12 Delicious Real Homemade Tamales Authentic

Ever craved the warm, comforting embrace of homemade tamales? You’re in luck! Our roundup of 12 Delicious Real Homemade Tamales Authentic is here to transport your kitchen to the heart of traditional Mexican cuisine. Perfect for home cooks across North America, these recipes promise to bring families together over plates of steamy, flavorful tamales. Ready to roll up your sleeves and dive into the art of tamale-making? Let’s get started!

Classic Pork Tamales

Amidst the bustling culinary landscape, few dishes carry the heritage and heart of Classic Pork Tamales, a cherished staple that marries tender, spiced pork with a soft, steamed masa exterior, all wrapped in a corn husk for a truly authentic experience.

Ingredients

• 2 cups masa harina (for a smoother dough, sift before using)
• 1 cup lard or vegetable shortening (chilled for easier mixing)
• 2 cups chicken broth (warm to help blend the masa)
• 1 tsp baking powder (for lighter tamales)
• 1 tsp salt (adjust to taste)
• 2 lbs pork shoulder (cut into chunks for even cooking)
• 2 tbsp chili powder (for a smoky depth)
• 1 tsp cumin (toasted and ground for best flavor)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 20 dried corn husks (soaked in warm water until pliable)

Instructions

1. In a large pot, combine pork shoulder, chili powder, cumin, and garlic powder. Cover with water and simmer on low heat for 2 hours, or until the pork is fork-tender.
2. While the pork cooks, beat lard in a large bowl until fluffy, about 3 minutes. Gradually add masa harina, baking powder, and salt, alternating with warm chicken broth, until a soft dough forms.
3. Shred the cooked pork, mixing in some of the cooking liquid to keep it moist. Let cool slightly.
4. Spread a thin layer of masa dough onto the center of each soaked corn husk, leaving room at the edges. Place a spoonful of pork filling down the center.
5. Fold the husk over the filling, then fold up the bottom. Secure with a strip of husk if needed.
6. Steam tamales in a steamer basket over boiling water for 1 hour, ensuring water doesn’t touch the tamales. Check for doneness by seeing if the masa pulls away from the husk easily.

Kneading the masa to the right consistency is key—neither too dry nor too wet—to ensure the tamales hold their shape while steaming. The result is a harmonious blend of spicy, succulent pork encased in a tender, fluffy masa, perfect for unwrapping at your next gathering or savoring with a drizzle of crema and a sprinkle of cotija cheese.

Chicken and Green Chile Tamales

Amidst the bustling culinary scene, the humble tamale stands out with its comforting embrace, and our Chicken and Green Chile Tamales are no exception. A harmonious blend of tender chicken, vibrant green chiles, and masa, all wrapped in a corn husk, promises a dish that’s both nourishing and deeply flavorful.

Ingredients

• 2 cups masa harina (for a lighter texture, sift before using)
• 1 1/2 cups chicken broth (warm, to help hydrate the masa)
• 1 tsp baking powder (ensures fluffiness)
• 1/2 cup lard or vegetable shortening (for richness, chilled)
• 1 tsp salt (adjust to taste)
• 2 cups cooked chicken, shredded (use rotisserie for convenience)
• 1 cup green chiles, diced (roast fresh chiles for a smokier flavor)
• 1/2 tsp cumin (toasted, for depth)
• 20 dried corn husks (soaked in warm water until pliable)

Instructions

1. In a large bowl, combine masa harina, baking powder, and salt. Gradually mix in warm chicken broth until a dough forms.
2. Beat lard in a separate bowl until fluffy, about 3 minutes. Fold into the masa mixture until fully incorporated and the dough is slightly sticky.
3. Stir in shredded chicken, diced green chiles, and cumin into the masa dough until evenly distributed.
4. Drain corn husks and pat dry. Spread 1/4 cup of the masa mixture onto the center of each husk, leaving a 2-inch border at the top and bottom.
5. Fold the sides of the husk towards the center, then fold the bottom up. Secure with a strip of corn husk if necessary.
6. Steam tamales in a steamer basket over boiling water for 60 minutes, ensuring water doesn’t touch the tamales. Check for doneness by seeing if the masa pulls away from the husk easily.
7. Let tamales rest for 10 minutes before serving to allow the masa to set.

