I love making these Mexican tamales because they represent tradition, patience, and comfort all in one recipe. The process is slow and intentional, and every step reminds me why tamales are reserved for special moments. These tamales turn out soft, fluffy, and deeply flavorful, wrapped in tender corn husks and steamed to perfection.
Why You’ll Love This Recipe
I enjoy this recipe because it produces consistently fluffy masa and richly seasoned tamales every time. I like that the steps are simple, even though the process takes time, and the result is always worth it. I also appreciate that this recipe makes a generous batch, which is perfect for storing, sharing, or serving at gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chile filling
3 ounces dried guajillo chiles
3 ounces dried ancho chiles
Water as needed
1 ½ teaspoons garlic powder
¾ teaspoon ground cumin
3 teaspoons kosher salt, divided
2 tablespoons olive oil
1 bay leaf
For the masa dough
8 ¼ cups masa harina
1 ¾ tablespoons fine salt
1 tablespoon baking powder
1 ¾ cups canola or avocado oil
7 cups broth (vegetable or preferred broth)
50 dried corn husks
Hot water as needed
Directions
I begin by soaking the corn husks in hot water for about one hour until they become soft and flexible. While they soak, I prepare the chile filling by simmering the dried chiles in water until softened. I then blend them with garlic powder, cumin, salt, and fresh water until completely smooth.
Next, I heat olive oil in a pot, add the chile sauce and bay leaf, and let it simmer gently so the flavors fully develop. Once done, I set the filling aside to cool slightly.
For the masa, I combine the masa harina, salt, and baking powder in a large bowl. I mix in the oil using my hands until the texture resembles damp sand. I slowly add the broth and continue mixing until the dough becomes soft, fluffy, and easy to spread.
To assemble, I dry the corn husks and spread a thin layer of masa on the smooth side of each husk. I place a small amount of chile filling down the center, fold the sides inward, and fold the bottom up, leaving the top open. I stand the tamales upright in a steamer and steam them until fully cooked and firm.
Servings And Timing
This recipe makes about 45 to 50 tamales. I usually plan several hours from start to finish, with approximately 2½ hours dedicated to steaming. When I want to make things easier, I prepare the filling and masa ahead of time and assemble the tamales the next day.
Variations
I sometimes add extra spices like smoked paprika or ground coriander to the chile filling for a different flavor profile. When I want a richer masa, I replace the oil with vegetable shortening or lard-free alternatives. I also enjoy adding roasted vegetables or cheese to the filling for variety.
Storage/Reheating
I store cooked tamales in an airtight container in the refrigerator for up to one week. For longer storage, I freeze them for up to six months. To reheat, I prefer steaming them for about 15 minutes, but they can also be reheated in the oven or microwave with a damp towel.
FAQs
Can I Prepare Tamales In Advance?
I often prepare both the masa and filling up to three days ahead and keep them refrigerated until assembly.
How Do I Know When Tamales Are Fully Cooked?
I let one tamal rest briefly, then peel the husk back. If it releases cleanly from the masa, they are ready.
Can I Steam Tamales Without A Steamer?
I use a large pot with a rack or strainer, making sure the tamales stay above the water level.
Why Is My Masa Too Thick Or Dry?
When this happens, I add more broth a little at a time until the masa becomes soft and spreadable.
Can Cooked Tamales Be Frozen?
I freeze cooked tamales regularly and reheat them straight from frozen with excellent results.
Conclusion
I find that making tamales is as meaningful as eating them. The process encourages patience and care, and the end result is a comforting, traditional dish that I always feel proud to serve and share.
These traditional Mexican tamales are filled with a rich chile sauce and wrapped in softened corn husks, then steamed until tender and fluffy. A deeply comforting and festive dish perfect for sharing.
Total Time:3 hours 30 minutes
Yield:45 to 50 tamales
Ingredients
3 ounces dried guajillo chiles
3 ounces dried ancho chiles
Water, as needed
1 ½ teaspoons garlic powder
¾ teaspoon ground cumin
3 teaspoons kosher salt, divided
2 tablespoons olive oil
1 bay leaf
8 ¼ cups masa harina
1 ¾ tablespoons fine salt
1 tablespoon baking powder
1 ¾ cups canola or avocado oil
7 cups broth (vegetable or preferred)
50 dried corn husks
Hot water, as needed
Instructions
Soak corn husks in hot water for about 1 hour until soft and pliable.
In a pot, simmer guajillo and ancho chiles in water until softened. Blend with garlic powder, cumin, 1½ tsp salt, and water until smooth.
Heat olive oil in a saucepan. Add blended chile sauce and bay leaf. Simmer gently to thicken and develop flavor. Set aside to cool.
In a large bowl, mix masa harina, remaining salt, and baking powder. Add oil and mix with hands until texture resembles damp sand.
Gradually add broth, mixing until masa is soft and spreadable.
Drain and pat corn husks dry. Spread a thin layer of masa on the smooth side of each husk.
Add a spoonful of chile filling to the center. Fold sides inward and bottom up, leaving top open.
Stand tamales upright in a steamer. Steam for about 2½ hours or until masa is firm and separates cleanly from the husk.
Notes
Make the filling and masa ahead of time to ease the process.
Ensure corn husks are well soaked and pliable for easy folding.
Add broth gradually to masa to achieve the right consistency.
Test doneness by peeling one tamal — it should release cleanly from the husk.
Reheat by steaming or microwaving with a damp towel.
