How to make Tamales – Easy Homemade Tamale Recipe

Here is a simple recipe for pork tamales. You can substitute the fresh masa with Maseca. If you don’t like pork you can use any savory meat filling you like. Feel free to adjust seasoning, filling or masa. I encourage you to make the recipe your own and share with family and friends.

5lb pork shoulder roast
2 bay leaves
2 tsp salt
1 chicken bullion (optional)
1/2 tsp pepper
2 garlic cloves minced
1/2 tsp ground cumin
1 lb bag of corn husk
**Be sure to soak husks in hot water for at least 2 hours
or until soft and pliable

MASA- 5 lbs bag fresh white masa
2 cups of melted pork lard
1 cup of drippings from pork or water
salt to taste

(Use any combo of dried chiles you like. Here’s what I used.)
2 cascabel chiles
4 ancho chiles
2 pasilla chiles
1 small onion
3 cloves of garlic
salt to taste





Pork Tamales
Easy Tamales Recipe
Tamales de Puerco
Como hacer Tamales
How to Make Tamales
Mexican Tamales

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52 thoughts on “How to make Tamales – Easy Homemade Tamale Recipe

  1. I attempted to make tamales once and it was a disaster but this video help me see where I went wrong. Thank you for sharing.

    1. preparing masa for tamales is like making a pie crust you have to take the cold lard with salt and baking powder and blend it until its creamy and fluffy, then you add the masa.

    2. if you put too much liquid in your blender with Chile it will prevent ur tamales from fully cooking also it has to be medium low heat, well covered lid, tamales r not easy but a few times of making them it gets eazier.

    3. Practice makes better Cooks, and when I cook something I try different things every time 🙂

  2. Best video out there! Making tamales for the first time this week but question–if the masa was already prepared, was the lard and pork drippings necessary? I plan to buy my masa already prepared but not sure if this is an additional step!?

    1. “Masa is often short for masa de maíz, a maize (corn) dough made from freshly prepared hominy.” “Hominy is a food which consists of dried maize kernels that have been treated with an alkali in a process called nixtamalization”

    2. AOS•Army of Squids yes..it ecen has the tiny flecks of kernels when u buy it at the molino.lol we have to preorder ours because it runs out durung winter months /holidays

    3. Stephanie Moran Of course it is. It’s a dough made of corn meal/flour. Masa for flour tortillas is just regular wheat flour.

    1. Yes that will help tighten up the masa if you add to much liquid. By corn flour you mean Maseca right?

    2. Annabel Love hi, I make tamales with 5 pounds fresh unprepared masa to one pound of pork lard and add one cup of pork juice. first I use a big 6 quart kitchen aid mixer to whip up the lard first then add the masa a little at a time then add slowly the pork juice then mix it fast and add one to two tablespoons of salt. you will need about 3 pounds of pork butt meat for every 5 pounds if masa.

    3. Gochujang Mamá I also test the lard in ice water after it is whipped to see is if will float. and after I mix it with the masa I test the masa too in a glass of ice water to see if it will float.

  3. I really like your version. This old gringo was at his Mexican friends’ home for Rosca de Reyes and I have to make tamales for Feb 2nd. Yours look FANTASTIC !! I like adding a little salsa to the masa for color and flavor. Thanks !! For good laughs you can check out my videos as well.

    1. Thank you! So you are the lucky one who gets to make the tamales. ? You can most definitely add or take away what you like. I just thought I’d really share the method I use to make tamales. Thanks for watching! ?

  4. Certainly got my curiosity. I have always loved, loved tamales, especially when from time to time someone made them a little on the spicy side. This inspires me to make my own. Thx for a really nice vid on how to.

  5. you brought back memories for me my mom makes them just like your recipe. I cried thru the whole video. We used to cook together. I use to make the Chile while she did the meat. then we sit down and gossip while filling the temales. time flew by I miss her so much now.

    1. Awww…sorry to hear about your Mom. Cooking with family can create the most cherished of memories. Thank you so much for your comment. ??

  6. I used your method to make temales today….they were a bit on the dry side…what did I do wrong? they look perfect.
    but , I’m using the pork juices in the crock to make Pinto’s. lol

    1. If they where dry they might have need more broth or a tad bit more lard. Sorry about that. ?

    2. ive learned that when you think theres enough chile sauce in the meat…add more because the masa soaks it up it seems so i use more sauce. but since im not sold on the type of chiles i used in the past i cant wait to do this one.

  7. This has been the best video on tamales I have seen yet. Straight to the point. Do a beef tamale for me please.

  8. Good enough. My Mom would use a mixture of venison and pork for meat tamales. There were also refried bean tamales, cheese with slivers of jalapeno and chicken tamales. I was the official dish washer since a lot of pots, pans and spoons were used. lol

  9. Thank you for a great instructional video. Making tamales has always been scary since my mother passed away. Finally after 10 yrs some younger granddaughters are trying to make them.

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