These traditional tamales are a comforting and flavorful dish made with soft, fluffy masa dough wrapped around a rich, well-seasoned filling. Steamed to perfection in corn husks, they deliver a warm, satisfying bite that’s perfect for family meals or special gatherings.
Why You’ll Love This Recipe
Tamales are a timeless dish that bring both flavor and tradition to the table. You’ll love how the masa turns light and tender while absorbing the delicious flavors of the filling. This recipe uses simple ingredients but delivers deep, comforting taste. It’s also versatile—you can customize the filling to your preference. Preparing tamales can be a fun group activity, making it perfect for sharing the cooking experience with family or friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the masa dough:
3 cups masa harina
2 1/2 cups chicken broth
1 cup vegetable shortening
1 teaspoon baking powder
1 teaspoon salt
For the filling:
2 cups cooked shredded chicken or beef
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
Other:
20–25 dried corn husks, soaked in warm water for 30 minutes
Directions
Start by preparing the corn husks. Soak them in warm water until they are soft and flexible. This will make them easier to fold and shape later.
To make the filling, heat vegetable oil in a pan over medium heat. Add the chopped onion and cook until translucent, then stir in the garlic. Add the shredded chicken or beef and mix well. Pour in the tomato sauce, then season with cumin, paprika, salt, and pepper. Let the mixture simmer for about 10 minutes until thickened and flavorful. Set aside to cool.
For the masa dough, beat the vegetable shortening in a large bowl until it becomes light and fluffy. In a separate bowl, combine the masa harina, baking powder, and salt. Gradually add the dry ingredients to the shortening, alternating with chicken broth. Mix until a soft, spreadable dough forms. The texture should be smooth and slightly airy.
To assemble the tamales, take a soaked corn husk and spread about 2 tablespoons of masa dough onto the center, leaving space around the edges. Add 1 to 2 tablespoons of the filling in the middle of the dough. Fold the sides of the husk inward, then fold up the bottom to secure the tamale.
Place the assembled tamales upright in a steamer pot. Steam them over medium heat for about 1 to 1 1/2 hours. Make sure to check occasionally and add more water to the pot if needed to prevent it from drying out.
The tamales are done when the masa easily separates from the corn husk. Let them rest for a few minutes before serving.
Servings and timing
This recipe yields about 20 to 25 tamales, depending on size. Preparation takes approximately 45 minutes, while cooking time ranges from 60 to 90 minutes. In total, expect around 2 hours from start to finish.
Variations
You can easily adapt this recipe to suit different tastes. For a spicier version, add chopped chili peppers or a dash of hot sauce to the filling. Cheese can be added for a creamy texture, or you can mix vegetables like bell peppers or corn into the filling. For a lighter option, use olive oil instead of shortening, though the texture may differ slightly.
Storage/Reheating
Store leftover tamales in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months.
To reheat, steam the tamales again for about 15–20 minutes until heated through. Alternatively, you can microwave them wrapped in a damp paper towel for 2–3 minutes, though steaming provides the best texture.
FAQs
How do I know when the tamales are done?
The masa will pull away cleanly from the corn husk when fully cooked.
Can I make tamales ahead of time?
Yes, tamales can be prepared in advance and reheated when needed.
Why is my masa too dry?
You may need to add more broth to achieve a soft, spreadable consistency.
Can I use a different filling?
Absolutely, you can use vegetables, beans, or even cheese.
Do I need a steamer?
A steamer is ideal, but you can improvise using a pot with a rack and lid.
How do I keep tamales from sticking?
Properly soaked corn husks and well-prepared masa help prevent sticking.
Can I freeze uncooked tamales?
Yes, assemble them and freeze before steaming. Cook directly from frozen.
What if I don’t have corn husks?
You can use parchment paper as an alternative, though the flavor may differ.
How thick should the masa be?
It should be soft and spreadable, similar to thick cake batter.
Can I make them vegetarian?
Yes, simply replace the meat with beans, vegetables, or cheese.
Conclusion
Traditional tamales are a delicious and comforting dish that brings people together. With their soft masa and flavorful filling, they are worth the effort and perfect for any occasion. Once you master the process, you can customize them in countless ways to suit your taste.
Traditional tamales made with soft, fluffy masa dough wrapped around a savory seasoned filling, steamed in corn husks for a comforting and flavorful dish.
Ingredients
3 cups masa harina
2 1/2 cups chicken broth
1 cup vegetable shortening
1 teaspoon baking powder
1 teaspoon salt
2 cups cooked shredded chicken or beef
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
20–25 dried corn husks, soaked in warm water for 30 minutes
Instructions
Soak corn husks in warm water until soft and pliable.
Heat oil in a pan over medium heat. Cook onion until translucent, then add garlic.
Add shredded meat, tomato sauce, cumin, paprika, salt, and pepper. Simmer for 10 minutes and let cool.
Beat shortening until light and fluffy.
In another bowl, mix masa harina, baking powder, and salt.
Gradually combine dry ingredients with shortening, alternating with broth, until a soft dough forms.
Spread 2 tablespoons of masa onto each husk, leaving edges clear.
Add 1–2 tablespoons of filling in the center.
Fold sides inward and bottom up to secure.
Place tamales upright in a steamer.
Steam for 60–90 minutes, checking water level as needed.
Let rest briefly and serve.
Notes
Masa should be soft and spreadable, not dry.
Do not overfill tamales to prevent bursting.
Check water level during steaming to avoid burning.
Let tamales rest after steaming for best texture.
Use parchment paper if corn husks are unavailable.
