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, but my family wants them more often, so I freeze a big batch.

  •  prep time: 90 min
  •  cook time: 30 min
  •  total time: 2 hour

INGREDIENTS of Tamales (Mexican)

  • 1 package dried corn husks
  • 6 cups masa harina
  • 2 teaspoons Kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon baking powder
  • 6 cups chicken or vegetable stock
  • 3/4 cup corn oil
  • 23 cups filling
  • 1 cup salsa

How To Make Tamales (Mexican)

  • Place the husks in a  pan and cover completely with warm water for 30 minutes soaking.
  • In the bowl of a large stand mixer, add masa marina, salt, and baking powder, and whisk to combine, add oil then beat them and add the stock, and beat on low speed until combined.
  • When it is fluffy, cover the mixing bowl with a damp paper towel and refrigerate until ready to use.
  • Toss together your desired fillings and sauce until combined.
  • Lay the soaked corn husk on a flat surface, Use a spoon or your fingers to spread it out into a rectangle large enough to enclose your filling. Add it to the center of your masa.
  • Then very carefully, fold the corn husk in half so that the masa wraps completely around the filling in half vertical direction.
  • Continue folding the corn husk completely over to one side in cylinder shape.
  • Add water to the bottom of a stockpot.  Then add a steamer basket, fill it with your tamales, and steam until the tamales are hot and cooked through and the masa separates easily from the corn husks, about 30 minutes.
  • Remove from the steamer and serve immediately.