How to Make Authentic Mexican Tamales

Tamales are one traditional food in Mexican Culture, and food is a big part of our Cultural. Growing up in a Mexican family, any time there would be a big event the first thing that is thought about is, “What food will be made for the guest?” Tamales are not just a Mexican tradition; all around Latin America tamales are a traditional dish, but they are made differently. In the Mexican Culture it is corn flour dough with a type of meat, salsa, and wrapped in a corn husk and then steamed.


Cooking is a skill that is a big part of Mexican Culture. Tamales aren’t easy to make; it’s a very long and complicated process. I started to learn how they’re made very young. Now whether you love to cook like me, or just like real authentic Mexican food following these steps will help to understand how to make tamales. Now this recipe is how my family makes tamales. It won’t be the same as other Mexican family recipes because just as other Hispanic countries make theirs different, families from the same countries still make their someway differently.

Ingredients (estimated ingredients to makes about 100 tamales)

• 1 pack of Corn Flour
• 2 bags of Corn Husks
• 1 lb Lard (16oz)
• 5lbs Chicken 
• 2-3 lb Jalapeños
• 2-3 lbs Tomatillos
• 2 Onions
• Garlic (cloves)
• Salt
• Whole Cumin Seeds 

Items Needed

• Hand Mixer
• Aluminum Foil
• Plastic Bags
• Kitchen Towels
• Tamale Steamer

Now like I said these tamales are my family’s style to make tamales. Tamales can be made from chicken, beef, pork, and even cheese. My mom and I prefer chicken because it’s the least greasy. Also, an important thing to remember before I get started; in Mexican Culture when you’re learning to cook, we’re never taught measurements. Anytime I learned to cook anything my mom would just tell me, “just add how much you think you need,” so just as my family says, you’re just going to have to calculate how much you’ll need to add of ingredients.

Cooking the Chicken

Now the first thing you want to start with is boiling the chicken. You will need to have plenty of water since the same broth made will be used later. In the same pot, you want to add onions and season with salt. Once the chicken is cooked remove it from heat and let it cool down. Afterward, you want to take the chicken out of the pot and shred the chicken getting as much of the meat off the bones. Set aside the broth to cool.

The Salsa

This part will be based on how you like spicy food, and if you prefer green or red salsa, both made the same but the ratio between jalapeños and either tomatillos or tomatoes will determine how spicy the salsa will come out. In a pot, you’ll just bring them to a boil. Once cooked just add to a blender and add onions, garlic cloves, and salt. Like I said you’ll just have to calculate how much you’ll add, base it on how much jalapeños and tomatillos you have.

Tomatillos make green salsa and Tomatoes make red
The lines on the jalapenos are typically spicier 

The Corn Husks

With corn husks you want to soak them in some hot water for a bit, corn husks must be cleaned because you want to make sure to get out any dirt and the hairs from the corn husks. Soaking them makes it easier just don’t soak for too long because then your husks will get too soft and rip apart and make it harder to wrap your tamales later.

La Masa/The Dough

In a big pot or bowl add the lard, and using a hand mixer mix the lard until you get a creamy whipped consistency. Once this is done add the cornflour and mix around by hand till all mixed together. Using the chicken broth from earlier, gradually add the broth to the dough mixture, the broth will give the dough more flavor to it. Also, gradually ass salt to taste if needed. Once there are no lumps and is soft the dough will be ready. Now just to be sure you have the right consistency, in a cup of water add a small amount of the dough to the cup, and if the dough stays floating then it’s ready.

Wrapping the Tamale

Once the dough is finished and your corn husk is completely clean the next part is making the tamale and wrapping them. This part of the process is crucial because you want to make sure the consistency of all the elements of the tamale is proportional. First, start with getting a medium-large size husk, or you could just use two small husks and overlap them, then smear some of the dough on it, then you’ll add the chicken and lastly the salsa, enough to cover the chicken.

Time to Cook the Tamales

A tamale steamer is used because the bottom of the pot has a rack that’s used to keep water in the bottom so as it boils the steam will cook the tamales. So first you will add the water to just below where the rack goes. Using aluminum foil, take large pieces to create a bowl in the pot, large enough that the aluminum foil passes the top of the pot. This is to wrap the tamales completely in the foil. Then use the towels to warp the top of the foil and lastly use the plastic bags to do the same. This technique allows the vapor to stay inside to allow the tamales to cook consistently. This is the boring part. It can take at least 3-4 hours to cook and possibly longer. You will also have to be very attentive to make sure there is water at the bottom of the pot the entire time while cooking. Just easily pouring water on the side of the aluminum foil will allow the water to flow to the bottom of the pot.

Enjoy and Don’t Be Discouraged

Tamales are a tradition in the Mexican Culture, parents and grandparents passing down their traditions involving cooking always bring the family closer together and to their culture. It is very complicated and can become frustrating but, in the end, once they come out perfect, it's fulfilling being successful. Following this process will allow you to learn to make tamales. And it's important to remember it will most likely not come out perfect the first couple of times. I may be able to make them now, but I started learning to make tamales young and took me a long time to perfectly make tamales.