Homemade Mexican Tamales Delicious and Fun Recipe

by
- 3 cups masa harina - 1 teaspoon baking powder - 1 teaspoon salt - 1 cup vegetable shortening (softened at room temperature) - 2 cups vegetable broth (or chicken broth for added flavor) The main ingredients make the base for our tamales. Masa harina is the star here. It gives the tamales their unique texture and flavor. Baking powder helps the masa rise slightly, making it fluffy. Salt adds taste, while vegetable shortening keeps the dough moist and light. Broth gives extra flavor, making every bite delicious. - 2 cups cooked and shredded chicken - Vegetarian fillings (cheese, beans, roasted vegetables) For the filling, you have options! Shredded chicken is a classic choice. It’s tasty and pairs well with the masa. If you want a veggie option, try cheese, beans, or roasted veggies. Each filling brings its own flair to the tamales. You can mix and match to find your favorite flavors. - 1 cup salsa verde or red salsa (for drizzling) - 24 corn husks, soaked in warm water for 30 minutes Salsa is a must for serving. It adds a zesty kick that complements the tamales. Corn husks are also key. They wrap the tamales and keep them moist during cooking. Soaking them makes them soft and easy to work with. You can find these at most grocery stores, or you can order them online. For more detailed steps, check out the Full Recipe! First, you need to soak the corn husks. Place them in warm water for 30 minutes. This makes them soft and easy to use. After soaking, drain the husks. Lay them on a clean towel to dry off. This step is key for wrapping the tamales well. Now, let’s make the dough. In a large bowl, mix together the masa harina, baking powder, and salt. This gives your tamales a good base. In another bowl, beat the vegetable shortening until it’s light and fluffy. This adds a nice texture. Slowly blend in the masa mixture. Gradually pour in the vegetable broth, mixing until you have a smooth dough. The dough should be soft and spreadable. It’s time to assemble! Take a soaked corn husk and lay it flat. Spread about 2-3 tablespoons of masa dough in the center. Leave some space at the sides and bottom. Add your filling, like shredded chicken, on top of the masa. You can also add a spoonful of salsa for extra flavor. Next, fold the sides of the husk over the filling. Then, fold the bottom up towards the top. Make sure it’s secure but not too tight. The tamale will expand while cooking. Keep repeating this process until all your filling is used. Now, let’s steam those tamales! Set up a steamer basket in a large pot. Add enough water to fill the bottom of the pot, but don’t let it touch the tamales. Stand the tamales upright in the basket with the open side up. Cover them with a damp cloth and put a lid on the pot. Steam the tamales for 1 to 1.5 hours. They are done when the masa pulls away easily from the husk. Remember to check the water level during cooking. You may need to add more water to keep the steam going. Enjoy the process; it’s part of the fun of making homemade tamales! For a detailed guide, don’t forget to check the Full Recipe. The masa dough is key to great tamales. The right texture is soft and smooth. It should easily spread on the corn husk. If it feels dry, add a little more broth. If it’s too wet, add more masa harina. Aim for a consistency like thick peanut butter. You want it to hold shape without being crumbly. Proper wrapping keeps the filling inside. Start with the soaked corn husk flat. Spread the masa dough in the center. Leave space on the sides and bottom. Place your filling right in the middle. Fold the sides over, then roll the bottom up. Make sure it’s snug but not too tight. This way, the tamale can expand as it cooks. Steaming is crucial for flavor and texture. Use a large pot with a steamer basket. Add water, but don’t let it touch the tamales. Stand them upright, open side up. Cover with a damp cloth and a lid. Steam for 1 to 1.5 hours. They’re done when the masa pulls away from the husk. This ensures even cooking and great taste. For more detailed steps, check out the Full Recipe. {{image_4}} You can fill tamales with many different meats. Shredded chicken is popular and easy. You can also use beef, pork, or turkey. Each meat brings its own flavor. For a twist, try adding spices or sauces. A dash of cumin or a touch of chipotle can enhance the taste. Vegetarians can enjoy tamales too! You can use cheese, beans, or roasted veggies as fillings. Black beans are rich in flavor and protein. If you want it vegan, skip the cheese. You can also use dairy-free cheese options. Just remember to check all labels for hidden dairy. Get creative with your fillings! Sweet tamales can use fruits like pineapple or chocolate. You can mix spicy peppers with cheese for a kick. Experiment with different flavors to find your favorite. The sky's the limit! Try to think outside the box; use what you love. Each twist can make your tamales unique and fun. For the full recipe, check out the Authentic Homemade Mexican Tamales section! To keep your tamales fresh, store them properly. Place them in an airtight container. You can also wrap them in plastic wrap. Refrigerate your tamales if you plan to eat them soon. They will stay good for about 3 to 5 days in the fridge. For longer storage, freeze your tamales. Lay them flat on a baking sheet to freeze first. Once frozen, transfer them to a freezer bag. This method prevents them from sticking together. Frozen tamales can last for about 3 months. When it’s time to enjoy leftovers, reheating is key. For the best texture, steam tamales again. Place them in a steamer basket over boiling water. Steam for about 15-20 minutes until hot. This method keeps them moist and soft. You can also microwave them. Wrap each tamale in a damp paper towel. Heat on high for 1-2 minutes. Check if they’re hot enough, and add more time if needed. Tamales can last a while if stored right. In the fridge, expect them to stay fresh for 3 to 5 days. If you freeze them, they can last up to 3 months. After this time, the quality may drop. They may still be safe to eat but might lose flavor and texture. For the best taste, try to eat them within these time frames. Enjoy your homemade Mexican tamales as soon as you can! You know tamales are done when the masa easily pulls away from the corn husk. This means they cooked just right. The tamales should feel firm, and not mushy. If they are still sticky, they need more time. Yes, you can make tamales ahead of time! Just prepare them as usual and store them in the fridge or freezer. If you freeze them, wrap each tamale tightly in plastic wrap. Place them in a freezer bag for extra protection. They can last up to three months in the freezer. To reheat tamales, you can use a steamer, microwave, or oven. The steamer method keeps them moist. Place them upright in a steamer basket, cover, and steam for about 15-20 minutes. If using a microwave, wrap them in a damp paper towel and heat for 2-3 minutes. For the oven, preheat it to 350°F, wrap in foil, and heat for about 20 minutes. Yes, tamales made with masa harina are gluten-free. Masa harina is made from corn, which does not contain gluten. However, always check if your fillings or sauces have gluten. Some may contain wheat, so read labels or choose safe options. Making tamales is both fun and rewarding. We covered the key ingredients, like masa harina and vegetable broth, along with filling options, from chicken to vegetarian. I shared detailed steps, from soaking corn husks to steaming tamales. You also learned tips to perfect the dough and avoid common mistakes. In the end, tamales offer endless possibilities. Explore variations with different flavors and fillings. You can store and reheat them easily, keeping them delicious for later. Enjoy your tamale-making journey and share your tasty results!

