Homemade tamales are a traditional Mexican dish made with masa dough and filled with your choice of meats, vegetables, or cheese, all wrapped in softened corn husks and steamed to perfection. This authentic recipe is customizable, easy to follow, and perfect for family meals or festive gatherings. Serve with salsa, guacamole, or your favorite toppings for a flavorful and satisfying meal.

Ingredients

1 package dried corn husks
6 cups masa harina
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon baking powder
6 cups chicken or vegetable stock
¾ cup corn oil (or avocado, olive, or any mild-flavored oil)
2–3 cups filling of choice (see ideas below)
1 cup salsa (optional, for mixing with filling)

Instructions

Soak the Corn Husks
Place the dried corn husks in a large pot or bowl and cover with warm water. Let them soak for about 30 minutes until softened and pliable.
Prepare the Masa Dough
In a large mixing bowl or the bowl of a stand mixer, combine masa harina, salt, cumin, and baking powder. Whisk to mix evenly. Add the oil and mix on low speed until incorporated. Gradually pour in the stock while mixing on low speed. Once combined, increase speed to medium and beat for about 10 minutes, scraping down the sides occasionally, until the dough becomes light and fluffy. Cover with a damp towel and refrigerate until ready to assemble.
Prepare the Filling
Mix your choice of filling with salsa or sauce to coat lightly. Avoid overly watery fillings to prevent soggy tamales.
Assemble the Tamales
- Lay one soaked corn husk flat on a clean surface.
- Using about ¼ cup of masa dough, spread it evenly into a rectangle in the center of the husk. Keep your fingers wet to prevent sticking.
- Add 1 to 2 tablespoons of filling onto the center of the masa.
- Fold the husk vertically in half to cover the filling with masa. Pinch gently to seal.
- Fold the husk again to form a burrito or cylinder shape, folding the top end down to close one end.
- Tie the tamale with strips of corn husk or kitchen string to hold it securely.
Steam the Tamales
Add water to a large stockpot or Instant Pot and place a steamer basket inside. Arrange the tamales standing upright with the open end up. Steam on the stovetop for about 30 minutes or in the Instant Pot on high pressure for 20 minutes with a natural release. Tamales are done when the masa easily pulls away from the husk.
Serve or Store
Remove tamales from the steamer and serve warm. Store leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to 3 months.

Why You’ll Love This Recipe

Traditional and Authentic: Experience the rich flavors and textures of homemade tamales.
Customizable Fillings: Choose from a variety of meats, vegetables, cheeses, or sauces to suit your taste.
Great for Gatherings: Tamales are perfect for sharing at family meals or celebrations.

Tips

Keep your hands wet when spreading masa to prevent sticking.
Don’t overload with filling; less is more to ensure the tamale holds together.
Arrange tamales standing up in the steamer for even cooking.

Variations and Substitutions

Fillings: Try shredded pork, chicken with green salsa, cheese and jalapeño, or vegetarian beans and peppers.
Gluten-Free: Traditional tamales are naturally gluten-free using masa harina.
Oil Choices: Substitute corn oil with avocado or olive oil for different flavor profiles.

FAQs

Can tamales be made ahead?
Yes, assemble tamales and freeze them uncooked. Steam directly from frozen, adding extra cooking time.

How do I know when tamales are done?
They’re ready when the masa easily separates from the husks without sticking.

Can I use fresh corn husks?
Dried corn husks are preferred, but fresh husks can be used if soaked well and flexible.

Serving Suggestions

Serve tamales with extra salsa, guacamole, or sour cream on the side.
Pair with Mexican rice and beans for a complete meal.
Enjoy tamales with a fresh salad or pickled vegetables for balance.