If you’ve ever wanted to make an authentic Mexican tamales from scratch, you’re in the right place.
Tamales are one of those dishes that feel like a true labor of love. They take time, but every single step is worth it once you unwrap that warm, steamy husk and take your first bite.
This recipe uses a traditional red chile pork filling, the most beloved and widely recognized version of tamales across Mexico and Mexican-American households.
The masa dough is made with lard, which gives it that classic richness and fluffy texture you just can’t replicate with anything else.
This is the kind of recipe that turns into a family tradition. Once you make a batch, you’ll understand why families gather for a tamalada every holiday season.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 1 hour 30 minutes |
| Cook Time | 1 hour 30 minutes (pork) + 1 hour 15 minutes (steaming) |
| Total Time | Approximately 4 hours 30 minutes (plus overnight pork option) |
| Servings | 24-30 tamales |
| Difficulty Level | Intermediate |
If you love bold, smoky Mexican flavors, you’ll also enjoy this Carne Asada Recipe as another great centerpiece dish for your next gathering.
Why You’ll Love This Mexican Tamales
Making tamales from scratch sounds intimidating, but the process is surprisingly straightforward once you understand the two main components: the masa and the filling.
The red chile pork filling is deeply savory, with layers of earthy, smoky flavor from dried chiles. It’s the kind of filling that makes people close their eyes on the first bite.
The masa dough is soft, fluffy, and perfectly seasoned. When you steam it inside the corn husk, it cooks into something magical.
This recipe makes a big batch, which means you’ll have plenty to share and freeze for later. Tamales reheat beautifully, making them one of the best make-ahead meals around.
- Uses traditional lard-based masa for authentic texture and flavor
- Rich red chile pork filling made entirely from scratch
- Freezer-friendly — make a big batch and enjoy for weeks
- Perfect for holidays, parties, and family gatherings
- A hands-on, rewarding cooking experience you’ll want to repeat
- Naturally gluten-free when made with masa harina
For another crowd-pleasing Mexican-inspired dish, check out these Carne Asada Tacos that are just as impressive at the dinner table.
Ingredients
The ingredient list looks long, but it breaks into three clean categories: the dried chile sauce, the pork filling, and the masa dough.
Having everything prepped before you start assembling makes the whole process smooth and enjoyable.
For the Red Chile Sauce
- 6 dried ancho chiles, stemmed and seeded
- 4 dried guajillo chiles, stemmed and seeded
- 4 cups water (for soaking chiles)
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
For the Pork Filling
- 2.5 lbs pork shoulder, cut into large chunks
- 1 medium white onion, quartered
- 4 cloves garlic
- 2 bay leaves
- 1 teaspoon salt
- 6 cups water
For the Masa Dough
- 4 cups masa harina (specifically tamale-grade, such as Maseca brand)
- 1 cup lard, softened (or vegetable shortening as a substitute)
- 2.5 to 3 cups pork broth (reserved from cooking the pork)
- 1.5 teaspoons baking powder
- 1.5 teaspoons salt
- 1 teaspoon cumin
For Assembly
- 30-40 dried corn husks, soaked until pliable
Read Also: Corn Tortillas Recipe
Kitchen Equipment Needed
You don’t need a lot of specialized gear to make tamales, but a few key pieces will make the process much easier and more efficient.
- Large tamale steamer pot (at least 12-quart capacity) with steamer insert
- Stand mixer with paddle attachment (for whipping the lard and masa)
- Large stockpot (for boiling the pork)
- Blender or food processor (for the chile sauce)
- Large mixing bowls (at least 2)
- Fine mesh strainer
- Large baking sheet or tray (for assembling tamales)
- Ladle or large spoon
- Tongs
You might also enjoy making Flour Tortillas to serve alongside your tamale spread.
Recommended Products for This Recipe
These are a few products I genuinely recommend based on experience making tamales.
The right tools and ingredients make a real difference in how your tamales turn out.
1. Maseca Masa Harina for Tamales
Maseca’s tamale-specific masa harina is coarser than their tortilla version and gives you that authentic, slightly fluffy texture in the finished dough.
Using the right masa harina is probably the single biggest factor in achieving authentic results at home.
