Masa Mexican Tamales

Making tamales from scratch might seem like a daunting task, especially if you’ve never attempted it before. After all, the process involves multiple steps, from preparing the masa to steaming the wrapped bundles, and it can feel overwhelming when you’re not sure where to start or how to get that perfect texture and flavor.

Fortunately, this authentic Mexican tamales recipe breaks everything down into manageable steps that anyone can follow. These tamales are incredibly satisfying to make and even better to eat, plus you can customize the fillings with whatever proteins and seasonings your family loves most.

What Kind of Masa Should I Use?

For authentic tamales, you’ll want to use masa harina, which is a specially treated corn flour that’s different from regular cornmeal. Look for brands like Maseca or Bob’s Red Mill masa harina in the Latin foods section of your grocery store. Fresh masa from a Mexican market or tortilleria is even better if you can find it – it has a more authentic flavor and smoother texture. If you’re using fresh masa, you’ll need to adjust the liquid in your recipe since it already contains moisture. The key is making sure your masa is finely ground and free of any gritty texture, which will give you those perfectly smooth, fluffy tamales.

Options for Substitutions

While tamales are pretty traditional, there are a few swaps you can make if needed:

• Pork shoulder: You can substitute with chicken thighs, beef chuck roast, or even go vegetarian with seasoned beans and cheese. Just adjust cooking times accordingly – chicken will cook faster than pork.
• Lard: If you can’t find lard or prefer not to use it, vegetable shortening or butter works, though lard gives the most authentic flavor and texture. Use the same amounts for either substitute.
• Guajillo and ancho peppers: These dried chiles are really important for authentic flavor, but if you absolutely can’t find them, you can use a mix of paprika and chipotle powder – about 3 tablespoons paprika and 1 teaspoon chipotle powder for the sauce.
• Corn husks: Dried corn husks are essential for traditional tamales and can’t really be substituted. You can find them at most grocery stores in the international aisle or online.
• Masa flour: Regular masa harina (like Maseca brand) is what you need here – don’t substitute with regular flour or cornmeal as it won’t give you the right texture or flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tamales is rushing the masa preparation – it should be light and fluffy, not dense and heavy, so beat it for at least 10-15 minutes until a small ball of masa floats in water.

Another common error is overstuffing the corn husks, which causes the filling to spill out during steaming, so stick to about 2 tablespoons of masa and 1 tablespoon of filling per tamale.

Don’t forget to soak your corn husks in warm water for at least 30 minutes before using them, as dry husks will crack and tear when you try to fold them.

Finally, resist the urge to peek too often while steaming – each time you lift the lid, you release steam and extend the cooking time, so let them steam undisturbed for about 60-90 minutes until the masa pulls away easily from the husk.

What to Serve With Tamales?

Tamales are pretty much a complete meal on their own, but I love serving them with some classic Mexican sides that complement those rich, savory flavors. A simple side of Mexican rice and refried beans makes for a traditional and filling plate that everyone will enjoy. Fresh salsa verde or pico de gallo adds a nice bright contrast to the hearty tamales, and don’t forget some Mexican crema or sour cream for extra richness. For drinks, horchata or agua fresca are perfect choices, though a cold beer works great too if you’re feeding adults.

Storage Instructions

Refrigerate: Fresh tamales will keep beautifully in the fridge for up to a week when wrapped individually in plastic wrap or stored in an airtight container. I like to keep them in their corn husks since it helps maintain moisture and makes them easy to grab for a quick meal.

Freeze: Tamales are perfect for freezing! Wrap each one individually in plastic wrap or aluminum foil, then place them in freezer bags for up to 6 months. This is honestly one of my favorite make-ahead meals since you can pull out just what you need for dinner.

Steam to Serve: To warm up your tamales, steam them for about 15-20 minutes if they’re fresh from the fridge, or 25-30 minutes if frozen (no need to thaw first). You can also wrap them in a damp paper towel and microwave for 2-3 minutes, but steaming really gives you that perfect texture.

