Quick Recipe Version (TL;DR)

Yield: 24 tamales (serves 8)
Prep Time: 1 hour 45 minutes
Cook Time: 3 hours 15 minutes
Total Time: 5 hours

Quick Ingredients

40–50 dried corn husks
Masa: 6 cups masa harina, 1 1/4 cups lard (or vegetable shortening), 2 tsp baking powder, 2 1/2 tsp kosher salt, 4 3/4–5 cups warm low-sodium broth
Red chile pork (option 1): 2 1/2 lb pork shoulder, 1 white onion, 4 garlic cloves, 2 bay leaves, 8 dried guajillos, 3 dried anchos, 1–2 chipotles in adobo (optional), 1 1/2 tsp ground cumin, 1 1/2 tsp Mexican oregano, 1 tbsp apple cider vinegar, 1 tsp sugar, kosher salt
Green tomatillo chicken (option 2): 2 lb boneless skinless chicken thighs, 1/2 white onion, 3 garlic cloves, 1 1/2 lb tomatillos, 1–2 jalapeños, 1 serrano (optional), 1 cup cilantro, 1 tsp ground cumin, 1 tbsp lime juice, kosher salt
For serving: Salsa roja and/or salsa verde, 1 cup crema mexicana, chopped onion, chopped cilantro, lime wedges

Do This

1. Soak corn husks in very hot water 45–60 minutes; keep submerged.
2. Make one filling: braise pork 1 1/2–2 hours, then make red chile sauce and toss with pork; or poach chicken 15–20 minutes and make roasted tomatillo salsa, then combine.
3. Whip lard 3–4 minutes until fluffy. Mix masa harina, baking powder, and salt; beat in with 4 3/4–5 cups warm broth until light and spreadable.
4. Pat husks dry. Spread ~3 tbsp masa on the smooth side, add 1 1/2–2 tbsp filling and a spoon of sauce.
5. Fold sides in to seal, fold the narrow end up, and tie if desired. Stand tamales upright in a lined steamer.
6. Steam, covered, 75–90 minutes (gentle simmer), adding hot water as needed. Rest 15 minutes, then serve with salsa and crema.

Why You’ll Love This Recipe

Authentic, cozy flavors: tender masa and two classic fillings—brick-red chile pork or bright green tomatillo chicken.
Step-by-step guidance for first-timers, with all the timing and texture cues you need.
Make-ahead friendly: fillings and sauces can be prepared days ahead; tamales freeze beautifully.
Perfect for sharing: a fun, family-style centerpiece with salsas, crema, and lots of garnishes.

Grocery List

Produce: White onions, garlic, tomatillos, jalapeños, serrano (optional), cilantro, limes
Dairy: Crema mexicana (or sour cream)
Pantry: Dried corn husks, masa harina (Maseca), lard or vegetable shortening, dried guajillo and ancho chiles, canned chipotles in adobo (optional), ground cumin, Mexican oregano, apple cider vinegar, sugar, bay leaves, low-sodium broth, kosher salt

Full Ingredients

Masa Dough

6 cups masa harina (instant corn masa, such as Maseca)
1 1/4 cups lard (10 oz) or vegetable shortening
2 tsp baking powder
2 1/2 tsp kosher salt
4 3/4–5 cups warm low-sodium broth (pork, chicken, or vegetable), as needed

Red Chile Pork Filling (Option 1)

2 1/2 lb boneless pork shoulder, cut into 2-inch chunks
1 white onion, quartered
4 garlic cloves, smashed
2 bay leaves
1 1/2 tsp kosher salt, plus more to taste
Water to cover (for braising)
8 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
1–2 chipotles in adobo (optional, for heat and smoke)
1 1/2 tsp ground cumin
1 1/2 tsp Mexican oregano
1 tbsp apple cider vinegar
1 tsp sugar or piloncillo
1–1 1/2 cups reserved pork broth (as needed for blending/simmering)

Green Tomatillo Chicken Filling (Option 2)

2 lb boneless, skinless chicken thighs
1/2 white onion
3 garlic cloves
1 1/2 tsp kosher salt, plus more to taste
Water or broth to cover (for poaching)
1 1/2 lb tomatillos (10–12), husked and rinsed
1–2 jalapeños, stemmed (seeded for mild)
1 serrano (optional)
1 cup cilantro leaves and tender stems
1 tsp ground cumin
1 tbsp fresh lime juice
1/2–3/4 cup reserved chicken broth (as needed for blending/simmering)

For Wrapping & Steaming

40–50 dried corn husks (soak extra to use as ties and to line the steamer)
Very warm water for soaking
Large steamer pot with rack and a tight-fitting lid

For Serving

1 cup crema mexicana (or sour cream thinned with 1–2 tbsp milk)
1 cup salsa roja and/or salsa verde
1/2 cup finely chopped white onion
1/2 cup chopped cilantro
Lime wedges

Step-by-Step Instructions

Step 1: Soak corn husks and prep the steamer

Rinse corn husks to remove any silk. Submerge 40–50 husks in very hot water for 45–60 minutes, weighing them down with a plate so they stay under water. Drain, rinse again, and pat dry just before assembly. Tear 4–6 narrow husks into long strips for ties. Line the steamer rack with a few softened husks. Fill the pot with water to just below the rack; bring to a gentle simmer over low heat while you assemble tamales.

