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This traditional Mexican dish may take time to prepare, but tamales are actually easy enough for most cooks. Our Test Kitchen teaches you how to make tamales, with step-by-step images to guide you.
Maybe you’ve spotted them at your local Mexican grocery store or maybe Abuela invites you over for a tamaladaeach year around the holidays—regardless of your connection, tamales are a time-honored (and tasty!) dish that everyone should try. Thinking about making homemade tamales? They’re a major cooking project that promises a big payoff. Though they take a bit of time to prep and assemble, the steps are straightforward enough. You’ve got this!
What Are Tamales?
Tamales are corn husk-wrapped bundles filled with a corn-based dough called masa and a tasty filling. They’re most commonly associated with Mexican cuisine, though you can find tamales all over Latin America. Fillings vary from place to place, but the most common include pork, chicken, beef and vegetables—all swimming in chile, a sauce that’s made using garlic, cumin and dried chili peppers. (Here’s your guide.)
It’s traditional for friends and family to come together for a tamalada (tamale-making party), to help assemble.
Did you know? The singular version of tamales is called a tamal—though, they’re so delicious, you’ll probably never need to ask for just one.
What Are Tamales So Popular at Christmas?
While tamales aren’t strictly a Christmas food, they’re often prepared around the holidays. They require a lot of work (hence the tamale-making parties to help the prep go quickly and joyously), so many families reserve them for special occasions.
Think of tamales sort of like turkey or Christmas cookies: Sure, you could have them any day, but making these time-intensive treats just a few times a year makes them all the more special.
How Do You Eat Tamales?
Don’t eat the husk! This is a common mistake for tamal newbies. Simply unwrap, scoop out with a fork and enjoy. A spoonful of salsa on top is optional.
How to Make Tamales
Tamales can be filled so many ways—vegetables, pork, beef. One of our Test Kitchen’s favorite recipes, though, is for tender chicken tamales. Here’s what you need to make them:
Rinse the corn husks to remove any debris, then place into a large bowl and cover them with cold water. Let them soak for at least two hours.
Test Kitchen tip: There’s no shortcut for this step, so make sure you start here.
Step 2: Cook the chicken
Start this step about an hour after you’ve set out the husks to soak.
In a large stockpot (at least 6 quarts), combine chicken, water, onion, salt and garlic. Bring to a boil, and then immediately reduce the heat to a simmer. Cook at a low simmer, covered, until the chicken is tender, 45-60 minutes.
Test Kitchen tip: Check the chicken for doneness by piercing the meat; when the meat is cooked, its juices will run clear.
Step 3: Prep the chicken and broth
Remove the chicken from the broth. Let it rest on a plate or cutting board until it’s cool enough to handle. Meanwhile, pour the broth into a bowl through a strainer to remove the vegetables. Skim the fat from the top of the broth with a big spoon.
When the chicken is cool, remove the meat from the bone and shred it with two forks.
Step 4: Make the dough
In a large bowl, beat the shortening until it’s light and fluffy, about 1 minute. Measure out two cups of the broth, and have the masa harina ready. Gradually beat in the masa, adding small amounts at a time and alternating with the broth. Beat well until the dough is uniform and light.
Test Kitchen tip: For a foolproof dough, do the float test. Drop a small amount of dough into a cup of cold water. The dough should float to the top. If it doesn’t, continue beating until it’s light enough to float.
Step 5: Cook a tasty filling
Back to the stovetop! In a Dutch oven, heat the oil over medium heat. Stir in the flour until blended. Cook and stir until the flour is lightly browned, seven to nine minutes. (This will remove the raw flour taste.) Stir in the seasonings, shredded chicken and four cups of the reserved broth. Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally. Simmering allows the mixture to thicken; this should take about 45 minutes.
Step 6: Assemble the tamales
Drain the corn husks and pat dry, then fill them assembly line-style:
On the wide end of the husk, spread 3 tablespoons dough to within 1/2 inch of the edges
Top each with 2 tablespoons chicken mixture and 2 teaspoons olives
Fold the long sides of the husk over the filling. Make sure they overlap slightly for a secure closure
Fold the narrow end of husk over
Tie with a strip of husk to secure
Repeat until all of the husks are filled and secured
Test Kitchen tip: Uncooked tamales can be frozen for later, just be sure to pack them tightly in freezer bags before freezing. To serve, thaw in the refrigerator overnight, and then steam for about 45 minutes (see instructions below).
Step 7: Steam
Place a large steamer basket in a 6-quart stockpot over 1 in. of water. Place the tamales upright in the steamer. Bring the water to a boil. Let them steam, covered, until the dough peels away from the husk, about 45 minutes.
Test Kitchen tip: This is a long steam, and water level will drop as the water boils off. Be sure to check on the level frequently, and add more water as needed. You don’t want the pot to boil dry; this can damage the pot and makes for sad tamales.
