Recipe

Mexican Tamales

Fluffy masa + bold red chile pork filling, wrapped in corn husks and steamed until tender.

By Matt Campbell

•

4.8

A platter of pork tamales in corn husks on a wooden table with small bowls of salsa roja and lime wedges nearby, warm kitchen lighting

Tamales are one of those foods that feel like a small celebration even when it is just Tuesday. You get cozy carbs, a bright chile punch, and that moment when you unwrap the husk and the steam hits your face like, yes, I did something good today.

This is a classic Mexican-style tamal: fluffy masa on the outside, tender pork in red chile on the inside, all steamed in corn husks until set. I am keeping the ingredients approachable and the instructions super clear, because tamales are not hard, they are just a little assembly line. Put on music, recruit a helper if you can, and taste your filling like it is your job.

Dried guajillo and ancho chiles on a cutting board with garlic cloves and cumin nearby, on a kitchen counter under soft daylight

Why It Works

Fluffy masa that actually lifts. We whip the fat and add broth gradually so the dough stays light, not leaden.
A bold, balanced filling. Toasted dried chiles, garlic, and warm spices give you depth without requiring a long list of specialty ingredients.
Clear folding and steaming cues. You will know what the masa should feel like, how much to spread, and exactly when tamales are done.
Freezer friendly by design. Make a big batch now, future-you eats like a genius later.

Pairs Well With

Storage Tips

Make-ahead: You can make the pork and red chile filling 1 to 2 days ahead. Cool, cover, and refrigerate. Rewarm gently before assembling so it is spreadable, not piping hot.

Fridge: Let tamales cool completely, then refrigerate in a sealed container for up to 4 days.

Freezer: Freeze cooked, cooled tamales (in husks) in a freezer bag with as much air pressed out as possible. They keep their best texture for about 3 months.

Reheating (best methods):

Steam: Re-steam refrigerated tamales 10 to 15 minutes. From frozen, 20 to 30 minutes.
Microwave: Wrap one tamal in a damp paper towel and microwave 1 to 2 minutes (add time if frozen). This is the fast option.
Skillet: For crisp edges, remove the husk and pan-sear the tamal in a lightly oiled skillet until golden, 2 to 3 minutes per side. Not traditional, extremely delicious.

Tamales standing upright in a steamer insert inside a large pot, steam rising as the lid is lifted in a home kitchen

Common Questions

Do I have to use lard?

No. Lard is classic and gives the most tender, flavorful masa, but you can use vegetable shortening or a neutral, solid plant-based fat. If you use oil, the texture is harder to get fluffy, so I do not recommend it for beginners.

Can I use regular masa harina?

Yes. If you see a bag labeled “for tamales,” grab it, but regular masa harina works too. The main difference is texture and hydration needs, so add broth gradually and trust the feel.

How do I know my masa has enough broth?

It should feel like soft, spreadable peanut butter. If it is stiff and cracks when you spread it, add more warm broth a tablespoon at a time.

Is the float test necessary?

Not necessary, but it is a nice confidence boost. Drop a small piece of masa (about 1 teaspoon) into a cup of cold water. If it floats, your fat is well whipped and the masa is light. If it sinks, keep mixing a bit longer and make sure the dough is not too dry.

How do I know when tamales are done?

After steaming, the masa should pull away from the husk cleanly. If it still sticks or looks wet, steam 10 more minutes and check again.

Why are my tamales dense?

Most common causes: not whipping the fat, masa too dry, or overpacking the tamal. Also make sure your baking powder is fresh.

Can I make tamales without a steamer?

Yes. Use a large pot with a metal rack or a heat-safe bowl flipped upside down, then set a plate on top to keep tamales above the water line. The key is steam, not boiling.

Can I use chicken instead of pork?

Absolutely. Swap in shredded chicken thighs or rotisserie chicken and simmer briefly in the red chile sauce so it soaks up flavor.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot with steamer insert or a tamal steamer
Stand mixer or hand mixer (helpful for fluffy masa, but you can do it by hand)
Blender for chile sauce
Medium saucepan or Dutch oven
Tongs for loading and unloading hot tamales
Large bowl or baking dish for soaking corn husks

The first time I made tamales on my own, I treated it like a one-man cooking show. I had masa on my elbow, a questionable playlist, and exactly one clean spoon that I kept losing. But when that first tamal unwrapped and the masa released perfectly, I felt like I had unlocked a new kitchen level. Now I make them the same way every time: relaxed, slightly chaotic, and with a firm commitment to tasting the filling until it makes me pause mid-bite and say, okay, wow.

Mexican Tamales

(4.8 Reviews)

Prep Time 1 hour 15 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours 45 minutes

Servings 24 tamales

Ingredients

For the corn husks

24 to 30 dried corn husks (plus a few extra in case of tears)
Warm water, for soaking

For the pork filling

2 lb pork shoulder (pork butt), cut into 2-inch chunks
1 tsp kosher salt, plus more to taste
1 small white onion, quartered
4 cloves garlic
1 bay leaf (optional)
6 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 cups hot broth (from cooking pork) or hot water, divided
1 tsp ground cumin
1 tsp dried oregano (Mexican oregano if you have it)
1 to 2 tbsp apple cider vinegar or lime juice (to brighten)
1 tbsp neutral oil, for cooking the sauce
Optional: 2 to 4 dried chiles de arbol for extra heat

For the masa

4 cups masa harina (preferably labeled for tamales, but regular works)
2 tsp baking powder
1 1/2 tsp kosher salt
1 1/3 cups lard (or vegetable shortening), softened
3 1/2 to 4 cups warm broth (pork broth if possible)

Optional for serving

Salsa roja or salsa verde
Crema or sour cream
Lime wedges
Pickled red onions

Masa harina, a bowl of softened lard, measuring cups of warm broth, and baking powder arranged on a kitchen counter ready for tamale dough prep

Instructions

1) Soak the corn husks

Place corn husks in a large bowl or baking dish and cover with very warm water. Use a plate to weigh them down so they stay submerged.
Soak 30 to 45 minutes, then drain and pat dry. Keep them covered with a clean towel so they stay pliable.

