how to make tamales – Bex’s Kitchen

By Bex Smith | Published on June 25, 2025

As a food enthusiast, I’ve always been captivated by the art of making tamales. Picture this: a warm summer evening, surrounded by friends, laughter filling the air, and delicious plates of tamales ready to be devoured. 

You might wonder, what pairs well with these delightful bundles? For me, a vibrant salsa or a refreshing guacamole is a perfect match, adding a zing that takes the experience up a notch. So, put on your apron, grab your favorite cooking tools, and let’s dive into the world of tamales!

how to make tamales

What Are Tamales?

Tamales are a staple in many Latin American countries, especially in Mexico. These traditional treats consist of masa (a type of corn dough) filled with savory or sweet ingredients, wrapped in corn husks, and steamed to perfection. 

Whether filled with chicken, pork, cheese, or even fruits, tamales carry a rich history and cultural significance. They’re often made during festive occasions but can grace any table at any time.

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The Ingredients

Creating tamales is a delightful process. The key ingredients include:

  • 3/4 cup corn oil, avocado oil, or olive oil: This adds moisture and richness.
  • 2 teaspoons coarse Kosher salt: Essential for flavor.
  • 1 tablespoon finely chopped cilantro: A fresh herbal note that brightens the mix.
  • 1 cup salsa: Use either homemade or store-bought for a flavor boost.
  • 2 teaspoons ground cumin powder: This gives a warm, earthy tone.
  • 6 cups masa harina: This is the heart of the tamale.
  • 1 teaspoon smoked paprika: For a subtle smokiness.
  • 6 cups warm chicken or vegetable broth: Helps to hydrate the masa.
  • 2–3 cups prepared filling: Choose your favorite—this part is versatile!
  • 1 package of dried corn husks: The wrapping that holds everything together.
how to make tamales recipe

How to Make Tamales: A Brief Overview

Making tamales might seem overwhelming at first, but once you gather your ingredients and set up your space, it becomes an enjoyable and rewarding process. 

You’ll mix the masa, prepare the filling, soak the corn husks, and ultimately steam your creations to tender perfection. With a little patience and practice, you’ll have delicious tamales to share with friends and family.

Step-by-Step Directions

Step 1: Soak the Corn Husks

Start by soaking your dried corn husks in warm water. This step is crucial. It softens the husks, making them pliable and easier to wrap. Let them soak for about 30 minutes. Meanwhile, you can get going on the masa.

Step 2: Prepare the Masa

In a large bowl, combine masa harina, salt, cumin, and smoked paprika. Mix the dry ingredients well. Now, slowly add the warm chicken or vegetable broth and oil. Mix until you achieve a smooth, spreadable consistency. It should feel like a soft dough that’s not too sticky. If it is, you may need a tad more broth.

Step 3: Prepare the Filling

While your masa is coming together, it’s time to prepare your filling. Whether you’re using chicken, pork, or cheese, make sure it’s well-seasoned. For instance, if you’re opting for chicken, shred it and toss it with salsa, cumin, and a sprinkle of salt. This will ensure each bite is bursting with flavor.

Step 4: Assemble the Tamales

Now comes the fun part! Drain the corn husks and lay one on a flat surface. Spread about a 1/4 cup of masa on the husk, leaving some space at the bottom and sides. Add a couple of tablespoons of your filling in the center of the masa. 

Fold the sides of the husk over the masa and then fold up the bottom to secure it. This might feel awkward at first, but practice makes perfect.

Step 5: Steam the Tamales

In a large steamer pot, arrange your tamales upright, with the open side facing up. Make sure they’re snug, so they don’t collapse during steaming. Add water to the bottom of the steamer but ensure it doesn’t touch the tamales. Cover them with a wet cloth to keep the steam in. Steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.

Step 6: Let Them Rest

Once your tamales are cooked through, carefully remove them from the steamer. Allow them to rest for about 10 minutes before serving. This lets the flavors meld together beautifully.

Notes: Tips for Perfect Tamales

  • Use Fresh Ingredients: Fresh masa harina will yield the best results.
  • Temperature Matters: Ensure your broth is warm when mixing it with masa.
  • Don’t Rush the Process: Take your time during assembly.
  • Experiment with Fillings: Try various fillings like cheeses, veggies, or even sweet spreads.
  • Keep Them Moist: If they start to dry out, wrap them in a damp cloth.

Storage Tips

Tamales can be a lifesaver for meal prep. Here’s how to store them:

  • Refrigeration: Store cooked tamales in an airtight container in the fridge for up to a week.
  • Freezing: To freeze, wrap each tamale in plastic wrap and place them in a freezer bag. They’ll last for up to three months.
  • Reheating: To reheat, steam them from frozen for about 20–30 minutes or until heated through.

Nutrition Information

Tamales can vary widely in nutrition based on the filling and ingredients. However, a basic tamale with masa and a savory filling may provide around:

  • Calories: 250 – 300
  • Protein: 8 – 12 grams (depends heavily on the filling)
  • Fat: 10 – 15 grams
  • Carbs: 30 – 35 grams

Serving Suggestions

When it comes time to serve your tamales, consider pairing them with:

  • Salsa Verde: This tangy, green salsa can elevate the flavors and adds freshness.
  • Guacamole: The creamy texture complements the tamales perfectly.
  • Crema: Drizzling some Mexican crema can add a luxurious touch.
  • Pickled Jalapeños: A spicy kick brings great balance.
  • Chopped Cilantro: Fresh herbs can brighten up the dish.

