Mom's Best Recipes
Recipe

Spiced Tamales

Tender masa, a chile-kissed filling, and the coziest steam you will ever smell. These tamales are boldly seasoned, freezer friendly, and worth every minute.

Author By Matt Campbell
4.8
A real photograph of a plate of steamed tamales partially unwrapped, showing fluffy masa and a rich red chile shredded pork filling, with corn husks scattered on a rustic wooden table
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There are two kinds of kitchen days. The quick ones where dinner is a sprint, and the slow ones where you put on music, clear a little counter space, and make something that feels like a small celebration. Tamales live in the second category, and honestly, that is part of the magic.

This spiced tamale recipe leans luscious and rich, with a warm chile sauce, tender shredded meat, and fluffy masa that actually tastes like something, not just a wrapper. We are building flavor in layers, keeping ingredients accessible, and making the process low drama with a few smart shortcuts.

If you have never made tamales, you are fine. If you have made tamales and swore you would never do it again, you are also fine. We are doing this friend style: clear steps, plenty of tasting, and permission to be imperfect.

A real photograph of hands spreading masa onto a softened corn husk on a kitchen counter with a bowl of filling nearby

Why It Works

  • Big, warm flavor: a guajillo and ancho chile sauce brings fruitiness, gentle heat, and that deep red color that makes you hungry on sight.
  • Moist, fluffy masa: whipped with fat and broth so it steams up tender instead of dense.
  • Filling that stays juicy: the meat is tossed in sauce after shredding so every bite is seasoned, not just the center.
  • Make ahead friendly: tamales reheat beautifully and freeze like champs, which is basically future-you insurance.

Pairs Well With

  • Charro beans or simple black beans

  • Cilantro lime rice

  • Crunchy cabbage slaw with lime

  • Pico de gallo or tomatillo salsa verde

Storage Tips

Refrigerate: Cool tamales completely, then store in an airtight container for up to 4 days.

Freeze: Wrap each tamale (husks on) in plastic wrap or foil, then place in a freezer bag. Freeze up to 3 months. This prevents freezer burn and keeps the masa from drying out.

Reheat:

  • Steamer (best): Steam refrigerated tamales 10 to 15 minutes, frozen tamales 20 to 30 minutes, until hot in the center.
  • Microwave (fast): Wrap one tamale in a damp paper towel and microwave 1 to 2 minutes (more if frozen). Let it rest 1 minute so the heat spreads.
  • Skillet (crisp edges): Split a reheated tamale and sear cut side down in a little oil until golden. This is chaotic good.

Food safety note: Reheat to steaming hot throughout, especially if your filling includes meat.

Common Questions

Do I have to use lard?

No, but lard gives classic flavor and a tender, airy texture. You can use vegetable shortening 1:1. If using butter, use it for flavor but expect a slightly denser masa. A mix of half butter, half shortening works well.

How do I know if my masa is the right texture?

It should spread like soft hummus, not like cookie dough. If it is cracking or hard to spread, mix in warm broth 1 tablespoon at a time. If it is soupy, add a bit more masa harina and rest 5 minutes.

What if I cannot find dried guajillo or ancho chiles?

Most grocery stores carry them in the international aisle. If you are truly stuck, substitute with 2 to 3 tablespoons mild chili powder plus 1 to 2 teaspoons smoked paprika in the sauce, and add a splash of vinegar for brightness. The flavor will be different, but still tasty.

Why are my tamales dry?

Common culprits: not enough fat in the masa, under-sauced filling, or steaming too long without enough water in the pot. Make sure your steamer does not run dry, and do not be shy with broth and fat.

Can I make these vegetarian?

Yes. Swap the pork for shredded jackfruit, sautéed mushrooms, or seasoned black beans. Use vegetable broth in the masa and sauce.

I love cooking food that asks you to slow down a little. Tamales are that for me. The first time I tried making them, I treated it like a test. Bad idea. The second time, I treated it like hanging out, and suddenly it clicked: soak husks, make a sauce you want to lick off a spoon, whip the masa until it looks lighter, and assemble without overthinking it.

Now I make a batch when I want my freezer to feel like it has my back. Because nothing says comfort like pulling out a tamale on a random Tuesday and realizing past-you did something very kind.