Go Back
–+ servings

Best Tamales Recipe

This traditional tamales recipe brings together a tender masa dough and flavorful fillings like turkey or pumpkin, wrapped in corn husks and steamed to perfection.
Print Recipe Pin Recipe
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 30 to 40 tamales

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.
Keyword authentic Mexican tamales, best tamale dough, corn husk tamales, easy tamales at home, holiday tamales, homemade tamale recipe, how to make tamales, masa for tamales, steamed tamale recipe, traditional tamales
Tried this recipe?Let us know how it was!