2. Large Tamale Steamer Pot (16-Quart)
A proper steamer pot is essential for making a full batch of tamales.
The large capacity lets you stand the tamales upright during steaming, which is the correct method and results in a more even cook throughout each tamale.
3. Dried Ancho and Guajillo Chile Pack
The flavor of the red chile sauce is entirely dependent on the quality of your dried chiles.
A combo pack of ancho and guajillo chiles gives you the deep, smoky, slightly fruity base that defines authentic tamale filling.
4. Premium Lard for Baking
Real lard, not vegetable shortening, is what gives authentic tamales their signature light-yet-rich masa texture.
It has a higher smoke point and a clean, neutral flavor that lets the masa seasoning shine.
Step-by-Step Instructions: How to Make Mexican Tamales
1. Soak the Corn Husks
- Place 30 to 40 dried corn husks into a very large bowl or your kitchen sink.
- Pour boiling or very hot water over the husks, making sure they are fully submerged.
- Place a heavy plate or pot on top to keep them submerged below the water.
- Let them soak for at least 30 to 45 minutes, or until they are fully soft, pliable, and easy to bend without cracking.
- Once soft, drain and keep them covered with a damp towel to prevent them from drying out while you work.
2. Cook the Pork
- Place the pork shoulder chunks into a large stockpot.
- Add the quartered onion, 4 garlic cloves, 2 bay leaves, 1 teaspoon salt, and 6 cups of water.
- Bring the pot to a boil over high heat, then reduce the heat to medium-low.
- Cover and simmer for 1 hour 30 minutes, or until the pork is completely tender and falling apart.
- Remove the pork from the pot and place it on a large cutting board or tray. Reserve the cooking broth — you will use it for the masa dough.
- Let the pork cool for 10 to 15 minutes, then use two forks to shred it into small, fine pieces. Set aside.
- Strain the broth through a fine mesh strainer and measure out 2.5 to 3 cups. Set aside and let it cool slightly.
3. Make the Red Chile Sauce
- While the pork cooks, place the stemmed and seeded ancho and guajillo chiles into a medium saucepan.
- Add 4 cups of water and bring to a boil over medium-high heat.
- Reduce heat and simmer for 10 to 12 minutes, until the chiles have softened and plumped up.
- Remove the chiles from the water and place them into a blender. Add 4 garlic cloves, 1 cup of the soaking water, 1 teaspoon cumin, 1 teaspoon oregano, and 1 teaspoon salt.
- Blend on high for 60 to 90 seconds until completely smooth. If the sauce seems too thick, add a bit more soaking water, a few tablespoons at a time.
- Strain the sauce through a fine mesh strainer into a bowl, pressing the solids with the back of a spoon to extract as much sauce as possible. Discard the solids.
4. Combine the Pork and Chile Sauce
- Heat 1 tablespoon of oil or lard in a large skillet or saucepan over medium heat.
- Pour the strained chile sauce into the pan. It will sizzle — this step blooms the flavor of the sauce.
- Cook the sauce, stirring frequently, for 3 to 5 minutes until it darkens slightly and smells deeply fragrant.
- Add the shredded pork to the pan and stir well to coat every piece of pork in the red chile sauce.
- Cook for 5 to 8 more minutes over medium heat, stirring occasionally, until the mixture is thick, well-coated, and no longer watery. Taste and adjust salt if needed.
- Remove from heat and let the filling cool slightly before assembling.
5. Make the Masa Dough
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened lard on medium-high speed for 3 to 5 minutes until it is light, fluffy, and pale in color. This step is key — properly whipped lard creates a lighter, fluffier tamale dough.
- In a separate large bowl, whisk together the masa harina, baking powder, salt, and cumin until evenly combined.
- Reduce the mixer to low speed and add the masa harina mixture to the whipped lard in three additions, alternating with the reserved pork broth. Start with one-third of the masa harina, then add one-third of the broth, and repeat until all the masa harina and broth are incorporated.
- Once all ingredients are added, increase the mixer to medium speed and beat the dough for 3 to 4 minutes until smooth, well-combined, and slightly sticky.
