Summary: Traditional Mexican Tamales – corn dough (masa) filled with seasoned shredded pork, green chilies, and melted cheese, wrapped in soaked corn husks and gently steamed until fluffy, ready in 3 hours, yielding 6 generous servings.
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Category: Main Dishes, Mexican Cuisine
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Quick overview
- Dish: Tamales
- Category: Main Dishes, Mexican Cuisine
- Cuisine: Mexican
- Main ingredient: Masa Harina, 3 cups (fine nixtamalized corn flour)
- Guide: 12 Most Popular Mexican Dishes: Favorite Mexican Cuisine Recipes
- Total time: 180 minutes (90 min prep + 90 min cooking)
- Difficulty: Advanced
- Servings: 6 servings (Serving weight: 350 g)
- Key technique: Steaming in corn husks
- Preparation types: Boiling, Whipping, Steaming
- Dietary info & Allergens: Gluten-Free, Contains Dairy
- Suitable for: Festive dinners, Family gatherings
- Nutritional values (per 1 serving): 620 kcal, Protein: 28.0 g, Fat: 24.0 g, Carbs: 74.0 g
- Storage: 4 days in the fridge, 3 months in the freezer
- Pairing: Mexican Lager, Agua de Horchata
- In a nutshell: Velvety corn dough filled with tender spiced pork and green chilies, wrapped in husks and steamed to absolute perfection.
- Last updated: October 24, 2023
WAGUU says: “The secret to feather-light tamales lies in whipping the lard or shortening until completely airy before gently folding in the masa harina and warm broth.”
How to take it further: Serve on a white 26 cm plate warmed to 40 °C, keep the full 26 cm plate in frame; place a glass of agua fresca, a linen napkin and fresh herbs in the softly blurred background.
Key facts
| Prep time: | 90 minutes |
| Cooking time: | 90 minutes |
| Temperature: | 212 °F (Steaming) |
| Number of servings: | 6 servings |
In a nutshell
Master the art of authentic Mexican tamales with this comprehensive, step-by-step recipe. Featuring a rich pork shoulder filling, homemade red chile sauce, and fluffy masa dough wrapped in traditional corn husks.
Ingredients
Base servings: 6 servings • Serving weight: 350 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Dried corn husks | 20 pieces | Pliable, soaked in warm water |
| Pork shoulder | 1.5 lb | Boneless, trimmed |
| Masa Harina | 3 cups | Fine nixtamalized corn flour |
| Lard | 1 cup | Rendered pork fat, room temperature |
| Chicken broth | 2 cups | Warm, low-sodium |
| Baking powder | 1½ tsp | Fresh |
| Salt | 1 tbsp | Kosher salt |
| Dried guajillo chilies | 4 pieces | Stemmed and seeded |
| Garlic cloves | 3 cloves | Fresh |
| Ground cumin | 1 tsp | Aromatic |
Why you’ll love this recipe
- Authentic Flavors: Traditional ingredients and techniques guarantee a genuine Mexican street-food experience at home.
- Fluffy Masa Texture: Whipping the lard ensures the corn dough rises into a light, tender pillow around the savory meat filling.
- Freezer Friendly: Tamales freeze exceptionally well, making them perfect for batch cooking and quick weeknight dinners.
Success guaranteed: Follow our precise water-test for the masa dough to ensure your tamales never turn out dense or dry.
Recipe overview
Prep: 90 min | Cooking: 90 min | Difficulty: Advanced | Servings: 6 | Type: Main Course | Origin: Mexican
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing Husks and Cooking Pork – 45 min
Appliances: Large bowl, Stockpot
1. Place 20 dried corn husks in a large bowl filled with hot water, weighing them down with a plate so they remain fully submerged for at least 30 minutes until soft and pliable. Meanwhile, place 1.5 lb of boneless pork shoulder into a stockpot, cover with water, add 1 tsp of kosher salt and 2 garlic cloves, bring to a boil, then reduce heat and simmer for 45 minutes until tender enough to shred easily with two forks.
CP: Husks are soft and flexible; pork reaches an internal temperature of 190 °F (88 °C) and shreds effortlessly.
