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Best Authentic Mexican Tamales Ever!

The memory is etched in my mind: Christmas Eve at my Abuela’s house. The aroma of simmering spices hung heavy in the air, a fragrant promise of the feast to come. But the real magic happened around the enormous kitchen table, where generations of women, including my mother and aunts, gathered to make tamales. Laughter, stories, and the rhythmic slap of masa being spread on corn husks filled the room. It wasn’t just about the food; it was about family, tradition, and love – all wrapped up in a single, delicious package. Those tamales, warm and comforting, are the taste of home.

Recipe Overview

Prep Time: 3 hours (includes soaking husks)
Cook Time: 2 hours
Total Time: 6 hours
Yields: 4 dozen
Dietary Type: Varies based on filling (can be gluten-free and dairy-free)

Ingredients

Tamale Meat Ingredients:

6-8 lbs pork roast
5 lbs chicken

Meat Seasoning Ingredients:

1/2 cup corn oil
6 tablespoons chili powder (such as Gebhardt’s)
3 tablespoons garlic powder
3 tablespoons ground cumin (comino)
1 tablespoon black pepper
2 tablespoons salt

Masa Dough Ingredients:

4 lbs corn masa flour (I use MaSeCa brand)
6 tablespoons paprika
6 tablespoons salt
2 tablespoons cumin seeds
6 tablespoons chili powder (such as Gebhardt’s)
6 tablespoons garlic powder
4 cups corn oil
4 quarts of reserved broth (from cooking pork and chicken)
One 5-ounce bag corn husks

Equipment Needed

Large stockpots (2)
Large mixing bowls
Small saucepan
Steamer pot or large pot with a steamer insert
Towel

Instructions

Prepare the Pork: Begin by taking the pork roast and cutting it into fist-sized chunks. Place the chunks in a large pot and cover with water. Bring the water to a boil, then reduce the heat and simmer for about 2 1/2 hours, or until the pork is extremely tender.
Shred the Pork: Once the pork is cooked, remove it from the broth and allow it to cool slightly. (Remember to save the broth; you’ll need it for the masa!) When cool enough to handle, shred the pork with your fingers, discarding as much fat as possible. Thoroughly cooked pork should shred easily.
Prepare the Chicken: In a separate large pot, place the chicken and cover with water. Bring to a boil, then reduce heat and simmer for 2 hours, or until the chicken is cooked through and tender.
Shred the Chicken: Remove the chicken from the broth and let it cool. (Again, save the broth!) Discard the skin and bones. Then, shred the chicken meat into very small filaments. Discard any large chunks of fat.
Make the Meat Seasoning: In a small saucepan, combine the 1/2 cup corn oil, 6 tablespoons chili powder, 3 tablespoons garlic powder, 3 tablespoons ground cumin, 1 tablespoon black pepper, and 2 tablespoons salt. Gently warm the mixture on the stove. Do not cook it; just warm it through.
Season the Meat: Pour the warm oil and seasoning mixture over the shredded pork and chicken. Using your hands, thoroughly mix the seasoning into the meat until it is evenly distributed. This may take about 10 minutes of massaging and mixing.
Chill the Meat and Broth: Cover the seasoned meat and refrigerate until ready to assemble the tamales. Place both the chicken broth and pork broth in the refrigerator as well. The broth will be used when making the masa.
Soak the Corn Husks: Place the corn husks in a sink filled with warm water and soak for about 2 hours. This will soften them and make them pliable. When they are soft, carefully separate the husks, trying not to tear or damage them. Intact husks are easier to work with.
Prepare the Masa Dough: Start with 4 lbs of corn masa flour. Skim the fat off the top of the chilled pork and chicken broth. Discard the fat and warm the broth until it is lukewarm (not hot).
Spice the Masa: In a large mixing bowl, combine the masa flour, 6 tablespoons paprika, 6 tablespoons salt, 2 tablespoons cumin seeds, 6 tablespoons chili powder, and 6 tablespoons garlic powder. Using your hands, thoroughly mix the spices into the masa until everything is evenly incorporated. This prevents clumps of spices in the tamales.
Add Oil and Broth: Add the 4 cups of corn oil to the masa and spice mixture. Then, gradually add the warm chicken/pork broth, about a cup at a time, working the mixture with your hands to form a dough. Continue adding the broth one cup at a time, kneading as you go. If the mixture seems too dry, add a little more warm water to achieve the right consistency. If it is too thin, add more masa. The ideal consistency is similar to thick peanut butter.
Assemble the Tamales: Once the corn husks are soft, remove a few from the water, shake off the excess water, and lay them on a towel on your counter.
Spread the Masa: Pick up a husk and lay it across the palm of your hand with the small end facing your fingers. Scoop up about 1/2 cup of the masa dough with a spatula and spread it onto the husk, covering about 2/3 of the husk from left to right and about 2/3 of the husk from bottom to top.
Add the Filling: Take about 1 tablespoon of the seasoned meat mixture and place it on the masa about 1 inch from the left edge.
Roll and Fold: Starting on the left side (the side where the masa dough extends to the edge), roll the tamale all the way to the right edge. Now, fold the top of the husk over like an envelope and lay the tamale on the counter with the fold on the underside.
Repeat: Repeat the process until all the masa dough and meat mixture are used up. You should end up with approximately 4 dozen tamales.
Cook the Tamales: To cook the tamales, you’ll need a very large pot with a steamer insert or something in the bottom to keep the tamales out of direct contact with the water. Pour about 3 pints of water into the pot. Stack the tamales upright inside the pot, with the folded end down and the open end up. Pack them tightly so they don’t fall over and unfold.
Steam the Tamales: Cover the pot and bring the water to a boil. Then, reduce the heat to medium-low and cook for at least 2 hours. Check the water level periodically and add more if needed to prevent the pot from boiling dry.
Check for Doneness: After 2 hours, remove one tamale from the pot and let it cool on the counter for about 5 minutes. Unwrap it and check the masa. It should be firm and not raw or sticky. If it’s still too soft, continue steaming the tamales for another 30 minutes and check again.
Cool and Store: Once the tamales are done, remove them from the pot and let them cool on the counter. Then, place them in bags (6 to a bag) and freeze them. Vacuum-sealed bags are ideal for long-term storage.

