Unwrapping the steaming corn husk to reveal the soft, golden masa and savory red filling is a moment of pure culinary joy. This authentic tamales recipe brings the heart of a traditional Mexican kitchen right into your home. I still remember the first time I made these with my friend Jessica; we spent hours spreading masa and chatting, turning a cooking project into a cherished memory. It's a labor of love that rewards you with a freezer full of comfort food.
Why You'll Love This
There is something deeply satisfying about the process of assembling tamales-it forces you to slow down and enjoy the craft. The pork filling in this Authentic Tamales Recipe is simmered in a homemade red chile sauce until it's falling-apart tender. The masa turns out incredibly fluffy and moist, soaking up just enough of the savory juices from the meat. Plus, they freeze beautifully, meaning one afternoon of work gives you easy dinners for weeks.
Jump to:
Ingredients & Equipment
While the list might look long, the components are straightforward and easy to find. A successful Tamale Dough Recipe relies on getting the hydration and fat ratio just right for that perfect spreadable texture.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Corn Husks: These act as the wrapper and steamer for the dough; they need to be soaked well.
- Masa Harina: A specific corn flour treated with lime; do not use regular cornmeal.
- Pork Shoulder: A fatty cut that stays juicy and tender after long simmering.
- Guajillo & Ancho Peppers: Dried chiles that provide the deep red color and mild, earthy heat.
- Lard: Traditional fat that gives the masa its signature flavor and fluffy lift.
- Baking Powder: Essential for aerating the dough so it isn't dense or heavy.
- Garlic & Onion: Aromatics that build the savory base of the red sauce.
Optional Extras
- Chicken: You can swap the pork for shredded chicken to make Chicken Tamales.
- Cumin: Add a teaspoon to the masa for an extra layer of earthy spice.
How to Make Tamales Recipe (Step-by-Step)
Don't be intimidated by the steps; think of it as an assembly line where each part comes together logically.
Soak the Husks
Place the dried corn husks in a large bowl or sink filled with hot water. Let them soak while you prepare everything else to ensuring they become pliable and easy to fold without cracking.
Prepare the Filling
Brown the cubed pork shoulder in a Dutch oven, then simmer it in the blended sauce made from boiled guajillo and ancho peppers. Cooking the meat directly in the sauce infuses every fiber with rich, spicy flavor.
Mix the Masa
Combine the masa flour, baking powder, salt, melted lard, and warm water (or broth) in a large bowl.
How do I know if the masa is ready? Perform the "float test" by dropping a small piece into a cup of water; if it floats, it has enough air and fat to be light and fluffy.
Assemble the Tamales
Spread about 4 tablespoons of masa onto the smooth side of a soaked husk, leaving space at the bottom and top. Add a spoonful of the pork filling to the center of the dough rectangle.
Fold and Seal
Fold one side of the husk over the filling, then the other side, and finally fold up the pointed bottom end. This creates a secure packet that holds the moisture in during the long steaming process.
Steam to Perfection
Arrange the tamales vertically, open-side up, in a steamer basket and cook for about 60-90 minutes. You will know they are done when the masa separates easily and cleanly from the corn husk when peeled back.
Top Tip
Mastering this tamales recipe is all about the texture of the dough and the assembly technique.
Check Water Level → this prevents burning → hear the steady steam without the pot going dry.
Soak Husks Long Enough → this prevents tearing → notice flexible wrappers that fold easily.
Whip the Lard → this aerates the fat → recognize a lighter, fluffier masa texture.
Don't Overfill → this prevents leaking → see a perfectly sealed packet after folding.
Use the Float Test → this confirms dough readiness → observe the masa ball staying at the surface.
Let Them Rest → this sets the dough → feel a firm yet tender texture when eating.
Follow Aliana on Pinterest →Ingredient Substitutions & Variations
The beauty of this dish is that once you master the masa, you can fill it with almost anything. A popular Mexican Tamales Recipe variation is "Rajas with Cheese," using sliced jalapeños and melting cheese. If you prefer poultry, simply use shredded rotisserie chicken mixed with green salsa or mole. You can also make sweet tamales by adding sugar, cinnamon, and raisins to the dough.
Storage & Reheating Instructions
Tamales are one of the best make-ahead meals you can have in your arsenal. Store cooked tamales in the fridge for up to a week, or freeze them for up to 6 months. To reheat, wrap them in a damp paper towel and microwave, or re-steam them for 15 minutes; this Easy Tamale Cooking Guide method keeps them moist and fresh-tasting.
Serving Suggestions
Serve your tamales with a drizzle of the extra red sauce or a fresh green salsa to cut through the richness. They pair perfectly with a side of Mexican rice and refried beans for a complete meal. For a finishing touch, add a spoonful of Tamale Sauce or crema and a sprinkle of fresh cilantro.
FAQs About Tamales Recipe
Why is my masa dry or crumbly?
This usually means it needs more liquid or fat. Add warm broth or water a tablespoon at a time until the texture spreads like smooth peanut butter.
How do I prepare masa for tamales if I don't have lard?
You can use vegetable shortening or oil, though the flavor will be slightly different. Whipping the oil with the baking powder helps mimic the fluffiness of lard.
Can I make the filling ahead of time?
Yes, in fact, the filling tastes better the next day. Making the pork and sauce a day in advance breaks the work into manageable chunks.
What if I don't have a steamer?
You can rig a steamer using a large pot and a colander or a wire rack propped up with foil balls. Just ensure the tamales stay above the water level so they steam, not boil.
More Recipes You'll Love
If you enjoy traditional, hands-on cooking projects, these Dinner recipes will become new favorites. This tamales recipe is a great gateway to exploring more authentic flavors.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Authentic Mexican Tamales
Ingredients
Equipment
Method
- Submerge the corn husks in a large bowl of hot water and let them soak until pliable.
- Brown the cubed pork shoulder in melted lard in a Dutch oven over medium heat.
- Boil the guajillo and ancho peppers, onion, and garlic in a saucepan until soft, then cool slightly.
- Blend the pepper mixture with salt and 1.5 cups water until completely smooth.
- Pour the sauce over the pork in the Dutch oven and simmer on medium-low for 20 minutes.
- Mix masa flour, baking powder, and salt in a large bowl, then incorporate melted lard and warm water by hand.
- Spread 4 tablespoons of masa onto the smooth side of a soaked husk, forming a 4-inch square.
- Place 2 tablespoons of pork filling in the center and fold the sides over to enclose the filling.
- Fold the pointed end of the husk up to seal the bottom of the tamale.
- Arrange tamales vertically (open end up) in a steamer basket over boiling water.
- Steam covered on high for 20 minutes, then reduce to medium and steam for another 25-40 minutes.
- Let the tamales rest for 15 minutes before serving to allow the masa to firm up.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Tamales Recipe:
Leave a Reply