Lusciously tender with a hint of spice, these tamales boast a perfect balance of flavors and textures. Serve them with a drizzle of crema and a side of pickled onions for an extra layer of complexity.

Sweet Corn Tamales

Zesty and vibrant, sweet corn tamales are a celebration of summer’s bounty, wrapping the natural sweetness of corn in a tender, steamed masa dough. This dish, a nod to traditional Mexican cuisine with a sweet twist, is perfect for those who cherish the comforting embrace of homemade tamales with a delightful surprise inside.

Ingredients

• 2 cups masa harina (for a lighter texture, sift before using)
• 1 cup unsalted butter, softened (or substitute with lard for authenticity)
• 1/2 cup granulated sugar (adjust to taste for sweetness)
• 1 tsp baking powder (ensures fluffiness)
• 1/2 tsp salt (enhances flavors)
• 1 cup fresh corn kernels (or frozen, thawed and drained)
• 1/4 cup whole milk (adds moisture to the dough)
• Corn husks, soaked in warm water for 30 minutes (for wrapping)

Instructions

1. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes, to incorporate air into the mixture.
2. Gradually mix in the masa harina, baking powder, and salt, ensuring the dry ingredients are fully incorporated into the butter mixture.
3. Fold in the fresh corn kernels and whole milk, mixing until the dough comes together but remains slightly sticky; if too dry, add milk a tablespoon at a time.
4. Spread a thin layer of the dough onto the center of a soaked corn husk, leaving a 1-inch border at the top and bottom for folding.
5. Fold the sides of the husk over the dough, then fold the bottom up, securing the tamale with a strip of husk or kitchen string if necessary.
6. Steam the tamales in a steamer basket over boiling water for 60 minutes, ensuring the water does not touch the tamales; check water levels halfway through.
7. Allow tamales to rest for 5 minutes before unwrapping to let the dough set properly.

Exquisitely tender with a melt-in-your-mouth texture, these sweet corn tamales boast a buttery richness punctuated by bursts of corn sweetness. Serve them warm, drizzled with honey or alongside a scoop of vanilla ice cream for an indulgent dessert twist.

Beef Tamales with Red Sauce

Kneading tradition with a touch of modern flair, these Beef Tamales with Red Sauce are a celebration of rich flavors and tender textures, wrapped in a soft masa blanket. Perfect for gatherings or a comforting meal, they promise to transport your senses straight to the heart of Mexican cuisine.

Ingredients

• 2 cups masa harina (for a smoother dough, sift before using)
• 1 cup beef broth (warm, to help hydrate the masa)
• 1 tsp baking powder (for lighter tamales)
• 1/2 cup lard (or vegetable shortening for a vegetarian option)
• 1 tsp salt (adjust to taste)
• 2 cups shredded beef (cooked until tender, seasoned with salt and pepper)
• 2 cups red sauce (homemade or store-bought, for a richer flavor)
• 20 corn husks (soaked in warm water for at least 30 minutes to soften)

Instructions

1. In a large bowl, combine masa harina, baking powder, and salt. Gradually mix in warm beef broth until a soft dough forms.
2. Beat lard in a separate bowl until fluffy, about 3 minutes. Fold into the masa mixture until fully incorporated and the dough is slightly sticky.
3. Spread a thin layer of masa dough onto the center of a soaked corn husk, leaving a border around the edges.
4. Spoon a tablespoon of shredded beef and a drizzle of red sauce onto the masa. Fold the husk to encase the filling, then tie with a strip of husk.
5. Steam tamales in a steamer basket over boiling water for 60 minutes, ensuring water doesn’t touch the tamales. Check for doneness by seeing if the husk peels away easily.
6. Let tamales rest for 5 minutes before serving to allow the masa to set.

Lusciously tender with a harmonious blend of spicy and savory, these tamales are a testament to the art of slow cooking. Serve them with a side of extra red sauce and a sprinkle of fresh cilantro for an unforgettable meal.

