Ready in 2.5 hours (active prep/cook) + 1 hour chilling · Makes 24 Tamales · Technique: Steamed Corn Dough · Storage: Freezer for 3 months.
Here in Austin, Texas, the holiday season is all about tradition, and no tradition is more beloved than making Tamales. This isn't just a recipe; it's a culinary event that brings families together! While making tamales can seem intimidating, this guide breaks down the process into simple, manageable steps that guarantee a tender, perfectly fluffy corn dough (or masa) every time. We'll show you how to start the dough from scratch and achieve that signature light, cake-like texture. Whether you choose a savory chicken filling for Christmas or a sweet one for brunch, the reward for your patience is pure, comforting holiday magic.
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My non-negotiable tip: You must perform the "float test" on your masa before filling and steaming. Scoop a small teaspoon of the prepared dough and drop it into a glass of cold water. If the dough floats, it means you've successfully whipped enough air into the fat and the dough is perfectly fluffy. If it sinks, whip it for a few more minutes!
The Secret to a Light and Fluffy Masa
The quality of your tamale relies entirely on the quality of your masa dough. This recipe ensures success by first hydrating the masa harina, and then beating it with lard or shortening until it's light, fluffy, and full of air. This aerated dough, combined with the baking powder, is what creates that wonderful, soft, cake-like texture that makes every bite so satisfying.
Why You'll Love This Recipe
- Authentic & Delicious: This recipe guides you through making a perfect, light, and tender tamale dough from scratch.
- The Perfect Holiday Project: Making tamales is a fun, traditional family activity that yields an impressive main dish or appetizer.
- Easy to Assemble: We offer a simple hack using parchment paper squares that makes the folding process fast and prevents the dough from leaking.
- Freezer Friendly: Tamales are the perfect make-ahead meal. You can freeze large batches and steam them whenever you need a quick dinner or snack.
Ingredients
Here's what you'll need for the dough. You will need to prepare your filling (such as chicken or pork in red chile sauce) separately.
For the Masa Dough
- Masa Harina: 3 ½ cups of dried masa harina for tamales (like Maseca).
- Fat: 1 ¼ cups of lard (traditional for the best flavor) or shortening, or a combination of both.
- Leavening: Baking powder.
- Liquid: Hot water and low-sodium chicken or vegetable broth.
- Seasoning: Kosher salt.
For the Assembly
- Filling: 1 to 1 ½ cups of prepared filling (such as shredded pork in salsa verde, chicken tinga, or cheese/jalapeño).
- Wrap: 24 8"-x-8" parchment squares (the easiest method!) or 24 corn husks (soaked 1 hour).
How to Make Homemade Tamales
This process is broken down into simple, manageable stages.
Step 1: Hydrate the Masa
In a large bowl, dissolve the salt in the hot water. Add this liquid to the masa harina and mix well with your hands until all dry patches are gone. The mixture will be the consistency of thick oatmeal or porridge. Set this aside for 20 to 30 minutes to fully hydrate.
Step 2: Cream the Fat
In a stand mixer fitted with a paddle attachment, beat the shortening and/or lard and baking powder on medium speed until it is noticeably light and fluffy, about 3 minutes. This step is essential! It whips air into the fat, which lightens the entire tamale dough.
Step 3: Mix the Dough
Add the prepared, hydrated masa mixture to the mixer in several additions, breaking off golf-ball sized pieces as you go. Once all the masa has been incorporated, reduce the speed to medium low.
Slowly stream in the chicken or vegetable broth until the dough reaches the consistency of a thick, fluffy cake batter (it should not be pourable like pancake batter). The best test: a spatula dragged through the batter should leave a divot that does not close back up on itself.
Step 4: Chill the Dough
Cover the mixing bowl with plastic wrap and put it in the refrigerator for at least 1 hour or up to 3 hours. This makes the dough much easier to handle and spread.
Step 5: Form the Tamales
Return the bowl to the mixer and beat the dough again on medium-high speed for about 2 minutes to make it extra fluffy.
Place a parchment square on the countertop (or a soaked corn husk). Scoop about a golf-ball sized portion of dough (a 2-ounce cookie scoop works well) into the center. Spread the dough into a rectangle, leaving about 2 inches on the bottom, 1 inch on the sides, and a half inch on the top.
Place about a 1-tablespoon strip of your chosen filling down the middle of the masa. Pull the two sides of the parchment square together, allowing the dough to envelope the filling. Roll the doubled parchment around the tamale. Fold the bottom of the parchment up over the tamale and pinch it securely. Leave the top open.
Step 6: Steam to Perfection
Fill a medium or large pot with 2 inches of water and bring it to a boil, then reduce the heat to a simmer. Set up a steamer basket with the tamales stacked standing upright, with the open ends facing up. If you do not have enough tamales to fill the basket, fill the extra space with balled-up aluminum foil (this prevents the tamales from falling over).
Steam for 60 to 75 minutes. The tamales are done when a tamale pulled out of the steamer pulls away cleanly from the parchment or corn husk.
Common Mistakes to Avoid
- Using Cold Water/Broth: The original instructions call for warm/hot water for the initial soak. Using cold liquids will result in a grainy, dry dough that doesn't fully hydrate.
- Too Much Broth: This is the #1 mistake. If your dough is too wet and runny, it won't hold its shape when steamed. Add the broth slowly until the dough is light and fluffy, but not pourable.
- No Fat/Baking Powder: Skipping the fat and the baking powder results in heavy, dense tamales. You need the fat for richness and the baking powder for lift.
Tips and Tricks for Success
- The Float Test: As mentioned, use the float test! If the dough floats in cold water, you've incorporated enough air.
