Learn my easy method for making tamales! Includes step-by-step instructions for making delicious tamales filled with green chili and cheese (or shredded chicken) cooked on the stovetop or in an Instant Pot.
I love tamales! Comforting and cozy, they can be smothered with enchilada sauce or mole sauce, or kept light and lean with fresh salsa. As a chef, I love recipes that can be made ahead and then served up in different ways. Tamales are so much easier than you think, and they are great for meal prep or freezer meals. The filling is highly adaptable as well.
Why You’ll Love This Tamale Recipe
- Fast and easy! We make a simple yet incredibly delicious filling that takes minutes to whip up!
- Healthy Fat. We use coconut oil instead of traditional lard or seed oils. It offers the best creamy texture and wonderful flavor!
- Great for meal prep! Make these on a Sunday, freeze half and serve the rest up during the busy week!
What are Tamales?
Tamales are a traditional Latin American dish made of masa (a dough made from nixtamalized corn) filled with meats, cheeses, or vegetables, wrapped in corn husks or banana leaves, and steamed until tender.
Homemade Tamales Ingredients
- Corn husks: You may be able to find dried corn husks at your local grocery store, or visit an international food market or order them online.
- Tamale dough: Masa harina (corn flour), salt, baking powder, veggie broth (or water), and melted coconut oil
- Green chili cheese filling: Canned green chilies and grated pepper jack cheese
- Optional toppings: Salsa or pico de gallo, sour cream, hot sauce, avocado, cherry tomatoes, cilantro, or chipotle mayo
How to Make Tamales from Scratch (Step by Step)
1. Soak the corn husks. Place the corn husks in a bowl of hot water for 30-45 minutes.
2. Prepare the tamale dough. In the bowl of a stand mixer with a paddle attachment (or with an electric mixer and a large bowl), whisk together masa harina flour, kosher salt, and baking powder. Add broth and melted coconut oil. Whisk until light and fluffy. It should be soft and pliable- a soft, smooth dough. Chill until ready to use. Tip: If you have extra time, let the dough chill in the fridge for 30-90 minutes and rewhip it. This allows the masa to fully hydrate for a fluffier texture.
3. Mix the filling. In a medium bowl, mix together the grated cheese and drained chilies.
4. Assemble. Place a soaked corn husk on the counter, rough side down. Pat the center dry with a clean towel, then using a spoon, spread 1/4 cup masa dough into a 5 x 5-inch square, 3/4-inch away from the wide end, and 1-2 inches away from the pointy end. Spoon 2-3 tablespoons of the filling mixture down the middle, and roll the cornhusk from side to side, joining the outer edges of masa dough to enclose the filling. Roll it up, fold the stems toward the seam, and set it down seam-side down. Repeat with the rest of the corn husks.
5. Steam. Place a steamer basket in a large pot with water underneath. Add the tamales to the basket upright with the folded end down. Bring water to a boil, cover tightly, and steam at a gentle simmer over medium-low heat for 55-60 minutes. Check the water level halfway through. Let rest for 15 minutes.
6. Serve. Open the corn husks and top with desired garnishes, like fresh salsa verde, a dollop of sour cream, avocado, cilantro, and hot sauce.
Chef’s Tips
Tip #1: Chill. If you have extra time, let the masa dough rest in the fridge for 60 minutes and rewhip it. This allows the masa to fully hydrate for a light, fluffier texture.
Tip #2: If a corn husk tears or is narrow, layer a second one on top of it to widen your base.
Tip #3: Spread masa, ¼ inch thick, leaving space on both the top and bottom ends.
Tip #4: Test your masa by dropping a marble-sized ball into a glass of water. It should float. If not, keep whipping a little more water or fat into the masa.
Delicious Tamales Recipe Variations
There are so many ways to customize your tamales! Switch up the fillings, masa flavorings, and toppings to suit your taste or season.
- Poblano Chilies: Instead of canned chilies, you can use a 3/4 cup of roasted, chopped poblano peppers or hatch chilies- delicious! Blacken over a flame, peel, remove seeds, and chop.
- Chicken tamales: Add our shredded chicken to the filling!
- Vegan tamales: Use a veggie filling of sautéed mushrooms, black beans, roasted sweet potatoes, or poblano peppers seasoned with spices like cumin, garlic powder, onion powder, chili powder, and black pepper.
- Sweet tamales: Sweeten the masa with a bit of sugar and cinnamon, then fill with pineapple, raisins, or berries for a dessert-style treat.
- Spicy tamales: Add jalapeños, chipotle peppers, or hot sauce to your filling for extra heat.
- Holiday tamales: Use festive fillings like cranberry-jalapeño relish with cream cheese, or pumpkin with cinnamon!
How long do tamales last in the fridge?
Store leftover tamales in the refrigerator in an airtight container for up to 5 days. Let cool completely before storing and keep them wrapped in their corn husks to preserve moisture.
Can you freeze tamales?
Yes, tamales are freezer-friendly! Let cool, then wrap each tamale (still in its husk) in plastic wrap or foil, and place in a freezer-safe container or bag. Store for up to 3 months.