Cheese and Jalapeno Tamales

These Cheese and Jalapeno Tamales are a delightful fusion of creamy, melted cheese and the vibrant kick of fresh jalapenos, all wrapped in a tender, steamed masa dough. Perfect for any gathering, they promise to be a crowd-pleaser with their irresistible combination of flavors and textures.

Ingredients

• 2 cups masa harina (for a lighter texture, sift before using)
• 1 1/2 cups chicken broth (warm, to help hydrate the masa)
• 1/2 cup lard (or unsalted butter for a vegetarian option)
• 1 tsp baking powder (ensures fluffy tamales)
• 1/2 tsp salt (adjust to taste)
• 1 cup shredded Monterey Jack cheese (or any meltable cheese)
• 2 fresh jalapenos, finely diced (remove seeds for less heat)
• 20 corn husks, soaked in warm water for 30 minutes (for pliability)

Instructions

1. In a large bowl, beat the lard with an electric mixer until fluffy, about 3 minutes.
2. Gradually add the masa harina, baking powder, and salt to the lard, alternating with warm chicken broth, until a soft dough forms.
3. Fold in the shredded cheese and diced jalapenos until evenly distributed throughout the dough.
4. Drain the corn husks and pat dry. Spread a thin layer of masa dough onto the smooth side of each husk, leaving a border at the top and bottom.
5. Roll each husk tightly around the filling, then fold the bottom end up to seal.
6. Arrange the tamales upright in a steamer basket, ensuring they are snug but not overcrowded.
7. Steam over boiling water for 60 minutes, checking occasionally to ensure the water doesn’t run dry.
8. Let the tamales rest for 5 minutes before unwrapping to allow the masa to set.

Just unwrap these tamales to reveal the perfectly steamed masa, oozing with cheesy goodness and punctuated by the jalapeno’s spicy notes. Serve them with a dollop of sour cream or a side of fresh salsa for an extra layer of flavor.

Black Bean and Cheese Tamales

Brimming with the rich, earthy flavors of black beans and the creamy, melty goodness of cheese, these tamales are a testament to the beauty of traditional Mexican cuisine with a comforting twist.

Ingredients

• 2 cups masa harina (for a lighter texture, sift before using)
• 1 1/2 cups warm chicken broth (vegetable broth can be substituted for a vegetarian version)
• 1/2 cup lard or vegetable shortening (for a fluffier dough, ensure it’s at room temperature)
• 1 tsp baking powder (helps the dough rise slightly)
• 1/2 tsp salt (adjust to taste)
• 1 1/2 cups cooked black beans (drained and rinsed if canned)
• 1 cup shredded Monterey Jack cheese (or any meltable cheese of choice)
• 12 dried corn husks (soaked in warm water for at least 30 minutes to soften)

Instructions

1. In a large bowl, mix the masa harina, baking powder, and salt until well combined.
2. Add the lard to the dry ingredients, using your hands or a mixer to blend until the mixture resembles coarse crumbs.
3. Gradually pour in the warm broth, stirring continuously, until a soft, pliable dough forms. Tip: The dough should not stick to your hands; adjust with more masa harina or broth as needed.
4. Spread a thin layer of the dough onto the center of a soaked corn husk, leaving a border around the edges.
5. Spoon a tablespoon of black beans and a sprinkle of cheese onto the center of the dough.
6. Fold the sides of the husk towards the center, enclosing the filling, then fold the bottom up. Tip: Secure with a strip of corn husk if necessary.
7. Steam the tamales in a steamer basket over boiling water for 60 minutes, ensuring the water does not touch the tamales. Tip: Check the water level periodically to prevent it from drying out.
8. Allow the tamales to cool for 5 minutes before unwrapping to serve.

Kneaded with care and steamed to perfection, these tamales boast a tender, fluffy texture that contrasts beautifully with the hearty black beans and gooey cheese. Serve them with a dollop of sour cream or a vibrant salsa verde for an extra layer of flavor.

Sweet Pineapple Tamales

Yield to the allure of tropical sweetness with these exquisite Sweet Pineapple Tamales, a delightful twist on the traditional Mexican staple that promises a burst of sunshine in every bite. Perfect for summer gatherings or a festive brunch, these tamales blend the juicy tang of pineapple with the comforting warmth of masa, wrapped in a tender corn husk for a truly unforgettable experience.

