Tamales
Tamales are a traditional Mexican dish made of masa (corn dough) filled with various ingredients, wrapped in corn husks, and steamed to perfection. This recipe provides a savory filling ideal for a comforting meal.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Soak the corn husks in warm water for about 30 minutes until soft.
- 2
In a mixing bowl, combine masa harina, baking powder, and salt. Mix well.
- 3
In another bowl, beat the lard or vegetable shortening until fluffy, then gradually add in the masa mixture and chicken broth until you achieve a smooth dough.
- 4
Spread a portion of the masa dough onto the center of a corn husk, leaving a little space at the top and bottom for folding.
- 5
Place a spoonful of shredded cooked chicken and a small amount of red salsa on top of the masa.
- 6
Fold the sides of the husk in over the masa and then fold the bottom up to enclose the filling.
- 7
Repeat this process with remaining husks and ingredients until all tamales are made.
- 8
Arrange the tamales upright in a steamer pot, cover, and steam over medium heat for 1 to 1.5 hours, or until the masa pulls away easily from the husk.
- 9
Let the tamales sit for a few minutes before serving. Season with salt and pepper to taste if desired.
Cook notes
Tips
Ensure the corn husks are fully soaked to make wrapping easier.
Use leftover chicken or rotisserie chicken for quick filling preparation.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover tamales in the refrigerator for up to 4 days.
- Reheat tamales in a steamer or microwave, adding a splash of water to keep them moist.
Substitutions
- Use vegetable oil instead of lard for a lighter version.
- Swap shredded chicken for shredded pork or beef for different flavor options.
What to Serve With
- Refried beans
- Mexican rice
- Guacamole
Common Mistakes
- Not soaking the corn husks long enough, making them difficult to wrap.
- Overfilling the tamales, which can cause them to burst during cooking.
Recipe FAQ
Can I freeze tamales?
Yes, tamales freeze well. Just place them in an airtight container after cooking and they can last for up to 3 months.
What if I can't find masa harina?
You can use fine cornmeal as an alternative, but for the best texture, masa harina is recommended.
How can I tell when tamales are done cooking?
Tamales are done when the masa pulls away easily from the corn husk.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Tamales?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Tacos Al Pastor
Chile-marinated pork tacos with pineapple, onions, cilantro, and a squeeze of lime.
Chilaquiles Verdes
Crisp tortilla chips tossed in tangy tomatillo salsa with crema, cheese, and eggs.
Chicken Mole Bowl
Tender chicken over rice with a quick cocoa-chile mole sauce, beans, and sesame.