Corn husks soaking in a large bowl of warm water with a plate weighing them down on a kitchen counter

2) Cook the pork

Add pork to a pot and cover with water by 1 inch. Add onion, garlic, 1 teaspoon salt, and bay leaf if using. Keep the pork submerged as it simmers (add a splash of water if needed).
Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises in the first 10 minutes.
Cook until the pork is fork-tender, about 1 1/2 to 2 hours.
Remove pork and let it cool slightly, then shred. Strain and reserve the broth.

3) Make the red chile sauce

In a dry skillet over medium heat, toast guajillo and ancho chiles for 10 to 20 seconds per side until fragrant. Do not burn them.
Transfer chiles to a bowl and cover with 2 cups hot broth or hot water. Soak 15 minutes until softened.
Blend softened chiles with 1 1/2 cups of the soaking liquid, cumin, oregano, and vinegar or lime juice until very smooth. Save the remaining 1/2 cup to thin the sauce later if needed.
If you used water to soak the chiles, taste the soaking liquid before blending. If it tastes bitter, blend with fresh warm broth or water instead.
Heat 1 tablespoon oil in a saucepan over medium heat. Carefully pour in the sauce and simmer 8 to 10 minutes. Taste and add salt as needed. If it is too thick, loosen with a splash of reserved soaking liquid or broth.
Stir shredded pork into the sauce and simmer 5 minutes so everything gets cozy together. Taste the filling and adjust salt and acidity (a pinch of salt or a squeeze of lime can do wonders). Cool until warm, not hot, before assembling.

A blender jar filled with soaked dried chiles and broth being blended into a smooth red sauce on a kitchen counter

4) Make the masa

In a large bowl, whisk masa harina, baking powder, and salt.
In a stand mixer (or with a hand mixer), beat the lard until lighter and fluffy, about 2 to 3 minutes.
Add the dry masa mixture to the whipped lard in 2 additions, mixing until combined.
With the mixer running on low, drizzle in warm broth gradually until the masa is soft and spreadable, like thick hummus or peanut butter. It should not be runny.
Quick check: Spread a little on a husk. If it spreads easily without tearing the husk fibers, you are in a good place. If it feels stiff, add more broth 1 tablespoon at a time.
Optional float test: Drop a small piece of masa into a cup of cold water. If it floats, the masa is nicely aerated. If it sinks, whip a bit longer and make sure it is not too dry.

Masa dough being mixed in a stand mixer bowl with a flexible spatula nearby on a clean kitchen counter

5) Assemble the tamales

Set up your station: soaked husks, masa, filling, and a sheet pan to hold assembled tamales.
Lay one husk smooth side up, wide end closest to you. Spread 3 to 4 tablespoons masa (about 1/4 inch thick) in a thin rectangle over the top 2/3 of the husk, leaving a 1-inch border on the sides and at least 2 inches at the narrow end.
Spoon 1 to 2 tablespoons of pork filling down the center. Do not overfill.
Fold one long side over the filling, then the other long side so the masa meets and seals around the filling. Fold the narrow end up toward the center. (Leave the top open.)
Place seam-side down on the tray. Repeat.

Hands spreading a thin layer of masa onto a softened corn husk with the back of a spoon on a kitchen counter

6) Steam

Fill a large pot with a few inches of water. Insert the steamer basket and make sure the water level stays below the basket.
Line the steamer with a few extra husks. Stand tamales upright with the open ends facing up, packed snugly so they do not tip.
Cover with more husks, then a clean kitchen towel, then the lid. (The towel helps keep condensation from dripping onto the tamales.)
Steam over medium to medium-low heat for 60 to 90 minutes, checking the water level occasionally and adding more hot water as needed.
Check doneness: remove one tamal and let it rest 5 minutes. If the masa pulls cleanly from the husk, they are done. If not, steam 10 more minutes and recheck.
Let tamales rest 10 minutes before serving so the masa sets fully.

Freshly steamed tamales on a serving platter with small bowls of salsa and crema set on a simple family dinner table

Nutrition information is estimated.

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Mexican Tamales

Why It Works

Pairs Well With

Recommended

Mexican Tamales Masa

Salsa Roja

Mexican Green Salsa

Mexican Crema

Storage Tips

Common Questions

Do I have to use lard?

Can I use regular masa harina?

How do I know my masa has enough broth?

Is the float test necessary?

How do I know when tamales are done?

Why are my tamales dense?

Can I make tamales without a steamer?

Can I use chicken instead of pork?

Mexican Tamales

Ingredients

For the corn husks

For the pork filling

For the masa

Optional for serving

Instructions

1) Soak the corn husks

2) Cook the pork

3) Make the red chile sauce

4) Make the masa

5) Assemble the tamales

6) Steam