Complete Guide to Mexican Tamales

Tamales are one of the oldest foods in America. With more than 5,000 years of history, they were the sustenance of Aztec warriors, an offering to the gods, and today they are the stars of family celebrations all over Mexico. They are the food that unites generations: the grandmother who teaches, the grandchildren who help, and the family that enjoys them together.

History of Tamales

The word "tamal" comes from the Nahuatl "tamalli", which means wrapped. Mesoamerican civilisations prepared them as portable food for journeys, wars and religious ceremonies. The Aztecs offered tamales to the gods and the Maya served them at royal banquets.

Spanish chroniclers documented more than 40 varieties of tamales in pre-Hispanic Mexico: with venison, turkey, frog, fish, beans, squash, chilli, fruit... The diversity was astonishing 500 years ago and it still is today.

Fact: Tamales appear depicted in Maya and Aztec codices, which confirms their ceremonial and everyday importance going back millennia.

Types of Tamales by Region

Central Mexico

• Mole tamales: The classics of Mexico City. Corn masa filled with chicken in red or green mole, wrapped in corn husk.
• Rajas con queso tamales: Vegetarian, with strips of poblano chilli and Oaxaca cheese. The most popular after the mole ones.
• Sweet tamales: Pink masa with raisins, pineapple or strawberry. They are the dessert of the tamalada.

Oaxaca

• Oaxacan tamales: Wrapped in banana leaf (not corn husk), which gives them a different flavour and aroma. Filled with black mole and chicken. They are the most celebrated tamales in Mexico.

Yucatán

• Mucbipollo (Pib): A GIANT tamal baked underground, filled with chicken in achiote adobo. It is made for the Day of the Dead and can feed 10+ people.

North

• Northern tamales: Larger than the central ones, with plenty of meat and little sweetness in the masa. Filled with shredded meat in red chilli sauce.

South (Chiapas)

• Chipile tamales: With chipile herb, a unique flavour that does not exist in any other region.
• Bola tamales: Round, with denser masa and generous fillings.

Basic Recipe: Chicken Tamales in Red Salsa

This recipe makes about 20-25 tamales (perfect for a family or for freezing).

Ingredients

Masa:

• 500g nixtamalised corn flour (Maseca) - Latin shops, 2-3€
• 200g lard or butter - supermarket
• 350-400ml warm chicken broth
• 1 tsp baking powder
• Salt to taste

Filling:

• 500g shredded chicken (2 cooked, shredded breasts)
• 500ml red guajillo salsa (see our salsa guide)

Husks:

• 1 packet of dried corn husks - Latin shops, 2-3€. Soak in hot water for 30 min before using.

Preparing the Masa

1. Whip the lard with an electric mixer until it is fluffy and pale (5 min). This step is CRUCIAL - a well-whipped masa gives fluffy tamales.
2. Mix the Maseca with salt and baking powder.
3. Incorporate the flour into the lard, alternating with the chicken broth. Beat until you achieve a smooth masa that does not stick to your hands.
4. Float test: Take a little ball of masa and put it in a glass of water. If it floats, the masa is ready. If it sinks, keep beating.

Assembly

1. Take a soaked and drained corn husk.
2. Spread 2-3 tablespoons of masa in the centre of the husk, forming a rectangle.
3. Put a tablespoon of chicken in salsa in the centre of the masa.
4. Fold the sides of the husk towards the centre (the masa closes over the filling).
5. Fold the bottom tip upwards.
6. Place upright (with the opening facing up) in the steamer.

Steaming

1. Place a coin in the steamer water (while it rattles, there is water).
2. Arrange the tamales upright on the rack, packed tightly so they do not fall.
3. Cover with leftover corn husks and a damp cloth.
4. Cover and steam for 1-1.5 hours over medium heat.
5. Test: A tamal is ready when the masa peels cleanly away from the husk.

Where to Buy Ingredients in Spain

• Maseca: Latin shops (2-3€/kg), Amazon (4-5€/kg).
• Corn husks: Latin shops (2-3€ a packet). If you cannot find them, foil works (it is not traditional but it does the job).
• Banana leaf: For Oaxacan tamales, in Asian shops (frozen) or Latin shops.
• Lard: Butcher's or Mercadona (charcuterie section). You can also use butter.

The Tamalada: Social Ritual

Making tamales is a social event in Mexico. The "tamalada" brings together the extended family: grandmothers, aunts, cousins - everyone takes part in the assembly. Music is put on, stories are told, atole is drunk. It is a tradition that in Spain you can recreate by inviting friends round for an afternoon of tamales.

