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