Ingredients

• 2 cups masa harina (for a lighter texture, sift before using)
• 1 cup unsalted butter, softened (ensure it’s at room temperature for easier mixing)
• 1/2 cup granulated sugar (adjust to taste for desired sweetness)
• 1 tsp baking powder (helps the masa rise slightly)
• 1/2 tsp salt (enhances the flavors)
• 1 cup fresh pineapple, finely diced (ripe pineapple for maximum sweetness)
• 1/4 cup pineapple juice (reserved from cutting the pineapple)
• 20 dried corn husks, soaked in warm water for 30 minutes (until pliable)

Instructions

1. In a large mixing bowl, combine the masa harina, softened butter, sugar, baking powder, and salt. Mix until the mixture resembles coarse crumbs.
2. Gradually add the pineapple juice to the masa mixture, kneading until a smooth, slightly sticky dough forms. If the dough feels too dry, add a tablespoon of water at a time until the desired consistency is achieved.
3. Fold in the finely diced pineapple, ensuring it’s evenly distributed throughout the dough for consistent flavor in every tamale.
4. Drain the soaked corn husks and pat them dry. Spread about 2 tablespoons of the masa mixture onto the center of each husk, leaving a 1-inch border at the top and bottom.
5. Fold the sides of the husk towards the center, overlapping them slightly, then fold the bottom up. Secure with a strip of corn husk if necessary.
6. Place the tamales upright in a steamer basket, ensuring they’re snug but not overcrowded. Steam over boiling water for 60 minutes, checking occasionally to ensure the water doesn’t evaporate completely.
7. Remove from the steamer and let cool for 5 minutes before serving. The tamales are done when the masa pulls away easily from the husk.

Best enjoyed warm, these Sweet Pineapple Tamales offer a tender, moist texture with a perfect balance of sweetness and tang. For an extra indulgent treat, serve with a drizzle of coconut cream or a sprinkle of toasted coconut flakes.

Vegetable Tamales

Glistening with the vibrant hues of fresh vegetables nestled within a tender masa dough, these vegetable tamales are a celebration of color and flavor, wrapped in a traditional package that speaks to the heart of home cooking.

Ingredients

• 2 cups masa harina (for a lighter texture, sift before using)
• 1 1/2 cups vegetable broth (warm, to help hydrate the masa)
• 1/2 cup lard or vegetable shortening (for a vegetarian option, use coconut oil)
• 1 tsp baking powder (ensures the dough rises slightly)
• 1/2 tsp salt (adjust to taste)
• 1 cup mixed vegetables (diced carrots, bell peppers, and corn recommended)
• 12 dried corn husks (soaked in warm water for 30 minutes to soften)

Instructions

1. In a large bowl, combine the masa harina, baking powder, and salt, whisking to distribute evenly.
2. Add the lard to the dry ingredients, using your hands or a mixer to blend until the mixture resembles coarse crumbs.
3. Gradually pour in the warm vegetable broth, mixing continuously until a soft, pliable dough forms. Tip: The dough should not stick to your hands; adjust with more masa or broth as needed.
4. Fold in the mixed vegetables gently, ensuring they’re evenly distributed throughout the dough.
5. Drain the corn husks and pat dry. Spread a thin layer of masa dough onto the smooth side of each husk, leaving a border for folding.
6. Fold the husks around the filling, tying the ends with strips of husk or kitchen twine to secure.
7. Steam the tamales in a steamer basket over boiling water for 60 minutes, ensuring the water doesn’t touch the tamales. Tip: Check the water level halfway through to prevent burning.
8. Allow the tamales to rest for 5 minutes before unwrapping. Tip: They’re done when the dough pulls away easily from the husk.

Delightfully moist and flavorful, these vegetable tamales boast a perfect balance of savory masa and sweet, crisp vegetables. Serve them with a drizzle of crema and a sprinkle of cotija cheese for an extra layer of richness, or enjoy them as is for a truly authentic experience.

