Authentic Mexican tamales are a cornerstone of traditional Mexican cuisine, deeply rooted in history, family, and celebration. Dating back thousands of years to the Aztec and Maya civilizations, tamales were originally created as portable, nourishing meals. Today, they remain a symbol of togetherness, especially during holidays and family gatherings, when making tamales becomes a shared ritual rather than just a cooking task.
At the heart of every authentic tamal is masa, a dough made from nixtamalized corn flour mixed with lard or vegetable fat, broth, and salt. The result is a soft, fluffy texture that is rich but never heavy. What truly defines a tamal, however, is its filling. Traditional options include slow cooked shredded pork in red chile sauce, tender chicken simmered in green tomatillo salsa verde, or strips of roasted poblano peppers with cheese for a vegetarian version. Each filling is seasoned carefully, allowing the natural flavors of the ingredients to shine.
Tamales are wrapped in corn husks, which are soaked until pliable and then filled with a thin layer of masa and a generous spoonful of filling. The husks are folded and steamed until the masa firms up and pulls away cleanly from the wrapper. This slow steaming process is essential, as it ensures the tamales remain moist while fully cooked.
What makes authentic Mexican tamales special is the balance of simplicity and depth. They are not meant to be overly spicy or complicated, but comforting and satisfying. Served warm, they are often enjoyed with salsa, crema, or a cup of atole or Mexican hot chocolate, especially during festive mornings.
Beyond their flavor, tamales carry cultural meaning. Recipes are passed down through generations, and every family has its own variations and secrets. Whether served for Christmas, Día de la Candelaria, or a casual weekend meal, authentic Mexican tamales are a celebration of tradition, patience, and the joy of sharing food made with care.
Ingredients
- 4 cups masa harina
- 3 cups chicken broth
- 1 cup shortening or lard
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 25 corn husks soaked in warm water
- 2 cups filling of choice such as shredded chicken or pork with sauce
Instructions
- Soak the corn husks in warm water for about an hour until soft.
- In a large bowl, beat the shortening or lard until fluffy. Add the masa harina, baking powder, and salt, and mix well.
- Gradually add the chicken broth to the masa mixture, and mix until the dough is smooth and spreadable.
- Take a softened corn husk and spread 2-3 tablespoons of the masa dough onto the center.
- Place your chosen filling in the center of the masa dough.
- Fold the sides of the corn husk in towards the center, then fold the bottom upwards.
- Repeat with remaining husks and dough.
- Place tamales upright in a steamer and steam for 1.5 to 2 hours, checking water level occasionally.
- Tamales are done when the masa easily pulls away from the husks.
Nutrition
I kinda messed up the dough. It was too thick, but they still tasted alright. Will try again!
These tamales are the best! So fluffy and full of flavor. I loved making them for my family, we all enjoyed it so much! Definitely a 5-star recipe!
Fluffy? Really? Mine always come out soggy. I don’t know what I’m doing wrong.
I totally agree! These tamales are a family favorite in my house too. Can’t get enough of them!
I had a hard time getting the masa dough to stick together. Maybe I did something wrong? But they still tasted okay. 3 stars.
Not authentic! In Mexico, we use different spices! This is just a basic version. 2 stars for effort.
Pretty good for a beginner like me. It took a long time tho and messy! Haha but fun! 4 stars.
Glad you had fun! Tamales can be tricky but it’s worth it. I always make a mess too, but that’s part of the cooking process, right? Keep it up!
Took a long time? Really? They’re pretty simple if you follow the steps. Must be your first time, huh? Don’t give up!
Yum! Perfect for a family gathering. I added some jalapeños to the chicken filling for extra kick! 5/5!
Easy peasy but I messed up the folding part. My tamales looked weird, but who cares about looks, right? 4 stars.
Lol I don’t know what tamales are supposed to taste like, but these were just okay to me. 3 stars.
My grandma used to make these, but she added cheese too. Missed that flavor! Still good though, 4 stars.
Yummy!
I didn’t have lard, so I used butter. Still turned out pretty good, but not as authentic.
Why do I need to soak the husks? Can’t just use foil instead? Seems easier, no?
Using foil might seem easier, but you won’t get the same flavor and texture! The husks add moisture and a unique taste to the tamales. Trust me, it’s worth it!
I dunno, foil just ain’t the same! You gotta soak the husks so they get all soft and pliable. Otherwise, your tamales could fall apart!
I thought this was gonna be hard but it wasn’t that bad! Just gotta be careful with the dough.
Disappointed… My masa was too dry. Followed the recipe but something went wrong. 🙁
I’m sorry to hear that! Sometimes the masa can vary depending on the brand. Try adding a little more chicken broth next time.
Maybe u did not mix it good. My masa was sticky, but turned out tasty! Keep trying! 🙂
Perfect recipe! Just like my abuela used to make. Thank you for sharing!
Really? I tried this, but mine didn’t turn out as good. Maybe I did somethin’ wrong? Anyone else have this issue?
I’m glad you enjoyed it! I love how food can bring back such fond memories. Your abuela must’ve made amazing tamales!
These tamales are amazing! Tasted just like my abuela makes. Will definitely make again!
They tasted amazing? I tried once and they ended up like bricks. Must be an art to it.
So awesome to hear! Nothing beats abuela’s cooking! What filling did you use?
So many steps! Who has the time? I’ll stick to store-bought.
I get it, it does seem like a lot of work, but fresh tamales are so worth it! Store-bought just don’t compare.
Looks complicated! Can’t I just microwave a burrito instead? 😂
These are the real deal! Perfect for family gatherings. Love that they’re customizable too.
I dunno if it’s just me, but soaking the corn husks felt like a waste of time. Couldn’t tell a diff. 🤷♂️
My tamales fell apart! What did I do wrong? I’m confused about the cooking times.
These tamales are just like my abuelita used to make. Takes me back to my childhood. Just perfect!
I love that these bring back such good memories for you! Family recipes are the best. Can’t wait to try them myself!
These tamales are soooo good! Made them for the family and they disappeared fast! Will make again for sure!
I thought this was gonna be easy, but it took forever. Maybe I’m just not cut out for this?
Tamales!! Yum!
Not sure about using lard. Can’t that be unhealthy? I used butter instead and they turned out fine.
I think lard adds that authentic flavor! Butter is nice, but it’s not the same. This is how it’s done in Mexico! 🌮
Honestly, lard is bad for you but it makes them taste good. I’ll stick to butter too. Healthy option lol.
Why do you even need corn husks? I used aluminum foil and it worked great.
Yummy!
These tamales are amazing! I made them for my family and everyone loved them!
Just okay. I’ve had better from a local taco stand. Needs more flavor, I guess. 🤔
I totally get what you mean! I once had tamales that were super bland too. Maybe try adding some spices or salsa next time? 🌶️
I followed the recipe but they came out too dry. I think I added too much masa. Whoops!