When it comes to traditional Mexican comfort food, few dishes can compete with tamales. If you’ve ever wondered how to cook tamales from scratch, this guide will take you through every simple step. With tender beef, soft masa dough, and the aroma of chili and corn husks, homemade tamales are more than just food — they’re an experience.
The Heart of Tamales: A Family Tradition
Cooking tamales has been a long-standing tradition in many Mexican families, especially during the holidays. The process may take time, but it’s incredibly rewarding. Whether you’re making a small batch or enough to feed a crowd, knowing how to cook tamales properly will bring that authentic flavor to your table.
Ingredients You’ll Need
To start learning how to cook tamales, you’ll need a few key ingredients:
- Corn husks: Soaked until soft and pliable.
- Beef chuck roast (around 4 pounds): Cooked until tender.
- Dried chilies: Guajillo, ancho, and pasilla give the sauce rich flavor.
- Onion and garlic: For depth and aroma.
- Beef broth: To mix into the sauce and masa.
- Instant corn flour (masa harina): The foundation of tamales.
- Baking powder, salt, and beef tallow or lard: For light, soft dough.
These ingredients might seem simple, but when combined, they create layers of texture and flavor that define authentic tamales.
Step 1: Preparing the Corn Husks
Before you start, rinse the corn husks to remove debris and soak them in hot water for about 2 hours. This makes them soft enough to fold around the tamale dough later. Some people even soak them overnight — the softer, the better.
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Step 2: Cooking the Beef Filling
The secret to how to cook tamales lies in the filling.
Start with a 4-pound boneless beef chuck roast. Cut it into large chunks and place them into a slow cooker or pot. Add 2 cups of water, a beef bouillon cube (or salt), half an onion, a few garlic cloves, and a bay leaf.
Cook it on high for 6–7 hours until the meat becomes soft and easy to shred. Once done, strain the broth — you’ll use it later for your sauce and masa.
Step 3: Making the Chili Puree
Tamales get their vibrant red color and smoky flavor from the chili sauce. Here’s how:
Take 8 guajillo, 2 ancho, and 2 pasilla chilies. Remove the stems and seeds, then boil them until soft. Blend them with a bit of beef broth, the cooked onion, and fresh garlic cloves. Strain the mixture for a smooth puree.
This puree is what gives the tamales their signature taste — a balance of spice and warmth that defines Mexican tamales.
Step 4: Preparing the Beef Filling
Heat a bit of oil in a pan, pour in your chili puree, and let it simmer. Add salt to taste. Then, add your chopped or shredded beef and stir well until every piece is coated with sauce. Cook for a few minutes until the flavors combine.
This filling is ready to be wrapped inside your tamales.
Step 5: Making the Masa
In a large bowl, mix 4 cups of instant corn flour with 2½ teaspoons of baking powder and 1½ teaspoons of salt. Add a cup of beef tallow or lard and combine it well until the mixture feels crumbly.
Now, gradually add your reserved broth and a bit of the chili puree. Mix it until it reaches the texture of soft playdough — smooth, moist, and easy to spread. This step is crucial for learning how to cook tamales perfectly, as the masa determines the final texture.
Step 6: Assembling the Tamales
Lay out a soaked corn husk with the smooth side facing up. Spread a layer of masa (about 2 tablespoons) in the middle. Add a spoonful of your beef filling in the center. Fold the sides over, then fold the bottom up to close it.
Continue this process until all your masa and filling are used. This recipe makes about 30–35 tamales, depending on size.
Step 7: Steaming the Tamales
Place your tamales upright in a large pot with a steamer insert. Add enough water to the bottom (but not touching the tamales). Cover the top with leftover corn husks, then a damp cloth, and finally, the lid.
Steam them for about 1 to 1½ hours. You’ll know they’re ready when the masa easily separates from the husk. That’s the mark of perfectly cooked tamales!
Step 8: Let Them Rest
Once cooked, remove them carefully and let them rest for 20–30 minutes before serving. The masa will firm up slightly, making them easier to unwrap and enjoy.
Serving and Storing Your Tamales
Tamales are best served warm, straight from the steamer. Pair them with rice, beans, or a bit of salsa on the side. If you have leftovers, store them in an airtight container in the fridge for up to 5 days or freeze them for later.
To reheat, steam again or microwave with a damp paper towel to keep them moist.
A Final Thought
Learning how to cook tamales might seem like a long process, but every step brings joy and flavor to your kitchen. Whether it’s your first time or a family tradition, the smell of steaming tamales will make it all worth it.
