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.
Pretty straightforward recipe. I was worried about the dough consistency, but adding broth gradually helped a lot. Mine needed closer to 2 hours, though.
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 came out so good! I used lard and the masa was super smooth. The “pulls away from the husk” test is legit.
Wait… “pulls away from the husk” only after 1.5–2 hours? Mine usually takes way longer, like closer to 3. Also my husks get kinda soggy if I soak too long. Maybe I’m doing the dough too wet? Idk but this is still helpful.
Yes!! I love hearing the pulls-away test actually works. I’ve tried other recipes where it never lets me know and I’m guessing 😅 Yours sounds spot on—lard especially makes the masa feel so smooth.
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?
Tamales for breakfast sounds amazing! Going to try this recipe! Yum!
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 came out so good—real comfort food. I used lard and the dough was super smooth. Next time I’ll steam a bit longer so the masa pulls cleanly every time.
These are the real deal! Perfect for family gatherings. Love that they’re customizable too.
The instructions are good, but I’m confused about “upright in a steamer.” Mine wouldn’t stand nicely, so I steamed them lying down. They came out fine, just not as pretty.
That makes sense—“upright” is mostly for presentation and even steaming. If yours tasted great, I’d call it a win. I’ve steamed some standing and some stacked flat when the steamer was too small; both worked, just different texture on the bottoms.
Not worth the effort. It took me all day and they didn’t even taste that good. Meh.
You gotta be patient with tamales! They’re not easy, but they can be worth it. Maybe try different fillings next time?
I had the same issue! It took forever, and they were just OK. Disappointing for sure.
1.5 to 2 hours felt long—mine were still a little sticky at 1.5. I ended up steaming longer and they finally set. Worth it though!
I dunno if it’s just me, but soaking the corn husks felt like a waste of time. Couldn’t tell a diff. 🤷♂️
These came out super authentic and delicious! The masa texture was spot on—smooth and spreadable. I used pork with salsa verde and steamed the full 2 hours. Will make again for sure.
I’m skeptical about steaming “upright.” I tried like the directions and half of mine looked weird. Flavor was ok but presentation was off.
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!
Yum!!!
Made these last weekend—so good! The masa turned out smooth, and the pull-away test is the best cue. I used lard and it tasted super authentic.
Yes!! The pull-away test really is the secret. Lard is the move for sure—makes them taste so much more “real.”
Five stars? Honestly I messed up the folds and they looked like little burritos lol, but the flavor was still good. Practice makes perfect, I guess.
Haha “little burritos” still counts 😄 As long as the masa tastes right, you’re on the right track. Next time try spreading thinner and more even—your folds can be goofy and it’ll still come out tasty.
I thought this was gonna be easy, but it took forever. Maybe I’m just not cut out for this?
Tamales!! Yum!
Eh, they’re just okay. I prefer store-bought tamales. Sorry!
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.
I really struggled with the folding part… mine fell apart. Gonna try again though!
One and a half to two hours is lying a little 😅. Mine took forever. But hey—still ate them all.
Honestly, the instructions are clear and the ratio of masa to broth worked great. I didn’t have lard so I used shortening and they were still fluffy. Great base recipe.
Tamales are good but not for me. Too much work, I got tired after mixing the dough.
Too much work, really? My grandma made it look easy! Just put on some music and it’s fun! 🙃
I get why you’d feel that way! Tamales can be a lot of work for one meal. But I think the effort is worth it when you finally bite into one! 😋
Why do you even need corn husks? I used aluminum foil and it worked great.
These tamales are the best! Just like my abuela used to make. Thank you!
I’m so glad to hear that! Abuela’s recipes are the best. Did you try any special fillings?
Yummy!
These tamales are amazing! I made them for my family and everyone loved them!
I followed it exactly and they turned out… kinda gummy. Maybe I added the broth too fast or my husks weren’t fully soft. Flavor was good but texture not great.
Ugh, I’m sorry—gummy tamales are usually a hydration/steam issue. I’d try mixing the broth in more slowly (like splash by splash) and resting the masa 20–30 min before filling so it fully hydrates. Also make sure the steamer is at a real steady steam and you’re not undercooking—1.5 can be short depending on size.
Maybe your masa ratio is off? Like 3 cups broth to 4 cups masa harina sounds ok, but if your masa absorbs more water it stays gummy. Next time add broth until it’s “spreadable” but not wet—if it looks shiny/wet, it’s probably too much. Did you pack the dough tight on the husk?
These tamales are sooo good! I made them for my family and they loved them. Definitely a keeper!
I used beef instead of chicken. Still came out great! Not sure what the fuss is about. 4 stars.
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!
This recipe makes me remember my childhood. Great flavors, but I wish the cooking time was less.
I totally understand! The flavors are spot on but the cook time is a bit of a drag. Maybe next time try a pressure cooker if you have one. Saves time!
Tamales for dinner! My kids love ’em! Super easy recipe! 👍
I was confused about how to fold them. Are they supposed to look like burritos? lol
Honestly, 2-3 tablespoons of dough is too much for my husks. I had a bunch of tamales that wouldn’t close well. Next time I’ll adjust by eye.
Masa dough is hard to spread, it just sticks everywhere. Not fun.
