mexican tamales masa recipe
The Best mexican tamales masa recipe
The thing I love most is how versatile they are. You can make them with chicken, pork, or even just veggies, and the masa itself is packed with fiber and natural energy—no refined flour needed. My husband swears by them for breakfast, and my kids eat them for lunch because they’re filling without being heavy. Plus, they’re perfect for any occasion—birthdays, holidays, or just a cozy night in. You can serve them plain with sour cream and salsa, or stuff them with a rich mole sauce, but the key is that they’re always a crowd-pleaser. And honestly? There’s nothing like the smell of freshly steamed tamales wafting through the kitchen, making everyone feel like they’re part of something bigger.
Classic Mexican Tamales with Masa Dough
A traditional Mexican dish featuring soft, chewy tamales wrapped in corn husks and filled with savory masa, often paired with a rich tomato-based sauce. Perfect for festive gatherings or a comforting home-cooked meal.
🥘Ingredients
- 4 cups masa harina (corn flour)
- 2 cups water
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1 cup shredded chicken or pork
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1 tsp chili powder
- 1/2 tsp oregano
- Salt and pepper to taste
- 12 large corn husks
- 1/2 cup lard or vegetable oil (for boiling husks)
- 1/2 cup water (for boiling husks)
👨🍳Directions
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1
Soak the corn husks in warm water for 15 minutes to soften. -
2
In a large bowl, mix masa harina, salt, cumin, and black pepper. Gradually add water while stirring until a smooth, thick dough forms. Cover and let it rest for 30 minutes. -
3
In a separate bowl, combine shredded meat, onions, tomatoes, tomato sauce, chicken broth, chili powder, oregano, salt, and pepper. Mix well. -
4
Boil water and lard in a pot. Add corn husks one at a time and boil for 1 minute per husk. Drain and set aside. -
5
On a clean surface, lay out one husk and spread a thin layer of masa dough along the bottom. Place about 2 tablespoons of filling in the center, then fold the sides inward and roll tightly. -
6
Place tamales seam-side down in a steamer basket lined with a towel. Cover with a lid and steam over medium heat for 60-75 minutes, or until tamales are tender.
🔧Equipment
- Mixing bowls
- Large pot for boiling husks
- Steamer basket or large pot with a lid
- Measuring cups and spoons
- Knife and cutting board
- Mixing spoon or wooden spoon
- Plastic wrap or damp cloth
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of cinnamon or a dash of hot sauce to the masa dough.
- Ensure masa dough is not too thick; it should be pourable.
- If using dried husks, soak them thoroughly to prevent them from splitting during cooking.
- Tamales can be reheated in the oven at 350°F (175°C) for 20-25 minutes, covered with foil.
Watch Video Of How Classic Mexican Tamales with Masa Dough Works
❓ Frequently Asked Questions About Mexican Tamales with Masa Dough
What is the traditional masa used in Mexican tamales, and how is it different from regular corn flour?
The traditional masa for Mexican tamales is made from hominy (nixtamalized corn), which is soaked in lime or calcium hydroxide, then ground into a fine paste. This process, called nixtamalization, enhances its nutritional value by increasing protein content and making the corn easier to digest. Unlike regular corn flour (maicena or cornstarch), masa is coarser, thicker, and retains a chewy texture when cooked. It’s also rich in nutrients like B vitamins and minerals.
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How do I prepare the masa for tamales correctly, and what’s the key to achieving the right consistency?
To prepare authentic tamale masa, you’ll need nixtamalized corn flour (masa harina) and water (or broth for richer flavor). Mix 1 cup masa harina with 2 cups warm water (or broth) in a pot, stirring continuously over medium heat until it thickens into a smooth, paste-like consistency—similar to a thin pudding. The key is to avoid lumps and ensure even cooking. For extra flavor, some add a pinch of salt, a splash of lime juice, or a small amount of chocolate (anís or cacao). Overcooking can make it grainy; adjust with water as needed.
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What are the most common fillings (rellenos) used in tamales, and how do they vary by region?
Classic tamale fillings include:
– Mole (spiced with chocolate, chiles, and spices like cinnamon or cloves)
– Carne (meat, often shredded chicken, beef, or pork with onions, garlic, and broth)
– Queso (cheese, like Oaxacan or Chihuahua-style)
– Pollo (chicken in a light, flavorful sauce)
– Chicharrón (crispy pork rinds or pork skin)
– Adobo (marinated pork or chicken with vinegar, garlic, and chiles)
Regional variations:
– Oaxacan tamales often use mole negro and quesillo cheese.
– Central Mexico favors mole verde or carne adobada.
– Yucatán includes pork with achiote or red chili sauce.
– Veracruz might include fish or shrimp in a tangy broth.
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How do you wrap tamales properly to avoid leaks and ensure they stay moist?
The most critical step is using corn husks (hojas de maíz) or banana leaves (for extra moisture). Here’s how:
1. Soak husks for 10–15 minutes to soften (if using corn husks).
2. Spread a thin layer of masa (about ½ inch) on the husk, leaving a 2-inch border at the top.
3. Add the filling (squeeze it into the center) and fold the sides inward, tucking tightly.
4. Double-wrap with another husk, securing the top with a knot or a small piece of twine.
5. Steam for 1–1.5 hours (or until fully cooked) in a tamalera (steamer basket) over boiling water. For extra moisture, some cover the tamales with a damp cloth during steaming.
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Can you make tamales ahead of time, and how should you store them for best results?
Yes! Tamales can be prepped and stored for up to 3 days (freshness declines after that). Here’s how:
– Unwrapped tamales: Store in an airtight container in the fridge for 2–3 days. Reheat in the steamer for 10–15 minutes before wrapping.
– Wrapped tamales: If not steaming immediately, place them in a parchment-lined steamer and cover with a damp towel. Steam for 1 hour before serving.
– Freezing: Wrap tightly in plastic and foil, then freeze for up to 3 months. Reheat by steaming from frozen (add 10–15 minutes).
Note: Masa loses texture when reheated, so it’s best to eat tamales fresh or reheat gently to avoid dryness. For best flavor, serve within 2 days.
