By Becky Hardin
Updated May 5, 2025
Tamales are a traditional Mexican dish you’ll want to make at home for Cinco de Mayo or weeknight dinners! Corn husks are stuffed with corn flour and your choice of filling—along with a couple of other basic ingredients—for a truly delicious meal. This homemade tamales recipe is so easy and unbelievably tasty, you may find yourself making them again and again!
Easy Tamales Recipe
Tamales start with a thick, corn-based dough that’s stuffed with your favorite Mexican-inspired fillings, then wrapped in corn husks and steamed to perfection. The result is a hearty, comforting dish that’s as fun to make as it is to eat—and trust me, once you try them, you’ll definitely be coming back for seconds! There are so many ways to make them your own too! Take a look at the variations below for some tasty ideas.
Ingredients1x2x3x
- ▢ 6 ounces corn husks (1 package) – Badia brand recommended
- ▢ 2 cups masa harina (aka: corn flour) – Bob’s Red Mill brand recommended
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon kosher salt
- ▢ ½ cup vegetable oil
- ▢ 2½ cups low-sodium chicken broth or beef or vegetable broth
Filling Options – Choose One!
- ▢ 1½ cups Salsa Chicken
- ▢ 1½ cups Refried Beans
- ▢ 1½ cups Carnitas
- ▢ 1½ cups Barbacoa Beef
Instructions
- Soak the corn husks in a large bowl of warm water for 20-30 minutes until pliable. 6 ounces corn husks
- Whisk together the masa harina, baking powder, and salt in a bowl. 2 cups masa harina, 1 teaspoon baking powder, ½ teaspoon kosher salt
- Add in the oil and beat with a hand mixer until combined. ½ cup vegetable oil
- Slowly add in the broth while beating until it’s fully incorporated. 2½ cups low-sodium chicken broth
- Continue beating on high speed for a few more minutes until the dough has a fluffy and creamy texture.
- Pat the corn husks dry with paper towels.
- Lay one corn husk on a flat surface with the wide end at the top. Place ¼ cup of the dough in the middle and use a spoon, spatula, or wet fingers to spread it out to ¼-inch thickness. Leave 2-3 inches at the bottom to allow room to fold up the corn husk.
- Place a heaping tablespoon of filling in the middle of the masa dough. 1½ cups Refried Beans, 1½ cups Carnitas, 1½ cups Salsa Chicken, 1½ cups Barbacoa Beef
- Fold in both sides of the tamale, so one side overlaps the other. Then, fold up the bottom.
- Fill the bottom of a large pot with water. Place the steamer basket in the pot. Arrange the tamales in the pot vertically with the folded end down.
- Steam the tamales for 40 minutes.
- Remove the tamales from the pot, unwrap, and serve with your favorite salsa.
Equipment
- Hand Mixer
Becky’s Tips
- Nutritional information is for tamales filled with chicken. See individual recipes for nutritional information for beans, pork, or beef.
- It’s traditional to use lard in the dough instead of vegetable oil, but we wanted to keep it vegetarian-friendly. If you’re not a vegetarian, give the lard-based dough a try.
- To prepare in the instant pot, add 1 cup of water to the bottom of the pot, insert the strainer basket filled with tamales, and cook on high pressure for 20 minutes, or until the masa separates easily from the husks. Use quick release.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Tamales Step by Step
Soak the corn husks: Place 6 ounces of corn husks in a large bowl of warm water for 20-30 minutes until pliable.
Whisk the mara harina: Whisk together 2 cups of masa harina, 1 teaspoon baking powder, and 1/2 teaspoon of salt in a bowl.
Pour in the oil: Add in 1/2 cup of vegetable oil and beat with a hand mixer until combined.
Add the broth : Slowly add in 2 1/2 cups of low-sodium chicken broth while beating until it’s fully incorporated.
Continue beating: Continue beating the masa harina mixture on high speed for a few more minutes until the dough has a fluffy and creamy texture.
Dry the corn husks: Pat the corn husks dry with paper towels.
Add the dough : Lay one corn husk on a flat surface with the wide end at the top. Place ¼ cup of the dough in the middle of the corn husk, and use a spoon, spatula, or wet fingers to spread it out to ¼-inch thickness. Leave 2-3 inches at the bottom to allow room to fold up the corn husk.