WANT TO SAVE THIS RECIPE?

Are you ready to dive into the delicious world of homemade Mexican tamales? This fun and easy recipe will guide you step-by-step, from gathering fresh ingredients to mastering the perfect folding technique. You’ll learn how to customize your tamales with flavorful fillings, whether you prefer chicken, cheese, or roasted veggies. Join me on this cooking adventure, and soon you’ll impress family and friends with your homemade tamale skills!

Jump to Recipe

Ingredients

Main Ingredients for Tamales

– 3 cups masa harina

– 1 teaspoon baking powder

– 1 teaspoon salt

– 1 cup vegetable shortening (softened at room temperature)

– 2 cups vegetable broth (or chicken broth for added flavor)

The main ingredients make the base for our tamales. Masa harina is the star here. It gives the tamales their unique texture and flavor. Baking powder helps the masa rise slightly, making it fluffy. Salt adds taste, while vegetable shortening keeps the dough moist and light. Broth gives extra flavor, making every bite delicious.

Filling Options

– 2 cups cooked and shredded chicken

– Vegetarian fillings (cheese, beans, roasted vegetables)

For the filling, you have options! Shredded chicken is a classic choice. It’s tasty and pairs well with the masa. If you want a veggie option, try cheese, beans, or roasted veggies. Each filling brings its own flair to the tamales. You can mix and match to find your favorite flavors.