These accompaniments are fantastic ways to amplify your tamale experience.

how to make tamales copycat recipe

What Other Substitutes Can I Use in Tamales?

Don’t be afraid to get creative. Here are some substitutes:

  • Masa Harina Alternatives: You could use a gluten-free blend if needed.
  • Fillings: Swap chicken with roasted vegetables for a vegetarian option.
  • Broth: Instead of chicken broth, vegetable or mushroom broth can provide a different flavor dimension.
  • Oils: For those avoiding oil, you might try using an unsweetened applesauce in the masa.
  • Seasonings: Use a chili powder mix instead of cumin for a different spice profile.
how to make tamales copycat recipe

How to Make Tamales

As a food enthusiast, I've always been captivated by the art of making tamales. Picture this: a warm summer evening, surrounded by friends, laughter filling the air, and delicious plate.
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: Mexican
Keyword: How to Make Tamales
Servings: 32 slices
Calories: 250kcal

Equipment

  • bowl
  • Streamer Pot

Ingredients

  • 3/4 cup corn oil avocado oil, or olive oil: This adds moisture and richness.
  • 2 teaspoons coarse Kosher salt: Essential for flavor.
  • 1 tablespoon finely chopped cilantro: A fresh herbal note that brightens the mix.
  • 1 cup salsa: Use either homemade or store-bought for a flavor boost.
  • 2 teaspoons ground cumin powder: This gives a warm earthy tone.
  • 6 cups masa harina: This is the heart of the tamale.
  • 1 teaspoon smoked paprika: For a subtle smokiness.
  • 6 cups warm chicken or vegetable broth: Helps to hydrate the masa.
  • 2 –3 cups prepared filling: Choose your favorite—this part is versatile!
  • 1 package of dried corn husks: The wrapping that holds everything together.

Instructions

Step 1: Soak the Corn Husks

  • Start by soaking your dried corn husks in warm water. This step is crucial. It softens the husks, making them pliable and easier to wrap. Let them soak for about 30 minutes. Meanwhile, you can get going on the masa.

Step 2: Prepare the Masa

  • In a large bowl, combine masa harina, salt, cumin, and smoked paprika. Mix the dry ingredients well. Now, slowly add the warm chicken or vegetable broth and oil. Mix until you achieve a smooth, spreadable consistency. It should feel like a soft dough that’s not too sticky. If it is, you may need a tad more broth.

Step 3: Prepare the Filling

  • While your masa is coming together, it’s time to prepare your filling. Whether you’re using chicken, pork, or cheese, make sure it’s well-seasoned. For instance, if you’re opting for chicken, shred it and toss it with salsa, cumin, and a sprinkle of salt. This will ensure each bite is bursting with flavor.

Step 4: Assemble the Tamales

  • Now comes the fun part! Drain the corn husks and lay one on a flat surface. Spread about a 1/4 cup of masa on the husk, leaving some space at the bottom and sides. Add a couple of tablespoons of your filling in the center of the masa.
  • Fold the sides of the husk over the masa and then fold up the bottom to secure it. This might feel awkward at first, but practice makes perfect.

Step 5: Steam the Tamales

  • In a large steamer pot, arrange your tamales upright, with the open side facing up. Make sure they’re snug, so they don’t collapse during steaming. Add water to the bottom of the steamer but ensure it doesn’t touch the tamales. Cover them with a wet cloth to keep the steam in. Steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.

Step 6: Let Them Rest

  • Once your tamales are cooked through, carefully remove them from the steamer. Allow them to rest for about 10 minutes before serving. This lets the flavors meld together beautifully.

Notes

  • Use Fresh Ingredients: Fresh masa harina will yield the best results.
  • Temperature Matters: Ensure your broth is warm when mixing it with masa.
  • Don’t Rush the Process: Take your time during assembly.
  • Experiment with Fillings: Try various fillings like cheeses, veggies, or even sweet spreads.
  • Keep Them Moist: If they start to dry out, wrap them in a damp cloth.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g
Tried this recipe?Let us know how it was!

Frequently Asked Questions

Can I make tamales ahead of time?

Absolutely! You can prepare and assemble tamales in advance, then freeze or refrigerate them until you’re ready to steam.

What is the best way to reheat tamales?

The best way is to steam them briefly until heated. This keeps the masa moist and soft.

Can tamales be made vegan?

Yes! Use vegetable broth and fill them with veggies, beans, or tofu to create delicious vegan tamales.

How do I know when tamales are done?

The masa should pull away from the husk easily. If it does, they’re ready to eat.

What’s the origin of tamales?

Tamales date back thousands of years to Mesoamerican civilizations, serving as a portable meal for warriors and travelers.

    Conclusion

    Making tamales is a delightful culinary adventure that brings friends and family together. You can feel the love and history in each bite. As you gather your ingredients and fire up the steamer, remember that this dish is all about tradition, creativity, and shared experiences. So whether you’re sticking to classic fillings or experimenting with creative ideas, tamales will surely be a hit during any gathering. Your kitchen will become a zone of joy and flavor, and before long, you’ll find yourself making these bundles of goodness again and again. Enjoy the savory journey!

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