How To Make Tamales

Are you ready to surprise your family with fluffy and delicious homemade tamales?

Get ready to surprise your family with homemade tamales that will make your mouth water! If you've ever thought making tamales is complicated, don't worry! We're going to guide you step by step so you can achieve fluffy and delicious tamales, without stress and with all the traditional flavor. Whether you're making them for a special occasion or just because you're craving them, this recipe will make you look like a kitchen expert.

Imagine the aroma of freshly made tamales filling your home while everyone eagerly waits to try them. There's nothing like the pride of serving something you made from scratch, and believe me, once you taste them, you won't want to buy store-bought tamales again! So put on your apron and get ready to enjoy this delicious culinary tradition.

Different types of fillings for tamales

Tamales can be adapted to any taste, as there is a wide variety of fillings you can use. Here are some ideas so you can choose the one you like the most:

Pork filling in red sauce: The pork is slow-cooked in a sauce made of dried chilies and tomatoes, giving it a smoky and spicy flavor. It’s one of the most traditional and popular fillings.
Chicken filling in green sauce: The chicken is cooked in a vibrant sauce made with tomatillos, green chilies, and cilantro. This option is light and fresh, ideal for those who prefer milder flavors.
Rajas with cheese filling: Roasted poblano pepper strips are combined with melted cheese, creating a creamy and slightly spicy filling. It’s a very popular vegetarian option.
Beans and cheese filling: Refried beans are mixed with grated cheese, creating a soft and comforting filling. It’s an excellent vegetarian option full of flavor.
Chicharrón in green sauce filling: Crispy pork rinds are cooked in a spicy green sauce, offering a unique combination of textures and intense flavors.
Mushrooms and spinach filling: Sautéed mushrooms with spinach create a healthy and flavorful filling, perfect for those looking for vegetarian options.

With these options, you can give your tamales a special touch depending on the occasion or personal taste. Feel free to experiment with different combinations!

Basic ingredients for making tamales

To prepare tamales, you will need ingredients for both the masa and the filling, as well as corn husks to wrap them. Here are the key ingredients:

For the masa:

Nixtamalized corn flour (1 kg): This is the base of the masa, giving it its characteristic texture.
Lard (1 cup): Adds softness and flavor to the masa, helping it become fluffy.
Chicken broth (1 ½ cups): Used to hydrate the masa and give it a deeper flavor.
Baking powder (2 teaspoons): Helps the masa rise during cooking.
Salt to taste: Enhances the flavor of the masa.

For the filling:

Chicken breasts (2 pieces): Cooked and shredded, ideal for a classic filling.
White onion (1 large): Adds flavor to the filling and sauces.
Green tomatoes (4 pieces): Base for a fresh and tangy green sauce.
Green chilies (2 pieces, optional): Adds a spicy kick if you prefer.
Fresh cilantro (1 sprig): Provides freshness to the filling and sauces.
Garlic (1 clove): Enhances the flavor of the filling.

Corn husks:

Dried corn husks (30 pieces per kilo of masa): Used to wrap the tamales before steaming. It’s important to soak them in water beforehand to make them flexible.

With these ingredients, you’ll be ready to prepare delicious tamales with soft masa and flavorful filling. Let’s get started!

How to make tamales, step by step

Here, I will explain in detail how to make tamales from scratch, following each step so you can achieve perfect results. Make sure you have all the ingredients ready before starting. Let’s get to work!

Step 1: Prepare the corn husks

Soak: Place the corn husks in a large bowl with hot water for at least 30 minutes. This will soften them and make them easier to handle.
Drain: After soaking, drain the husks well and lightly dry them with a clean cloth. Set them aside, ready to wrap the tamales.

Step 2: Prepare the masa

Beat the lard: In a large bowl, beat 1 cup of lard with an electric mixer for about 5 minutes, until it’s soft and fluffy.
Mix the dry ingredients: In another bowl, mix 1 kg of nixtamalized corn flour, 2 teaspoons of baking powder, and a pinch of salt.
Incorporate the broth: Gradually add 1 ½ cups of chicken broth to the dry mixture while continuing to beat. Alternate adding the beaten lard. The masa should be soft and manageable, not too dry or too wet.
Float test: To know if the masa is ready, take a small amount and place it in a glass of water. If it floats, it’s perfect; if it sinks, keep beating for a few more minutes.