Additional Ingredients

– 1 cup salsa verde or red salsa (for drizzling)

– 24 corn husks, soaked in warm water for 30 minutes

Salsa is a must for serving. It adds a zesty kick that complements the tamales. Corn husks are also key. They wrap the tamales and keep them moist during cooking. Soaking them makes them soft and easy to work with. You can find these at most grocery stores, or you can order them online.

For more detailed steps, check out the Full Recipe!

Step-by-Step Instructions

Preparing the Corn Husks

First, you need to soak the corn husks. Place them in warm water for 30 minutes. This makes them soft and easy to use. After soaking, drain the husks. Lay them on a clean towel to dry off. This step is key for wrapping the tamales well.

Making the Dough

Now, let’s make the dough. In a large bowl, mix together the masa harina, baking powder, and salt. This gives your tamales a good base. In another bowl, beat the vegetable shortening until it’s light and fluffy. This adds a nice texture. Slowly blend in the masa mixture. Gradually pour in the vegetable broth, mixing until you have a smooth dough. The dough should be soft and spreadable.

Assembling the Tamales

It’s time to assemble! Take a soaked corn husk and lay it flat. Spread about 2-3 tablespoons of masa dough in the center. Leave some space at the sides and bottom. Add your filling, like shredded chicken, on top of the masa. You can also add a spoonful of salsa for extra flavor.

Next, fold the sides of the husk over the filling. Then, fold the bottom up towards the top. Make sure it’s secure but not too tight. The tamale will expand while cooking. Keep repeating this process until all your filling is used.

Steaming the Tamales

Now, let’s steam those tamales! Set up a steamer basket in a large pot. Add enough water to fill the bottom of the pot, but don’t let it touch the tamales. Stand the tamales upright in the basket with the open side up. Cover them with a damp cloth and put a lid on the pot. Steam the tamales for 1 to 1.5 hours. They are done when the masa pulls away easily from the husk.

Remember to check the water level during cooking. You may need to add more water to keep the steam going. Enjoy the process; it’s part of the fun of making homemade tamales! For a detailed guide, don’t forget to check the Full Recipe.

Tips & Tricks

Perfecting the Masa Dough

The masa dough is key to great tamales. The right texture is soft and smooth. It should easily spread on the corn husk. If it feels dry, add a little more broth. If it’s too wet, add more masa harina. Aim for a consistency like thick peanut butter. You want it to hold shape without being crumbly.

Wrapping for Success

Proper wrapping keeps the filling inside. Start with the soaked corn husk flat. Spread the masa dough in the center. Leave space on the sides and bottom. Place your filling right in the middle. Fold the sides over, then roll the bottom up. Make sure it’s snug but not too tight. This way, the tamale can expand as it cooks.

Steaming Techniques

Steaming is crucial for flavor and texture. Use a large pot with a steamer basket. Add water, but don’t let it touch the tamales. Stand them upright, open side up. Cover with a damp cloth and a lid. Steam for 1 to 1.5 hours. They’re done when the masa pulls away from the husk. This ensures even cooking and great taste.

For more detailed steps, check out the Full Recipe.

Variations

Traditional Meat-Filled Tamales

You can fill tamales with many different meats. Shredded chicken is popular and easy. You can also use beef, pork, or turkey. Each meat brings its own flavor. For a twist, try adding spices or sauces. A dash of cumin or a touch of chipotle can enhance the taste.

Vegetarian and Vegan Options

Vegetarians can enjoy tamales too! You can use cheese, beans, or roasted veggies as fillings. Black beans are rich in flavor and protein. If you want it vegan, skip the cheese. You can also use dairy-free cheese options. Just remember to check all labels for hidden dairy.

Creative Flavor Twists

Get creative with your fillings! Sweet tamales can use fruits like pineapple or chocolate. You can mix spicy peppers with cheese for a kick. Experiment with different flavors to find your favorite. The sky’s the limit! Try to think outside the box; use what you love. Each twist can make your tamales unique and fun.

For the full recipe, check out the Authentic Homemade Mexican Tamales section!

