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Tamales are a traditional Mexican dish you’ll want to make at home for Cinco de Mayo or weeknight dinners! Corn husks are stuffed with corn flour and your choice of filling—along with a couple of other basic ingredients—for a truly delicious meal. This homemade tamales recipe is so easy and unbelievably tasty, you may find yourself making them again and again!
Easy Tamales Recipe
Tamales start with a thick, corn-based dough that’s stuffed with your favorite Mexican-inspired fillings, then wrapped in corn husks and steamed to perfection. The result is a hearty, comforting dish that’s as fun to make as it is to eat—and trust me, once you try them, you’ll definitely be coming back for seconds! There are so many ways to make them your own too! Take a look at the variations below for some tasty ideas.
Tamales Recipe
Equipment
- Hand Mixer
Ingredients
- 6 ounces corn husks (1 package) – Badia brand recommended
- 2 cups masa harina (aka: corn flour) – Bob's Red Mill brand recommended
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 2½ cups low-sodium chicken broth or beef or vegetable broth
Filling Options – Choose One!
- 1½ cups Salsa Chicken
- 1½ cups Refried Beans
- 1½ cups Carnitas
- 1½ cups Barbacoa Beef
Instructions
- Soak the corn husks in a large bowl of warm water for 20-30 minutes until pliable.6 ounces corn husks
- Whisk together the masa harina, baking powder, and salt in a bowl.2 cups masa harina, 1 teaspoon baking powder, ½ teaspoon kosher salt
- Add in the oil and beat with a hand mixer until combined.½ cup vegetable oil
- Slowly add in the broth while beating until it’s fully incorporated.2½ cups low-sodium chicken broth
- Continue beating on high speed for a few more minutes until the dough has a fluffy and creamy texture.
- Pat the corn husks dry with paper towels.
- Lay one corn husk on a flat surface with the wide end at the top. Place ¼ cup of the dough in the middle and use a spoon, spatula, or wet fingers to spread it out to ¼-inch thickness. Leave 2-3 inches at the bottom to allow room to fold up the corn husk.
- Place a heaping tablespoon of filling in the middle of the masa dough.1½ cups Refried Beans, 1½ cups Carnitas, 1½ cups Salsa Chicken, 1½ cups Barbacoa Beef
- Fold in both sides of the tamale, so one side overlaps the other. Then, fold up the bottom.
- Fill the bottom of a large pot with water. Place the steamer basket in the pot. Arrange the tamales in the pot vertically with the folded end down.
- Steam the tamales for 40 minutes.
- Remove the tamales from the pot, unwrap, and serve with your favorite salsa.
Becky’s Tips
- Nutritional information is for tamales filled with chicken. See individual recipes for nutritional information for beans, pork, or beef.
- It’s traditional to use lard in the dough instead of vegetable oil, but we wanted to keep it vegetarian-friendly. If you’re not a vegetarian, give the lard-based dough a try.
- To prepare in the instant pot, add 1 cup of water to the bottom of the pot, insert the strainer basket filled with tamales, and cook on high pressure for 20 minutes, or until the masa separates easily from the husks. Use quick release.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Tamales Step by Step
Soak the corn husks: Place 6 ounces of corn husks in a large bowl of warm water for 20-30 minutes until pliable.
Whisk the mara harina: Whisk together 2 cups of masa harina, 1 teaspoon baking powder, and 1/2 teaspoon of salt in a bowl.
Pour in the oil: Add in 1/2 cup of vegetable oil and beat with a hand mixer until combined.
Add the broth: Slowly add in 2 1/2 cups of low-sodium chicken broth while beating until it’s fully incorporated.
Continue beating: Continue beating the masa harina mixture on high speed for a few more minutes until the dough has a fluffy and creamy texture.
Dry the corn husks: Pat the corn husks dry with paper towels.
Add the dough: Lay one corn husk on a flat surface with the wide end at the top. Place ¼ cup of the dough in the middle of the corn husk, and use a spoon, spatula, or wet fingers to spread it out to ¼-inch thickness. Leave 2-3 inches at the bottom to allow room to fold up the corn husk.
Add the filling: Place a heaping tablespoon of filling in the middle of the masa dough. Use 1½ cups refried beans, 1½ cups carnitas, 1½ cups salsa chicken, or 1½ cups barbacoa beef.
Seal the tamale: Fold in both sides of the tamale, so one side overlaps the other. Then, fold up the bottom.
Steam the tamale: Fill the bottom of a large pot with water. Place the steamer basket in the pot. Arrange the tamales in the pot vertically with the folded end down. Steam the tamales for 40 minutes.
Unwrap the tamale: Remove the tamales from the pot, unwrap, and serve with your favorite salsa.
Variations
One of my favorite things about making tamales is how versatile they are. Sometimes I keep it simple with shredded cheese, but other times I’ll go all in with chili con carne, chili verde, or even my go-to Mexican shredded chicken. I’ve also used taco meat, rich sangria pork, and even a scoop of Mexican chicken salad when I want something a little different.
And let’s not forget dessert tamales—they’re just as fun! I like to add a bit of sugar to the masa harina and fill them with sweet options like rehydrated raisins, tangy pineapple, fruit preserves, or dulce de leche. I’ve even tried them with apple pie filling, cinnamon-spiced sweet potato, or chocolate pudding! No matter what I use, they always turn out delicious!
How to Store
Store leftover tamales in an airtight container or Ziplock bag in the refrigerator for up to 3 days. Reheat by steaming for 15 minutes, wrapping in foil and baking in a 350°F oven for 15-20 minutes, or covering with a damp paper towel and microwaving on high for 1-2 minutes.
Freeze tamales in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Homemade tamales are so delicious served with a variety of condiments and toppings. I like mine with a traditional salsa, chunky pico de gallo, or this zesty salsa verde. Creamy guacamole and/or sour cream are also great pairings.
To make it a full meal, serve your tamales with a flavorful cilantro lime rice, this traditional Mexican rice, some delicious street corn, or refried beans. A warming bowl of taco soup would also be delish!
