Why You’ll Love these Authentic Mexican Tamales
When you bite into a homemade tamale, the perfect harmony of tender masa and savory pork filling creates an experience that simply can’t be matched by store-bought versions.
The rich, spice-infused pork practically melts in your mouth while the cornmeal shell provides that signature earthy flavor.
I’m convinced you’ll appreciate how customizable these are—dial the cayenne up or down to match your heat preference.
There’s something deeply satisfying about unwrapping each corn husk package, like receiving a delicious gift.
And isn’t there something special about food that comes with its own natural wrapper?
What Ingredients are in Authentic Mexican Tamales?
Authentic Mexican tamales bring together simple ingredients that transform into something magical through the preparation process. The recipe splits into three main components: the corn husks that serve as the wrapper, the masa (cornmeal dough) that forms the shell, and the flavorful pork filling that gives tamales their signature savory quality.
Each element plays a crucial role in creating those perfect little packages of deliciousness that have been part of Mexican cuisine for centuries.
For this authentic tamale recipe, you’ll need:
For the Corn Husks:
– 50 dried corn husks (to be soaked in hot water)
For the Masa (Cornmeal Shell):
- 1 pound cornmeal
- 1/2 pound shortening
- 4 teaspoons salt
- 2 2/3 cups warm pork stock
For the Pork Filling:
- 2 pounds lean, boneless pork
- 4 tablespoons chili powder
- 4 tablespoons toasted paprika
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground cayenne pepper
- 2 teaspoons black pepper
- 1 teaspoon salt
- 4 cloves garlic, pressed
- 1 cup pork stock
When shopping for these ingredients, quality matters tremendously. Look for a fine-ground cornmeal specifically labeled for tamales (often called masa harina) rather than regular cornmeal.
For the meat, a well-marbled pork shoulder works beautifully, though you might need to trim some excess fat.
And those dried corn husks? They’re typically available in the international foods section of larger grocery stores or in Mexican markets.
Can’t find them? In a pinch, parchment paper can substitute, though you’ll miss some of that authentic corn flavor that seeps into the masa during steaming.
How to Make these Authentic Mexican Tamales
Making tamales is a bit of a project, but the results are absolutely worth it. Start by soaking your 50 corn husks in hot water for several hours until they become soft and pliable.
While they’re soaking, prepare your pork filling by cutting 2 pounds of pork into three chunks and boiling it in water for about 45 minutes until tender. This step creates a flavorful pork stock that you’ll use later, so be sure to save it! Once the pork is cooked, remove any excess fat and shred it like you’d for pulled pork.
Mix the shredded meat with 1 cup of the reserved stock and all those aromatic spices: 4 tablespoons chili powder, 4 tablespoons toasted paprika, 2 teaspoons ground cumin, 1 teaspoon oregano, 1 teaspoon cayenne, 2 teaspoons black pepper, 1 teaspoon salt, and 4 pressed garlic cloves.
Pop this mixture in the fridge while you prepare the masa.
For the corn shell (masa), work 1/2 pound of shortening into 1 pound of cornmeal by hand or with a mixer until well combined. Add 4 teaspoons of salt, then gradually mix in 2 2/3 cups of the warm pork stock you reserved earlier. The resulting paste should be thick but spreadable.
Now comes the fun part – assembly! Take one soaked corn husk (leaving the others in water to stay pliable) and spread masa about 2×4 inches and 1/8 inch thick in the middle using an offset spatula.
Add a tablespoon of the meat filling in the center of the masa. Think of rolling a cigarette when you fold it – you want to roll the masa around the filling using the husk as a guide, without rolling the husk into the masa itself. The corn husk should loosely wrap around the tamale, allowing room for expansion during steaming.
Tie the ends closed and repeat until all ingredients are used. Finally, place the tamales in a single layer on a tamale steamer pot for optimal cooking results and steam over boiling water for one hour.
Want a little extra flavor? Make a simple sauce with any leftover stock to serve alongside your homemade tamales.
Authentic Mexican Tamales Substitutions and Variations
Though traditional tamales follow specific ingredients and methods, several delicious variations can accommodate different dietary needs or ingredient availability. You can swap pork for chicken, beef, or even jackfruit for a vegetarian option.
Got dietary restrictions? Try using vegetable shortening instead of lard, or corn oil for a lighter alternative.
For flavor variations, consider green chile and cheese tamales, sweet dessert tamales with raisins and cinnamon, or black bean and corn for a hearty vegetarian filling.
The corn husks can be substituted with banana leaves in a pinch, which add their own unique, slightly sweet flavor profile.
What to Serve with Authentic Mexican Tamales
When you’re ready to enjoy your perfectly steamed tamales, what accompaniments will complete your Mexican feast?
I’m a firm believer in balance. A side of Mexican rice with its tomato-infused grains offers a perfect contrast to the corn-based tamales. Refried or charro beans? Can’t go wrong with either.
For freshness, consider a crisp cabbage slaw with lime dressing or a simple avocado salad.
Something acidic helps cut through the richness—pickled red onions or jalapeños are my go-to.
And don’t forget a drizzle of crema or queso fresco on top. Perfection.
Final Thoughts
After mastering these authentic Mexican tamales, you’ll understand why they’ve remained a beloved tradition for generations.
There’s something magical about unwrapping that corn husk to reveal the steamy, aromatic treasure inside. Worth every minute of preparation, trust me.
Making tamales isn’t just cooking—it’s connecting with centuries of culinary heritage. The methodical process of spreading masa, filling, and rolling becomes meditative, almost therapeutic.
I always find myself smiling when guests’ eyes light up at their first bite.
These little bundles of joy bring people together, turning any meal into a celebration of flavor and community.
