoons filling down the center.
4. Fold one long side over the filling, then the other, so the masa seals around it.
5. Fold the narrow, empty end up toward the seam. Tie it with a husk strip if it will not stay.

A back of a spoon or an offset spatula spreads the masa fastest. Too much masa makes a dense, doughy tamale; too little lets the filling leak.

Step 5: Steam

1. Fill the steamer with water up to just below the rack. Drop in a coin; it rattles while the water boils and goes quiet when the pot runs dry.
2. Stand the tamales upright, open end up, folded end down. Pack them snugly so they support each other, but not tight.
3. Cover them with extra husks or a damp towel, then the lid.
4. Bring to a boil, then lower to a steady simmer. Steam for 60 to 90 minutes at sea level.
5. Check the water every 20 to 30 minutes. Add boiling water down the side of the pot, never over the tamales.

How to Tell When Tamales Are Done

Tamales are done when the masa pulls away cleanly from the husk. Take one out, let it rest for 5 minutes, and unwrap it.

• Done: The masa is firm and springy, and the husk peels off without sticking.
• Not done: The masa is soft, wet or sticks to the husk. Rewrap it, return it and steam for 15 more minutes.

Fresh tamales firm up as they cool. Let the whole batch rest in the pot, off the heat and covered, for 15 minutes before serving.

The pork filling is cooked long past the USDA minimum of 145°F for whole pork cuts. When reheating leftover tamales, heat them to 165°F.

Masa Tips: Light, Fluffy Tamales

• Whip the fat first. Beating air into the lard before adding masa is the biggest step toward a fluffy tamale.
• Use warm broth. It hydrates the masa harina faster and keeps the lard soft.
• Season boldly. Salt and broth flavor the masa; water and too little salt make it bland.
• Do the float test. A floating ball of masa means it holds enough air.
• Spread thin. A thin layer steams evenly. Thick masa stays raw in the center.
• Keep it covered. Masa dries out as you work. Cover the bowl with a damp towel.
• Swap the fat if needed. Vegetable shortening works for a vegetarian tamale. Coconut oil or a mix with butter changes the flavor but still works.

Filling Variations

Each filling makes enough for one batch of masa, about 24 tamales.

Chicken Salsa Verde Tamales

Poach 2 pounds chicken thighs until they reach 165°F, then shred them. Toss with 1 1/2 cups of tart green salsa verde. Use chicken broth in the masa.

Rajas con Queso Tamales

Roast and peel 6 poblano chiles, the same way as roasting poblanos for chile rellenos. Slice them into strips. Place a strip of poblano, a strip of Oaxaca or Monterey Jack cheese and a spoon of tomato salsa on each tamale. Use vegetable broth for a vegetarian batch.

Chicken Mole Tamales

Toss 4 cups shredded chicken with 1 1/2 cups of a rich mole for chicken tamales. In Oaxaca, Chiapas and other tropical regions, tamales are often wrapped in banana leaves instead of husks.

Bean and Cheese Tamales

Spread a spoon of thick refried beans and a strip of cheese down each tamale. Add a slice of pickled jalapeño for heat.

Sweet Tamales

Add 3/4 cup sugar and 1 teaspoon cinnamon to the masa. Skip the broth and use water or milk. Fold in raisins, pineapple or shredded coconut.

High-Altitude Tamales

Breckenridge sits at about 9,600 feet. At that height, water boils far below 212°F: about 198°F at 7,500 feet and about 193°F at 10,000 feet. Steam is no hotter than the boiling water under it, so tamales cook more slowly.

• Steam longer. Foods cooked by boiling or simmering need a longer cooking time at altitude. At 9,600 feet, plan on 30 to 60 minutes more than a sea-level recipe, often 2 hours or more in all.
• Watch the water. Moisture evaporates faster at high elevation. Check the pot every 20 minutes and keep a kettle of boiling water ready.
• Keep the lid on. Every time the lid comes off, the pot loses steam and heat. Covering foods helps hold in moisture.
• Use less baking powder. High-elevation baking guidance is to reduce baking powder. Drop it to 1 1/2 teaspoons if your tamales crack or taste bitter.
• Simmer the pork longer. Meats simmered or braised may need about one-fourth more time at 5,000 feet, and more above that. A pressure cooker shortens it.
• Trust the husk test. Time is only a guide. The masa pulling free from the husk is the real sign.