Steps 8 and 9: Brag about your tamales; devour your tamales
Cooked tamales can be frozen, too. Let them cool, then freeze them in their husks. Thaw in the refrigerator overnight, and steam for about 15 minutes to heat them back up before eating.
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak marinated in beer and lime juice honors their passion for cooking. It's a must in my house when we're craving traditional Mexican food. —Adan Franco, Milwaukee, Wisconsin
In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin
When I was in college, I was a church counselor in Colorado and had my first taste of Mexican food. Recently, I've learned to make more authentic dishes, like these pork huevos rancheros. It's one of my favorite recipes to serve for dinner with eggs. —Lonnie Hartstack, Clarinda, Iowa
A Mexican cuisine favorite has to be churros. These cinnamon-sugar dusted fried fritters are best served warm. Serve them the traditional way with chocolate dipping sauce or dunk them into coffee. —Taste of Home Test Kitchen
Instant Pot black beans are the key to a lot of my family's meals, whether it's for a weekend breakfast or taco salads and burritos throughout the week. I've been trying for years to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. —Helen Nelander, Boulder Creek, California
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, which is traditional in many Mexican families. —Cindy Pruitt, Grove, Oklahoma
You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more—it's very much a traditional Mexican food. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. —Greg Fontenot, The Woodlands, Texas
Light, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. They make a nice winter dessert served warm and topped with honey or sugar. —Mary Anne McWhirter, Pearland, Texas
I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.—Ann Piscitelli, Nokomis, Florida
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. This recipe reminds us of elote or authentic Mexican street corn. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
Like your drinks with a south-of-the-border vibe? Try this kicked-up beer cocktail that’s a zesty mix of Mexican lager, lime juice and hot sauce. There are many variations, but this easy recipe is perfect for rookie mixologists.
—Ian Cliffe, Milwaukee, WI
My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon
Heat and sweet is such an amazing combination. I added chili powder and chocolate chips to give a new twist to traditional Mexican cookies. They melt in your mouth, and then the spice hits you. I just love them. — Marla Clark, Albuquerque, New Mexico
My husband loves to cook Mexican dishes. I'm more of an Italian-style cook, and the joke in our house is that I should leave all the Mexican cooking to him. However, this dish of mine turned out so amazing my husband fell in love! It's all in the meat. If you can get an all-natural pork shoulder, it really makes a difference. —Chelsea Wickman, Painesville, Ohio
This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. —Jeannie Trudell, Del Norte, Colorado
This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, Kennewick, Washington
My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. —Anthony Bolton, Bellevue, Nebraska
This agua de jamaica recipe features an iced tea made from hibiscus—tart and deep red like cranberry juice. Add rum if you like. —Adan Franco, Milwaukee, Wisconsin
I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
My family loves these tacos. The chicken filling cooks in the slow-cooker, so it’s convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a soft taco shell with the remaining ingredients and dinner’s ready in minutes. The chicken also makes a great topping for salad. —Cheryl Newendorp, Pella, Iowa
While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. —Kelly Evans, Denton, Texas
As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it’s also a great way for my children to learn to enjoy the flavors of their Mexican heritage. —Aimee Day, Ferndale, Washington
My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. —Val Ruble, Ava, Missouri
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers.
—Suzanne Caldwell
Artesia, New Mexico
This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, Texas
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The winning combination of beef, cumin, chili powder and the spicy heat of chipotle peppers makes these sandwiches game-day food at its finest! —Karol Chandler-Ezell, Nacogdoches, Texas
Nothing is better than freshly made guacamole when you're eating something spicy. It is easy to whip together in a matter of minutes and quickly tames anything that's too hot. —Joan Hallford, North Richland Hills, Texas
When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen
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My family loves fish, and this super fast dish is very popular at my house. Though it tastes as if it takes a long time, it cooks in minutes under the broiler. We like it garnished with lemon wedges and served with couscous on the side. —Brenda Coffey, Singer Island, Florida
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Recipes that are leaner in fat and calories—like this one for beef burritos—helped me lose 30 pounds! The meat is so tender and delicious. —Shirley Davidson, Thornton, Colorado
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. —Lorrie Grabczynski, Commerce Township, Michigan
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I love making this soup because it makes good use of leftovers from Thanksgiving. And it's quick, easy and tasty. No one feels as if they're eating leftovers because this soup is nothing like traditional turkey with gravy. —Margee Berry, White Salmon, Washington
Sweet and simple, this creamy arroz con leche recipe is real comfort food in any language. You’ll love the warm raisin and cinnamon flavors. It’s great served cold, too. —Marina Castle Kelley, Canyon Country, California
While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. —Nancy Heishman, Las Vegas, Nevada
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. —Kristi Black, Harrison Township, Michigan
Need a quick appetizer? All you need is a can of refried beans, jalapeno pepper, seasonings and cheese. Serve with tortilla chips on the side for scooping. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
My mom gave me a fundraiser cookbook, and this is the recipe I’ve used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
This gorgeous shrimp and avocado salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has nearly 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.