Yeah, I totally get that. The dough can be super sticky! Maybe try wetting your hands a bit before spreading? Helps a little!
Is it really authentic if you use chicken? Shouldn’t it be pork? 🤔
These came out sooo good—my masa was fluffy and the filling stayed juicy. I used pork with salsa verde and it was spot on. Will make again for sure.
Yes!! The “masa fluffy + filling juicy” combo is the whole goal 😄 I’m curious—did you steam closer to 1.5 hours or let them go the full 2?
Nice! I always struggle with masa texture. How much broth did you end up using—did it feel like the dough came out spreadable right away?
Amazing! I used chicken broth and a mole-style filling, and the masa had this perfect tenderness. Steaming instructions were spot on.
Wow, that sounds spot on! I always struggle with masa tenderness—what mole-style filling did you use (store-bought or homemade)? Also did you wrap them tighter or looser than usual?
so tasty 😅 but i messed up the husk soaking, i only did like 20 min. they were hard to peel. still ate them lol
I love that it says to know doneness by the masa pulling away—finally an explanation that actually helps. My first batch never told me that part.
Not sure about the soaking time—mine still felt a little stiff after an hour. Next time I’ll soak longer. Also, 25 husks might be tight depending on how much masa you use, but the flavor was good.
Authentic? I don’t think so. My grandma made them way differently. No lard and more spices! Just saying.
2-3 tablespoons of masa seems off. I used more and the folds were messy. Also I forgot to check water level and they got a little overcooked… lesson learned.
Not gonna lie, I was skeptical about the baking powder amount. But the texture was really nice—fluffy without being cakey. Great balance.
Mine turned out bland 😕 I even used salted broth. Maybe I needed more salt in the masa, or my filling sauce wasn’t seasoned enough.
Perfect! Made them for my family, and they loved it. Will make again, for sure!
So glad to hear they loved it! Tamales are a family favorite for a reason. What filling did you use?
The instructions are clear, but I feel like ‘2-3 tablespoons’ depends way too much on husk size. Some of mine were overfilled and burst a bit.
I’m skeptical about “authentic” but these taste like what I grew up with. Baking powder amount seems fine. My family said thumbs up.
I’m with you on the “authentic” wording 😅 but if it tastes like home, that’s the real test. My masa always comes out better when I use enough broth to get it spreadable—so good call on that ratio. Steaming that long is key too.
Y’all, I forgot the baking powder! They still turned out okay but not great. LOL!
Pretty authentic vibe, but my dough got kinda dry. Next time I’ll add a bit more broth slowly until it’s actually spreadable.
These tamales taste just like my abuela used to make! So good!
I can almost smell them! Abuela’s cooking is the best! ❤️
Delicious food!
I totally agree! These tamales are the best! Can’t believe how easy they are to make.
Okay, but isn’t it a lot of work? I don’t have time for this!
I totally get that! Making tamales does take time, but it’s so worth it for the flavor! Maybe try it on a weekend when you have more free time?
Not bad, but 2–3 tbsp of masa felt a little much for my husks. Some of mine were thick and took longer to cook. Maybe smaller dollops? Overall tasty.
I was skeptical about 1 hour soaking the husks, but it did help. Mine still tore a little though, so next time I’ll soak longer and pat them drier before filling.
I followed it exactly and my tamales were kind of bland. I think I needed more salt or maybe my filling was the issue. Also steaming time might vary a lot—mine took closer to 2.5 hours.
My abuela would say “no, no,” because tamales are a whole science, lol. But as a home version, this is legit and the steps are clear. Great job.
Easy to follow, but I think you need more filling! Something’s missing…
I totally agree! I added more filling last time and it was so much better. You gotta make it hearty!
What’s masa harina? Can I just use regular flour?? Help!
Yummy!! Took me 2 hours but so worth it! Best tamales ever!!
My tamales fell apart… Maybe I didn’t steam them long enough? Any advice?
I’m skeptical about “2–3 tablespoons” because my husks were smaller, so I overfilled and they leaked. The folding step is key.
Not sure about the ratio—4 cups masa for 3 cups broth seems a bit dry. I had to add a splash more liquid to get it spreadable. Otherwise it cracked when folding.
Corn husks are annoying lol. Half of mine unraveled because I didn’t fold tight enough. Flavor was good though—just a lot of work.
The ‘pulls away from the husks’ test is super helpful. I was worried they’d be gummy, but they weren’t. My family devoured them.
Ok but my masa didnt get smooth. I had to mash it more and it was kinda lumpy. Maybe my broth was too hot? Idk, but they were still yummy.
I tried masa harina and it was bland. Maybe I used the wrong kind? Like, I thought it’d be salty already. I might double the salt next time.
I don’t know… my tamales turned out kinda dry. Maybe I added too much masa? Anyone else have this issue?
I was nervous about the dough being too thick, but the “spreadable” tip helped a lot. I added a splash more broth than listed and it came together. Folding took some practice, but overall solid recipe.
Interesting—I’ve always been afraid to add more liquid, but your result sounds encouraging. Do you think steaming time changes if you do that?
Nice! The “spreadable” cue is huge—my first batch was way too stiff until I paid attention to texture. Glad the extra broth helped!