Storage Info

Storing Leftover Tamales

To keep your tamales fresh, store them properly. Place them in an airtight container. You can also wrap them in plastic wrap. Refrigerate your tamales if you plan to eat them soon. They will stay good for about 3 to 5 days in the fridge.

For longer storage, freeze your tamales. Lay them flat on a baking sheet to freeze first. Once frozen, transfer them to a freezer bag. This method prevents them from sticking together. Frozen tamales can last for about 3 months.

Reheating Methods

When it’s time to enjoy leftovers, reheating is key. For the best texture, steam tamales again. Place them in a steamer basket over boiling water. Steam for about 15-20 minutes until hot. This method keeps them moist and soft.

You can also microwave them. Wrap each tamale in a damp paper towel. Heat on high for 1-2 minutes. Check if they’re hot enough, and add more time if needed.

Shelf Life Guidelines

Tamales can last a while if stored right. In the fridge, expect them to stay fresh for 3 to 5 days. If you freeze them, they can last up to 3 months. After this time, the quality may drop. They may still be safe to eat but might lose flavor and texture.

For the best taste, try to eat them within these time frames. Enjoy your homemade Mexican tamales as soon as you can!

FAQs

How do you know when tamales are done?

You know tamales are done when the masa easily pulls away from the corn husk. This means they cooked just right. The tamales should feel firm, and not mushy. If they are still sticky, they need more time.

Can I make tamales ahead of time?

Yes, you can make tamales ahead of time! Just prepare them as usual and store them in the fridge or freezer. If you freeze them, wrap each tamale tightly in plastic wrap. Place them in a freezer bag for extra protection. They can last up to three months in the freezer.

What is the best way to reheat tamales?

To reheat tamales, you can use a steamer, microwave, or oven. The steamer method keeps them moist. Place them upright in a steamer basket, cover, and steam for about 15-20 minutes. If using a microwave, wrap them in a damp paper towel and heat for 2-3 minutes. For the oven, preheat it to 350°F, wrap in foil, and heat for about 20 minutes.

Are tamales gluten-free?

Yes, tamales made with masa harina are gluten-free. Masa harina is made from corn, which does not contain gluten. However, always check if your fillings or sauces have gluten. Some may contain wheat, so read labels or choose safe options.

Making tamales is both fun and rewarding. We covered the key ingredients, like masa harina and vegetable broth, along with filling options, from chicken to vegetarian. I shared detailed steps, from soaking corn husks to steaming tamales. You also learned tips to perfect the dough and avoid common mistakes.

In the end, tamales offer endless possibilities. Explore variations with different flavors and fillings. You can store and reheat them easily, keeping them delicious for later. Enjoy your tamale-making journey and share your tasty results!

