How to Make Tamales: A Step-by-Step Guide
Tamales are a beloved traditional dish across Latin America, especially during the holiday season. Wrapped in corn husks or banana leaves, tamales are made from masa (a dough made of ground corn) and filled with a variety of ingredients—like meat, cheese, or vegetables—then steamed to perfection. They are enjoyed during festive occasions such as Christmas, New Year's, and family gatherings, and are known for their rich flavors and comforting textures. In this guide, we will walk you through how to make tamales step-by-step, so you can bring this iconic dish to your holiday table and share in the warmth of a Latin American tradition.
Watch the process in action: How to Make Tamales
1. Gather Your Ingredients
Before you begin making tamales, it’s important to gather all of your ingredients. Here’s what you’ll need for a basic tamale recipe:
For the Masa
- Masa Harina: 4 cups
- Baking Powder: 1 teaspoon
- Salt: 1 teaspoon
- Lard or Vegetable Shortening: 1 cup
- Chicken or Vegetable Broth: 3-4 cups
For the Filling
- Pork or Chicken: 2-3 pounds (cooked and shredded)
- Red Chile Sauce: 2 cups (made with dried guajillo and ancho chiles)
- Salt and Pepper: To taste
Other Ingredients
- Corn Husks or Banana Leaves: 25-30 husks, soaked in warm water until pliable
Tip: You can customize your tamales by using different fillings like cheese and jalapeño, roasted vegetables, or sweet fillings like cinnamon and raisins.
2. Prepare the Corn Husks or Banana Leaves
Corn husks or banana leaves are used to wrap the tamales and help to shape them while they cook. Soak the dried corn husks in a large bowl of warm water for about 30 minutes, or until they become soft and pliable. If using banana leaves, briefly pass them over an open flame or hot skillet to make them more pliable. Once prepared, drain the husks or pat the banana leaves dry with a clean kitchen towel.
3. Make the Masa Dough
The masa is the heart of the tamale. Here's how to make it:
- Mix Dry Ingredients: In a large bowl, combine the masa harina, baking powder, and salt.
- Beat the Lard: In a separate bowl, beat the lard or shortening until fluffy—this helps to create a light and airy texture in the masa.
- Combine: Gradually add the masa mixture to the lard, alternating with the chicken broth, and mix until a soft, spreadable dough forms. The masa should be light and airy, similar to the consistency of peanut butter. To test if it's ready, drop a small piece of dough into a cup of water; if it floats, it's ready.
Tip: If the masa is too dry, add more broth one tablespoon at a time until the desired consistency is reached.
4. Prepare the Filling
While traditional tamales can have many different types of fillings, we’re using a flavorful red chile sauce with shredded meat for this guide:
- Cook and Shred the Meat: Cook your pork or chicken until tender. Once cooked, let it cool slightly, then shred it with two forks.
- Add Sauce: In a large skillet, heat the red chile sauce over medium heat. Add the shredded meat to the sauce and stir well. Season with salt and pepper to taste. Simmer for about 10 minutes to let the flavors meld together.
Tip: You can make the filling a day ahead and refrigerate it, which will save you time when assembling the tamales.
Red Chile Sauce Recipe
Ingredients:
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups chicken or vegetable broth
- Salt to taste
Instructions:
- Remove the stems and seeds from the chiles. Toast them lightly in a dry skillet until fragrant.
- Soak the toasted chiles in hot water for about 20 minutes, then drain.
- Blend the soaked chiles with garlic, cumin, oregano, and broth until smooth. Season with salt.
5. Assemble the Tamales
Now comes the fun part—assembling the tamales!
- Lay Out the Corn Husk or Banana Leaf: Place a corn husk or banana leaf flat on a clean surface, with the smooth side up and the tapered end (or narrow end) pointing away from you.
- Spread the Masa: Scoop about 2-3 tablespoons of masa dough onto the center of the husk or leaf. Using the back of a spoon or a spatula, spread the masa evenly into a rectangle, leaving about 1-2 inches of space at the bottom and sides of the husk or leaf.
- Add the Filling: Place a spoonful of the meat filling in the center of the masa.
- Fold the Tamale: Fold the sides of the corn husk or banana leaf towards the center, so the masa completely encloses the filling. Then, fold the bottom of the husk up to secure the tamale. You can tie it with a thin strip of corn husk or kitchen twine if desired to keep it closed.
Tip: Be careful not to overfill the tamales, as this can make them difficult to wrap and steam properly.
6. Steam the Tamales
Once all the tamales are assembled, it’s time to steam them. This step can take some time, but the results are worth it!
- Prepare the Steamer: Fill a large steamer pot with water, making sure the water doesn’t touch the steamer insert. Line the steamer insert with extra corn husks or banana leaves to prevent sticking.
- Place the Tamales in the Steamer: Stand the tamales upright in the steamer with the open end facing up. You can pack them fairly close together, as this will help them maintain their shape while cooking.
- Steam: Cover the tamales with a damp kitchen towel and place the lid on the steamer. Steam the tamales for 1.5 to 2 hours, or until the masa is firm and easily pulls away from the corn husk or banana leaf.
- Check for Doneness: To check if the tamales are done, remove one tamale from the steamer and let it rest for a few minutes. If the masa easily peels away from the husk or leaf, they’re ready. If not, steam for an additional 15-20 minutes and check again.
Tip: Keep an eye on the water level in the steamer and add more hot water as needed to ensure it doesn’t run dry.
7. Serve and Enjoy
Once the tamales are steamed to perfection, let them rest for about 10-15 minutes before serving. Tamales can be enjoyed on their own, or with a side of salsa, guacamole, or crema. The warm, tender masa and flavorful filling make tamales the ultimate comfort food, especially during the holiday season.
Tip: Tamales can be made in large batches and stored in the freezer. To reheat, simply steam them again or microwave them wrapped in a damp paper towel.
Tips for Making the Perfect Tamales
- Use Fresh Masa Harina: If possible, use fresh masa harina from a local Latin market, as it will have a more authentic flavor and texture.
- Make It a Group Activity: Making tamales is often a family affair, with everyone pitching in to help with different steps. Gather your loved ones and make it a fun holiday tradition!
- Customize Your Fillings: Tamales are incredibly versatile. You can make savory tamales with cheese, green chile, or vegetables, or sweet tamales with cinnamon, raisins, and a touch of sugar.
- Banana Leaves vs. Corn Husks: Both banana leaves and corn husks can be used for wrapping tamales. Banana leaves impart a unique flavor and aroma, while corn husks provide a more traditional rustic touch. Try both to see which you prefer!
- Storage and Reheating: If you have leftovers, store tamales in an airtight container in the refrigerator for up to a week, or freeze them for up to three months. Reheat them by steaming or microwaving them wrapped in a damp towel to maintain their moisture.
Conclusion
Tamales are more than just a delicious dish—they are a tradition that brings families together, especially during the holidays. Making tamales from scratch may seem like a daunting task, but with this step-by-step guide, you’ll be able to