The Ultimate Guide to Making Tamales Step by Step

Tamales are a beloved traditional dish in Mexican cuisine, perfect for holidays, family gatherings, or a cozy weekend. While they may seem intimidating at first, making tamales is a rewarding experience. This ultimate guide will walk you through the entire process step by step, from preparing the masa to steaming your tamales to perfection. Let’s get started!

A Brief History of Tamales

Tamales have a rich history that dates back thousands of years to ancient Mesoamerican cultures, including the Aztecs, Mayans, and Olmecs. They were a portable and convenient food, often prepared for warriors, travelers, and ceremonial offerings. The word "tamal" comes from the Nahuatl word tamalli, meaning "wrapped." Traditionally, tamales were wrapped in corn husks or banana leaves, cooked over steam, and filled with a variety of ingredients, such as meats, beans, or even fruits. 

Over time, tamales became a cornerstone of Mexican cuisine and are now enjoyed across Latin America, with each region offering unique variations and flavors.

Tamales are more than just food—they represent tradition, family, and celebration. Preparing tamales often brings people together for a communal cooking experience, known as a tamalada, where family members and friends gather to assemble and share this cherished dish.

If you are planning to make tamales it is very important to plan ahead so you can have a great experience as it takes several steps to make them.  When I make tamales I start by grabbing all the ingredients and one day I prepare the filling and let the husks leaves soak over night so they can be ready to wrapped the tamal masa! 

Ingredients for Tamales

There are different kinds of tamales and you can use different kind of fillings. Here’s what you need to make a basic batch of tamales 

For the Masa (Dough):

• Masa harina (corn flour for tamales)
• Baking powder
• Sea salt
• Lard (you can also use vegetable shortening) 
• Chicken or vegetable broth

For the Filling:

You can choose any filling of your choice. Here are a few popular options:

1. Shredded Chicken in Salsa Verde

•  Cooked, shredded chicken
•  Salsa verde (homemade or store-bought)
• Salt to taste
• 
  
  
  

2. Pork in Red Sauce

• Cooked, shredded pork
• Red chili sauce
• Salt to taste
• 

3. Vegetarian Cheese and Peppers

• Shredded cheese (like Oaxaca or Monterey Jack)
• Roasted poblano pepper strips

4. Sweet Tamales

• Sugar added to the masa
• 1 cup raisins or sweetened coconut

Additional Supplies:

• Dried corn husks
• Hand or stand Mixer
• Large pot with a steamer basket
• Mixing bowls and spoons
• Kitchen twine (optional, for tying tamales)

Step 1: Soak the Corn Husks

1. Place the dried corn husks in a large bowl of water. 
2. Submerge them completely and let them soak the night before you will prepare the tamales.  You make this to soften the husks so they are more pliable. 
3. Drain and pat dry before use.

Step 2: Prepare the Masa

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the masa harina, baking powder, and salt.
2. Mix the Fat: In a separate bowl, beat the softened lard or shortening,  until fluffy using a hand  or stand mixer (about 2 minutes).
3. Incorporate Masa and Broth: Gradually add the masa harina mixture to the fat, alternating with warm broth. Mix until the dough is soft, smooth, and spreadable (similar to peanut butter).
• Tip: Test the masa by placing a small ball of dough in a glass of water. If it floats, it’s ready! If it sinks, beat it longer and add more fat.
• Sometimes this test does not work, just look into the consistency and you are good to go! 

Step 3: Prepare the Filling

1. Choose your filling and mix it together.
• For meats, combine shredded chicken or pork with salsa or chili sauce.
• For vegetarian tamales, layer cheese with roasted peppers.
• For sweet tamales, mix raisins or sweetened coconut with the sweet masa.

2. Adjust seasoning to taste. Your filling should be flavorful, as it will balance the masa.

Step 4: Assemble the Tamales

1. Spread the Masa:
• Take one corn husk and lay it flat with the wide end at the top.
• Scoop 2-3 tablespoons of masa and spread it evenly onto the husk, leaving a 1-inch border around the edges.

2. Add the Filling:

• Place 1-2 tablespoons of your chosen filling in the center of the masa.

3. Fold the Tamale:

• Fold the sides of the husk inward to cover the filling.
• Fold up the narrow end of the husk to seal the tamale, leaving the top open.
• Optional: Tie the tamales with kitchen twine for a decorative touch.

4. Repeat this process until all the masa and filling are used.

Step 5: Steam the Tamales

1. Fill a large pot with about 2 inches of water and place a steamer basket inside.
2. Put a penny on the water, the penny will rattle in the water and if you hear that it stopped rattling it means that the water has evaporated and you will need to add more water. 
3. In the bottom of the basket put a layer of husks.
4. Stand the tamales upright in the steamer with the open ends facing up. Be careful not to overcrowd the pot.
5. Cover the tamales with a damp cloth, corn husks and put a plastic wrap on top to keep them moist.
6. Cover the pot with a lid and bring the water to a simmer.
7. Steam the tamales for 1.5 to 2 hours, checking occasionally to ensure there is enough water.
8. To test for doneness, remove one tamale and let it cool for a minute. If the masa easily pulls away from the husk, they are ready.

Step 6: Serve and Enjoy!

1. Let the tamales rest for about 10 minutes after steaming.
2. Serve them warm with salsa, guacamole, or crema for dipping.
3. Leftover tamales can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Tips for Perfect Tamales:

• Consistency of Masa: Make sure your masa is light and fluffy; this ensures soft tamales.
• Don’t Overfill: Too much filling can make it difficult to wrap the tamale properly.
• Keep the Water Boiling: Always keep an eye on the water level in the steamer to prevent burning.
• Flavorful Fillings: Taste-test your fillings before assembling to ensure they’re well-seasoned.

Variations to Try

• Spicy Tamales: Add chopped jalapeños to the masa or filling.
• Dessert Tamales: Use sweet masa and fill with dulce de leche, chocolate, or berries.
• Vegan Tamales: Use vegetable shortening and fill with beans, veggies, or vegan cheese.

Making tamales is not just about cooking; it’s about tradition, family, and enjoying delicious homemade food. Gather your loved ones, share the process, and savor every bite. Once you master these steps, you’ll be creating tamales for every occasion!

Happy Tamales Making!