Chocolate Tamales

Heavenly in their richness and deeply rooted in tradition, chocolate tamales offer a decadent twist on the classic Mexican staple, blending the earthy notes of masa with the luxurious depth of cocoa for a dessert that’s both comforting and sophisticated.

Ingredients

• 2 cups masa harina (for a lighter texture, sift before using)
• 1/2 cup unsweetened cocoa powder (high-quality for best flavor)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for optimal rise)
• 1/2 tsp salt (fine sea salt recommended)
• 1 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 1 1/2 cups warm chicken or vegetable broth (keep warm to help blend)
• 1 cup dark chocolate chips (or chopped chocolate, 70% cacao)
• 20 dried corn husks, soaked in warm water for 30 minutes (pat dry before use)

Instructions

1. In a large bowl, whisk together masa harina, cocoa powder, sugar, baking powder, and salt until well combined.
2. Add softened butter to the dry ingredients, using your hands or a mixer to blend until the mixture resembles coarse crumbs.
3. Gradually pour in warm broth, mixing continuously until a soft, pliable dough forms. Tip: The dough should not stick to your hands; adjust with more masa or broth as needed.
4. Fold in chocolate chips evenly throughout the dough for pockets of melted chocolate in every bite.
5. Drain and pat dry the soaked corn husks. Spread about 1/4 cup of dough onto the center of each husk, leaving room at the edges to fold.
6. Fold the husks to enclose the dough, then tie with a strip of husk or kitchen string to secure. Tip: Ensure the tamales are snug but not overly tight to allow for expansion during cooking.
7. Arrange tamales upright in a steamer basket, cover with a lid, and steam over simmering water for 60 minutes. Tip: Check water levels periodically to prevent burning.
8. Remove from heat and let rest for 5 minutes before unwrapping to serve.

Notably, these chocolate tamales boast a moist, cake-like interior with a tender crumb, enveloped in the subtle aroma of corn husks. Serve them warm with a drizzle of caramel or a scoop of vanilla ice cream for an unforgettable dessert experience.

Shrimp Tamales

Few dishes encapsulate the rich tapestry of Mexican cuisine quite like shrimp tamales, a delightful fusion of succulent seafood and traditional masa, wrapped in a corn husk and steamed to perfection. This elegant twist on a classic offers a lighter, yet equally comforting, alternative to its meat-filled counterparts, perfect for a sophisticated summer soirée or a cozy family dinner.

Ingredients

• 2 cups masa harina (for a smoother texture, sift before use)
• 1 cup chicken broth (warm, to help bind the masa)
• 1/2 cup lard (or unsalted butter, for a richer flavor)
• 1 tsp baking powder (ensures fluffy tamales)
• 1/2 tsp salt (adjust to taste)
• 1 lb shrimp, peeled and deveined (medium size works best)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is preferable for vibrant flavor)
• 1/2 tsp cumin (toasted, for depth)
• 12 corn husks, soaked in warm water for 30 minutes (until pliable)

Instructions

1. In a large bowl, combine masa harina, baking powder, and salt. Gradually mix in warm chicken broth and lard until a soft dough forms. Cover with a damp cloth and let rest for 20 minutes to hydrate.
2. Heat olive oil in a skillet over medium heat. Add garlic and cumin, sautéing for 30 seconds until fragrant. Add shrimp, cooking for 2-3 minutes per side until just pink. Remove from heat and chop into small pieces.
3. Drain corn husks and pat dry. Spread a thin layer of masa dough onto each husk, leaving a border. Place a spoonful of shrimp mixture in the center.
4. Fold the husk to encase the filling, tying the ends with strips of husk or kitchen string. Arrange tamales upright in a steamer.
5. Steam over boiling water for 60 minutes, ensuring water doesn’t touch the tamales. Check for doneness by unwrapping one; the masa should pull away from the husk easily.

Golden and steaming, these shrimp tamales boast a tender, moist interior with a hint of briny sweetness from the shrimp, contrasted by the earthy masa. Serve them atop a pool of vibrant salsa verde for a striking presentation that’s as delicious as it is beautiful.