Tip: Make a big batch (40-50 tamales) and freeze half. Tamales freeze perfectly for up to 6 months and reheat in the steamer in 45 min (or microwave with a damp paper towel in 4 min).

How to Make Tamales at Home: Detailed Step-by-Step Guide

Making tamales at home is a culinary project that takes time (4-6 hours the first time) but is enormously rewarding. Here is the most complete guide to making them in your kitchen in Spain.

The Masa: The Heart of the Tamal

The masa is what separates a good tamal from a mediocre one. You need masa harina (Maseca or similar, available in Latin shops and some Mercadona stores) or, ideally, fresh nixtamalised corn masa if you can find it. The basic ratio is: 2 cups of masa harina, 1 cup of warm chicken broth, 150g of whipped lard (or butter as a substitute), 1 teaspoon of baking powder and salt to taste. The secret is to whip the lard until it is fluffy and white before incorporating the masa. An infallible trick: if a little ball of masa floats in cold water, it is ready.

The Classic Fillings

• Chicken in green salsa: Shredded chicken with tomatillo salsa, serrano chilli and coriander. The most popular and the easiest to start with.
• Pork in red salsa: Cooked, shredded pork in guajillo and ancho chilli salsa. Robust, tasty and comforting.
• Rajas con queso: Strips of poblano chilli (or green pepper as a substitute) with Oaxaca cheese (or mozzarella). The classic vegetarian option.
• Sweet: Masa with sugar, butter and raisins, coloured pink or green. Served as a dessert or afternoon snack.
• Mole: Chicken in black or red mole. The most festive and special tamal, reserved for big occasions.

The Wrappers: Corn vs Banana

In Spain you can find both options:

• Dried corn husks: They are soaked in hot water for 30 minutes before using. They are the most common for tamales from central and northern Mexico. They are available in Latin shops for 3-5€ a packet.
• Banana leaves: They are used for tamales from the south-east (Oaxaca, Chiapas, Veracruz, Yucatán). They give a different flavour and aroma. They are sold frozen in Asian and Latin shops for 2-4€.

The Steaming

You do not need a special Mexican steamer. Use a large pot with a metal colander or rack in the bottom. Put water in the bottom (without it touching the tamales), place the tamales upright with the opening facing up, cover well and steam over medium-high steam for 1-1.5 hours. The tamal is ready when the husk peels away easily from the masa.

Tamales for Parties: Organisation and Quantities

Tamales are the perfect dish for big gatherings because they can be made in advance and stay hot for hours.

• Quantity per person: Allow 3-4 tamales per person as a main course, 2 if they are part of a buffet.
• For 20 people: You will need to make 60-80 tamales. It seems a lot, but with the technique mastered they can be made in 2-3 hours.
• Advance preparation: Uncooked tamales can be frozen for up to 3 months. Cook them straight from the freezer, adding 30 minutes to the cooking time.
• Keeping them hot: In the switched-off steamer they stay hot for 2-3 hours. You can also reheat them in the microwave (2 min wrapped in a damp paper towel) or by steaming.

The Tamalada: Mexican Social Tradition

In Mexico, making tamales is not a solitary act - it is a tamalada, a social event where family and friends gather to prepare tamales together. Each person has their job: one whips the masa, another prepares the fillings, another spreads the masa on the husks, another fills and wraps. It is a cheerful production line with music, chatter and, of course, constant tasting of the product.

If you live in Spain and miss this tradition, organise your own tamalada. Invite friends (Mexican or not), put on music, prepare all the ingredients in advance and enjoy the process. It is a wonderful way to share culture and build community. The first time will be slow and the tamales will not come out perfectly - that is part of the charm. With practice, you will become an expert.

Check our step-by-step recipes for more details on each type of tamal, and find the ingredients you need in the Mexican shops in your city.

Tamales in Spain: A Tradition That Crosses Oceans

The tamal-making tradition has arrived in Spain with force, especially during the Christmas festivities and Candlemas Day (2 February). More and more Mexican families in Madrid, Barcelona and other cities organise community tamaladas.

Where to find ingredients for tamales in Spain

The most critical ingredient is nixtamalised corn flour (Maseca or Minsa). You will find it in specialist Mexican shops and increasingly on Amazon Spain. Dried corn husks for wrapping are also available in Latin shops. For Oaxacan tamales, you will need banana leaves, which you can find frozen in Asian or Latin shops.

Find all the ingredients in our directory of Mexican shops and have a go at making tamales with our step-by-step recipes.