Making tamales isn’t just cooking; it’s an experience. It’s a slow dance with tradition, a workout for your hands, and a love letter to anyone lucky enough to eat them. You start with tender, fall-apart pork simmered with garlic, bay leaves, and onion, tuck it into masa as soft as a cloud, and wrap it all in silky corn husks like the most comforting present.
Yes, tamales take time. Yes, your kitchen may look like it hosted a small parade. But one steamy, fragrant bite—rich masa filled with juicy pork and dripping with red chile sauce—will make you forget the hours you spent soaking husks, mixing masa, and double-checking if you already added the baking powder.
Why Tamales Are Worth It
Tamales are more than food. They are a tradition that brings people together, especially during the holidays. They’re perfect for Sunday dinner or batch cooking so you can freeze extras for a rainy day. That first bite of warm masa is the definition of comfort food.
Endless Tamale Variations
The best part about homemade tamales is how customizable they are. Keep them classic with pork tamales, load them with melted cheese like muenster or cream cheese, or switch things up with tangy green chile sauce to surprise the family.
Serving Ideas
Serve tamales with a side of beans, rice, or fresh salsa. Pair them with hot chocolate at Christmas, or enjoy them with a cold beer on a summer evening. However you serve them, tamales are guaranteed to be the star of the table.
Traditional Tamales – A Labor of Love (and Lard)
Ingredients
For the Pork Filling
3 lb pork butt (about 5 tamales per pound of pork)
1 head garlic, halved horizontally to expose cloves
1 medium-large white onion, quartered
3–5 bay leaves
¼ cup salt
2 tbsp black pepper
For the Masa (prepare according to package directions)
4 cups masa harina
3 cups water
1 cup melted pork lard
1½ tsp salt
1 tbsp baking powder
1 cup roja sauce (see note below)
For the Corn Husks
Husks from fresh corn, rinsed and trimmed
Warm water for soaking
Optional Add-Ins
Strips of muenster cheese or dollops of cream cheese for cheesy tamales
Verde sauce for variation
Instructions
Step 1: Cook the Pork
Cut pork butt into large chunks.
Place in a large pot with enough water to cover.
Add garlic, onion, bay leaves, salt, and pepper.
Bring to a gentle boil, then reduce to a simmer. Cook 1½–2 hours, or until pork is tender enough to shred.
Remove pork from the pot and shred. Reserve the broth for future soups or stocks.
Step 2: Prepare the Corn Husks
Carefully peel husks from corn, working from the base upward to avoid tearing.
Rinse to remove dirt and silk. Trim damaged edges if needed.
Place husks in a large pot of warm water, weighing them down with a heavy plate so they stay submerged.
Soak 1–2 hours, until soft and pliable.
Step 3: Make the Filling
In a skillet, heat a few tablespoons of melted lard.
Stir in the roja sauce (we love Nana Virginia’s shortcut: Las Palmas Enchilada Sauce) and shredded pork.
Cook on medium heat until well combined and heated through. Set aside.
Step 4: Prepare the Masa
In a large bowl, mix masa harina with water until combined.
In a skillet, melt lard. Stir in salt and baking powder.
Gradually add the lard mixture to the masa, mixing well after each addition until smooth and spreadable.
Mix in the roja sauce for color and flavor.
Step 5: Assemble the Tamales
Pat husks dry. Lay each husk flat, rough side down, wide end toward you.
Spread a thin, even layer of masa over the lower two-thirds of the husk, leaving the narrow top portion bare. (A scraper works great here.)
Spoon about ¼ cup pork filling onto the center of the masa. Add optional cheese if desired.
Fold the sides of the husk over the filling, then fold up the bottom. Flip seam-side down.
Pinch open top and seal with a bit of extra masa.
Step 6: Steam the Tamales
Stand tamales upright in a steamer basket, open ends facing up.
Steam over simmering water for 1–1½ hours, checking occasionally to ensure water hasn’t boiled away.
Tamales are ready when the masa pulls away easily from the husk.
Let rest at least 15 minutes before unwrapping—they’ll firm up as they cool.
Notes
Serving Tip: Serve with extra roja or verde sauce, crema, or salsa. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
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