Back to Mexican Tamales

Print Options


Card Sizes

Mexican Tamales Recipe

Mexican Tamales Recipe

This family favorite can be served for all occasions-dinner, a quick lunch, a hearty snack or an unusual appetizer.
TOTAL TIME: Prep: 40 min. Cook: 25 min. YIELD:18 servings


  • 1 package corn husks
  • 3 cups Masa Harina flour
  • 1-3/4 cups water
  • 1 cup lard or shortening
  • 1 teaspoon salt
  • 1 pound ground pork or beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (10-1/2 ounces) tomato puree
  • 1 tart apple, peeled and chopped
  • 1/4 cup minced fresh parsley
  • 1/2 cup chopped almonds, toasted
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon chili powder


  • 1. Immerse husks in water; cover. Soak overnight.
  • 2. Mix flour and water to form dough; cover. Let stand 30 minutes. In large bowl, beat lard and salt until mixture resembles beaten egg whites (about 6 minutes). Add dough 2 tablespoons at a time, beating constantly.
  • 3. In large skillet, cook the pork, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
  • 4. Pat husks dry with paper towels and spread about 2 tablespoons dough (1/8- to 1/16-in. thick) on each, leaving 1-in. border. Top with 1 tablespoon filling. Roll. Tie in center.
  • 5. Place upright, folded end down, in Dutch oven with steam rack or oven-proof inverted plate on bottom. Add 1 cup water or chicken broth. Bring to boil; cover and steam for 45 minutes, adding water as needed. When done, husk should peel back easily from dough. Yield: about 3 dozen.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.