Chef Mitchell preparing Traditional Mexican Tamales
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered the joy of making tamales during my culinary school training in Mexico. Learning from local chefs taught me traditional methods and family secrets that elevate this dish. Perfecting the filling and dough texture took practice, but now, making tamales feels like a cherished family ritual. Each tamale tells a story, bringing back fond memories of my time spent with friends and family."

With over a decade of experience in Mexican cuisine, I specialize in authentic recipes that capture the essence of traditional flavors. My passion for lunch recipes allows me to create dishes that are not only delicious but also easy to prepare at home. I love sharing my culinary knowledge and inviting others to explore the richness of Mexican gastronomy.

View All Mitchell's Recipes →
Delicious Traditional Mexican Tamales served on a plate

Why This Traditional Mexican Tamales Recipe Works

This recipe is a tribute to traditional methods, using high-quality masa and authentic fillings, ensuring that every bite is bursting with flavor. The balance of spices and herbs elevates the taste, making it a satisfying meal any time of the day.

The careful steaming process retains moisture, resulting in tender, fluffy tamales. Using soaked corn husks not only adds flavor but also keeps the tamales from drying out, providing a deliciously rich texture.

💡 Professional Tip

For the best tamales, ensure your masa dough is well-hydrated but not sticky. Test the dough by rolling a small piece into a ball; it should hold its shape without crumbling. The key to flavorful tamales lies in the quality of your fillings—don't skimp on seasonings!

Frequently Asked Questions

Yes, you can prepare tamales ahead of time. Assemble them and store them in the refrigerator for up to 24 hours before steaming. This allows the flavors to meld together. You can also freeze assembled tamales and steam them directly from frozen, adding a few extra minutes to the cooking time.

You can substitute shredded beef or pork for the chicken in the filling. Vegetarian options work well too; try using mushrooms, cheese, or sautéed vegetables mixed with beans for a hearty alternative. Adjust the seasoning accordingly to enhance the flavors of the substitute.

Tamales are done when the masa separates easily from the corn husk. If they stick, they may need more steaming time. A good indicator is when the tamales have expanded and look plump. Allow them to rest for a few minutes after cooking for better texture.

Absolutely! Tamales freeze well. After steaming, allow them to cool, then wrap them tightly in plastic wrap or place them in airtight containers. They can be stored in the freezer for up to three months. To reheat, steam or microwave them until heated through.

Traditional accompaniments include salsa, guacamole, or a side of refried beans. A fresh salad or Mexican rice also pairs well, adding color and texture to your meal. Don't forget lime wedges for a zesty touch!

Cooked tamales can last in the refrigerator for about 3-5 days. Store them in an airtight container to prevent drying out. Reheat thoroughly before serving to maintain their delicious flavor and texture.

Yes, you can prepare the filling and dough a day ahead. Keep them separate in the refrigerator. Assemble the tamales just before steaming for the best texture and flavor. This approach saves time and allows for fresh tamales for your gathering.

The best way to reheat tamales is to steam them, as it helps retain moisture and prevents them from drying out. You can also use a microwave with a damp paper towel over the tamale, heating them in short bursts until warm.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: Tamales come out dry and crumbly.

Solution: Ensure you use enough chicken broth in the masa dough to keep it moist. Adding a bit more filling or using a richer sauce can also help maintain moisture.

✅

Not Crispy Enough

Problem: Tamales lack a crispy exterior.

Solution: For a crispier texture, briefly pan-fry the steamed tamales in a hot skillet with a little oil before serving. This will give them a delightful crunch.

✅

Overcooked

Problem: Tamales are tough and rubbery.

Prevention: To prevent overcooking, follow the recommended steaming time carefully. Use a timer and check for doneness regularly. If they become overcooked, serve them with a generous amount of sauce to improve texture.

✅

Undercooked Center

Problem: The center of the tamale is still doughy.

Recovery: If the tamales are undercooked, return them to the steamer for additional cooking time. Check them every 5 minutes until the dough is fully cooked.

✅

Burnt Exterior

Problem: The outer layer of the tamale is burnt.

Prevention: Ensure the steamer is not too hot and that you’re using enough water. If steaming on high heat, check them regularly to avoid burning.

✅

Flavor Balance

Too Sweet: To fix overly sweet tamales, add a squeeze of lime juice to the filling to balance the sweetness with acidity.

