How To Make Tamales Step By Step

Making tamales at home is a cherished culinary tradition, a true labor of love that rewards you with incredible flavor.

I learned this craft from my grandmother, spending countless hours in her kitchen, mastering each fold and filling.

This guide shares those essential techniques, ensuring you create perfect, delicious tamales every time.

Quick Overview

Embark on a delightful journey to create authentic, homemade tamales from scratch. You will learn to prepare the masa, craft flavorful fillings, expertly assemble, and perfectly steam these beloved parcels.

Time needed: 4-6 hours (including prep and steaming)
Difficulty: Intermediate
What you’ll need: Dried corn husks, masa harina, lard or shortening, baking powder, broth, and your choice of filling ingredients.

Step-by-Step Instructions

Step 1: Prepare the Corn Husks

Select your dried corn husks carefully. Look for large, pliable husks without tears.

Rinse the husks under cool running water to remove any dust or debris. This initial rinse helps.

Soak the husks in a large bowl of very hot water for at least 1-2 hours, or until they become soft and flexible. You can weigh them down with a plate to keep them submerged.

Drain the softened husks and pat them dry with a clean towel just before assembly. Keep them covered to prevent them from drying out.

Pro Tip: Soaking the husks overnight in cold water works beautifully too. It makes them extra pliable and easier to work with.

Step 2: Prepare Your Filling

Choose your favorite filling. Popular options include shredded chicken in red chile sauce, seasoned pork carnitas, or cheese with roasted poblano strips (rajas).

Cook your protein or vegetables according to your chosen recipe. Ensure any meat is tender and easily shreddable.

Season the filling generously. Tamales themselves are often subtly flavored, so the filling needs to stand out.

Cool the filling completely before assembling the tamales. This prevents the masa from cooking prematurely.

Step 3: Make the Masa Dough

Combine the masa harina, baking powder, and salt in a large mixing bowl. Whisk these dry ingredients together thoroughly.

Whip the lard or vegetable shortening in a separate bowl until it is light and fluffy. This step is crucial for tender tamales.

Gradually add the whipped lard to the masa mixture, mixing with your hands until a crumbly texture forms. It should resemble coarse meal.

Slowly incorporate the warm broth, a little at a time, mixing until a soft, spreadable dough forms. The masa should be light and fluffy, not sticky.

Pro Tip: To test if your masa is ready, drop a small ball (about half a teaspoon) into a glass of cold water. If it floats, your masa is perfectly aerated and ready. If it sinks, continue whipping for a few more minutes and retest.

Step 4: Assemble the Tamales

Select a softened corn husk. Choose one that is wide enough, about 5-6 inches at its widest point.

Spread a thin, even layer of masa dough onto the wider, smoother side of the husk. Leave about 1 inch clear at the top and sides, and 2-3 inches clear at the narrow bottom.

Place a spoonful of your cooled filling in the center of the masa layer. Do not overfill; a generous tablespoon is usually sufficient.

Fold the long sides of the husk over the filling, meeting in the middle. Then, fold the narrow bottom flap up over the folded sides.

Repeat this process until all your masa and filling are used. Stack the assembled tamales neatly as you go.

Step 5: Steam the Tamales

Arrange your tamales upright in a large steamer pot. You can use a dedicated tamale steamer or a large pot with a steamer insert.

Add about 2-3 inches of water to the bottom of the pot, ensuring it doesn’t touch the tamales. The tamales must be steamed, not boiled.

Cover the pot tightly with a lid, or even a layer of extra corn husks under the lid, to trap the steam effectively.

Bring the water to a boil, then reduce the heat to a steady simmer. Steam the tamales for 1 to 1.5 hours.

Step 6: Test for Doneness

Carefully remove one tamale from the steamer after the recommended cooking time. Allow it to cool for a few minutes.

Unwrap the tamale. If it’s done, the masa will easily pull away from the corn husk.

Check the texture of the masa. It should be firm, not sticky or mushy. The color will also appear slightly lighter.

Continue steaming for another 15-30 minutes if the masa is still clinging to the husk or feels wet. Retest until perfect.

Step 7: Serve and Enjoy

Allow the tamales to rest for 10-15 minutes after steaming. This helps them firm up further and makes them easier to handle.

Serve them warm, directly from the husk. Guests can unwrap their own tamales at the table.

