How to Make Traditional Mexican Tamales
In the world of Mexican cuisine, there is no dish that embodies community, patience, and tradition quite like the Tamale.
Making tamales is rarely a solo endeavor. In Mexico, we have the Tamalada—a tamale-making party where generations of family members gather around a large table, spreading masa, shredding meat, and sharing gossip for hours. It is a marathon, not a sprint.
If you’ve ever wondered why a single tamale feels so heavy and satisfying, it’s because it contains more than just corn and meat; it contains hours of collective effort. Whether you are preparing for Las Posadas, Christmas, or just a Sunday feast, here is the blueprint for making authentic tamales the traditional way.
The Three Pillars of the Tamale
To understand a tamale, you have to understand its three components: The Wrapper, The Masa, and The Filling.
1. The Wrapper (The Corn Husk)
While some regions in Southern Mexico (like Oaxaca) use banana leaves, the traditional "central" tamale uses dried corn husks (hojas de maíz). These aren't eaten, but they act as a natural steamer basket, infusing the dough with a subtle, earthy corn aroma.
The Secret: You must soak your dried husks in hot water for at least two hours (or overnight) before using them. They need to be soft and pliable enough to fold without snapping.
2. The Masa (The Soul)
As we’ve discussed before, the foundation of all great Mexican food is nixtamalized corn. For tamales, the masa is whipped with a fat source—traditionally lard—and broth until it reaches a texture similar to thick buttercream frosting.
The Float Test: This is the most important tip Chef Mauricio can give you. To know if your masa is light and fluffy enough, drop a tiny dollop into a glass of cold water. If it floats, it’s ready. If it sinks, keep whipping!
3. The Filling (The Heart)
The beauty of the tamale is its versatility. You can fill them with anything, but the classics are:
Rojo: Shredded pork in a deep, smoky red guajillo chili sauce.
Verde: Shredded chicken in a bright, tangy tomatillo and serrano sauce.
Rajas: Strips of roasted poblano peppers and melting Oaxaca cheese.
The Step-by-Step Process
Step 1: Prepare Your Fillings
Your meat should be slow-cooked until it falls apart with a fork. It’s crucial that your fillings are not too "soupy"—you want a thick sauce that clings to the meat so it doesn't leak out of the masa during steaming.
Step 2: The "Spread"
Take a softened corn husk and pat it dry. Hold the husk in the palm of your hand with the smooth side facing up. Using the back of a spoon or a small offset spatula, spread a thin, even layer of masa over the bottom half of the husk. Leave about an inch of space at the edges and a few inches at the narrow top.
Step 3: The Assembly
Place a spoonful of your filling right down the center of the masa. Don’t overstuff! A common mistake is being too generous with the meat, which prevents the tamale from sealing properly.
Step 4: The Fold
Fold one side of the husk over the filling, then the other, so the masa edges meet and "hug" the filling inside. Finally, fold the narrow, empty top of the husk down toward the center to create a little "sleeping bag." The bottom remains open, but the masa will firm up and seal the gap during cooking.
Step 5: The Steam
This is where the magic happens. Stand your tamales upright in a steamer pot (with the open end facing up).
The "Coin Trick": Old-school Mexican grandmothers always drop a coin into the bottom of the steamer water. As long as you hear the coin rattling, there is still water in the pot. If the rattling stops, you’re out of water and about to burn your husks!
Steam them on medium-low heat for about 60 to 90 minutes.
How to Tell When They’re Done
The biggest challenge for a beginner is knowing when to turn off the heat. If you open a tamale too early, the masa will look like mushy grits.
The Test: Take one tamale out and let it rest on the counter for five minutes. Carefully peel back the husk. If the husk pulls away cleanly from the masa without sticking, they are done. If the dough sticks to the husk, put it back in for another 15 minutes.
The Payoff
Tamales are best enjoyed warm, topped with a little fresh salsa or a dollop of crema. Because they take so much work, we usually make them in massive batches—sometimes hundreds at a time. They freeze beautifully, making them the ultimate "gift" to pull out of the freezer on a rainy day.
Don't have time for a full Tamalada in your own kitchen? Come visit our friends at Mami’s Tamales. They’ve done the heavy lifting, the whipping, and the steaming for you. All you have to do is unwrap the love.
About Us: At Papi's Tacos, we are inspired by both the authentic street culture and the culinary evolution sweeping Mexico. We commit to using traditional masa and slow-cooking techniques to deliver a flavor that is both deeply traditional and undeniably fresh. Come taste the future of Mexican food with us. ¡Buen provecho!