How to Make Authentic Mexican Tamales Fast
If you’ve ever craved the rich, comforting flavors of Mexican Tamales but thought they were too complicated or time-consuming to make at home, this recipe is your game changer. Learn how to make authentic Mexican Tamales quickly with easy steps and fresh ingredients for a delicious homemade treat fast! These savory parcels of masa and fillings wrapped in corn husks bring warmth and tradition to your table, perfect for any occasion without the long wait.
Why You’ll Love This Recipe
- Simple and Fast Preparation: Designed to speed up the traditional process, so you’re enjoying tamales sooner.
- Authentic Flavors: Stays true to Mexican culinary heritage with fresh and wholesome ingredients.
- Customizable Fillings: Easy to switch up the meat or vegetarian options to suit your taste.
- Perfect for Beginners: Clear, manageable steps that anyone can follow to make great tamales at home.
- Great for Meal Prep: Makes enough tamales to enjoy now and later, freezing well for future meals.
Ingredients You’ll Need
This recipe uses simple but essential ingredients that contribute to the perfect texture, flavor, and appearance of Mexican Tamales. Each element plays a key role—from the masa dough’s light fluffiness to the richness of the filling and the subtle aroma of corn husks.
- Dried Corn Husks: Soaked and softened, they wrap the tamales and give them structure.
- Masa Harina: This finely ground corn flour is the foundation for the tamale dough.
- Chicken Broth: Adds moistness and depth to the masa, making it tender and flavorful.
- Lard or Vegetable Shortening: Helps create a light and fluffy dough texture.
- Cooked Chicken or Pork: Traditional protein options, shredded and seasoned for the filling.
- Red Chile Sauce: Adds warmth, spice, and vibrant color to the filling.
- Salt and Baking Powder: Essential for balancing flavors and creating the right dough consistency.
Variations for Mexican Tamales
Mexican Tamales are incredibly versatile, ready for you to make your own. Feel free to adjust the fillings, dough, or flavors to match dietary preferences or simply what’s in your pantry.
- Vegetarian Option: Swap meat for roasted poblano peppers, mushrooms, or cheese for a tasty meat-free version.
- Spicy Twist: Incorporate chipotle peppers or extra hot chile powder to turn up the heat.
- Sweet Tamales: Use masa mixed with cinnamon and sugar, filled with fruit preserves or chocolate.
- Different Proteins: Try shredded beef, turkey, or even seafood for variety.
- Green Sauce Filling: Replace the red chile sauce with salsa verde for a fresh, tangy taste.
How to Make Mexican Tamales
Step 1: Prepare the Corn Husks
Start by soaking dried corn husks in warm water for at least 30 minutes until they become pliable. Rinse thoroughly to remove any grit and pat dry. This step ensures the husks are soft enough to wrap easily without tearing.
Step 2: Make the Masa Dough
In a large mixing bowl, beat the lard or vegetable shortening until fluffy. Gradually add the masa harina, baking powder, and salt. Slowly pour in warm chicken broth while mixing until you achieve a smooth, spreadable dough with a light texture. The dough should hold together but not be too wet.
Step 3: Prepare the Filling
Mix shredded cooked chicken or pork with red chile sauce until fully combined. Taste and adjust seasoning with salt or additional chile for more spice. Keep the filling moist but not overly saucy for easier wrapping.
Step 4: Assemble the Tamales
Lay one softened corn husk flat, then spread a thin layer of masa dough down the center, leaving room on the sides. Spoon a generous portion of the filling over the masa. Fold the sides of the husk toward the center to encase the dough and filling, then fold or tuck the bottom under to seal.
Step 5: Steam the Tamales
Place the tamales upright in a steamer basket with the open side facing up. Cover with a damp cloth and steam over boiling water for about 60 minutes. Check periodically, adding water to the pot as needed. The tamales are done when the masa easily pulls away from the husk.
Pro Tips for Making Mexican Tamales
- Use Fresh Masa Harina: For best results, make sure your masa harina is fresh and stored properly.
- Keep Dough Moist: If your masa feels dry, add a bit more broth to maintain softness.
- Test the Steamer: Place a small tamale in the steamer first to check the cooking time and water levels.
- Wrap Tightly: Fold husks snugly to prevent tamales from opening during steaming.
- Let Tamales Rest: After steaming, allow tamales to sit for a few minutes to firm up before serving.
How to Serve Mexican Tamales
Garnishes
Fresh garnishes like chopped cilantro, diced onions, or crumbled queso fresco add a bright, fresh finish that contrasts perfectly with the rich tamales.
Side Dishes
Pair your tamales with traditional sides such as Mexican rice, refried beans, or a tangy salad to round out the meal and elevate the flavors.
Creative Ways to Present
Wrap tamales in colorful napkins or arrange them in rustic baskets for a festive look. They also make fantastic finger foods at parties when served with a variety of salsas.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftover tamales in an airtight container for up to 4 days to maintain freshness and avoid drying out.
Freezing
To freeze, keep the tamales in their husks, wrap tightly in plastic wrap, and place in a freezer-safe bag. They can be frozen for up to 3 months.
Reheating
Reheat tamales by steaming them for 15-20 minutes until warmed through or microwaving covered with a damp paper towel to keep them moist.
FAQs
What type of corn husks should I use?
Dried corn husks sold in Latin grocery stores or online work best for authentic tamales. Soak them before use to soften.
Can I make tamales without lard?
Yes, vegetable shortening or oils can replace lard for a vegetarian or non-pork option while still keeping the dough moist.
How do I know when tamales are cooked?
When the masa pulls away easily from the husk and is firm to the touch, your tamales are ready to eat.
Can I use store-bought masa dough?
Fresh masa dough can be used, but if unavailable, masa harina mixed with broth at home provides the best texture and flavor.
How long do tamales keep after cooking?
Properly stored, cooked tamales last about 4 days in the fridge and up to 3 months frozen without losing quality.
Final Thoughts
Giving homemade Mexican Tamales a try is a rewarding way to connect with rich culinary traditions while enjoying tasty, satisfying food. With this quick and authentic recipe, you’ll have the confidence to make tamales that taste just like those from your favorite taqueria, without spending hours in the kitchen. Go ahead, gather your ingredients, and let the delicious tamale aroma fill your home!
