Tamales are more than just food to lots of folks in Latin America, especially in Mexico. They ties families together and keeps old traditions alive. You make little packages of masa dough, fill them with all kinda tasty stuff, wrap them in corn husks and steam them until they’re soft and yummy. It’s like eating history and celebration in one bite.
There’s a million ways to make tamales because each place and family has its own twist. Some are sweet with fruits or chocolate, and others are savory with meat, cheese, or veggies. Even the masa can change—some people use lard, others use vegetable shortening, or nope, you could try butter. Doesn’t matter, it always turns out delish. No matter where you go, there’s a tamale that’ll fit your taste.
What Are Tamales?
Tamales are old-school Mesoamerican food made from masa, a dough from ground corn. You spread the masa on a softened corn husk, put in the filling, fold it up and then steam it. The husk keeps the tamale moist and makes it easy to eat on the go or serve at big family dinners.
The word "tamale" actually comes from the Nahuatl word "tamalli," which means "wrapped." Indigenous people used to eat tamales thousands of years ago, even warriors took ‘em on trips because they hold up and give energy. Today, people still cook and share tamales at parties or just ‘cause they’re delicious.
Basic ingredients are masa harina (corn flour just for tamales and tortillas), some kind of fat like lard or shortening, and broth so the dough isn’t too dry. Then you pick your filling—meat, cheese, beans, veggies or something sweet. This makes tamales so flexible that every region and household can put its own stamp on ‘em.
Types of Tamales
You can sort tamales into sweet or savory, but within each type there’s loads of variations depending on local tastes and what’s in season.
Sweet Tamales
These are more like dessert. You mix sweetened masa with stuff like raisins, pineapple or berries, even chocolate. Sometimes they add cinnamon or drizzle syrup on top. They’re kinda like a corn-flour cake wrapped in a husk.
Savory Tamales
Most people know these ones. You fill them with shredded chicken, pork, or beef and a spicy salsa or sauce. You can toss in cheese, olives, peppers, whatever you like. Each savory tamale has its own vibe depending on the spices and fillings.
Regional Variations
In Mexico you see red or green salsa tamales, goat tamales or sweet corn ones. Guatemala has tamales de puerco wrapped in banana leaves. In other parts they use different leaves or add local veggies and herbs. No matter where, tamales show off the region’s unique flavors.
Ingredients for Tamales
To make tamales you’ll need a few staples:
- Masa harina: 4 cups (foundation for your dough).
- Lard or vegetable shortening: 1 cup to make it rich and fluffy.
- Broth: About 3 cups chicken or veggie broth to keep it moist.
- Fillings: 3 cups cooked, shredded chicken or other meat + 1 cup salsa. You can add cheese, olives, or whatever you want.
- Corn husks: Soaked in hot water so they don’t tear.
Detailed Tamales Recipe
Ingredients
For the masa:
- 4 cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup lard or vegetable shortening
- 3 cups chicken or vegetable broth
For the filling:
- 3 cups cooked and shredded chicken (or any meat you like)
- 1 cup red or green salsa
- Optional: cheese, olives, or other add-ins
Directions
- Prep Corn Husks: Soak husks in hot water for around 30 minutes till they’re soft.
- Make the Masa: Mix masa harina, baking powder, salt. Beat the lard until it’s fluffy, then slowly add the dry mix and broth until dough is smooth. If it seems too dry, add a bit more broth.
- Prepare the Filling: Stir shredded chicken and salsa together in a bowl.
- Assemble Tamales: Spread about ¼ inch masa on a husk, add 2 tablespoons of filling in center, fold sides over and roll up from bottom to top.
- Steam Tamales: Stand them up in steamer pot, cover and steam for 1.5–2 hours. They’re done when masa pulls away from husk.
- Serve: Eat hot with salsa, guac or sour cream.
Tips for Success
- Tip 1: Make sure husks are soaked good so they dont tear.
- Tip 2: Put enough filling, about 2 tablespoons, so they’re not bland.
- Tip 3: Try new fillings every time so you dont get bored.
Nutritional Information
Tamales have carbs (from masa), fats (from lard/shortening) and protein (from fillings). A typical tamale is around 200–300 calories depending on what you add. Here’s a rough idea:
- Masa harina: Mostly carbs for energy.
- Lard or shortening: Adds fats that make you feel full.
- Fillings: Protein, vitamins and minerals if you use meats or veggies.
Common Mistakes and Troubleshooting
Here’s what can go wrong and how to fix it:
- Masa too dry: Add more broth till it feels like play-dough.
- Not enough filling: Be sure to scoop about 2 tablespoons so it tastes right.
- Tamales falling apart: Roll them tight and fold ends well before steaming.
Storage and Reheating
To store leftovers:
- Refrigerate: Up to 5 days in airtight container or wrapped in plastic.
- Freeze: Up to 3 months. Wrap in plastic and foil to avoid freezer burn.
Reheat by steaming 15–20 minutes from fridge or add 10 more minutes if frozen. That way they stay moist and not crumbly.
FAQs
What meat is best for tamales? Chicken, pork or beef are all good. Season it well before shredding.
Can I make tamales vegan? Sure, swap lard for shortening and use beans, veggies or vegan cheese.
Substitute for masa harina? You could try cornmeal or gluten-free mix, but texture and taste will change.
How long do they last in fridge? About 5 days when stored right.
Must I steam them? Yes, steaming cooks the masa and mixes flavors together.
Can I use a slow cooker? Yep, stand them upright, add water, cook low 4–6 hours.
Conclusion
Making tamales from scratch can be messy but it’s super rewarding. It’s a way to link to old recipes and get creative with fillings. Share your stories and favorite combos with friends and family so the tradition lives on.
tamales recipe
Equipment
- 1 large mixing bowl
- 1 electric mixer or wooden spoon
- 1 set measuring cups and spoons
- 1 plastic wrap
- 1 large steamer pot or tamale steamer
- 1 spatula or spoon for filling
Ingredients
- 4 cups masa harina
- 1 cup vegetable shortening
- 1 ½ cups chicken or vegetable broth
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups cooked chicken, shredded or filling of your choice
- 1 cup salsa or green chili sauce for flavor
- 24 pieces corn husks soaked in warm water
Instructions
- In a large mixing bowl, beat the vegetable shortening with an electric mixer (or by hand) until fluffy, about 4-5 minutes.
- In a separate bowl, combine masa harina, baking powder, and salt. Gradually add this mixture to the whipped shortening, alternating with the chicken or vegetable broth. Mix well until the dough is soft and spreadable.
- Take a soaked corn husk and spread about 2-3 tablespoons of the masa mixture onto the center of the husk.
- Add about 1-2 tablespoons of the cooked chicken and salsa mixture on top of the masa.
- Fold the sides of the corn husk over the masa and filling, then fold the bottom of the husk up to seal the tamale. Repeat this for the remaining husks and filling.
- Arrange the tamales upright in a large steamer pot. Add water to the bottom of the pot, making sure it does not touch the tamales.
- Cover the tamales with a damp cloth or additional corn husks, and bring the water to a boil. Reduce heat and steam for 60-90 minutes, or until the masa easily pulls away from the husks.
- Allow the tamales to cool slightly before serving. Unwrap and enjoy!
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