Here’s a classic Tamale recipe — a traditional Mexican dish made with masa (corn dough), a savory filling, and steamed in corn husks. This recipe is perfect for beginners and makes about 12–15 tamales.

🌽 Homemade Tamales

Ingredients

For the Masa (Dough)

2 cups masa harina (corn flour for tamales)
1 1/2 cups chicken broth (or vegetable broth)
2/3 cup lard, vegetable shortening, or unsalted butter, softened
1 tsp baking powder
1/2 tsp salt

For the Filling

(Choose one or mix fillings)

Chicken Filling:

2 cups cooked, shredded chicken
1/2 cup salsa verde or red enchilada sauce
Salt & pepper to taste

Pork or Beef Filling:

2 cups cooked, shredded pork or beef
1/2 cup red chili sauce (or enchilada sauce)

Vegetarian Filling:

1 1/2 cups roasted vegetables (peppers, zucchini, mushrooms)
1/2 cup cheese (optional)

Other Ingredients

12–15 dried corn husks
Water for soaking husks

Instructions

1. Prepare corn husks

Soak husks in warm water for 30 minutes to make them pliable.
Pat dry before using.

2. Make the masa dough

In a large bowl, beat lard (or shortening) until fluffy.
In a separate bowl, mix masa harina, baking powder, and salt.
Gradually add masa mixture to lard, alternating with broth, until a soft, spreadable dough forms.
Test dough by dropping a small ball in cold water — it should float when ready.

3. Prepare the filling

Mix shredded chicken, pork, or vegetables with sauce or seasonings.

4. Assemble tamales

Lay a corn husk flat with the wide end at the bottom.
Spread 2–3 tablespoons of masa in the center, leaving edges free.
Add 1–2 tablespoons of filling in the middle.
Fold sides of husk over filling, then fold the bottom up. Optional: tie with a thin strip of husk.

5. Steam tamales

Stand tamales upright in a large steamer basket, open side up.
Cover with remaining husks and a damp cloth.
Steam over simmering water 60–90 minutes, until masa pulls away easily from husk.
Check occasionally to ensure water doesn’t run dry.

6. Serve

Let tamales rest 5–10 minutes before serving.
Serve with salsa, sour cream, or guacamole.

⭐ Tips

Make ahead: Tamales freeze well — store in a freezer bag and steam straight from frozen for 20–30 minutes.
Test masa: If it floats in water, it’s done and airy enough.
Variations: Sweet tamales can be made with masa, sugar, cinnamon, and fruit filling.

If you want, I can also give you:
🌶 Chicken Tamales with Green Sauce
🌽 Pork Tamales with Red Chile Sauce
🍫 Sweet Chocolate or Pineapple Tamales

Which one should I provide?