- 3 cups masa harina - 1 teaspoon baking powder - 1 teaspoon salt - 1 cup vegetable shortening (softened at room temperature) - 2 cups vegetable broth (or chicken broth for added flavor) The main ingredients make the base for our tamales. Masa harina is the star here. It gives the tamales their unique texture and flavor. Baking powder helps the masa rise slightly, making it fluffy. Salt adds taste, while vegetable shortening keeps the dough moist and light. Broth gives extra flavor, making every bite delicious. - 2 cups cooked and shredded chicken - Vegetarian fillings (cheese, beans, roasted vegetables) For the filling, you have options! Shredded chicken is a classic choice. It’s tasty and pairs well with the masa. If you want a veggie option, try cheese, beans, or roasted veggies. Each filling brings its own flair to the tamales. You can mix and match to find your favorite flavors. - 1 cup salsa verde or red salsa (for drizzling) - 24 corn husks, soaked in warm water for 30 minutes Salsa is a must for serving. It adds a zesty kick that complements the tamales. Corn husks are also key. They wrap the tamales and keep them moist during cooking. Soaking them makes them soft and easy to work with. You can find these at most grocery stores, or you can order them online. For more detailed steps, check out the Full Recipe! First, you need to soak the corn husks. Place them in warm water for 30 minutes. This makes them soft and easy to use. After soaking, drain the husks. Lay them on a clean towel to dry off. This step is key for wrapping the tamales well. Now, let’s make the dough. In a large bowl, mix together the masa harina, baking powder, and salt. This gives your tamales a good base. In another bowl, beat the vegetable shortening until it’s light and fluffy. This adds a nice texture. Slowly blend in the masa mixture. Gradually pour in the vegetable broth, mixing until you have a smooth dough. The dough should be soft and spreadable. It’s time to assemble! Take a soaked corn husk and lay it flat. Spread about 2-3 tablespoons of masa dough in the center. Leave some space at the sides and bottom. Add your filling, like shredded chicken, on top of the masa. You can also add a spoonful of salsa for extra flavor. Next, fold the sides of the husk over the filling. Then, fold the bottom up towards the top. Make sure it’s secure but not too tight. The tamale will expand while cooking. Keep repeating this process until all your filling is used. Now, let’s steam those tamales! Set up a steamer basket in a large pot. Add enough water to fill the bottom of the pot, but don’t let it touch the tamales. Stand the tamales upright in the basket with the open side up. Cover them with a damp cloth and put a lid on the pot. Steam the tamales for 1 to 1.5 hours. They are done when the masa pulls away easily from the husk. Remember to check the water level during cooking. You may need to add more water to keep the steam going. Enjoy the process; it’s part of the fun of making homemade tamales! For a detailed guide, don’t forget to check the Full Recipe. The masa dough is key to great tamales. The right texture is soft and smooth. It should easily spread on the corn husk. If it feels dry, add a little more broth. If it’s too wet, add more masa harina. Aim for a consistency like thick peanut butter. You want it to hold shape without being crumbly. Proper wrapping keeps the filling inside. Start with the soaked corn husk flat. Spread the masa dough in the center. Leave space on the sides and bottom. Place your filling right in the middle. Fold the sides over, then roll the bottom up. Make sure it’s snug but not too tight. This way, the tamale can expand as it cooks. Steaming is crucial for flavor and texture. Use a large pot with a steamer basket. Add water, but don’t let it touch the tamales. Stand them upright, open side up. Cover with a damp cloth and a lid. Steam for 1 to 1.5 hours. They’re done when the masa pulls away from the husk. This ensures even cooking and great taste. For more detailed steps, check out the Full Recipe. {{image_4}} You can fill tamales with many different meats. Shredded chicken is popular and easy. You can also use beef, pork, or turkey. Each meat brings its own flavor. For a twist, try adding spices or sauces. A dash of cumin or a touch of chipotle can enhance the taste. Vegetarians can enjoy tamales too! You can use cheese, beans, or roasted veggies as fillings. Black beans are rich in flavor and protein. If you want it vegan, skip the cheese. You can also use dairy-free cheese options. Just remember to check all labels for hidden dairy. Get creative with your fillings! Sweet tamales can use fruits like pineapple or chocolate. You can mix spicy peppers with cheese for a kick. Experiment with different flavors to find your favorite. The sky's the limit! Try to think outside the box; use what you love. Each twist can make your tamales unique and fun. For the full recipe, check out the Authentic Homemade Mexican Tamales section! To keep your tamales fresh, store them properly. Place them in an airtight container. You can also wrap them in plastic wrap. Refrigerate your tamales if you plan to eat them soon. They will stay good for about 3 to 5 days in the fridge. For longer storage, freeze your tamales. Lay them flat on a baking sheet to freeze first. Once frozen, transfer them to a freezer bag. This method prevents them from sticking together. Frozen tamales can last for about 3 months. When it’s time to enjoy leftovers, reheating is key. For the best texture, steam tamales again. Place them in a steamer basket over boiling water. Steam for about 15-20 minutes until hot. This method keeps them moist and soft. You can also microwave them. Wrap each tamale in a damp paper towel. Heat on high for 1-2 minutes. Check if they’re hot enough, and add more time if needed. Tamales can last a while if stored right. In the fridge, expect them to stay fresh for 3 to 5 days. If you freeze them, they can last up to 3 months. After this time, the quality may drop. They may still be safe to eat but might lose flavor and texture. For the best taste, try to eat them within these time frames. Enjoy your homemade Mexican tamales as soon as you can! You know tamales are done when the masa easily pulls away from the corn husk. This means they cooked just right. The tamales should feel firm, and not mushy. If they are still sticky, they need more time. Yes, you can make tamales ahead of time! Just prepare them as usual and store them in the fridge or freezer. If you freeze them, wrap each tamale tightly in plastic wrap. Place them in a freezer bag for extra protection. They can last up to three months in the freezer. To reheat tamales, you can use a steamer, microwave, or oven. The steamer method keeps them moist. Place them upright in a steamer basket, cover, and steam for about 15-20 minutes. If using a microwave, wrap them in a damp paper towel and heat for 2-3 minutes. For the oven, preheat it to 350°F, wrap in foil, and heat for about 20 minutes. Yes, tamales made with masa harina are gluten-free. Masa harina is made from corn, which does not contain gluten. However, always check if your fillings or sauces have gluten. Some may contain wheat, so read labels or choose safe options. Making tamales is both fun and rewarding. We covered the key ingredients, like masa harina and vegetable broth, along with filling options, from chicken to vegetarian. I shared detailed steps, from soaking corn husks to steaming tamales. You also learned tips to perfect the dough and avoid common mistakes. In the end, tamales offer endless possibilities. Explore variations with different flavors and fillings. You can store and reheat them easily, keeping them delicious for later. Enjoy your tamale-making journey and share your tasty results!