- Test the dough: drop a small ball of masa (about 1 teaspoon) into a cup of cold water. If it floats, the dough has enough air and is ready. If it sinks, beat it for another 2 minutes and test again.
- The finished masa should be soft and spreadable, similar in texture to thick peanut butter. If it seems too stiff, add more warm broth, one tablespoon at a time, and mix until it loosens up.
6. Assemble the Tamales
- Set up your assembly station: place your soaked husks, bowl of masa, bowl of pork filling, and a large tray nearby.
- Select a corn husk that is wide and at least 6 inches long. Lay it flat on your work surface with the wider end facing you and the narrow end pointing away.
- Using a large spoon or spreading spatula, scoop about 2 to 3 tablespoons of masa onto the center of the husk.
- Spread the masa into a thin rectangle, roughly 4 inches wide by 3 inches tall. Leave about a 1 to 1.5 inch border on the left, right, and top edges of the husk completely bare. The bottom (wider) edge should have about a 2-inch border of bare husk.
- Spoon about 1 to 1.5 tablespoons of the pork filling down the center of the masa, running vertically from top to bottom. Do not overfill — too much filling makes it hard to close the tamale properly.
- To fold the tamale, bring one long side of the husk up and over, so the masa folds over the filling and overlaps the other side of masa, fully enclosing the filling.
- Fold the other long edge of the husk over and around the back of the tamale. The tamale should feel snugly enclosed at this point.
- Fold up the narrow bottom end of the husk toward the center, pressing firmly to seal it. Leave the top end open.
- Stand the assembled tamale upright on your tray with the open end facing up. Repeat until all masa and filling are used.
7. Steam the Tamales
- Fill the bottom of your tamale steamer pot with about 2 to 3 inches of water. Make sure the water level is below the steamer rack — you do not want the tamales sitting in water.
- Arrange the tamales standing upright in the steamer basket with the open end facing up. Pack them in snugly so they support each other and stay upright during steaming. If you have empty space, fill it with extra corn husks to keep the tamales propped up.
- Bring the water to a boil over high heat. Once it is boiling, reduce the heat to medium, cover the pot tightly, and steam for 1 hour and 15 minutes to 1 hour and 30 minutes.
- Check the water level every 30 minutes and add more hot water as needed to prevent the pot from running dry.
- To test for doneness, carefully remove one tamale from the pot using tongs and let it rest for 3 minutes. Unwrap the husk. The masa should pull away from the husk cleanly without sticking. If it still sticks or looks wet and doughy, re-wrap and steam for another 15 minutes.
- Once done, remove the pot from heat and let the tamales rest in the covered pot for 10 to 15 minutes before serving. They will continue to firm up slightly as they rest.
For another slow-cooked pork dish that uses similar flavors, try this Pork Carne Asada as a weeknight alternative.
Tips for The Best Mexican Tamales
Tamales are forgiving, but a few key techniques will elevate your batch from good to genuinely great.
The biggest tip of all: don’t rush the masa whipping step.
- Whip the lard properly. Beating the lard until fluffy before adding the masa harina is what makes tamales light and airy instead of dense and heavy. Don’t skip this step.
- Use the float test. A ball of masa that floats in cold water means your dough has enough air whipped in. If it sinks, keep beating.
- Don’t overfill. It’s tempting to add extra filling, but too much makes it nearly impossible to fold the tamale cleanly.
- Keep the husks damp. Dry husks crack when you try to fold them. Cover your soaked husks with a damp towel throughout the assembly process.
- Make it a tamalada. Tamale-making goes much faster and more enjoyably with a few extra sets of hands. Assign one person to spread masa, one to fill, and one to fold.
- Don’t lift the lid during steaming. Opening the lid releases steam and can lead to unevenly cooked tamales. Trust the process.
- Use warm broth in the masa. Warm broth (not boiling) incorporates more smoothly into the masa harina and keeps the lard from seizing.
Another favorite: Crockpot Taco Soup
Serving Suggestions
Tamales are satisfying on their own, but a few classic accompaniments turn them into a full, festive spread.
In Mexican households, tamales are almost always served with a side or two and something to sip on.