Step 2: Make the red chile pork (if using)

Place pork, onion, garlic, bay leaves, and 1 1/2 tsp salt in a pot. Add cold water to cover by 1 inch. Bring to a simmer over medium heat, then reduce to low and cook gently, partially covered, 1 1/2–2 hours, until very tender (195–205°F). Strain and reserve the broth. Shred pork with two forks.

Meanwhile, toast guajillo and ancho chiles in a dry skillet over medium heat until fragrant and pliable, 30–45 seconds per side. Cover with hot water or some reserved hot pork broth and soak 20 minutes. Blend the softened chiles with chipotles (if using), cumin, oregano, vinegar, sugar, 2 garlic cloves from the pot (optional), and 1 cup reserved pork broth until very smooth. Simmer the sauce in a saucepan 10 minutes; season with salt. Toss shredded pork with enough sauce to coat generously (about 1–1 1/2 cups). The filling should be juicy but not runny.

Step 3: Make the green tomatillo chicken (if using)

Add chicken thighs, onion, garlic, and 1 1/2 tsp salt to a pot; cover with water or broth. Bring to a low simmer and poach 15–20 minutes until the chicken reaches 165°F. Transfer chicken to a bowl and shred. Strain and reserve the broth.

Roast tomatillos and chiles on a foil-lined sheet at 450°F for 12–15 minutes (or under the broiler 6–8 minutes), turning once, until blistered and lightly charred. Blend with cilantro, cumin, lime juice, and 1/2 cup reserved broth until smooth. Simmer the salsa 5–7 minutes; season with salt. Stir in shredded chicken and reduce until thick and spoonable.

Step 4: Whip the masa until light and fluffy

In a large bowl, beat lard with a mixer on medium-high until pale and fluffy, 3–4 minutes. In a separate bowl, whisk masa harina, baking powder, and salt. With the mixer on low, alternate adding the dry mixture and warm broth (start with 4 3/4 cups), beating after each addition. Increase to medium-high and whip 2–3 minutes more. The dough should be soft, spreadable, and slightly airy, like thick peanut butter. If too stiff, beat in more warm broth 1–2 tablespoons at a time. Optional float test: pinch off a marble-size piece and drop into cold water—if it floats, it is well-aerated. Keep the masa covered with a damp towel to prevent drying.

Step 5: Set up your assembly line and spread the masa

Choose 24 of the widest, nicest husks. Place a husk on your work surface, smooth side up, narrow end pointing away. Using a spoon or small offset spatula, spread about 3 tablespoons masa in a 1/4-inch-thick rectangle (approximately 5 by 4 inches) on the wide end, leaving a 1/2-inch border on the sides and a 1-inch border at the top.

Step 6: Fill and fold the tamales

Spoon 1 1/2–2 tablespoons of your chosen filling down the center of the masa. Add 1 teaspoon of the corresponding sauce for moisture. Fold the long sides of the husk toward the center so the masa seals around the filling, then overlap to close. Fold the narrow tail end up. Tie with a husk strip if you like. Stand tamales upright (open side up) in the lined steamer.

Step 7: Steam until fluffy

Cover the tamales with a layer of extra husks and a clean kitchen towel. Cover the pot with a tight lid. Steam over a steady, gentle simmer for 75–90 minutes, checking every 20–30 minutes to add more hot water if needed (do not let the pot boil dry). Rotate the pot once halfway through for even cooking. Tamales are done when the husk peels away cleanly and the masa is set but still moist.

Step 8: Rest and serve family-style

Turn off the heat and let tamales rest, covered, 15 minutes to firm up. Arrange on a warm platter and serve with salsa roja or salsa verde, drizzles of crema, chopped onion and cilantro, and lime wedges. Enjoy.

Pro Tips

For the fluffiest masa, really whip the fat first—light and airy fat makes light and airy tamales.
Keep husks and prepared tamales covered with a damp towel during assembly to prevent drying.
Filling should be thick, not watery. Reduce sauces until they cling to the meat.
Gentle steam is key. A hard boil can make the masa dense and gummy.
Altitude adjustment: add 10–20 minutes of steaming time at elevations above 3,000 feet.

Variations

Rajas con queso: roasted poblano strips and Oaxaca cheese with a spoon of salsa verde.
Bean and chipotle: refried black beans with chopped chipotles and a sprinkle of cotija.
Cheesy green corn: fresh corn kernels, Monterey Jack, and a pinch of epazote if available.

Storage & Make-Ahead

Fillings and sauces can be made up to 3 days ahead and refrigerated, or frozen for 1 month. Assembled but uncooked tamales can be refrigerated up to 24 hours or frozen up to 3 months (steam from frozen 95–110 minutes). Cooked tamales keep 4 days in the fridge or 3 months in the freezer. Reheat by steaming 15–20 minutes (from thawed) or microwave in a damp paper towel for 1–2 minutes.

Nutrition (per serving)

Approximate for 1 tamal with sauce and crema: 270–320 calories; 12–16 g fat; 28–32 g carbohydrates; 11–15 g protein; 2–4 g fiber; 500–700 mg sodium. Values vary by filling and seasoning.

Homemade Tamales with Red Pork or Green Chicken