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Authentic Mexican Tamales Recipe

Experience the rich flavors of authentic Mexican tamales! This recipe, passed down through generations, captures the heart of a festive family gathering. Learn to make these delicious corn husks filled with savory meat, vibrant chili sauce, and a touch of magic. Perfect for a holiday feast or any special occasion, these tamales are a culinary adventure you won't forget. Get ready for a flavorful journey!

Prep Time 120 mins
Cook Time 360 mins
Calories 644.8 kcal
Protein 49g
Rating 4.0 (1 Reviews)
Authentic Mexican Tamales 73

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Authentic Mexican Tamales

  • 2 lbs Lean Pork
  • 4 cups Masa Harina Flour
  • 1 cup Lard
  • 2 teaspoons Salt
  • 1 cup Red Chili Sauce
  • 2 dozen Corn Husk
  • Water (enough to cover meat + 1-2 inches for steaming)
  • about 2 cups Meat Broth
  • 1-2 Olives (optional)
  • a few Raisins (optional)

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How to Make Authentic Mexican Tamales

  1. **Prepare the Meat:** In a large pot, combine 2 lbs of your choice of meat (beef, pork, chicken, or a combination) with enough water to cover completely. Add 1 teaspoon of salt. Bring to a boil, then reduce heat to low and simmer until the meat is very tender (approximately 1.5-2 hours, depending on the type of meat).
  2. **Shred and Season:** Once the meat has cooled slightly, shred it using two forks. Stir in 1 cup of your favorite chili sauce.
  3. **Prepare the Corn Husks (Oujas):** Soak the corn husks (approximately 2 dozen) in warm water for at least 30 minutes to soften them. Drain well.
  4. **Make the Masa:** In a large bowl, combine 4 cups of masa harina, 1 cup of lard or vegetable shortening, 1 teaspoon of salt, and about 2 cups of the reserved meat broth (adjust as needed to achieve a smooth, spreadable consistency). Beat until a small amount of the masa floats in a cup of cool water.
  5. **Assemble the Tamales:** Spread a thin layer of masa on each corn husk, leaving about 1 inch of space at the top and bottom. Add approximately 1-2 tablespoons of the meat mixture to the center of the masa. Fold the sides of the husk inward, then roll up from the bottom to create a sealed packet.
  6. **Steam the Tamales:** Place the tamales upright in a large steamer basket or a deep pot with a steamer insert. Add 1-2 inches of water to the bottom of the pot. Cover tightly and steam for 1.5-2 hours, or until the masa is cooked through and easily peels away from the husk.
  7. **Optional additions:** Add 1-2 olives or a few raisins to the center of each tamale for an extra flavor twist.
  8. **Serve:** Once cooked, carefully remove the tamales from the steamer and let them cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

5g

Fat

54g

Carbs

23g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Main Dish Beef Pork Poultry American Mexican Southwestern United States Steam Potluck Heirloom Historical Holiday Event Stove Top Dietary Spicy Inexpensive Meat Taste Mood To Go Equipment Number Of Servings Technique