- Serve with warm Salsa Verde drizzled over the top
- Pair with a side of Fried Rice for a hearty plate
- Add a scoop of sour cream and a sprinkle of crumbled cotija cheese
- Top with pico de gallo for freshness
- Serve alongside a bowl of Crockpot Taco Soup for a cozy, filling meal
- Offer sliced limes, hot sauce, and guacamole on the side as condiments
- Pair with a light, crisp agua fresca or a cold Mexican beer
Read Also: Corn Tortillas Recipe
Variations of Mexican Tamales
Once you’ve mastered the classic red chile pork version, the world of tamale flavors opens wide.
The masa dough stays the same, so you can swap in virtually any filling you love.
- Chicken and Salsa Verde Tamales: Substitute the red chile pork with shredded chicken tossed in salsa verde. It’s a lighter, tangier alternative that’s just as popular.
- Bean and Cheese Tamales (Vegetarian): Fill with refried beans and shredded Oaxacan cheese or mozzarella for a meatless version that even non-vegetarians love.
- Rajas Tamales: Use roasted poblano strips (rajas) with cream and cheese as the filling. Rich, smoky, and absolutely delicious.
- Sweet Tamales: Add sugar, cinnamon, and raisins to the masa and fill with cream cheese or sweetened fruit for a dessert tamale popular at celebrations.
- Banana Leaf Tamales: In southern Mexico, banana leaves are used instead of corn husks. They give the masa a subtle earthy, floral flavor you can’t get from husks alone.
- Slow Cooker Pork Tamale Filling: If you prefer a hands-off approach to the pork, cook the shoulder in a slow cooker on low for 8 hours before shredding and combining with the red chile sauce.
If you love smoky, tender shredded pork in bold sauces, you’ll also love this Slow Cooker Carne Asada for another low-effort, big-flavor option.
Storage and Reheating
Tamales are one of the best make-ahead dishes around. They store beautifully in the fridge or freezer and reheat without losing any of their flavor or texture.
- Refrigerator: Store cooled tamales in an airtight container or zip-lock bag for up to 5 days. Keep the husks on for storage.
- Freezer: Wrap individual tamales (husks on) tightly in plastic wrap, then place in a zip-lock freezer bag. Freeze for up to 3 months.
- Reheat by steaming (best method): Place refrigerated or frozen tamales back in the steamer and steam for 15 to 20 minutes (25 to 30 minutes if frozen). This preserves the masa texture perfectly.
- Reheat in the microwave: Wrap tamales in a damp paper towel and microwave for 1 to 2 minutes, flipping halfway. This is faster but may make the masa slightly softer.
- Reheat in the oven: Wrap tamales in foil and heat at 350°F for 20 to 25 minutes. Good for reheating a large batch at once.
- Do not thaw frozen tamales before steaming. Just steam them straight from frozen and add an extra 10 minutes to the time.
You might also enjoy making Chorizo and Eggs the morning after your tamale feast, using leftover filling flavors as inspiration.
Nutritional Facts
The following nutritional information is an estimate per serving (2 tamales), based on the red chile pork filling and lard-based masa.
- Calories: 390 kcal
- Carbohydrates: 42g
- Protein: 18g
- Fat: 17g
- Saturated Fat: 6g
- Fiber: 5g
- Sodium: 620mg
- Iron: 15% DV
- Calcium: 8% DV
Nutritional values will vary depending on your specific ingredients, the size of your tamales, and how generously you fill them.
For a lighter version, substitute vegetable shortening for lard and use chicken breast instead of pork shoulder.
Health Benefits of Key Ingredients
Traditional tamale ingredients are more nutritious than most people realize.
Masa harina is a whole grain product made from nixtamalized corn, a process that actually increases the bioavailability of key nutrients like niacin and calcium.
The dried chiles used in the filling are nutritional powerhouses packed with antioxidants, vitamin A, and vitamin C.
- Masa harina (nixtamalized corn): Provides complex carbohydrates, dietary fiber, and increased calcium due to the nixtamalization process, which uses lime to treat the corn.
- Dried ancho and guajillo chiles: Rich in vitamins A and C, iron, and powerful antioxidants including capsaicin, which has anti-inflammatory properties.
- Pork shoulder: A good source of complete protein, B vitamins (especially B12 and niacin), zinc, and phosphorus.