Step 3: Prepare the filling

Cook the chicken or pork: Cook the chicken breasts (or pork) in water with salt and onion for about 45 minutes, or until tender. Shred the meat once cooked.
Prepare the green or red sauce: For green sauce, blend tomatillos, green chilies, cilantro, and garlic; cook this mixture for about 10 minutes over medium heat. For red sauce, use dried chilies and roasted tomatoes.
Combine the filling: Mix the shredded chicken or pork with your preferred sauce and cook for another 10 minutes, allowing it to absorb all the flavors.

Step 4: Assemble the tamales

Place the masa on the husks: Take a drained corn husk and place about 2 tablespoons of masa in the center. Use a spoon or your hands to spread the masa into a thin layer on the husk.
Add the filling: Place one tablespoon of filling (chicken or pork) in the center of the masa.
Fold the husks: Fold both long sides of the husk toward the center, covering the filling with masa. Then fold one end up to close off one side of the tamal.

Step 5: Cook the tamales

Prepare the steamer: Fill the bottom of a steamer with hot water (without touching the tamales). Place a rack or inverted plate inside to prevent tamales from getting wet.
Place tamales in steamer: Stand up the tamales in the steamer with their open ends facing up.
Steam cooking: Steam cook for approximately 1 hour and a half, checking every 30 minutes to ensure there’s enough water in the steamer.
Check if they’re done: The tamales are ready when they easily separate from their corn husks.

Step 6: Let them rest

Once cooked, let your tamales rest for about 10 minutes before serving them. This will allow them to settle and achieve better consistency.

And that’s it! Now you have fluffy and delicious homemade tamales ready to enjoy with your family or friends!

What to do if the masa is too dry or too wet?

It’s common that when preparing tamales, the masa doesn’t always have the perfect consistency. Sometimes it can be too dry or too wet, which affects both the flavor and texture of the tamal. Here’s how to fix both problems:

If the masa is too dry:

Add broth or water: If you notice the masa is dry and crumbly, add more liquid (chicken broth or water) in small amounts, one tablespoon at a time. Mix well after each addition until the masa is soft and manageable.
Beat the masa more: Sometimes, dry masa is the result of not beating it enough. Beat the masa for a few more minutes to better incorporate the ingredients and achieve a fluffier texture.

If the masa is too wet:

Add more corn flour: If the masa is too watery or runny, add more nixtamalized corn flour gradually, one tablespoon at a time. Mix well until you achieve a firm but soft consistency.
Let it rest: If the masa is slightly wet, let it rest for about 15-20 minutes. This will allow the ingredients to settle and for the flour to absorb any excess liquid.

Remember, the masa should be silky and easy to handle, without being crumbly or sticky. With these adjustments, you’ll achieve the perfect consistency for your tamales.

Tips to prevent tamales from becoming hard or dense

Making tamales is truly an art, and one of the biggest challenges is ensuring they turn out fluffy and soft. If your tamales tend to come out hard or dense, here are some key tips to avoid that:

Beat the masa well: Beat the masa for at least 20-30 minutes to incorporate air, which will make the tamales fluffy and soft. This is crucial to prevent them from hardening.
Make sure the masa isn’t dry: If the masa is dry, add more broth or water little by little. The masa should be soft and easy to handle to avoid hard tamales.
Use room temperature ingredients: Both the lard (or oil) and the broth should be at room temperature so they integrate well, helping achieve a fluffy texture.
Add baking powder: Baking powder helps the masa rise during cooking. Add one teaspoon per kilo of masa to make lighter tamales.
Don’t overfill the tamales: Avoid adding too much filling or wrapping the husks too tightly. Leave space for the masa to expand during cooking without becoming dense.
Cook at a consistent heat: Steam the tamales for at least 1 ½ hours, keeping the water in the steamer hot at all times. Don’t open the lid before the recommended time.

With these tips, your tamales will turn out soft, fluffy, and full of flavor. Be sure to follow these steps and enjoy the results!