Sweet Pumpkin Tamales

Just as the leaves begin to turn and the air carries a crisp whisper of autumn, sweet pumpkin tamales emerge as a comforting embrace of seasonal flavors. These tender parcels, wrapped in corn husks, are a delightful fusion of earthy pumpkin and warm spices, offering a taste that’s both nostalgic and refreshingly new.

Ingredients

• 2 cups masa harina (for a gluten-free option, ensure it’s certified)
• 1 cup pumpkin puree (homemade or canned, but avoid pumpkin pie filling)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 1/2 cup brown sugar (adjust to taste for desired sweetness)
• 1 tsp ground cinnamon (freshly ground for the best aroma)
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup warm water or broth (for a richer flavor)
• 12-15 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 minutes.
2. Add the pumpkin puree, cinnamon, nutmeg, cloves, and salt to the bowl. Mix until well combined.
3. Gradually incorporate the masa harina into the wet ingredients, alternating with warm water or broth, until a soft dough forms. Tip: The dough should be moist but not sticky; adjust with more masa or liquid as needed.
4. Drain the corn husks and pat dry. Spread about 2 tablespoons of the dough onto the center of each husk, leaving room at the edges.
5. Fold the sides of the husk towards the center, then fold the bottom up. Secure with a strip of corn husk if necessary. Tip: Ensure the tamales are snug but not overly tight to allow for expansion during cooking.
6. Arrange the tamales upright in a steamer basket. Steam over boiling water for 60 minutes, checking occasionally to ensure the water doesn’t run dry. Tip: Tamales are done when the dough pulls away easily from the husk.

Rich in flavor and moist in texture, these sweet pumpkin tamales are a testament to the beauty of autumn’s bounty. Serve them warm, drizzled with a touch of honey or alongside a scoop of vanilla ice cream for an indulgent twist.

Mushroom and Cheese Tamales

Kickstarting our culinary journey, these Mushroom and Cheese Tamales blend earthy flavors with creamy decadence, wrapped in a tender masa embrace. Perfect for a cozy dinner or a festive gathering, they promise a delightful twist on a traditional favorite.

Ingredients

• 2 cups masa harina (for a smoother texture, sift before using)
• 1 1/2 cups warm chicken or vegetable broth (adjust for desired dough consistency)
• 1/2 cup lard or unsalted butter, softened (for a richer flavor)
• 1 tsp baking powder (ensures light, fluffy tamales)
• 1/2 tsp salt (adjust to taste)
• 1 cup shredded Oaxaca or Monterey Jack cheese (for melty goodness)
• 1 cup finely chopped mushrooms (cremini or button for earthiness)
• 1/2 tsp ground cumin (adds depth)
• 12 corn husks, soaked in warm water for 30 minutes (for pliability)

Instructions

1. In a large bowl, mix masa harina, baking powder, and salt until well combined.
2. Gradually add warm broth and lard, kneading until a soft, pliable dough forms. Tip: The dough should not stick to your hands; adjust broth as needed.
3. Fold in shredded cheese, chopped mushrooms, and cumin into the masa dough until evenly distributed.
4. Drain corn husks and pat dry. Spread a thin layer of masa mixture onto each husk, leaving a border for folding.
5. Fold husks around the filling, then tie with strips of husk or kitchen string to secure. Tip: Ensure tamales are snug but not overstuffed to allow even cooking.
6. Arrange tamales upright in a steamer basket over boiling water. Cover and steam for 60 minutes over medium heat. Tip: Check water level periodically to prevent burning.
7. Let tamales rest for 5 minutes before unwrapping to set the masa.

Lusciously tender with a harmonious blend of savory mushrooms and gooey cheese, these tamales are a testament to comfort food at its finest. Serve them with a drizzle of crema and a sprinkle of fresh cilantro for an extra layer of flavor.

Conclusion

Exploring these 12 Delicious Real Homemade Tamales Authentic recipes is a journey into the heart of traditional cooking that’s sure to delight your taste buds. Each recipe offers a unique twist on this beloved dish, perfect for sharing with family and friends. We’d love to hear which tamale stole your heart—drop a comment below! Don’t forget to pin your favorites and spread the joy of homemade tamales on Pinterest.