- Garlic: Contains allicin, a compound with well-documented antimicrobial and heart-health-supporting properties.
- Cumin: A digestive-supporting spice high in iron, with antioxidant and anti-inflammatory benefits.
- Corn husks: Used for cooking only, but the steaming method they enable is significantly lower in fat than frying.
Read Also: Salsa Verde Chicken Recipe
FAQs About Mexican Tamales
1. Can I make tamales without lard?
Yes, you can substitute vegetable shortening for lard in the same quantity. The texture will be very similar, though the flavor will be slightly more neutral.
Some cooks use coconut oil or even a neutral vegetable oil, though oil doesn’t whip up the same way lard or shortening does, which can result in a denser masa.
2. Why did my tamale masa turn out dense and heavy?
The most common reason is that the lard wasn’t whipped long enough before adding the masa harina.
You need to beat it until it’s truly light and fluffy, which can take 3 to 5 minutes in a stand mixer.
Also make sure to do the float test before assembling. If the masa ball sinks in water, keep mixing until it floats.
3. How do I know when the tamales are fully cooked?
The best way to test is to remove one tamale after 1 hour 15 minutes and let it cool for 3 minutes.
Unwrap the husk, and if the masa pulls away cleanly and is no longer wet or doughy, they’re done.
If the masa sticks to the husk or looks underdone in the center, re-cover the pot and steam for another 10 to 15 minutes before testing again.
4. Can I freeze tamales before steaming?
Yes, and many experienced tamale makers prefer it. Assemble the tamales as normal, place them on a baking sheet, and freeze them until solid before transferring to freezer bags.
When you’re ready to eat them, steam directly from frozen for 45 to 50 minutes without thawing first. They come out just as good as freshly made.
5. How many tamales does this recipe make?
This recipe yields approximately 24 to 30 tamales, depending on how thick you spread the masa and how much filling you add to each one.
If you want to make a larger batch, the recipe scales very well. Simply double or triple the ingredients.
It’s worth making a big batch since tamales freeze perfectly for up to 3 months.
Authentic Mexican Tamales Recipe
Ingredients
- 6 dried ancho chiles stemmed and seeded
- 4 dried guajillo chiles stemmed and seeded
- 4 cups water for soaking chiles
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 2.5 lbs pork shoulder about 1.1 kg, cut into large chunks
- 1 medium white onion quartered
- 4 cloves garlic
- 2 bay leaves
- 1 tsp salt
- 6 cups water for boiling the pork
- 4 cups masa harina tamale-grade (such as Maseca brand); about 480g
- 1 cup lard about 200g, softened; or vegetable shortening as substitute
- 3 cups pork broth 2.5 to 3 cups, reserved from cooking the pork; warm
- 1.5 tsp baking powder
- 1.5 tsp salt
- 1 tsp cumin
- 40 dried corn husks 30 to 40 husks; soaked in hot water until pliable
Equipment
- Large tamale steamer pot (12-quart or larger) With steamer insert rack
- Stand mixer With paddle attachment, for whipping lard and mixing masa
- Large stockpot For simmering the pork
- Blender or food processor For blending the dried chile sauce
- Large mixing bowls At least 2 needed
- Fine-mesh strainer For straining the chile sauce and pork broth
- Large baking sheet or tray For assembling and holding tamales
- Ladle or large spoon
- Tongs For handling tamales in the steamer
Method
- Place 30 to 40 dried corn husks in a very large bowl or sink and cover with boiling or very hot water. Weigh them down with a heavy plate and soak for 30 to 45 minutes until fully soft and pliable, then drain and cover with a damp towel.
- Place pork shoulder chunks, quartered onion, 4 garlic cloves, 2 bay leaves, 1 tsp salt, and 6 cups water in a large stockpot. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour 30 minutes until the pork is very tender.
- Remove the pork and let it cool for 10 to 15 minutes, then shred finely with two forks. Strain the broth through a fine mesh strainer, measure out 2.5 to 3 cups, and set aside to cool slightly.
- Simmer the ancho and guajillo chiles in 4 cups water for 10 to 12 minutes until softened. Transfer chiles to a blender with 4 garlic cloves, 1 cup soaking water, cumin, oregano, and salt, then blend until smooth and strain through a fine mesh strainer.
