Tamales are a favorito comida for mexicans during our fiestas. The reason we do not make them too often however, is because it takes quite long to prepare and cook them. Because of this, when we do make them, we do so for a big occasion and we also make plenty of them!


You will need:

Masa dough

  • 280g masa harina
  • 200g lard
  • 350ml beef stock
  • 1 tablespoon baking soda
  • Salt


  • Pulled pork or chicken
  • 2 Onions
  • ½ clove of Garlic
  • 2 hot Chills
  • Mexican cheese
  • Water
  • Salt and pepper
  • Vegetable oil

Lastly you will need corn husks or banana leaves to wrap your tamales




For this recipe we have used already made pulled pork and chicken to shorten the process of making the Tamales. If you have the time, use your favourite pulled pork or chicken recipe and continue from there.


Finely chop onion, garlic and fresh chilli and lightly pan fry in vegetable oil until all ingredients are slightly browned. Turn off pan and place the vegetable mixture in a separate bowl.


Once you have your meat and veggies prepared and ready, you need to start making the masa dough. For our recipe we used masa harina which is dehydrated masa. If you are able to buy the fresh masa dough from a mexican food supplier, that will shorten your process further.


In a large mixing bowl, place lard, baking soda and salt. Beat the lard together until it becomes light and fluffy like whipped butter would. Begin spooning small amounts of the masa harina slowly into the batter as it mixes slowly. Do this until all the masa is incorporated into the lard.   Slowly add one cup of chicken stock to make the mixture a bit more watery as it continues to churn. For the perfect tamale recipe you need to make sure this mixture is the perfect balance of liquid, fat and air.


When the dough is at a good consistency it is time to dollop an amount into the corn husks and spread a thick, even amount to around one third of the husk. Place meat, vegetables and cheese in the centre of the masa dough.


Carefully fold the longer side of the husk all the way around so that it has become a complete cylinder. Pull up the bottom side of the husk that is still exposing the mixture into the centre and tie the entire tamale up using a thin part of another husk or string.


Steam your tamales until the dough looks to easily separate from the husk and enjoy!

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