Expert Tips & Tricks

Broth is Key: The quality of your broth directly impacts the flavor and texture of the masa. Using homemade broth is ideal.
Masa Consistency: Achieving the right masa consistency is crucial. It should be easy to spread but not too runny.
Don’t Overfill: Avoid overfilling the tamales, as this can prevent them from cooking evenly.
Steaming is Best: Steaming ensures the tamales cook gently and retain their moisture.
Testing for Doneness: Always test a tamale before removing the entire batch from the steamer.

Serving & Storage Suggestions

Serve tamales hot, straight from the steamer. They are delicious on their own or accompanied by salsa, sour cream, or guacamole.

Leftover tamales can be stored in the refrigerator for up to 3 days or frozen for up to a year (especially if vacuum-sealed). To reheat, steam them for about 20-30 minutes, or microwave them (wrapped in a damp paper towel) until heated through.

Nutritional Information

(Note: These values are estimates and will vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	400 kcal	20%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	50mg	17%
Sodium	800mg	33%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	2g	N/A
Protein	15g	30%

Variations & Substitutions

Vegetarian Tamales: Substitute the meat filling with seasoned vegetables like zucchini, corn, beans, and peppers.
Spicy Tamales: Add diced jalapeños or serrano peppers to the meat filling or masa for a spicier kick.
Sweet Tamales: Make sweet tamales by adding sugar, cinnamon, and raisins to the masa.
Chicken Only Tamales: Use only chicken as your protein.

FAQs (Frequently Asked Questions)

Q: Can I make these tamales ahead of time?

A: Absolutely! Making the meat filling and masa dough a day in advance can save time on the day of assembly.

Q: What if I can’t find corn husks?

A: While corn husks are traditional, you can use banana leaves as a substitute. Just make sure to lightly oil the banana leaves before spreading the masa.

Q: How do I know if the tamales are cooked through?

A: The masa should be firm and pull away easily from the corn husk. If it’s still sticky or wet, they need to cook longer.

Q: Can I freeze leftover tamales?

A: Yes! Tamales freeze very well. Wrap them individually or in small batches and store them in freezer-safe bags or containers.

Q: What’s the best way to reheat frozen tamales?

A: The best way to reheat frozen tamales is by steaming them until heated through. You can also microwave them, but they may become slightly drier.

Final Thoughts

Making tamales may seem daunting at first, but with a little patience and these detailed instructions, you’ll be enjoying the most authentic and delicious tamales you’ve ever tasted. Don’t be afraid to experiment with different fillings and spices to create your own unique variations. So gather your family and friends, put on some music, and get ready to embark on a culinary adventure. And be sure to let me know how they turn out! Perhaps pair these savory delights with a refreshing agua fresca or a rich, dark mole sauce. ¡Buen provecho!

Best Authentic Mexican Tamales Ever! Recipe