Name: Homemade Tamales
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 8 cups water; 20 corn husks; 2 tablespoons olive oil; 1 pound pork tenderloin (very small chopped); 1 cup white onion (chopped); 4 garlic cloves (minced); 2 cups diced canned tomatoes; 1 teaspoon cumin; 1 teaspoon ground black pepper; 2 bay leaves; 1 cup vegetable oil; 1 tablespoon salt; 4 cups corn masa flour; 8 cups beef broth; Hot sauce; Cilantro (to garnish)

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This Tamales recipe blends traditional techniques with a few new twists to make cooking fun and the results delicious. It’s easy enough for beginners but also satisfying for those who know their way around the kitchen. Perfect for dinner or sharing with a crowd.

Close-up of cut, stuffed tamales served on a husk. The tamales are filled with red meat and the fillings appear luscious. A wooden utensil and some sauce are visible on the side, adding to the enticing presentation. — Tamales. Photo Credit: Pocket Friendly Recipes

Why You Will Love Making Tamales

Here’s why you’ll enjoy making this tasty recipe:

Hands-On Fun: There’s something genuinely satisfying about getting your hands into the masa and assembling each tamale.
Customizable: Whether you prefer pork, beef, or chicken, you can fill your tamales with almost anything.
Perfect for Gatherings: Tamales are great for parties or family dinners. Everyone can get involved in making them!
Freezer-Friendly: Make a big batch and freeze some for an easy meal later on.
Tradition Meets Creativity: While traditional methods are the foundation, there’s plenty of room for creative twists in your fillings and flavors.

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

Ingredients for tamales laid out on a countertop, including corn masa flour, beef broth, canned tomatoes, diced onion, vegetable oil, hot sauce, cumin, pork tenderloin, garlic, bay leaves, olive oil, and corn husks. — Tamales Ingredients. Photo Credit: Pocket Friendly Recipes

How to Make Tamales with Step-By-Step Instructions

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Creating tamales from scratch might seem daunting, but with these detailed steps, you’ll find it straightforward and enjoyable.

Prepare the Corn Husks

Start by bringing 8 cups of water to a boil in a large pot. Once boiling, remove from heat. Next, separate, wash, and clean the corn husks. Add them to the hot water, pushing them down to soak completely. Cover the pot and let them soak for about 2 hours. After soaking, drain and set aside.

A pot filled with corn husks soaking in water, alongside a small bowl of chopped onions, sits on the kitchen countertop, ready for tamales. — Soak corn husks in a large pot with boiled water.

Make the Guiso (Filling)

Heat 2 tablespoons of olive oil in a cast iron skillet. Add the pork tenderloin and cook over medium-high heat until it has a nice caramel color on all sides. To the browned pork, add chopped onions, minced garlic, cumin, bay leaves, and black pepper. Sauté for 5 minutes or until the onions are translucent. Then, stir in the diced tomatoes, cover, and simmer on medium-low for about 20 minutes.

ground meat sizzle in a black cast iron skillet, reminiscent of the savory filling found in homemade tamales. — Cook the pork tenderloin over medium-high heat.

A cast iron skillet with chopped tomatoes, ground meat, diced onions, and spices including bay leaves, all being cooked together for a tamales-inspired filling. — Add the onions, garlic, cumin, bay leaves, and black pepper, and sauté for 5 minutes.

A black pot filled with a chunky stew containing tomatoes, onions, ground meat, and a bay leaf. The stew appears to be simmering, reminiscent of the savory fillings found in traditional tamales. — Stir in the diced tomatoes and simmer on medium-low for 20 minutes.

Prepare the Masa

In a large bowl, combine corn masa flour with vegetable oil, salt, and 3 cups of beef broth. Mix these by hand to create a dough. Knead for 10-15 minutes, adding more corn flour if it’s too wet or more broth if it’s too dry. Aim for a consistency similar to play dough.

A liquid mixture is being poured from a jug into a bowl containing dry ingredients, likely for baking or preparing tamales. — In a large bowl, combine corn masa flour, oil, salt, and 3 cups of beef broth.

A white bowl contains a thick, yellowish mixture being stirred with a metal spoon, reminiscent of the masa used in making tamales. — Give a gentle stir to combine.

Two hands are mixing tamale dough in a large white bowl on a light-colored surface. — Knead for 10-15 minutes and aim for a consistency similar to a play dough.

Assemble the Tamales

Lay a corn husk flat with the rough side up. Spread about two tablespoons of masa on the bottom half. Place 1-2 tablespoons of pork filling in the center of the masa. Fold the sides to the center, then fold in half. Wrap it with a second husk and secure with a piece of husk or twine.

