mexico tamales recipe
The Best mexico tamales recipe
Classic Mexican Tamales with Moles
A hearty, flavorful dish of steamed tamales wrapped in corn husks and filled with rich mole sauce. Perfect for a cozy family meal.
🥘Ingredients
- 8 large corn husks
- 1 cup water
- 2 cups masa harina
- 1 cup warm water
- 1 tsp salt
- 1 cup tomato sauce
- 2 cloves garlic
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1/2 cup vegetable oil
- 1/2 cup chopped onions
- 1/2 cup chopped cilantro
👨🍳Directions
-
1
Soak the corn husks in warm water for 10 minutes to soften. -
2
In a bowl, mix masa harina, salt, and warm water until a smooth dough forms. -
3
Heat oil in a pan over medium heat. Sauté onions until translucent, then add garlic, oregano, cumin, and chili powder. Cook for 2 minutes. -
4
Add tomato sauce and cilantro to the pan. Simmer for 10 minutes until thickened. -
5
Roll out a small portion of the tamale dough into a thin rectangle. Place one husk in the center, spread a spoonful of mole sauce, then fold the dough over the husk, sealing the edges. -
6
Place tamales seam-side down in a steamer basket lined with a towel. Cover with water and steam for 45–50 minutes.
🔧Equipment
- Mixing bowls
- Rolling pin
- Steamer basket
- Large pot
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of cinnamon or a dash of cayenne to the mole sauce.
- Ensure tamales are fully steamed before serving to avoid soggy filling.
Watch Video Of How Classic Mexican Tamales with Moles Works
❓ Frequently Asked Questions About Mexican Tamales with Moles
How do I store leftover tamales?
Wrap tamales tightly in foil or aluminum foil and refrigerate for up to three days. If you plan to reheat them later, bring them to room temperature first to avoid condensation, then reheat in a steamer basket over boiling water for 10–15 minutes, or in a microwave-safe container with a damp paper towel for 2–3 minutes. Avoid freezing tamales, as they can become mushy.
Can I make tamales ahead of time and bake them later?
Yes! You can prepare the tamale dough and wrap them in banana leaves or foil, then refrigerate for up to 24 hours before steaming. For baking, preheat your oven to 375°F (190°C), place tamales on a baking sheet, and steam them for 20–25 minutes, then finish in the oven for 15–20 minutes until crispy on top.
What if I don’t have banana leaves?
No problem! Use heavy-duty aluminum foil, wrapping each tamale tightly in a single layer. Alternatively, place tamales in a steamer basket lined with parchment paper and secured with a tight lid. The foil or parchment will mimic the natural flavor and texture of banana leaves.
How can I make tamales softer or firmer?
For softer tamales, steam them longer (up to 45 minutes) or add a splash of water to the steamer. For firmer texture, wrap them tightly in foil or banana leaves and steam for less time (30–35 minutes). If they’re too soft after steaming, reheat gently in a steamer or microwave with a damp towel.
Can I substitute corn tortillas for the masa?
No, corn tortillas won’t work—they’re too thin and lack the starchy base masa needs. Use a store-bought masa harina (corn flour) or homemade masa (blended dried corn kernels with lard or oil). If you’re short on masa, check for pre-made tamale wrappers in Latin markets, but homemade is best for authenticity.