How to correctly wrap a tamal in corn husks

Wrapping tamales correctly is key to ensuring they hold their shape and cook evenly. Here, I’ll explain the step-by-step process so your tamales are well-sealed and ready to steam.

Prepare the corn husks

Soak the corn husks in hot water for 30 minutes or until they are flexible. This will prevent them from breaking when wrapping the tamales.
Drain them well and lightly dry them with a clean cloth.

Place the masa

Take a corn husk and place about 2 tablespoons of masa in the center, towards the wider part of the husk.
Use a spoon or your hands to spread the masa into a thin layer, leaving a border free on the sides and top.

Add the filling

Place one tablespoon of filling (chicken, pork, rajas, etc.) in the center of the masa. Don’t add too much filling to avoid it spilling out during cooking.

Fold the sides

Fold the long sides of the husk toward the center, completely covering the filling with masa. Make sure the edges touch but don’t overlap too much.

Fold the bottom end

Fold the bottom end of the husk upward, covering the masa well. The top end should remain open to allow steam to enter during cooking.

Arrange in the steamer

Stand up the tamales in the steamer with the open end facing up. This will help them cook evenly and maintain their shape.

With these steps, your tamales will be perfectly wrapped and ready to cook.

Time required to cook tamales

The cooking time for tamales can vary depending on the quantity and size, as well as the type of steamer you use. Here’s a general guide to help you know how long to steam them:

Traditional steaming: If you’re using a conventional steamer, tamales generally need between 1 ½ to 2 hours to be fully cooked. Be sure to check the water level every 30 minutes to prevent them from burning.
Frozen tamales: If you’re cooking frozen pre-made tamales, they will need approximately 30 minutes to fully heat through when steamed.
Instant Pot or pressure cooker: In a pressure cooker, the time is significantly reduced. Cook the tamales on manual mode at high pressure for 25 minutes, then let the pressure release naturally for about 10 minutes.

With these times, your tamales will be perfectly cooked and ready to enjoy. Always remember to let them rest before serving so they can firm up and achieve the best consistency!

How to properly store and reheat tamales

Knowing how to properly store and reheat tamales is essential to maintaining their flavor and texture. Here’s how to do it correctly, whether you’re keeping them in the refrigerator or freezer, and how to reheat them so they taste as fresh as when they were made.

Storing cooked tamales

In the refrigerator: If you plan to eat the tamales within the next 2-3 days, store them in airtight bags or glass/plastic containers with lids. Make sure they are completely cooled before storing them, and leave them wrapped in their corn husks.
In the freezer: If you want to keep them for a longer period (up to 3 months), place them in airtight freezer bags. Make sure they are well sealed to avoid freezer burn. There’s no need to thaw them before reheating.

Reheating tamales

Steaming: The best way to reheat tamales is by steaming, as it keeps their moisture and original texture. Place the tamales in a steamer with hot water and heat them for 15-20 minutes if refrigerated, or for 30-35 minutes if frozen.
Microwave: If you prefer a quicker option, wrap the tamales in a damp towel (without removing the husk) and heat them in the microwave for 2-3 minutes. Be careful not to overheat them, as they can dry out.
On a griddle or skillet: For a smoky touch, you can reheat tamales on a griddle over medium-low heat. Place them with their husks on and turn them constantly until heated through, which will take about 10 minutes.

With these methods, your tamales will stay juicy and delicious, ready to enjoy as if they were freshly made!

Frequently Asked Questions (FAQs)

Q: How do you know when tamales are ready?

A: Tamales are ready when the corn husk easily separates from the masa. If the masa is still sticky or wet, they will need more cooking time.

Q: How long does it take to make tamales from scratch?

A: Making tamales from scratch can take between 4 and 6 hours, depending on the type of filling and the quantity you make. This includes preparing the masa, the filling, wrapping them, and steaming them.

Q: Can I freeze tamales before or after cooking them?

A: It’s best to freeze tamales after cooking them. Let them cool completely, wrap them in plastic or aluminum foil, and store them in airtight freezer bags.

Q: How do I reheat tamales without drying them out?

A: The best way to reheat tamales is by steaming them for 15-20 minutes if refrigerated, or 30-35 minutes if frozen. You can also use the microwave by wrapping them in a damp towel for 2-3 minutes.