Hands spreading dough onto a corn husk using a spoon, preparing tamales with additional corn husks, ties, and a bowl of dough on the table. — Spread 2 tablespoons of masa on the bottom half of corn husk.

Hands wrapping tamale dough with a filling in a corn husk, placed on a wooden board with more tamales, husks, dough, and a bowl in the background. — Place 1-2 tablespoons of pork filling in the center of the masa.

Hands wrapping corn husk around tamale filling on a wooden cutting board, with extra corn husks and tamales nearby. — Wrap it with a second husk and secure with a piece of husk or twine.

Place the tamales in a steamer basket. Cover them with a damp kitchen towel and steam in a large pot with water below the steamer basket for about an hour.

A metal colander brimming with neatly tied tamales, traditionally prepared for an authentic feast. — Steam the tamales in a large pot with water below the steamer basket for an hour.

After steaming, let the tamales rest for a few minutes before serving. They’re best enjoyed with a dollop of hot sauce and a sprinkle of fresh cilantro.

Two tamales on corn husks are next to a bowl of red salsa and a bunch of fresh cilantro, showcasing traditional flavors in every bite. — Sprinkle fresh cilantro and serve with your favorite dip.

Recipe Notes and Expert Tips

To help make sure your tamales come out just right, here are some helpful tips and tricks:

Consistency: When preparing your masa dough, aim for a consistency similar to peanut butter or play dough. If it’s too dry, add more broth; if it’s too sticky, more masa harina.
Don’t Overfill: It can be tempting to load up on the filling, but too much can make the tamales hard to close. Stick to about 1-2 tablespoons.
Keep Corn Husks Moist: If the husks start to dry out while you’re working, keep them covered with a damp towel to prevent them from tearing.
Test for Doneness: To check if tamales are ready, remove one from the steamer and let it sit for a couple of minutes. If the husk pulls away from the masa easily, your tamales are done.
Steamer Setup: If you don’t have a steamer, you can improvise one with a metal colander or a rack placed in a larger pot covered with a lid. Just make sure the water doesn’t touch the tamales as they steam.
Season to Taste: Don’t forget to taste your masa mixture and guiso before assembling the tamales. Adjust the seasoning as needed to ensure every bite is as delicious as the last.

How to Store Leftover Tamales

Storing leftover tamales properly ensures they stay fresh and delicious for future meals. Here’s how to keep them in top shape:

Cool Before Storing: Let tamales cool to room temperature before storing.
Refrigerate: Wrap tamales individually in plastic wrap or place them in an airtight container. They will last in the refrigerator for up to a week.
Freeze: For longer storage, freeze tamales either individually wrapped in plastic and then placed in a freezer bag, or tightly packed in an airtight container. They can be kept frozen for up to 6 months.
Reheating: To reheat, steam tamales for about 15-20 minutes from the refrigerator, or 30-35 minutes from frozen. You can also microwave them by wrapping in a damp paper towel for a quick option.

A plate with partially unwrapped tamales, garnished with chopped cilantro, accompanied by a bowl of red sauce and a sprig of fresh cilantro on the side. A fork holds a piece of tamale, emphasizing the deliciousness of these classic Mexican tamales. — Tamales. Photo Credit: Pocket Friendly Recipes

Our Top 3 Money-Saving Tips for This Recipe

Making tamales doesn’t have to break the bank. Here are three tips to help you save money while still making delicious tamales:

Use Cheaper Cuts of Meat: Opt for less expensive cuts of meat like pork shoulder or beef chuck which are perfect for slow cooking and become very tender.
Cook in Bulk: Make a large batch of tamales and freeze what you don’t use. This saves time and money in the long run.
Use Leftovers: Tamales can be filled with almost anything. Use leftover meats or veggies to create new and interesting fillings.

What to serve with tamales

Pairing tamales with the right sides and drinks can make a memorable meal. Here’s how to complement your tamales for a full dining experience.

Mexican Sides

A classic pairing, Mexican rice or a simple cilantro lime rice alongside some seasoned black beans balances the richness of tamales. You can also offer a variety of salsas like salsa verde, pico de gallo, or avocado salsa for added flavor and color. They’re great as a dip or a sauce over the tamales.

Drinks

Serve chilled Mexican beers, agua frescas like hibiscus or tamarind, or a classic margarita to keep things festive.

Desserts

Finish the meal with something sweet like churros, flan, or tres leches cake to complement the savory tamales.

Two tamales lie on a corn husk next to a wooden bowl of tamales' classic red sauce. — Tamales. Photo Credit: Pocket Friendly Recipes

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