Before moving to the next step:
Ensure corn husks are completely softened so they do not crack when folding.
Phase 2: Making the Red Chile Sauce – 20 min
Appliances: Small saucepan, Blender
2. Stem and seed 4 dried guajillo chilies, then place them in a small saucepan with boiling water for 15 minutes to rehydrate. Transfer the softened chilies to a blender along with 1 remaining garlic clove, 1 tsp of ground cumin, ½ tsp of salt, and ½ cup of the chili soaking liquid. Blend on high speed for 2 minutes until completely smooth, creating a rich red sauce.
CP: Sauce is completely velvety with no visible chili skin fragments.
Before moving to the next step:
Strain the blended sauce through a fine-mesh sieve if any stubborn chili bits remain.
Phase 3: Shredding and Seasoning the Meat – 15 min
Appliances: Cutting board, Skillet
3. Remove the cooked pork shoulder from the stockpot, let it cool for 10 minutes on a cutting board, and shred the meat finely using two forks. Heat a large skillet over medium-high heat with 1 tbsp of cooking oil, add the shredded pork and the prepared red chile sauce, tossing thoroughly to coat every strand of meat. Simmer for 5 minutes until excess liquid evaporates, then set aside to cool.
CP: Pork filling is deeply coated with red sauce and slightly thickened.
Before moving to the next step:
Allow the pork filling to cool to room temperature so it does not melt the lard in the masa dough.
Phase 4: Preparing the Masa Dough – 25 min
Appliances: Electric mixer, Large mixing bowl
4. In a large mixing bowl using an electric hand mixer, beat 1 cup of room-temperature lard for 5 minutes until fluffy, pale, and whipped like frosting. In a separate bowl, whisk together 3 cups of Masa Harina, 1½ tsp of baking powder, and 1 tbsp of salt. Gradually alternate adding the dry flour mixture and 2 cups of warm chicken broth to the whipped lard, beating continuously until a smooth, spreadable dough forms.
CP: Masa consistency resembles thick peanut butter or soft frosting.
Before moving to the next step:
Perform the float test: drop a 1-gram ball of masa into a cup of cold water; if it floats, the dough is sufficiently whipped.
Phase 5: Assembling the Tamales – 35 min
Appliances: Spatula, Clean work surface
5. Pat soaked corn husks dry with a clean kitchen towel. Take a corn husk and spread 2 tbsp of the masa dough into a thin even rectangle on the upper wide half of the husk, leaving a 1-inch border around the edges. Spoon 1 tbsp of the seasoned shredded pork filling down the center of the masa. Fold the sides of the corn husk inward to enclose the filling, then fold the bottom pointy tail upward.
CP: Tamales are neatly wrapped and secure, with open tops facing upward.
Before moving to the next step:
Do not overfill the husks or the masa will spill out during the steaming process.
Phase 6: Steaming and Resting – 90 min
Appliances: Steamer pot
6. Fill a large steamer pot with water just below the steam rack, and arrange the wrapped tamales upright with the open end facing upward, packing them tightly so they support each other. Bring water to a boil, cover tightly with a lid, reduce heat to medium, and steam for 90 minutes, checking the water level periodically. Turn off heat and let tamales rest undisturbed for 10 minutes before unwrapping and serving.
CP: Masa easily pulls away from the corn husk without sticking when fully cooked.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Tamale steamer pot | 12-quart capacity | Large stockpot with metal colander insert | Water boiling dry and burning pot |
| Electric hand mixer | Standard 5-speed | Stiff wire whisk and strong arm muscles | Insufficient aeration of lard |
| Blender | Countertop 48-oz | Immersion blender in deep cup | Splattering hot chili liquid |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 177.1 kcal | 620.0 kcal | 3720.0 kcal |
| Fat | 6.9 g | 24.0 g | 144.0 g |
| of which saturates | 2.6 g | 9.0 g | 54.0 g |
| Carbohydrates | 21.1 g | 74.0 g | 444.0 g |
| of which sugars | 0.9 g | 3.0 g | 18.0 g |
| Protein | 8.0 g | 28.0 g | 168.0 g |
| Salt | 1.1 g | 3.8 g | 22.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always use warm broth when mixing the masa dough to prevent the lard from solidifying prematurely.