Pair your tamales with your favorite salsa, a dollop of sour cream, or a sprinkle of fresh cilantro.

Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for longer storage.

Common Mistakes to Avoid

Dry or Crumbly Masa

Masa that is too dry will result in stiff, unappetizing tamales. This often happens from not adding enough broth or not whipping the lard sufficiently.

Ensure your masa dough is consistently moist and fluffy. The float test is your best friend here, confirming proper hydration and aeration.

Overfilling the Husks

Stuffing too much filling into a tamale makes it difficult to fold properly. It can also cause the tamale to burst during steaming, leading to a messy outcome.

Use a moderate amount of filling, leaving ample space around the edges of the masa. This allows the tamale to expand and cook evenly.

Undercooking the Tamales

An undercooked tamale will have masa that sticks stubbornly to the corn husk. It will also taste gummy and raw, which is unpleasant.

Always perform the doneness test by unwrapping one tamale. If it sticks, steam for more time. Patience is key for perfectly cooked tamales.

Improper Steaming

Not having enough water in the steamer, or letting the water touch the tamales, can ruin your batch. Boiling tamales makes them waterlogged and mushy.

Maintain a consistent simmer and ensure the water level stays below the tamales. Replenish hot water as needed during the steaming process.

Troubleshooting

Tamales Falling Apart

If your tamales are falling apart when unwrapped, the masa might be too thin or you might have overfilled them. Insufficient folding can also be a culprit.

Ensure your masa layer is about 1/8 to 1/4 inch thick. Double-check your folding technique to create a secure parcel. Sometimes, simply steaming for a bit longer can help them set.

Masa is Sticky and Gummy

A sticky or gummy masa often indicates either too much liquid was added, or it wasn’t steamed long enough. It might also be a sign of insufficient fat or aeration.

Try whipping your lard or shortening for a longer period to incorporate more air. If the masa is already made, you might need to add a bit more masa harina to absorb excess moisture. Always ensure proper steaming time.

Bland Flavor

If your tamales taste a bit flat, the filling or the masa itself might lack seasoning. Tamales rely on rich, well-seasoned components.

Always taste your filling before assembly and adjust salt and spices. You can also add a pinch more salt to your masa dough or use a richer broth for mixing.

Key Takeaways

Quality Ingredients Matter: Start with good masa harina, fresh lard, and flavorful broth for the best results.
Whip the Lard Well: This step is vital for light, fluffy, and tender tamales that don’t become dense.
Don’t Rush the Soaking: Properly softened corn husks are much easier to work with and prevent tears.
Season Your Filling Generously: The masa itself is subtly flavored, so the filling needs to carry the main taste.
Steam, Don’t Boil: Ensure the tamales are upright and above the water level for even cooking.
Test for Doneness: The masa should easily separate from the husk when cooked through.

Frequently Asked Questions

Can I make tamales ahead of time?

Absolutely! Tamales are excellent for making in large batches. You can assemble them and refrigerate for up to 2 days before steaming, or steam them all and freeze the cooked tamales.

What’s the best way to reheat frozen tamales?

Frozen tamales can be reheated directly in a steamer for about 20-30 minutes, or until thoroughly hot. You can also microwave them, but steaming yields a much better texture.

Can I use vegetable oil instead of lard or shortening?

While lard or shortening provides the most traditional flavor and texture, you can use vegetable oil as a substitute. The texture might be slightly different, but it will still work.

What kind of masa should I use?

For tamales, you need “masa preparada para tamales” or fine-ground masa harina. Do not use instant masa for tortillas, as it has a different grind and texture.

Our Top Recommended Finds

Large Steamer Pot: Essential for cooking multiple tamales evenly and efficiently.
Quality Masa Harina: Look for brands specifically labeled for tamales for the best texture.
Corn Husk Bundle: Always keep a good supply on hand for your tamale-making adventures.

Embrace the Tamale Tradition

Making tamales is more than just cooking; it’s an experience, a connection to culinary heritage. Each step, from soaking the husks to steaming the parcels, builds anticipation for a truly satisfying meal.

Don’t be intimidated by the process; it’s wonderfully rewarding. Gather your ingredients, invite some friends or family, and create your own tamale-making tradition.

Start your tamale journey today and savor the incredible flavors you’ll create.