Preparation Time	30-45 minutes
Cooking Time	45-70 minutes
Total Time	75-115 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 7500-8200
• Protein: 260-300 g
• Fat: 390-440 g
• Carbohydrates: 780-840 g

Ingredients

For the pork filling:

• 2 lb pork shoulder (cut into 1-inch cubes)
• 2 tbsp lard (or any neutral oil like canola)
• 1 tbsp salt

For the chile sauce:

• 1 tsp salt
• 3 dried ancho chiles (stems and seeds removed)
• 3 garlic cloves (for best flavor and aroma)
• 1/2 onion
• 1 1/2 cups water
• 10 dried guajillo chiles (stems and seeds removed)

For the masa dough and assembly:

• 7 cups warm water (about 110°F)
• 2 tbsp baking powder
• 3 tsp salt
• 1 lb dried corn husks (soaked in hot water for at least 30 minutes)
• 2 cups melted lard
• 8 cups masa harina (I use Maseca brand)

Step 1: Soak the Corn Husks

• 1 lb dried corn husks

Place the dried corn husks in a large mixing bowl, casserole dish, or your sink.

Fill with hot water and let the husks soak to soften while you prepare the rest of the recipe.

This makes them pliable and easier to work with later.

Step 2: Cook the Pork

• 2 lb pork shoulder or pork butt, cut into cubes
• 2 tbsp lard or oil
• 1 tbsp salt

In a large dutch oven over medium heat, add the lard (or use your preferred oil) and let it melt.

Add the pork shoulder or pork butt cubes and season with 1 tablespoon salt.

Cook until the pork is browned and cooked through, working in batches if needed to avoid crowding the pan.

Remove and reserve any liquid or broth that accumulates during cooking for use in the masa later.

Step 3: Prepare the Chile Sauce

• 10 dried guajillo chiles
• 3 dried ancho chiles
• 1/2 onion
• 3 garlic cloves
• 1 1/2 cups water
• 1 tsp salt

Place the guajillo chiles, ancho chiles, onion, garlic cloves, and water in a saucepan (reserve the 1 teaspoon salt for later).

Bring to a boil, then remove from heat and let cool for about 10 minutes.

Transfer the mixture to a blender, add the salt, and blend until smooth.

Taste and add more salt if needed.

I like to blend the sauce until it’s completely silky for the best tamale flavor.

Step 4: Simmer Pork with Chile Sauce

• browned pork from Step 2
• blended chile sauce from Step 3

Add the blended chile sauce from Step 3 to the dutch oven with the browned pork from Step 2.

Stir well to coat the pork in the sauce.

Simmer over medium-low heat for about 20 minutes to allow the flavors to meld.

Step 5: Prepare the Masa Dough

• 8 cups masa harina
• 2 tbsp baking powder
• 3 tsp salt
• 2 cups melted lard
• 7 cups warm water (including any reserved pork broth from Step 2)

In a large mixing bowl, combine masa harina, baking powder, and salt.

Mix thoroughly.

Add melted lard and about half the warm water, mixing with your hands until incorporated.

Stir in any reserved pork broth from Step 2 and continue adding warm water as needed to reach a total of 7 cups of liquid.

Mix until the masa is smooth and spreads easily – it shouldn’t be crumbly or too sticky.

If too dry, add water a tablespoon at a time; if too sticky, add a tablespoon of masa flour.

Taste and adjust salt if needed.

For extra flavor, I like to use the savory pork broth in the masa for that authentic homemade taste.

Step 6: Assemble the Tamales

• soaked corn husks from Step 1
• prepared masa from Step 5
• pork with chile sauce from Step 4

Remove and shake excess water from a soaked corn husk (from Step 1).

Spread about 4 tablespoons of prepared masa (from Step 5) onto the smooth side of the husk along the straight edge, leaving a 1/4-inch border at the bottom and only spreading up to the middle, about a 4-inch square.

Add about 2 tablespoons of the pork filling (from Step 4) in the center.

Fold one side of the husk over the filling, then the other, creating a cone-like shape.

Fold the pointed end up to seal the bottom.

Repeat with remaining husks, masa, and filling.

Step 7: Steam the Tamales

Add just enough water to your steamer to cover the bottom without spilling over the insert.

Line the steamer insert with a few corn husks to create a barrier.

Arrange the assembled tamales upright in the steamer.

Cover with a lid and bring to a boil on high heat for 20 minutes, then reduce heat to medium.

Steam for another 25-40 minutes.

Check after 25 minutes: the tamales should separate easily from the husk and masa should be set.

If still sticky or raw, steam an additional 15 minutes.

I like to let the tamales rest for 10 minutes after steaming before serving – it helps them firm up and brings out more flavor.