- Tip 2: Soak corn husks overnight in warm water for maximum flexibility during folding.
- Tip 3: Pack tamales tightly in the steamer pot so they remain upright and do not tip over during cooking.
- Tip 4: Let steamed tamales rest for 10 minutes off the heat so the masa sets and firms up properly.
Scientific background
Nixtamalization—cooking field corn in an alkaline solution of cal (calcium hydroxide)—softens the outer pericarp, releases bound niacin, and creates the cohesive starch network essential for workable masa dough.
Fine Dining – Professional techniques
- Plate composition: Unwrap the tamale halfway and serve standing upright beside a pool of vibrant salsa verde.
- Texture contrasts: Pair soft, velvety masa with crispy crumbled queso fresco and toasted pumpkin seeds.
- Temperature contrast: Serve piping hot tamales with chilled, refreshing Mexican crema.
- Aromatic garnishes: Garnish with finely minced fresh cilantro and vibrant red radish slices.
Sensory radar
- Appearance: Golden-yellow corn dough enclosing rich crimson shredded pork.
- Aroma: Fragrant steamed corn husk, earthy chili, and savory pork broth.
- Taste: Deeply savory, mildly spicy, and rich with buttery corn flavor.
- Texture: Incredibly tender, moist, and fluffy masa with succulent shredded meat.
Pairing
- BEER: Crisp Mexican Vienna Lager
- WINE: Dry, chilled Rosé of Pinot Noir
- NON-ALCOHOLIC: Traditional cinnamon-kissed Horchata
Various preparation methods
- Vegetarian Tamales: Substitute vegetable shortening for lard and fill with black beans, roasted corn, and Monterey Jack cheese.
- Sweet Tamales: Infuse masa with cinnamon, sugar, and butter, and fill with fresh berries or sweetened cream cheese.
Allergens and dietary information
Contains: Pork, Corn • Gluten: Naturally Gluten-Free • Not suitable for: Vegans (contains lard)
Suitable for
Festive dinners, family gatherings, and traditional holiday celebrations.
Substitution guide
- Lard: Substitute with refined coconut oil or vegetable shortening.
- Pork shoulder: Substitute with shredded chicken breast or beef chuck roast.
FAQ
Why did my tamales turn out dry and crumbly?
Dry tamales usually result from not using enough fat (lard) or under-whipping the masa dough before assembly.
Can I make tamales ahead of time?
Yes, assembled uncooked tamales can be frozen for up to 3 months and steamed directly from frozen by adding 15 minutes to cooking time.
How do I know when tamales are done steaming?
A tamale is done when the corn husk peels away easily from the masa without sticking and the dough feels firm.
Can I use banana leaves instead of corn husks?
Yes, banana leaves are traditional in Oaxacan-style tamales; cut them into sheets and pass them over an open flame briefly to soften.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the recipe ingredients and steam in two separate batches using a large 20-quart stockpot. • 20+ people: Organize a tamalada (tamale-making party) to divide dough preparation, filling, and wrapping among guests.
Sides and serving
- Mexican Red Rice – fluffy tomato-infused rice (not included in the recipe)
- Refried Pinto Beans – savory spiced mashed beans (not included in the recipe)
Serving: Serve warm with extra salsa verde, crumbled queso fresco, and fresh cilantro leaves.
Storage and reheating
Fridge: 4 days • Freezer: 3 months • Reheating: Steam for 15 minutes or microwave wrapped in a damp paper towel for 2 minutes.
Published by WAGUU Culinary Team on October 24, 2023
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Common mistakes
- Not whipping the lard enough – Results in heavy, dense, and gummy masa dough instead of light and fluffy tamales.
- Using cold broth – Chills the whipped lard and causes the fat to separate from the masa harina.
- Overfilling the husks – Causes filling and dough to leak out into the steamer pot during cooking.
- Running out of steaming water – Leads to scorched corn husks and a bitter taste; always monitor water levels.