Make The Best Tamales Ever
Let’s Talk tamales Magic: From Kitchen Curiosity to Steamy Success
If there’s one dish that wraps tradition, flavor, nostalgia, and a dash of “Why didn’t we learn this sooner?” energy into every bite, it’s tamales. Often linked with family gatherings, holidays, and marathon kitchen days, tamales are a mouthwatering way to connect with centuries of culinary history. This recipe gives us everything we need to make them at home — and trust us, once that steamer starts hissing, you’ll wonder why this wasn’t already a monthly ritual.
Your tamales Tool Kit: Ingredients With Purpose
Before the masa starts flying (intentionally), set yourself up with these essential ingredients:
Filling Ingredients:
- 4 cups shredded chicken breast
- 1 tbsp vegetable oil or shortening
- ½ onion, finely chopped
- 1 garlic clove
- 8 large ancho chiles, seeds removed
- 4 dried guajillo chiles, seeds removed
- 3 pasilla chiles, seeds removed
- 3 cups chicken broth
- 2 tbsp chicken bouillon (seasoning)
- Salt to taste
Masa (Dough) Ingredients:
- 2 lbs unprepared masa (fresh corn dough)
- 1 tsp baking powder
- 1 ½ cups lard (or shortening)
- ½ cup chile colorado salsa
- 1 tsp salt
- 6–8 dried corn husks, soaked until soft
With everything gathered, your kitchen should now smell like ambition.
Step-by-Step tamales Bliss
1. Build a Bold Filling
Heat oil in a large pot over medium-high heat. Add onions and garlic and sauté until fragrant. Then add all the chiles and chicken broth. Let them simmer until soft enough to blend into submission.
Transfer everything into a blender and purée into a smooth, deep red sauce. Return it to the pot, add shredded chicken, bouillon, and salt. Stir until the filling tastes like something you’d happily eat with a spoon before it ever touches a husk.
2. Craft the Ideal Masa
In a big bowl, combine masa with baking powder and salt. Add the lard and chile colorado salsa, then mix until smooth. You can use a mixer or your hands — we won’t judge your technique, only your dedication.
You’re looking for masa that feels fluffy yet sturdy, like it could take a gentle poke without collapsing emotionally.
3. Show Some Love to the Corn Husks
Lay out your softened husks on a clean surface. Take one and spread about two tablespoons of masa in the center, forming a rectangle. Leave space at the top, bottom, and sides — yes, even tamales need boundaries.
4. Fill, Fold, and Believe in Yourself
Spoon a line of chicken and sauce filling into the center of the masa. Fold the sides toward the middle, fold the bottom flap upward, and secure with a thin strip of husk. It’s the culinary equivalent of wrapping a thoughtful gift… except this one is edible and steams itself.
Repeat until your counter looks like a proud little army of tamales.
5. Steam to Perfection
Stand the tamales upright in a steamer, cover them with extra husks, and steam on low for about 45 minutes. You’ll know they’re ready when the masa pulls away easily from the husk — the tamales way of saying, “We did it.”
A Final Word From the Steamy Side of Happiness
Making tamales is more than just cooking — it’s rhythm, ritual, and a little bit of mess mixed with a whole lot of joy. From blending those chiles to hearing the soft bubbling of the steamer, every step rewards you before you even take your first bite. And once you unwrap that soft, fragrant masa? Instant victory.
So gather your squad, turn up some music, and let your kitchen become a tamalada headquarters. After all, tamales aren’t just a dish — they’re an experience worth savoring again and again.
Tamales Week
If tamales make your heart beat a little faster—or if you simply want to dive deeper into their history, flavor profiles, or regional magic—this is your moment. Join Tamales Week, an exclusive corner of our site dedicated to all things tamales. From cultural insights to flavor inspiration, it’s the ultimate destination for anyone who wants to keep the tamales party going long after the steamer cools.