Discover the perfect homemade tamales recipe with step-by-step instructions, authentic ingredients, and expert tips. Learn how to make delicious traditional tamales at home with this comprehensive guide from bbrecipes.com.

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Introduction

Nothing beats the comfort and authenticity of homemade tamales wrapped in corn husks and steamed to perfection. This traditional tamales recipe has been passed down through generations, bringing families together during holidays and special occasions. Making tamales from scratch might seem intimidating, but with the right technique and ingredients, you can create restaurant-quality tamales in your own kitchen. This comprehensive tamales recipe will guide you through every step of the process, from preparing the masa to achieving that perfect tender texture that makes tamales so irresistible.

Whether you are preparing for Christmas, Dia de los Muertos, or simply craving authentic Mexican cuisine, this tamales recipe delivers exceptional results every time. The combination of seasoned masa, flavorful filling, and traditional steaming method creates a dish that is both satisfying and deeply rooted in Mexican culinary tradition.

Ingredients

Ingredient	Amount	Notes
Masa harina for tamales	4 cups	Special tamale masa, not regular masa harina
Lard or vegetable shortening	1 cup	Room temperature
Warm chicken broth	2-3 cups	Gradually added
Baking powder	1 teaspoon	For fluffy texture
Salt	2 teaspoons	Adjust to taste
Pork shoulder or chicken	3 pounds	For filling
Dried chiles (ancho, guajillo)	6-8 chiles	Rehydrated
Garlic cloves	4 cloves	Minced
White onion	1 large	Diced
Cumin	1 teaspoon	Ground
Mexican oregano	1 teaspoon	Dried
Corn husks	30-40 husks	Soaked until pliable
Chicken broth	4 cups	For cooking meat

Nutrition Facts

Per Serving (1 tamale):

Calories: 285
Protein: 12g
Carbohydrates: 28g
Fat: 15g
Fiber: 3g
Sodium: 420mg
Iron: 8% DV
Calcium: 4% DV

Preparation Instructions

Step 1: Prepare the Corn Husks

Soak the corn husks in warm water for 2-3 hours until they become pliable and easy to work with. This crucial step in the tamales recipe ensures the husks will wrap properly around the masa without tearing.

Step 2: Cook the Meat

Place the pork shoulder or chicken in a large pot with chicken broth, half the onion, 2 garlic cloves, and salt. Bring to a boil, then reduce heat and simmer for 2-3 hours until the meat is tender and easily shreds. Reserve the cooking liquid for the masa and filling.

Step 3: Prepare the Chile Sauce

Remove stems and seeds from the dried chiles. Toast them lightly in a dry pan for 30 seconds. Soak in hot water for 20 minutes, then blend with garlic, remaining onion, cumin, oregano, and 1 cup of the reserved cooking liquid until smooth.

Step 4: Make the Filling

Shred the cooked meat and mix with the chile sauce. Simmer for 15 minutes until the flavors meld and the sauce thickens. This flavorful filling is what makes this tamales recipe so special.

Step 5: Prepare the Masa

Beat the lard or shortening until fluffy (about 5 minutes). Gradually add masa harina, baking powder, and salt. Slowly incorporate warm broth until you achieve a spreadable consistency. The masa should be light and airy when properly mixed.

Step 6: Assemble the Tamales

Spread 2-3 tablespoons of masa on the smooth side of each corn husk. Add 1-2 tablespoons of filling in the center. Fold the husk, bringing the masa edges together to enclose the filling completely.

Step 7: Steam the Tamales

Arrange tamales standing upright in a steamer basket. Steam for 60-90 minutes until the masa pulls away from the husk easily. Check water level periodically and add more hot water as needed.

Serving Suggestions

Serve your homemade tamales recipe with traditional accompaniments that enhance the authentic Mexican experience. Fresh salsa verde, Mexican crema, and pickled jalapeños complement the rich flavors perfectly. For a complete meal, pair tamales with Mexican rice, refried beans, and a crisp salad with lime vinaigrette. Consider serving with warm corn tortillas and fresh avocado slices for an extra special presentation.

Hot chocolate or café de olla makes an excellent beverage pairing, especially during cooler months. For celebrations, serve tamales alongside other traditional Mexican dishes like pozole or menudo for a festive feast that showcases authentic flavors.

Pro Tips

Success with this tamales recipe depends on several key techniques. First, ensure your masa is properly hydrated – it should spread easily without being too wet or too dry. Test the consistency by dropping a small ball of masa into water; it should float when ready.

When spreading masa on corn husks, leave borders on all sides to prevent filling from leaking during steaming. The filling should be well-seasoned but not overly wet, as excess moisture can make tamales soggy.

Steam tamales in batches if necessary, and always keep the steamer water level adequate. Never let the pot run dry, as this can burn the bottom tamales. A properly steamed tamale will have masa that pulls away from the husk cleanly when unwrapped.

Variations

This versatile tamales recipe can be adapted to suit different dietary preferences and tastes. For vegetarian tamales, substitute the meat filling with seasoned black beans, roasted vegetables, or cheese and chile strips. Mushroom and spinach make excellent vegetarian alternatives that maintain the authentic Mexican flavors.

Create sweet tamales by adding sugar, cinnamon, and raisins to the masa, then filling with pineapple, strawberries, or dulce de leche. These dessert variations are perfect for special occasions and celebrations.

For those avoiding lard, vegetable shortening or even butter can be substituted, though the traditional flavor will be slightly different. Gluten-free versions work perfectly since masa harina is naturally gluten-free.

Frequently Asked Questions

Q: How long can I store homemade tamales? A: Properly stored tamales will keep in the refrigerator for up to one week or in the freezer for up to three months. Reheat by steaming or microwaving until heated through.

Q: Can I make this tamales recipe ahead of time? A: Yes, you can assemble tamales and refrigerate them overnight before steaming. You can also freeze uncooked tamales for up to one month.

Q: What if I cannot find corn husks? A: While corn husks are traditional, you can substitute with parchment paper or aluminum foil, though the authentic flavor will be different.

Q: How do I know when tamales are done cooking? A: Tamales are ready when the masa pulls away from the husk easily and feels firm to the touch. The cooking time is typically 60-90 minutes.

Q: Can I use a regular steamer for this tamales recipe? A: Yes, any large steamer that can accommodate standing tamales will work. You can also use a large pot with a steamer insert or improvise with a metal colander.

Conclusion

This authentic tamales recipe brings the rich traditions of Mexican cuisine right to your kitchen. The combination of perfectly seasoned masa, flavorful meat filling, and traditional steaming technique creates tamales that rival those from the best Mexican restaurants. While the process requires time and patience, the results are incredibly rewarding and perfect for sharing with family and friends.

The beauty of this tamales recipe lies not just in its delicious results, but in the cultural connection it provides to Mexican culinary heritage. Each bite delivers layers of flavor that have been perfected over generations, making every tamale a celebration of authentic Mexican cooking.

Ready to explore more traditional Mexican recipes? Visit bbrecipes.com for an extensive collection of authentic dishes that will expand your culinary horizons. From classic salsas to regional specialties, our recipe collection helps you create memorable meals that bring people together. Try this tamales recipe today and discover why homemade tamales are worth every minute of preparation time.