Why You’ll Love these Authentic Homemade Tamales
Who doesn’t love unwrapping a warm, fragrant tamale and taking that first, heavenly bite?
These homemade tamales capture everything I adore about traditional Mexican cooking—rich, comforting flavors wrapped in a pocket of tender masa. You’ll appreciate how the cornmeal shell cradles that perfectly seasoned pork filling, creating the ultimate comfort food experience.
The best part? While they take a bit of time, the process is surprisingly therapeutic.
Spreading masa, adding filling, rolling—it becomes a meditative rhythm. And trust me, nothing beats the satisfaction of steaming your own batch of tamales from scratch. Pure kitchen magic.
What Ingredients are in Authentic Homemade Tamales?
Making authentic homemade tamales requires a wonderful collection of ingredients that blend together to create those distinctively flavorful little packages we all love.
The magic of tamales lies in the contrast between the tender, slightly sweet corn masa exterior and the richly spiced meat filling inside. While the ingredient list might look long at first glance, each component plays an essential role in building those classic tamale flavors.
For the masa (corn 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 pressed garlic cloves
- 1 cup pork stock
Additional:
– 50 corn husks (for wrapping)
When shopping for these ingredients, quality really matters, especially with the cornmeal and spices. Look for masa harina specifically labeled for tamales rather than regular cornmeal if possible—it produces a more authentic texture.
The corn husks might require a trip to a Latin market or the international foods section of your grocery store. And don’t skip the step of making your own stock from the pork cooking liquid—it adds a depth of flavor to both the masa and filling that makes these tamales truly special.
How to Make these Authentic Homemade Tamales
The first step in your tamale-making adventure involves prepping those corn husks. You’ll need about 50 corn husks, soaked for several hours in hot water until they become soft and pliable.
While those are soaking, prepare your filling by cutting 2 pounds of lean boneless pork into three chunks and boiling them in water for around 45 minutes until tender. This step is essential not just for cooking the meat, but also for creating that flavorful pork stock you’ll use later—so don’t throw that cooking liquid away!
Once the pork is tender, remove any excess fat and shred it thoroughly (think pulled pork texture). In a mixing bowl, combine the shredded meat with 1 cup of the reserved pork stock and your aromatic spice blend: 4 tablespoons each of chili powder and toasted paprika, 2 teaspoons of ground cumin, 1 teaspoon each of oregano and cayenne pepper, 2 teaspoons of black pepper, 1 teaspoon of salt, and 4 pressed garlic cloves.
This mixture should rest in the refrigerator until you’re ready to assemble.
Meanwhile, prepare the masa by working 1/2 pound of shortening into 1 pound of cornmeal by hand or mixer, then adding 4 teaspoons of salt and 2 2/3 cups of warm pork stock, mixing until you have a thick paste.
Now comes the fun part—assembly. Take one softened corn husk and spread masa paste about 2×4 inches and 1/8 inch thick in the middle. Add a tablespoon of meat filling down the center, then carefully roll it up, using the husk as a guide (similar to how a bamboo mat helps roll sushi).
The trick is to avoid rolling the husk into the masa—instead, let it loosely wrap around the tamale, allowing room for the masa to expand during steaming. Tie the ends closed, and repeat until all ingredients are used up.
Finally, arrange your tamales in a single layer on a steamer rack and steam over boiling water for one hour. Using a high end thermometer ensures your tamales reach the ideal internal temperature of 165°F for food safety and perfect texture. For the best results, consider using a premium Dutch oven which provides consistent heat distribution essential for properly steaming tamales. The transformation is worth the wait, as the masa becomes tender and the flavors meld into something truly spectacular.
Authentic Homemade Tamales Substitutions and Variations
While traditional tamales hold a special place in Mexican cuisine, your homemade version can be adapted to suit dietary needs or personal preferences without sacrificing authenticity.
For a vegetarian option, I recommend swapping the pork for mushrooms, jackfruit, or a mix of beans and cheese.
Can’t find corn husks? Parchment paper works in a pinch, though you’ll miss that subtle corn flavor.
Feel like experimenting? Try chicken with green chile sauce or sweet tamales with pineapple and raisins.
For healthier options, replace shortening with coconut oil or chicken stock instead of pork stock.
Gluten-free? No worries—corn masa is naturally gluten-free!
What to Serve with Authentic Homemade Tamales
Now that you’ve mastered your tamale technique, let’s talk about what to pair with these little bundles of joy.
I love serving tamales with classic Mexican rice—that vibrant orange side dish with peas and carrots—and refried beans topped with cotija cheese.
A simple cabbage slaw with lime vinaigrette cuts through the richness perfectly.
For sauces, offer both red and green salsa, plus Mexican crema for drizzling.
Don’t forget beverages!
Horchata’s cinnamon-rice sweetness or a tart jamaica (hibiscus) tea complements the savory tamales.
For adults, an ice-cold cerveza works wonders too.
Final Thoughts
After spending hours making these authentic tamales, I’m convinced they’re worth every minute of effort.
The combination of tender shredded pork, warmly spiced with cumin and chili, wrapped in that pillowy masa – it’s a taste of tradition that simply can’t be rushed.
For those evenings when you’re craving comfort without the long preparation, a creamy potato soup with both pureed and diced potatoes offers delicious texture and hearty satisfaction.
If you’re looking for a quicker meal option using leftovers, consider making fried rice recipe with cold rice from yesterday’s dinner.
