Welcome to my kitchen! Today, we’re diving into the delicious world of tamales. These delightful treats are comfort food at its finest, with a variety of fillings that can satisfy any palate. Whether you’re a fan of the classic combination of green chili and cheese or prefer shredded chicken, I’ll walk you through the entire process with easy-to-follow steps. You can cook them using your stovetop or Instant Pot, making this a versatile recipe that fits into any busy schedule.

What’s more, tamales are fantastic for meal prep or freezer meals, and the filling is highly adaptable, allowing you to cater to your unique tastes!

Why You’ll Love This Tamale Recipe

• Fast and Easy! The filling can be whipped up in just minutes!
• Healthy Fat. We use coconut oil instead of traditional lard or seed oils for a creamy texture and delicious flavor!
• Great for Meal Prep! Make a batch on the weekend, freeze half, and enjoy the other half through the week.

What are Tamales?

Tamales are a traditional dish from Latin America. They’re made from masa, a dough created from nixtamalized corn, which is filled with meats, cheeses, or even vegetables. Each tamale is wrapped up in corn husks or banana leaves and steamed until perfectly tender.

Homemade Tamales Ingredients

• Corn husks: These can often be found in the dried goods section of your local grocery store, or you can check out an international food market.
• For the tamale dough: You’ll need masa harina (corn flour), salt, baking powder, veggie broth or water, and melted coconut oil.
• For the green chili cheese filling: Canned green chilies and grated pepper jack cheese will do the trick!
• Optional toppings: Salsa or pico de gallo, sour cream, hot sauce, avocado, cherry tomatoes, cilantro, or even chipotle mayo can enhance your tamales!

How to Make Tamales from Scratch (Step by Step)

1. Soak the Corn Husks

Begin by soaking the corn husks in a bowl of hot water for about 30 to 45 minutes. This softens them and makes them easier to work with.

2. Prepare the Tamale Dough

In the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer and a large bowl), whisk together masa harina, salt, and baking powder. Add in the vegetable broth and melted coconut oil and mix until the dough becomes light and fluffy. It should be soft and pliable, similar to peanut butter. If it’s crumbly, add a little more liquid, then place the dough in the fridge until you’re ready to use it. Tip: For the fluffiest texture, let the dough chill for 30 to 90 minutes and rewhip it before using.

3. Mix the Filling

In a medium-sized bowl, combine the grated cheese and drained green chilies, stirring until well blended.

4. Assemble the Tamales

Take a soaked corn husk and lay it rough side down on your counter. Pat the center dry with a clean towel and then spread about 1/4 cup of masa dough in the center, shaping it into a square approximately 5 x 5 inches. Leave 3/4 inch from the wide end and 1-2 inches from the pointy end. Add 2-3 tablespoons of your filling mixture in the middle. Roll the corn husk from side to side, joining the outer edges of the masa to enclose the filling. Tuck the pointed end toward the seam and place it seam-side down. Repeat for all husks!

5. Steam

To steam, place a steamer basket into a large pot with water underneath. Stand the tamales upright in the basket, making sure the folded end is down. Bring the water to a boil, cover the pot, and steam on medium-low heat for about 55-60 minutes. Check the water level halfway through to ensure it doesn’t run dry, then let the tamales rest for 15 minutes after cooking.

6. Serve

Once they’ve cooled slightly, unwrap the corn husks and serve your tamales with fresh salsa, a dollop of sour cream, avocado, cilantro, and a splash of hot sauce for that extra kick!

Chef’s Tips

• Chill: Let the masa dough chill in the fridge for about 60 minutes before rewhipping for an even lighter texture.
• Extra Corn Husks: If a corn husk tears or isn’t wide enough, layer a second husk on top for better reinforcement.
• Thickness: Spread the masa to about ¼ inch thick, with space on both the top and bottom ends.
• Testing Masa: Drop a marble-sized ball of masa into a glass of water—if it floats, it’s ready!

Delicious Tamales Recipe Variations

Get creative with your tamales! Here are some tasty variations to consider:

• Poblano Chilies: Swap out canned chilies for roasted chopped poblano peppers or hatch chilies for a smokier flavor.
• Chicken Tamales: Add shredded chicken to the filling for a heartier option.
• Vegan Tamales: Try a veggie filling made with sautéed mushrooms, black beans, or spices like cumin and garlic powder.
• Sweet Tamales: Incorporate sugar and cinnamon into the masa, filling them with fruits like pineapple or berries.
• Spicy Tamales: Add jalapeños or chipotle for extra heat!
• Holiday Tamales: Experiment with festive fillings like cranberry-jalapeño or pumpkin with cinnamon.

How Long Do Tamales Last in the Fridge?

Leftover tamales can be stored in an airtight container in the refrigerator for up to 5 days. Make sure they cool completely before storing, and keep them wrapped in their corn husks to retain moisture.

Can You Freeze Tamales?

Absolutely! Let them cool first, then wrap each tamale (in its husk) tightly in plastic wrap or foil before placing them in a freezer-safe container. They can be stored for up to 3 months.

How to Reheat Tamales

• Steamer Method: This is the best way to reheat them. Place them in a steamer basket over simmering water and heat for 10-15 minutes (longer if frozen).
• Microwave: Wrap tamales in damp paper towels and heat for 1-2 minutes.
• Oven: Wrap tamales in foil and warm at 350°F for about 20 minutes, or if frozen, for 30-35 minutes.

How to Eat Tamales

Before digging in, unwrap the corn husk! Tamales are delicious served plain, but you can also add all your favorite toppings, from salsa and pico de gallo to sour cream and cilantro.

What to Serve with Tamales

Tamales can be paired beautifully with Mexican rice, refried beans, vibrant salads, or soups like pozole. You might also enjoy them alongside guacamole or elote (Mexican street corn).