- Parchment Paper Hack: Using parchment paper squares is a lifesaver. They are easier to fold than husks, they don't leak, and they are easier to remove when eating.
- Keep It Hot: Place a thin kitchen towel over the tamales in the steamer basket before covering the pot. This prevents the moisture from the lid from dripping directly onto the tamales and helps keep the heat high.
- Prep the Day Before: Make the dough (Steps 1-4) the day before and prepare your filling. This speeds up assembly significantly.
Variations
- Sweet Tamales: For a dessert, omit the savory fillings. Instead, mix cinnamon, sugar, raisins, and a bit of vanilla directly into the masa dough. Top with extra cinnamon and sugar after steaming.
- Different Fats: While lard is traditional, high-quality shortening or even vegetable oil (though less flavourful) can be used.
- Add Chili: Add 1-2 tablespoons of ancho chili powder or guajillo chili powder to the dry masa mix for a savory, red chile flavor.
How to Serve
Tamales are a social food, perfect for holidays!
- Serve them piping hot, right out of the steamer.
- Pair them with salsa verde, sour cream (or crema), pico de gallo, and cotija cheese.
- They are often served alongside Mexican rice and refried beans for a complete meal.
Make Ahead and Storage
- Make Ahead: You can assemble the tamales completely (filled and wrapped) and store them in the refrigerator overnight. You can also freeze them raw.
- Freezing (Raw): This is the best method for large batches. Freeze the unsteamed, wrapped tamales in an airtight freezer bag for up to 3 months. Steam them from frozen, adding about 30 minutes to the total cooking time.
- Storage (Cooked): Store leftover cooked tamales in the refrigerator for up to 5 days.
Recipe Notes / What I Learned
The recipe instructions are spot-on about the dough texture: it should be like a fluffy cake batter. That little bit of fat that is melted and creamed with the baking powder is the key. When it hits the heat of the steamer, the fat releases steam, making the dough incredibly light and tender. It's the single most important technique for avoiding dense, hockey-puck tamales!
Nutrition Snapshot
Estimated Nutrition Per Tamale (with minimal savory filling): ~280 calories · 6g protein · 30g carbs · 15g fat (This is an approximation and will vary widely based on the amount of fat used and the filling.)
Tamales
Equipment
- Large bowl
- Stand mixer with paddle attachment
- Parchment squares or corn husks
- Rolling pin or spoon for spreading dough
- Medium or large pot with steamer basket
Ingredients
Group: Masa Dough
- 3 ½ cups dried masa harina for tamales
- 1 Tbsp. kosher salt
- 2 ¼ cups hot water
- 1 ¼ cups shortening, preferably organic, or 1 ¼ cup lard, or a combination of both
- 1 Tbsp. baking powder
- 1 to 1 ½ c. low-sodium chicken or vegetable broth
Group: Assembly
- 24 8"-x-8" parchment squares (or 24 corn husks, soaked 1 hour in warm water)
- approx. 24 Tbsp. your chosen filling (e.g., shredded pork, chicken, cheese)
Instructions
- In a large bowl, add the masa harina. Dissolve the salt in the hot water and add to the masa harina. Mix well until there are no dry patches. Set aside for 20 to 30 minutes. (If you have access to a local Mexican market, you may be able to buy prepared masa, in which case you will need 2 pounds and can skip this step.)
- In a stand mixer fitted with a paddle attachment, beat the shortening and/or lard and baking powder on medium speed. Beat until light and fluffy, about 3 minutes. Add the prepared masa mixture in several additions, breaking off golf-ball sized pieces, and adding them to the mixer while it is running.
- Once all of the masa has been incorporated, reduce the speed to medium low, and add the chicken or vegetable broth in a stream until fully incorporated. (The resulting batter should be like fluffy cake batter, not pourable pancake batter, so add slowly.) You may not need all of the broth. You want a spatula dragged through the batter to leave a divot that does not close back up on itself.
- Cover the mixing bowl with plastic wrap, and put in the refrigerator for at least 1 hour or up to 3 hours. Return the bowl to the mixer and beat on medium high until it gets extra fluffy, about 2 minutes.
- Place a parchment square on the countertop (or put your corn husk with the pointy end towards you), and place about a golf-ball sized portion of dough in the center. (A 2-ounce cookie scoop works well here.) Spread the dough into a rectangle, leaving about 2 inches on the bottom, 1 inch on the sides, and about a half inch on the top.
- Place about a 1 tablespoon strip of your chosen filling down the middle of the masa, leaving a half inch on top and bottom. Pull the 2 sides of the parchment square together, allowing the dough to envelope the filling. Roll the doubled parchment around the tamale. Fold the bottom of the parchment up over the tamale, and pinch to keep it folded. You want the folded bottom to be secure, but not too tight as they will expand when cooked. Leave the top open.
- Fill a medium or large pot with 2 inches of water. Bring to a boil, then reduce heat to a simmer. Set up a steamer basket with the tamales stacked standing upright, with the open ends up. If you do not have enough tamales to completely fill your steamer basket, fill in the extra space with some balled-up aluminum foil.
- Steam for 1 hour. They should be fully cooked in about 60 to 75 minutes. Remove from parchment or husks and serve.
Notes
Nutrition
FAQs
What is the best filling for tamales?
Classic fillings include pork shoulder braised in red chili sauce (chile colorado), chicken tinga, or cheese with sliced jalapeños or poblanos.
How do I know when the tamales are done?
The most reliable test is to take one out after 60 minutes. If the dough easily pulls away from the corn husk or parchment paper, it is done. If it sticks, steam for another 10-15 minutes.
Do I have to use lard?
Lard provides the best, most traditional flavour and richness. However, high-quality organic shortening (like Crisco) or even softened vegetable oil can be used as a substitute.
