There’s something incredibly nostalgic about the smell of tamales steaming on the stove. For many families across Mexico, tamales aren’t just food — they’re a symbol of tradition, patience, and togetherness. Whether they’re made for Christmas, Día de los Muertos, or a cozy Sunday gathering, tamales hold a special place in Mexican hearts and kitchens.

In my grandmother’s kitchen, the tamale-making process was an event of its own — a symphony of chatter, laughter, and teamwork. Each family member had a role: soaking husks, spreading masa, spooning in the filling, and folding the tamales just so. By the time they were steaming away, the anticipation filled the air as much as the aroma did. Today, we’re capturing that same magic with this authentic Mexican tamales recipe, the kind that honors tradition while remaining approachable for modern home cooks.

Ingredients:

4 cups masa harina (corn flour for tamales)
3 cups chicken broth (warm)
1 cup lard or vegetable shortening
1 teaspoon baking powder
2 teaspoons salt
2 pounds pork shoulder, cooked and shredded
3 dried ancho chilies
3 dried guajillo chilies
3 cloves garlic
1 teaspoon cumin
1 teaspoon Mexican oregano
2 tablespoons vegetable oil
2 teaspoons salt (for sauce)
30 dried corn husks, soaked in warm water for at least 30 minutes

Instructions:

Prepare the Corn Husks:
Soak dried corn husks in warm water for at least 30 minutes to soften them. Rinse them gently and set aside covered with a damp towel.
Make the Chili Sauce:
Remove stems and seeds from the dried ancho and guajillo chilies. Soak them in hot water for 15 minutes until soft. Drain and blend with garlic, cumin, oregano, and a cup of soaking water until smooth. Strain the sauce for a silky texture.
Cook the Pork Filling:
Heat vegetable oil in a skillet over medium heat. Add the chili sauce and cook for 5–7 minutes, stirring occasionally. Add the shredded pork and 1 cup of chicken broth. Simmer until the meat absorbs the sauce and becomes tender. Season with salt.
Prepare the Masa Dough:
In a large bowl, beat lard (or shortening) with a mixer until fluffy, about 3 minutes. Gradually add masa harina, baking powder, and salt. Slowly mix in the warm chicken broth until the dough is soft, smooth, and slightly sticky. The perfect masa should float when a small piece is dropped in water — a sign it’s airy enough.
Assemble the Tamales:
Take a softened corn husk, shiny side up. Spread about 2 tablespoons of masa onto the center, leaving space at the edges. Add a spoonful of the pork filling. Fold one side of the husk over the filling, then the other, and fold the bottom up. Repeat until all the masa and filling are used.
Steam the Tamales:
Arrange tamales upright in a large steamer pot with the open ends facing up. Add water just below the rack. Cover with extra corn husks and a lid. Steam for 1.5–2 hours, checking occasionally to ensure there’s enough water. The tamales are done when the masa pulls away easily from the husk.
Rest and Serve:
Let the tamales rest for 10–15 minutes before serving. Enjoy them warm with salsa verde, crema, or a side of refried beans.

Tips & Tricks:

Fluff the Lard: Beating the lard until it’s light and airy ensures your masa turns out soft and tender.
Keep the Steam Going: Check the steamer water level every 30 minutes. Add hot water as needed to maintain the steam.
Test One Tamale: After 90 minutes, open one tamale to check if it’s set. If the masa still sticks to the husk, steam longer.

Authentic Mexican Tamales

Traditional Mexican tamales made with fluffy masa, spiced pork filling, and steamed in corn husks — a classic comfort dish filled with heritage and flavor.

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Prep Time 1

Cook Time 2

Total Time 3

Servings: 24 tamales

Course: Dinner, Main Course

Cuisine: Latin American, Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Masa Dough

4 cups masa harina
3 cups chicken broth (warm)
1 cup lard or shortening
1 tsp baking powder
2 tsp salt

Pork Filling

2 lbs pork shoulder, cooked and shredded
3 dried ancho chilies
3 dried guajillo chilies
3 cloves garlic
1 tsp cumin
1 tsp Mexican oregano
2 tbsp vegetable oil
2 tsp salt for sauce
30 dried corn husks, soaked

Equipment

Mixing bowls
Steamer pot
Hand mixer
Blender

Method

Soak corn husks in warm water for 30 minutes.
Make chili sauce by blending soaked chilies, garlic, cumin, oregano, and water.
Cook pork with chili sauce and seasonings.
Beat lard until fluffy, then mix masa harina, baking powder, salt, and broth to make dough.
Spread masa on husk, add filling, and fold to form tamales.
Steam tamales for 1.5–2 hours until masa separates easily from husk.

Notes

Traditional Mexican tamales made with a pork filling and steamed in corn husks — perfect for holidays or family gatherings.

Variations:

Chicken Tamales: Substitute shredded chicken and green tomatillo salsa for the pork filling.
Sweet Tamales: Use masa mixed with cinnamon, sugar, and raisins, wrapped in corn husks for a dessert version.
Cheese & Jalapeño Tamales: Add strips of cheese and fresh jalapeño for a vegetarian kick.

Serving Suggestions:

Authentic Mexican tamales pair beautifully with a hot cup of atole (a traditional masa-based drink) or champurrado (Mexican hot chocolate). Serve them alongside frijoles refritos (refried beans) and a tangy salsa verde for a complete, comforting meal. They’re perfect for holiday brunches, potlucks, or even freezer meal prep.

Storage Information:

Allow tamales to cool completely before storing. Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. To reheat, steam for 15 minutes or microwave wrapped in a damp paper towel.

FAQ:

Q: Can I make tamales ahead of time?
A: Absolutely! You can prepare the masa and filling a day before and refrigerate. Assemble and steam the next day for fresh flavor.

Q: Can I use store-bought chili sauce?
A: Yes, but homemade chili sauce provides a deeper, more authentic flavor.

Q: Why are my tamales dense?
A: Likely due to not whipping the lard enough or adding too little broth. The masa should be light, fluffy, and well-hydrated before steaming.

History / Fun Facts:

Tamales date back thousands of years, with origins tracing to ancient Aztec and Mayan civilizations. These portable meals were essential for warriors and travelers — easy to carry and wrapped in corn husks for protection. The word tamalli in Nahuatl means “wrapped food,” perfectly describing the tradition that continues today.

Making tamales is more than cooking — it’s a cultural ritual. Families gather in “tamaladas,” where everyone participates in the process, from spreading the masa to tying the husks. The joy of tamales lies not only in the flavor but in the love and laughter shared during their creation.

Each bite of these authentic Mexican tamales carries centuries of heritage — tender masa, spicy pork, and that unmistakable sense of home.

Authentic Mexican Tamales – A Timeless Family Tradition Wrapped in Corn Husks