Hosting a Tamalada

A tamalada is a family tamale-making party, often held around Christmas. In Mexico, tamale-making is a communal task, often done by the women of a family.

Set it up as an assembly line:

1. Day before: Cook the filling and the chile sauce. Refrigerate.
2. Morning: Soak the husks and beat the masa.
3. Station one: One or two people spread masa.
4. Station two: One person adds the filling and folds.
5. Station three: One person loads the steamer and watches the water.

Four people can fill 4 dozen tamales in about an hour. Double the recipe for a crowd and steam in two pots.

Storing, Freezing and Reheating Tamales

• Cool fast. Refrigerate tamales within 2 hours of cooking. Store them in shallow containers or zip-top bags, still in their husks.
• Refrigerate. Cooked tamales keep 3 to 4 days in the refrigerator.
• Freeze. Freeze cooled tamales in their husks in freezer bags. For best quality, use within 2 to 6 months.
• Reheat by steaming. Steam refrigerated tamales for 15 to 20 minutes, frozen ones for 30 to 45 minutes. This is the best way to keep them soft.
• Microwave. Wrap one or two tamales in a damp paper towel and heat for 1 to 2 minutes, turning once.
• Skillet. Unwrap and pan-fry in a little oil until crisp on both sides. Leftover tamales make a great breakfast with eggs.
• Reheat to 165°F, or until hot and steamy in the center.

What to Serve with Tamales

Tamales are a full meal on their own, but a sauce and a fresh side make them better.

• Salsa and crema: Spoon a fresh red table salsa, extra red chile sauce or salsa verde over the unwrapped tamale. Add crema mexicana.
• Rice and beans: Mexican rice and refried or black beans make a restaurant-style plate.
• Something fresh: Cabbage slaw, pickled onions or a lime-dressed salad.
• A warm drink: In Mexico, atole, a thick, hot corn drink, is a common partner for tamales.
• A cold drink: Pour a glass of creamy horchata for a sweet contrast to spicy red chile pork.

Leftover chile sauce need not go to waste. You can turn leftover red chile into enchiladas the next night.

Frequently Asked Questions

How long do you steam tamales?

Steam tamales for 60 to 90 minutes at sea level, until the masa pulls cleanly from the husk. At high altitude, such as Breckenridge, plan on 30 to 60 minutes longer. Frozen uncooked tamales need about 30 minutes more.

Do you have to soak corn husks for tamales?

Yes. Dry husks are brittle and crack when folded. Soak them in very hot water for 30 to 60 minutes until they bend like cloth.

Can you make tamales without lard?

Yes. Vegetable shortening is the most common swap and gives a similar fluffy texture. Butter, coconut oil or a neutral oil also work, though oil makes a denser tamale.

Why is my tamale masa sticking to the husk?

Masa that sticks to the husk is undercooked. Steam the tamales for 15 to 20 more minutes and test again after a 5-minute rest. Thick masa and an overcrowded steamer also slow cooking.

How many tamales does 4 cups of masa harina make?

Four cups of masa harina, about 1 pound, makes 20 to 24 medium tamales. The exact count depends on husk size and how thick you spread the masa.

Can you cook tamales in an Instant Pot?

Yes. Stand them upright on the rack over 1 1/2 cups water. Cook on high pressure for 25 minutes and let the pressure release naturally. At high altitude, add a few minutes and check with the husk test.

Handmade Tamales at Mi Casa

At Mi Casa Mexican Restaurant & Cantina in Breckenridge, handmade tamales sit alongside our sizzling fajitas on a scratch-made menu we have cooked since 1981. Our allergen guide lists our Carnitas Tamales, which contain dairy.

Tamales can rotate with the season, so check our current menu before you visit, or ask your server. Can't stay? Order Mexican food to go and take it back to the condo. We are at 600 South Park Ave, steps from the Peak 9 base, open daily from 11:30 am to 9 pm.