There’s something timeless about tamales. I remember my grandmother waking up at dawn, already elbow-deep in masa, with music playing softly in the background and the smell of chiles slowly building in the kitchen.
Making tamales wasn’t just a recipe—it was a ritual. And now, every time I unwrap one of those tender corn husks and see the steam rise, it feels like a warm memory wrapped in flavor.
This traditional dish is packed with heart, history, and the kind of taste that instantly makes you slow down and savor.
Why Tamales Are More Than Just a Meal
Tamales have deep roots—often passed down through generations—and they’re more than just a comfort food. They’re celebration food. From holiday tables to birthday feasts, they show up when it matters.
But the best part? You don’t need a special occasion to enjoy them.
Wrapped in corn husks and filled with options ranging from savory to sweet, they’re naturally portioned, meal-prep friendly, and surprisingly versatile.
You can go classic with roasted turkey and chiles, or mix things up with fruit, beans, or even cheese. There’s truly a tamale for every kind of eater.
Perfect for Parties, Freezer Meals & Meal Prep
One batch of tamales can yield 30 to 40 servings, which makes them ideal for:
- Holiday gatherings or potlucks
- Freezer-friendly meal prep
- DIY tamale assembly parties
- Busy weeknights when you just want to reheat and relax
Once they’re steamed, tamales freeze beautifully. Just wrap them individually in foil or parchment, pop them into a freezer bag, and reheat when needed. They’re just as delicious the second time around—maybe even better.
Easy Customizations for Every Diet
Tamales are endlessly flexible, which makes them a smart choice for accommodating dietary needs without sacrificing flavor.
- Vegan/vegetarian: Skip the meat and try roasted vegetables, refried beans, or sweet fillings like pumpkin and papaya.
- Low-sodium: Control your seasoning by adjusting salt and choosing low-sodium fillings like plain veggies or lean proteins.
- Gluten-free: Masa harina is naturally gluten-free, making tamales a safe option for celiac-friendly menus.
- Spicy or mild: Customize heat levels with the amount of chile or chili sauce you mix in.
You can even create a tamale bar setup for guests—just prep the masa and let everyone add their own fillings.
Tips for the Best Tamales Every Time
Getting perfect tamales takes a little finesse, but here are a few tricks I’ve learned over the years:
- Soak the husks well: Use something heavy to keep them submerged until fully soft.
- Use warm liquid for the dough: It helps create a smoother, spreadable texture.
- Don’t overfill: A little filling goes a long way—too much, and you risk breakage.
- Steam with care: Stand them upright with the open ends up and test for doneness by unwrapping one near the end of cooking.
- Let them rest before eating: They firm up as they cool slightly, making them easier to unwrap and eat.
Once you’ve got your rhythm down, you can crank out a full batch like a pro. And trust me, once you taste that first tamale made from scratch? You’ll understand why people make them by the dozens.
Best Tamales Recipe
Equipment
- Large Steamer (sized to hold 30–40 upright tamales)
Ingredients
For the Corn Husks:
- 30 to 40 packaged dried corn husks
For the Filling (choose one or mix):
- Fruit such as papaya or pumpkin
- Turkey boiled or roasted
- Diced chiles to taste
- Sea salt to taste
- Chili sauce optional
Filling Variations:
- Use seasoned beef chicken, or pork as modern options
- Mix fruit and meat for a sweet-savory combo
For the Dough:
- 3 cups water (or chicken broth for more flavor)
- 2 teaspoons ground tequesquite or 1½ teaspoons baking powder
- 4 cups masa harina
- 1½ teaspoons sea salt
- 1⅓ cups corn oil
Instructions
Soak the Corn Husks:
- Place husks in a wide bowl filled with hot water. Weigh them down and soak for 30 minutes or until softened. Pat dry and set aside.
Prepare the Filling:
- For fruit: Steam or roast until soft, mash, and season with salt.
- For turkey: Boil or roast, shred, then mix with diced chiles and salt.
- Combine or use separately. Chili sauce is optional.
Make the Dough:
- Heat water in a saucepan over medium-low heat. Stir in tequesquite or baking powder (if using tequesquite).
- In a large bowl, combine masa harina and salt. Mix in warm water and corn oil until dough is soft and spreadable.
- Adjust with more water if too dry. For fluffier dough, use a stand mixer.
Assemble the Tamales:
- Lay a corn husk smooth side up. Spread 3–4 tbsp of dough on the wider top half (¼ inch thick).
- Spoon 1–2 tbsp filling in a line down the center of the dough.
Fold the Tamales:
- Fold one side of the husk over the filling, then the other side, and fold the bottom up. Set aside. Repeat for all.
Steam the Tamales:
- Fill the bottom of a large steamer with a couple cups of water and a coin (to alert you if water runs low).
- Line steamer base with husks. Stand tamales upright, open side up. Cover with husks and the lid.
- Steam over high heat until boiling, then reduce to medium-low and simmer 50–60 minutes.
- Check one tamale: if husk peels easily, they’re done. If not, cook another 10 minutes and check again.
Notes
- Flavor Boost: Use chicken broth instead of water in dough for richer taste.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.