Too Salty: If the tamales are too salty, serve them with a side of unsalted sour cream or avocado to cut the saltiness.

Bland: For bland tamales, enhance the flavor with more spices or a flavorful sauce. A good salsa can also elevate the overall taste.

Fresh ingredients for Traditional Mexican Tamales

Essential Ingredients for Traditional Mexican Tamales

The key to authentic tamales lies in the quality of the ingredients. Masa harina, a special corn flour, provides the perfect base. Fresh meats, vegetables, and spices enhance the flavor profile. Using homemade sauces instead of store-bought can elevate your tamales significantly.

Opt for organic or locally sourced ingredients whenever possible to ensure the best taste. Fresh herbs, high-quality meats, and homemade broths make a noticeable difference in the overall flavor of your tamales.

Essential Ingredient Notes

  • Masa Harina: Choose good-quality masa harina, as it affects the final texture of the tamales. Look for brands that specify they are for tamales or masa for tamales.
  • Chicken: Use freshly cooked chicken for the best flavor. Roasting or boiling ensures moisture, and shredding it finely allows for even distribution in the tamales.
  • Chili Sauce: Homemade chili sauce adds depth to your tamale filling. Experiment with different chili types to achieve the desired heat level, tailoring the flavor to your preference.
Cooking process for Traditional Mexican Tamales

Step-by-Step Cooking Process

Making tamales may seem complex, but breaking down the process into manageable steps makes it easy. From preparing the filling to assembling and steaming, each step is essential for achieving the perfect result.

Patience is key during the steaming process. Properly cooked tamales will have a tender and fluffy texture that is simply irresistible. Follow the instructions carefully, and soon you'll master the art of making tamales.

Key Technique for Perfect Traditional Mexican Tamales

The most critical technique in making tamales is the proper hydration of the masa dough. It should be soft and pliable without being sticky. Adjust the broth quantity to achieve the right consistency, ensuring that your tamales hold together while still being moist and flavorful.

Traditional Mexican Tamales

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 2 tbsp chili powder
    For spicing the sauce
  • 1 tsp garlic powder
    For flavor
  • 1 tsp onion powder
    For flavor
  • Salt to taste
    For seasoning
  • 2 cups tomato sauce
    Base for the sauce
  • 1/2 cup water
    For sauce consistency

For the Sauce

  • 2 lbs chicken
    Cut into pieces
  • 2 cups masa harina
    Main ingredient for the dough
  • 1 cup chicken broth
    For moisture in the dough
  • 1/2 cup vegetable oil
    For dough richness
  • 1 tsp baking powder
    To help the dough rise
  • 1 tsp salt
    For seasoning
  • 1 cup red chili sauce
    For filling
  • 1/2 cup diced onions
    For flavor
  • 1/4 cup chopped cilantro
    For freshness
  • 2 dozen corn husks
    For wrapping

Instructions

  1. Prepare the Corn Husks

    Soak corn husks in warm water for about 30 minutes to soften.

  2. Make the Dough

    In a large bowl, combine masa harina, baking powder, salt, and vegetable oil. Gradually mix in chicken broth until a soft dough forms.

  3. Prepare the Filling

    In a bowl, mix shredded chicken with red chili sauce, diced onions, cilantro, cumin, and black pepper.

  4. Assemble the Tamales

    Take a soaked corn husk, spread about 2-3 tablespoons of dough on it, add a spoonful of filling, and fold the husk.

  5. Steam the Tamales

    Place tamales upright in a steamer and cover with a damp cloth. Steam for about 45 minutes.

  6. Check for Doneness

    Tamales are done when the dough separates easily from the corn husk.

  7. Serve

    Remove tamales from the steamer and let cool for a few minutes before serving.

  8. Garnish and Enjoy

    Serve with sour cream and lime wedges on the side.

Recipe Notes & Tips

Storage Tips

To store tamales, let them cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 5 days or frozen for longer storage. When reheating, ensure they are warmed through to preserve texture.

Serving Suggestions

Serve tamales with a variety of toppings such as salsa, avocado, or fresh cilantro. A side of Mexican rice or refried beans complements the dish beautifully, adding heartiness to your meal.

Recipe Variations

Feel free to experiment with different fillings such as pork, cheese, or vegetables. You can also try using green chili sauce for a different flavor profile. Each variation brings a unique twist to this traditional dish.