Homemade Mexican Tamales

Indulge in the authentic taste of homemade Mexican tamales with this easy recipe that brings tradition to your kitchen. Learn how to create perfectly fluffy masa, fill them with shredded chicken or your favorite ingredients, and steam them to perfection. Whether for a family gathering or a cozy dinner, these tamales are sure to impress. Click to explore the full recipe and start your tamale-making adventure today!
Print Recipe Pin Recipe

Ingredients
  

3 cups masa harina

1 teaspoon baking powder

1 teaspoon salt

1 cup vegetable shortening (softened at room temperature)

2 cups vegetable broth (or chicken broth for added flavor)

2 cups cooked and shredded chicken (or any filling of your choice, such as cheese, beans, or roasted vegetables)

1 cup salsa verde or red salsa (for drizzling)

24 corn husks, soaked in warm water for 30 minutes

Instructions
 

Prepare the Corn Husks: Begin by soaking the corn husks in warm water for at least 30 minutes. This will make them flexible for wrapping. After soaking, drain the husks and set them aside on a clean kitchen towel to remove excess moisture.

    Make the Dough: In a large mixing bowl, combine the masa harina, baking powder, and salt. In a separate bowl, use an electric mixer or a wooden spoon to beat the vegetable shortening until it becomes light and fluffy. Gradually incorporate the masa harina mixture and pour in the vegetable broth gradually, mixing continuously until you achieve a soft, smooth, and spreadable dough.

      Assemble the Tamales: Take one of the soaked corn husks and lay it flat on a clean surface. Using a spatula or your fingers, spread 2-3 tablespoons of the masa dough in the center of the husk, leaving about an inch of space on the sides and the bottom. Spoon a generous amount of shredded chicken (or your preferred filling) onto the masa, followed by a dollop of salsa.

        Fold the Tamale: Carefully fold the sides of the corn husk over the filling, then fold the bottom of the husk up towards the top to completely enclose the filling. Ensure the tamale is secure but not overly tight, as it will expand while cooking. Repeat this folding process with all of the corn husks and filling.

          Steam the Tamales: Set up a steamer basket in a large pot and add enough water to fill the bottom, being careful not to let the water touch the tamales. Stand the tamales upright in the steamer basket with the open side facing up. Cover the tamales with a damp cloth to retain steam, and cover the pot with a lid. Steam the tamales for approximately 1 to 1.5 hours, or until the masa easily separates from the corn husk when unwrapped.

            Serve: Once the tamales are steamed to perfection, remove them from the pot and let them rest for 10-15 minutes to enhance their flavor and texture.

              - Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12-15 tamales

                - Presentation Tips: Arrange the tamales on a serving platter, garnishing them with additional salsa and fresh cilantro. Serve with lime wedges for guests to squeeze over the tamales, adding a refreshing citrus note to each bite!

                  WANT TO SAVE THIS RECIPE?