How to Reheat Tamales
- Steamer method: This is the best way to reheat tamales. Place them in a steamer basket over simmering water, cover, and steam for 10-15 minutes (or longer if frozen).
- Microwave: Wrap the tamales in damp paper towels and heat for 1-2 minutes.
- Oven: Wrap the tamales in aluminum foil and warm at 350F for 20 minutes. Or, if frozen, for 30-35 minutes.
How to Eat Tamales
Unwrap the corn husk before eating! Then enjoy the tamales plain or with toppings like salsa or pico de gallo, sour cream, hot sauce, avocado, cherry tomatoes, cilantro, or chipotle mayo.
What to Serve with Tamales
Tamales pair well with Mexican rice, refried beans, our Mexican Papaya Salad, or soups like pozole. Or serve with a side of guacamole, elote (Mexican street corn), or a Mexican slaw.
Homemade Tamales FAQs
Yes! They are naturally gluten-free since they are made with masa harina (corn flour).
Combine masa harina, baking powder, salt, melted fat (we use coconut oil instead of lard or seed oils), and warm broth. Use a mixer to whisk until light and fluffy. Add more liquid as needed until the dough is soft and spreadable, like peanut butter.
It can take up to an hour to prep the tamales, plus an hour of steaming time. In total, they take about two hours to make.
Enjoy this easy tamale recipe, and please leave your comments and rating below! xo Sylvia
More like this Recipe for Tamales
Homemade Tamales
- Prep Time: 60
- Cook Time: 60
- Total Time: 2 hours
- Yield: 24
- Category: main, vegetarian dinner, mexican dinner
- Method: Various
- Cuisine: mexican
- Diet: Vegetarian
Description
Learn my easy method for making tamales! Includes step-by-step instructions for making delicious tamales filled with green chili and cheese (or shredded chicken) cooked on the stovetop or in an Instant Pot.
Ingredients
- 8-ounce package of corn husks
Tamale Dough
- 4 cups masa harina (corn flour)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 cups veggie broth or water more as needed
- 1 1/4 cups of melted coconut oil
Green Chili Cheese Filling
- 2 x 4-ounce cans of green chilies, drained (see notes)
- 3 cups shredded pepper jack cheese
Serve with optional toppings: salsa or pico de gallo, sour cream, hot sauce, avocado, cherry tomatoes, cilantro, or chipotle mayo.
Instructions
- Soak the corn husks in a bowl of hot water for 30 to 45 minutes.
- Make the tamale dough. In a bowl of a stand mixer with a paddle attachment, whisk masa harina flour, salt, and baking powder well. Add the broth and melted coconut oil. Whisk until light and fluffy. If the dough feels dry or crumbly, add a little more broth or water, just a little at a time, until the dough is soft and pliable, like peanut butter. Chill until ready to use. Tip: If you have time, let the tamale dough rest for 30-90 minutes in the fridge, then re-whip.
- Mix the filling ingredients together in a medium bowl- grated cheese and drained chilies.
- Assemble the tamales. Place a soaked corn husk on the counter, rough side down, pat the inside dry with a towel, spread 1/4 cup masa dough using a spoon, and pat into a 5 x 5 square, 3/4 inch away from the straight-sided edge (and 1-2 inches away from the pointy end). Place 2-3 tablespoons of filling in the middle, and roll the cornhusk from side to side, with the idea of joining the outer edges of the masa dough so it completely encloses the filling. Roll it up, fold the pointed end towards the seam, and place it on the counter, seam side down. Repeat with all.
- Steam. Place a steamer basket in the bottom of a large pot with water underneath. Add the tamales upright with the folded end down (open side up). Bring water to a boil, cover tightly, and steam at a gentle simmer (med-low heat) for 55-60 minutes. You may need to check the water level halfway through. Let them rest for 15 minutes.
- To serve. Open the corn husks and top with fresh tomato salsa, a dollop of sour cream, avocado, cilantro, and hot sauce.
Notes
Store: Cooked tamales can be refrigerated up to 4 days in an airtight container, or wrapped and frozen for up to 3 months.
Reheat: Tamales can be reheated in their cornhusks in the microwave (wrap in a damp towel) or steamed in a pot with a cup of water and a steamer basket (15-20 minutes) or steamed in the instant pot using the basket, 1 cup of water, and the steam function (10-15 minutes). You can also unwrap tamales and pan-fry them for a little crispy texture. Thaw frozen tamales before reheating.
Chilies: Instead of canned chilies, you can use a 3/4 cup of roasted, chopped poblano peppers or hatch chilies- delicious! Blacken over a flame, peel, remove seeds, and chop.
Filling variations: Add some black beans (I prefer to serve them over warm black beans), refried beans and cheese, our shredded chicken, or try this butternut filling version.
Instant Pot Instructions: Place the steamer basket in the bottom of the Instant Pot and fill with water to the bottom of the basket. Place the tamales upright over the steamer basket, open side up. Pressure cook on high for 30 minutes, let them rest 15-20 minutes, before unwrapping, so they firm up.
