Mexican Tamales Recipe: Complete Guide with Authentic Ingredients
Tamales are one of the oldest and most iconic dishes in Mexican cuisine: a masa harina dough filled with meat, vegetables or cheese, wrapped in dried corn husks and steamed. Every Mexican family has its own recipe, passed down through generations. This guide will show you how to make them at home with authentic ingredients.
What are tamales?
Tamales have pre-Columbian origins: they were already present in Aztec and Maya cuisine over 3,000 years ago. Today they are eaten throughout Mexico and Central America, with hundreds of regional variations.
The basic structure is always the same: a masa harina dough — made from nixtamalized corn flour — filled and wrapped in dried corn husks. Cooking is done by steaming, in a pot or traditional steamer.
The most popular variations
• Tamales Rojos: filled with pork or chicken in red chili sauce
• Tamales Verdes: with green salsa (tomatillo) and chicken
• Tamales de Rajas: with poblano pepper strips and cheese — vegetarian
• Tamales Dulces: sweet tamales with raisins — typical at Christmas
• Oaxacan Tamales: wrapped in banana leaves with black mole and turkey
Chicken Chipotle Tamales Recipe
This is the classic version with chicken and chipotle sauce: smoky, slightly spicy and deeply flavourful. Makes approximately 20 tamales.
Ingredients for the masa
• 500 g of Nixtamalized Corn Flour Maseca
• 300 ml warm chicken broth
• 120 g lard or butter at room temperature
• 1 tsp salt, 1 tsp baking powder
Ingredients for the filling
• 500 g cooked shredded chicken breast
• 1 can of La Morena Chipotle Peppers in Adobo (2-3 peppers with sauce)
• 1 onion, 2 garlic cloves, 400 g canned tomatoes, salt to taste
For assembly
• 20-25 Dried Corn Husks for Tamales (soaked in hot water for 30 minutes)
Instructions
1. Soak the husks
Soak the corn husks in hot water for at least 30 minutes until soft and pliable. Drain and pat dry.
2. Make the filling
Blend the chipotle peppers with their adobo sauce, tomatoes, garlic and onion. Cook the sauce in a pan for 10 minutes over medium heat until it thickens. Add the shredded chicken and season to taste.
3. Make the masa
Beat the lard until fluffy. Incorporate the Maseca alternating with the warm broth, salt and baking powder. Knead until you achieve a soft but firm consistency — similar to peanut butter. Classic test: a small piece of masa should float in water.
4. Assemble the tamales
Spread 2-3 tablespoons of masa on a corn husk, leaving 3-4 cm free at the edges. Place the filling in the centre. Fold the sides of the husk inward, then fold the bottom end upward.
5. Steam
Stand the tamales upright (opening facing up) in a steamer. Cover with a cloth and lid. Steam for 60-75 minutes. They are ready when the husk peels away easily from the masa.
Tips
• Make in bulk: tamales freeze perfectly for up to 3 months. Reheat by steaming.
• Vegetarian version: replace the chicken with poblano pepper strips and cheese.
• To serve: accompany with red salsa, sour cream and fresh coriander.
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Finding nixtamalized corn flour and dried corn husks in Europe is nearly impossible in regular supermarkets. At Mexsabores you'll find all the original Mexican ingredients, with delivery to 21 European countries in 3-5 working days.
🛒 Tamale Ingredients:
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