Mexican Tamale Recipe

Make the tamale filling. Choose from any of the filling options listed above (see descriptions in the recipe post). You will need about 2 ½ -3 cups. I like to make the filling a day ahead of time if making in the slow cooker, otherwise, there are some great 10-minute options like mixing shredded chicken with a jar of salsa verde. If the filling is extra juicy/saucy, strain before using.

Soak the corn husks. Place the corn husks in a large stockpot/Dutch oven and cover completely with warm water. The husks will float, so weigh them down with something heavy, then cover with the lid. Soak for 40 minutes or until soft and pliable.

Mix the masa (corn dough). Meanwhile, add the masa marina, cumin, baking powder, and salt to the bowl of a stand mixer and whisk to combine. Add the oil, then beat on low speed with the paddle attachment until combined. With the mixer on low, gradually add the broth and beat until combined.

Beat until fluffy. Once combined, increase the speed to medium-high, and beat for 5-7 minutes, until fluffy, stopping occasionally to scrape down the sides of the bowl if needed. The dough should be soft and spreadable like thick hummus. If the dough is too dry, add more broth. If it's too wet, add more masa harina (will depend on elevation, humidity, and accurate measuring).

If you're not using immediately, cover the mixing bowl with a damp paper towel to keep the dough from drying out and refrigerate for up to 24 hours.

Add masa to husks. Lay one corn husk on a cutting board, with the wide end towards you. Add roughly ¼ cup of corn dough to the center of the bottom half of the husk. I suggest using a large cookie scoop because it’s SO much easier. (See pictures in post or watch video for demonstration.)

Spread the masa. Spread the masa out into a square, keeping it on the bottom half of the corn husk, leaving about 1/2-1-inch border around the side edges. This will make sure filling doesn’t ooze out the sides. You can use wet fingers to spread the dough, a spatula, butter knife, offset spatula, or even a putty knife – whatever works for you!

Add the filling. Add about 2 tablespoons of filling to the center of the masa square and shape it into a rectangular log down the center.

Fold tamales. First, fold one long side in towards the center, so the edge covers the filling. Next, fold the other long side in (like folding a brochure), to overlap the first. Fold the bottom of the husk up, so that it’s now folded in half.

Tie the tamale together. You can tear a long strip from the edge of a soaked corn husk to create a skinny strip, or use baking string/kitchen twine to wrap around the tamale and tie it around the center of each tamal.

To steam tamales (recommended): Add water to the bottom of a stockpot with a steamer basket —(don’t fill above the steamer rack.) Add a steamer basket, fill it with the tamales standing upright so the openings are at the top. Cover, and bring the water to a boil, then reduce to a simmer for about 45 minutes. Check periodically and add additional water if needed.

Test the tamales for doneness at 45 minutes: To test, remove one tamal and try to pull the husk off. If the husk pulls away cleanly, they're done. If the dough is still sticky, cook them for an additional 5 minutes and test again.

To make tamales in the instant pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release for 10 minutes, and then quick release.

Serve tamales: Remove tamales from husks and enjoy with desired toppings.