easy tamale recipe
The Best easy tamale recipe
One of the best things about tamales isn’t just how good they taste but how versatile they are. You can make them with chicken, beef, or even just veggies and beans for something lighter, but the classic stuff—sausage, cheese, or just the sweet and savory mix—always hits the spot. My family loves them because they’re filling without being heavy, and they’re great for meal prep—just reheat them in the oven or microwave, and they’re ready to go. Plus, the health benefits? Well, corn is a great whole grain, and the spices give them a little kick without too much extra fat if you keep things balanced. It’s a recipe that’s as comforting as it is nutritious, and that’s why I never seem to run out of ideas for when to make them.
Easy Homemade Tamales
A simple and delicious recipe for homemade tamales using corn masa and a flavorful filling. Perfect for a cozy meal!
🥘Ingredients
- 4 cups masa harina (corn flour)
- 1 cup lard or vegetable shortening
- 1 tsp salt
- 1 cup water (adjust as needed)
- 1 lb ground beef or chicken
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained
- 1 cup tomato sauce
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- Salt and pepper to taste
- 1 pack large corn husks
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Mix masa harina, salt, and water in a large bowl until a dough forms. Gradually add lard/shortening until smooth. -
2
In a skillet, cook ground meat, onion, garlic, and bell pepper until browned. Add black beans, tomato sauce, and spices. Simmer for 10 minutes. Cool before filling. -
3
Place a corn husk on a clean surface. Spread ½ cup of filling in the center. Fold the sides inward, then roll tightly. -
4
Place tamales seam-side down on a baking sheet lined with parchment paper. Cover with plastic wrap and bake for 25 minutes. Uncover, flip, and bake another 10-15 minutes until tender.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Rolling pin
- Tongs
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of cayenne or smoked paprika to the filling.
- Use a tamale iron for a more traditional wrap if preferred.
- Make ahead: Refrigerate tamales for up to 24 hours before cooking to firm up the dough.
Substitutions
- Swap lard for vegetable oil if needed.
- Use shredded chicken instead of ground beef.
Watch Video Of How Easy Homemade Tamales Works
❓ Frequently Asked Questions About Tamales
1. What is the easiest way to make tamales without a tamale press?
The easiest method is to use a microwave-safe plastic wrap or aluminum foil to wrap the masa (corn dough) tightly around the filling. For a no-cook version, you can also use a tortilla wrapper and steam them in a steamer basket over boiling water. Microwave tamales wrapped in plastic wrap for 3-5 minutes, checking for doneness.
2. Can I use store-bought masa harina instead of making it from scratch?
Yes, you can absolutely use store-bought masa harina! It’s a convenient and widely available option that yields similar results to homemade masa. Just ensure it’s 100% corn flour (no fillers) and follow the recipe instructions closely.
3. How do I know if my tamales are cooked properly?
Tamales are done when they’re firm to the touch and slightly springy when pressed gently. They should also be steaming hot inside. If they’re still soft, wrap them tightly in foil or plastic wrap and steam for another 5–10 minutes. Overcooking can make them dry, so keep an eye on them!
4. What fillings work best with easy tamale recipes?
Classic fillings include shredded chicken, ground beef, beans, or a simple cheese mixture. For vegetarian options, try spinach-cheese, black beans, or even a savory lentil filling. The key is balancing flavors—sweet, savory, or spicy—so the tamales taste delicious!
5. Can I make tamales ahead of time and reheat them later?
Absolutely! Tamales taste even better the next day. Store wrapped tamales in the fridge for up to 3 days or freeze them for longer storage. To reheat, wrap them tightly in foil and steam over boiling water for 5–10 minutes, or microwave for 2–3 minutes. Avoid reheating in the microwave directly to prevent sogginess.