Add the filling : Place a heaping tablespoon of filling in the middle of the masa dough. Use 1½ cups refried beans , 1½ cups carnitas , 1½ cups salsa chicken , or 1½ cups barbacoa beef .
Seal the tamale : Fold in both sides of the tamale, so one side overlaps the other. Then, fold up the bottom.
Steam the tamale : Fill the bottom of a large pot with water. Place the steamer basket in the pot. Arrange the tamales in the pot vertically with the folded end down. Steam the tamales for 40 minutes.
Unwrap the tamale : Remove the tamales from the pot, unwrap, and serve with your favorite salsa.
Variations
One of my favorite things about making tamales is how versatile they are. Sometimes I keep it simple with shredded cheese, but other times I’ll go all in with chili con carne , chili verde , or even my go-to Mexican shredded chicken . I’ve also used taco meat, rich sangria pork , and even a scoop of Mexican chicken salad when I want something a little different.
And let’s not forget dessert tamales—they’re just as fun! I like to add a bit of sugar to the masa harina and fill them with sweet options like rehydrated raisins, tangy pineapple, fruit preserves, or dulce de leche. I’ve even tried them with apple pie filling, cinnamon-spiced sweet potato , or chocolate pudding ! No matter what I use, they always turn out delicious!
How to Store
Store leftover tamales in an airtight container or Ziplock bag in the refrigerator for up to 3 days. Reheat by steaming for 15 minutes, wrapping in foil and baking in a 350°F oven for 15-20 minutes, or covering with a damp paper towel and microwaving on high for 1-2 minutes.
Freeze tamales in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Homemade tamales are so delicious served with a variety of condiments and toppings. I like mine with a traditional salsa , chunky pico de gallo , or this zesty salsa verde . Creamy guacamole and/or sour cream are also great pairings.
To make it a full meal, serve your tamales with a flavorful cilantro lime rice , this traditional Mexican rice , some delicious street corn , or refried beans . A warming bowl of taco soup would also be delish!
more mexican recipes we love
Chicken Flautas
Chicken Mole
Beef Burritos
Crockpot Chicken Burritos
Tamales Recipe
Equipment
- Hand Mixer
Ingredients
- 6 ounces corn husks (1 package) - Badia brand recommended
- 2 cups masa harina (aka: corn flour) - Bob’s Red Mill brand recommended
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 2½ cups low-sodium chicken broth or beef or vegetable broth
Filling Options - Choose One!
- 1½ cups Salsa Chicken
- 1½ cups Refried Beans
- 1½ cups Carnitas
- 1½ cups Barbacoa Beef
Instructions
- Soak the corn husks in a large bowl of warm water for 20-30 minutes until pliable. 6 ounces corn husks
- Whisk together the masa harina, baking powder, and salt in a bowl. 2 cups masa harina, 1 teaspoon baking powder, ½ teaspoon kosher salt
- Add in the oil and beat with a hand mixer until combined. ½ cup vegetable oil
- Slowly add in the broth while beating until it’s fully incorporated. 2½ cups low-sodium chicken broth
- Continue beating on high speed for a few more minutes until the dough has a fluffy and creamy texture.
- Pat the corn husks dry with paper towels.
- Lay one corn husk on a flat surface with the wide end at the top. Place ¼ cup of the dough in the middle and use a spoon, spatula, or wet fingers to spread it out to ¼-inch thickness. Leave 2-3 inches at the bottom to allow room to fold up the corn husk.
- Place a heaping tablespoon of filling in the middle of the masa dough. 1½ cups Refried Beans, 1½ cups Carnitas, 1½ cups Salsa Chicken, 1½ cups Barbacoa Beef
- Fold in both sides of the tamale, so one side overlaps the other. Then, fold up the bottom.
- Fill the bottom of a large pot with water. Place the steamer basket in the pot. Arrange the tamales in the pot vertically with the folded end down.
- Steam the tamales for 40 minutes.
- Remove the tamales from the pot, unwrap, and serve with your favorite salsa.
Notes
- Nutritional information is for tamales filled with chicken. See individual recipes for nutritional information for beans, pork, or beef.
- It’s traditional to use lard in the dough instead of vegetable oil, but we wanted to keep it vegetarian-friendly. If you’re not a vegetarian, give the lard-based dough a try.
- To prepare in the instant pot, add 1 cup of water to the bottom of the pot, insert the strainer basket filled with tamales, and cook on high pressure for 20 minutes, or until the masa separates easily from the husks. Use quick release.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