- Heat a splash of oil in a large skillet over medium heat, pour in the strained chile sauce, and cook for 3 to 5 minutes until fragrant and slightly darkened. Add the shredded pork, stir well to coat, and cook for 5 to 8 more minutes until the mixture is thick. Set aside to cool.
- In a stand mixer with the paddle attachment, beat the softened lard on medium-high speed for 3 to 5 minutes until light, fluffy, and pale. This step is essential for achieving a light, airy masa.
- Whisk together masa harina, baking powder, salt, and cumin in a bowl. With the mixer on low, add the masa harina mixture and warm pork broth to the whipped lard in three alternating additions, then beat on medium for 3 to 4 minutes until smooth. Test: a small ball of masa should float in cold water.
- Lay a soaked corn husk flat with the wide end facing you. Spread 2 to 3 tablespoons of masa into a 4×3-inch rectangle, leaving a 1 to 1.5-inch border on the sides and top and a 2-inch border at the bottom. Spoon 1 to 1.5 tablespoons of filling down the center, then fold the long sides over to enclose the filling and fold up the narrow bottom end to seal. Stand upright on the tray with the open end facing up.
- Fill the steamer pot with 2 to 3 inches of water, arrange tamales upright in the steamer basket with open ends up, and bring to a boil. Reduce heat to medium, cover tightly, and steam for 1 hour 15 minutes to 1 hour 30 minutes, replenishing water as needed every 30 minutes.
- Remove one tamale with tongs, let it rest for 3 minutes, and unwrap to test — the masa should pull away from the husk cleanly. If still wet or sticky, re-cover and steam for another 15 minutes. Let the finished tamales rest in the covered pot for 10 to 15 minutes before serving.
Nutrition
Notes
- Float test: Drop a small ball of masa into cold water before assembling. If it floats, the dough is ready. If it sinks, continue beating until it passes the test.
- Lard substitute: Vegetable shortening can be substituted for lard in equal quantities. The texture will be very similar, though slightly less rich in flavor.
- Warm broth matters: Use warm (not boiling) pork broth when mixing the masa. It incorporates more smoothly and prevents the fat from seizing up.
- Don’t overfill: Use no more than 1 to 1.5 tablespoons of filling per tamale. Overfilling makes it very difficult to fold and seal the husks properly.
- Keep husks damp: Cover soaked corn husks with a damp towel throughout assembly to prevent them from drying out and cracking when you fold them.
- Don’t lift the lid during steaming: Opening the pot releases steam and causes uneven cooking. Trust the process and only check at the 1 hour 15 minute mark.
- Make it a tamalada: Tamale-making goes much faster with extra hands. Assign one person to spread masa, one to fill, and one to fold and stand them upright.
- Refrigerator storage: Store cooled tamales in an airtight container with husks on for up to 5 days.
- Freezer storage: Wrap individual tamales in plastic wrap and freeze in zip-lock bags for up to 3 months. Steam directly from frozen for 45 to 50 minutes without thawing.
- Best reheat method: Re-steam refrigerated tamales for 15 to 20 minutes for the best texture. Microwave in a damp paper towel for 1 to 2 minutes as a quick option.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Making an authentic Mexican tamales from scratch is one of the most rewarding things you can do in the kitchen.
It takes time and patience, but the result is something truly special.
Every step, from the slowly simmered pork to the hand-folded husks, is part of a tradition that has been passed down through generations of Mexican families.
This recipe gives you that same experience at home. Don’t be intimidated by the ingredient list or the process, once you’ve made your first batch, you’ll wonder why you waited so long.
Gather some family or friends, put on some music, and make a day of it. The tamalada tradition exists for a good reason.
If you try this recipe, leave a comment below and let me know how it turned out.
I’d love to hear which filling you used and whether you made them for a special occasion or just a regular Tuesday.
Share a photo here, nothing makes my day more than seeing your kitchen creations.
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- Beef Short Rib Tacos Recipe
- Mexican Chicken Casserole Recipe
- Taco Casserole Recipe
- Chipotle Carne Asada Recipe
- Flour Tortillas Recipe
