Tamales during the holidays is a tradition for many. My dear friend Katie and I used to have tamales on New Years Eve or New Years Day, back when she lived in New York and I used to visit several times a year!
Making tamales is not difficult, just time consuming. Much of the time is in waiting – soaking the husks (about 1 1/2 hours) and steaming the tamales (about 45 minutes). I complete the prep work while the husks soak.
Also, with traditional tamales, another large amount of time is spent on cooking the filling – usually pork. Since I like vegetarian tamales, this cuts down much of my prep time. I did make some chicken tamales for Jason, using chicken we brought home from dinner with my parents.
Step One
Prepare the husks.
Soak for 2 hours in warm water. I place them in a container with a lid, water filled to the very top, as the husks float. I have also used a large bowl with something to weigh them down.
Step Two
Prepare the masa. This recipe makes 16 – 18 tamales.
4 cups instant corn masa mix
3 teaspoons sea salt
2 teaspoons Garlic Gold
1 cup oil (canola)
3 cups vegetable broth
Combine dry ingredients. Add oil, mix with hands (the fun part!).
Add broth one cup at a time, mixing with hands until it reaches spreadable consistency – like peanut butter.
Step Three
Assemble ingredients.
Shred the chicken with green chiles. Grate monterey jack cheese (Tillamook is preferred in this house!). Bowls of black beans and green chiles, bottles of hot sauces.
Step Four
Wrap tamales.
Pat corn husk dry. Spread masa on corn husk as so:
Leave room at thinner end to fold over. Place filling down middle.
Cheese + Sailors Swagger:
Cheese + green chile:
We also made chicken + chile, black bean + cheese + chile.
Fold sides of husk so masa meets and forms in the middle.
Fold thin end up.
Place in steamer, standing up on folded end.
Step Five
Steam tamales.
Add water to pot, just under steam basket so water is not touching tamales. Bring water to boil, then reduce heat to medium/low. Check water level often, adding hot water as needed to keep from running dry. Steam for 40 – 50 minutes – check a tamale – masa should be firm. Continue to steam, checking every 10 minutes, if not firm.
Using tongs, place tamales on a paper towel before transferring to a serving platter.
oh, yum.
Step Six
Enjoy! Tamales are best fresh from steaming. Excellent as an appetizer, or serve as an entree with salad, beans, rice and hot sauces.
Have you ever made tamales?
Do you have New Years traditions?
{ 56 comments… read them below or add one }
we always have christmas tamales. I’ve never made them from scratch though. IMPRESSIVE! You’ve inspired me!
woo hoo – you should make them, Lindsay!!
they’re FUN ! Happy New Year!!
I’ve never made tamales. I love to eat them though. There was a neighborhood stand where I grew up in New Orleans and my brother and I used to walk over on Friday evenings and buy a dozen with our allowance. A dozen was never enough. I’d love to try your recipe.
ha – no, a dozen is not enough!!
you should try these, they are SO good and really pretty easy. Thanks for reading, Happy New Year, Johanna!
I’ve never made tamales and only recently realized I liked them (found vegan versions at WFs). I’ve never heard of this as a tradition. Now black-eyed peas and cabbage is a MUST around here.
yes, I’ve made vegan before… it’s very easy to do, and still SO yummy! I’ve heard of the black eyed peas thing, never have had it!! Happy New Year, Heather!!
I don’t think I’ve ever had a tamale. That don’t have them around much in the North East I guess.
they’re SO good… you should make some!
Happy New Year, Evan !!
Never heard of tamales as a New Years’ tradition, but my husband would be excited – he loves tamales! I’m really impressed with yours…they look delicious. I’ve never heard of anyone making homemade tamales before. Great recipe!
Thanks, Candice! you should try it, maybe make them together!
I didn’t know that tamales were a tradition! Interesting. Here in South Cackalacki they like to eat black eyed peas on New Years day for good luck. That an hoppin’ johns or some crap. Wait, that might be the same thing…Hmm. Maybe I should find out and then blog this. I hate not knowing…yes, let’s have a redneck NY Day post on my blog.
I can’t wait to see this!!
XO
I’ve always been too scared to make tamales! Perhaps you have inspired me to be a braver person
yes!! you should try!!
Tillamook cheese is so delicious. They would be a perfect addition to tamales.
We lived near Philly a bunch of years so we had breakfast casserole on New Year’s day and watched the Mummer’s Parade. I miss it some years.
Isn’t Tillamook the best? We went on the factory tour just a few months ago, so fun!
You make it look so easy! Well… I’m not sure I have it in me, I wonder if I could make something without the husks and stuff. I really like the “mash” part LOL
Hmm, it wouldn’t be tamale consistency, but… you could probably make some sort of “muffin” with the masa, or fry it like fritters? Hmm… now you’ve got me thinkin’…
Wow I’m super impressed by your recipe! I’ve never made tamales before, but I’ve eaten them plenty of times and LOVE them!
Thanks, Beth!
Wow, those look fantastic and are seemingly much easier than my Hispanic roommate made them out to be!
mine are pretty easy, because I don’t spend the first half of the day making the pork filling!
I think that is why so many people say it takes such a long time, although even the way I make them it’s still several hours… definitely not a quick evening meal!
These tamales look amazing. I’ve never made them before but would like to try them sometime. Our usual NY’s Eve spread with the family is Chinese Food but I’m not sure what we’re doing this year.
yes, Chinese is always great at the holidays too! and thanks, making tamales is pretty fun, and I always love how they turn out!
Happy New Year, Di !!
I’ve never even had a tamale, let alone made one! We really only have one traditional NYE food, and it’s a drink (Martinelli’s sparkling cider).
HAPPY NEW YEAR, AIMEE !!
I’ve never had a tamale before! Not sure I’ve ever even seen one in person. Yours look delicious though
Thank you!! They turn out really great when you get to choose what the fillings are!
Look at you go! We’ve had tamales every year on Christmas Eve for what seems like forever, but not homemade…purchased from a lady who makes them fresh here in Dallas. Billy loves to cook Mexican cuisine and we have masa on hand at all times for corn tortillas. We need to make tamales! I’d love mine with black beans. Mmmm.
Mmm, I LOVE fresh tortillas too… oh, YUM. YES, you should make tamales! It’s really fun, probably ESPECIALLY if you are making them with Billy!
HAPPY NEW YEAR, SWEETIE !!
Yours look great!!! Next time I make tamales, I’m going to refer back to your folding methods
you make them too? what fillings do you use? tamales are so great, aren’t they?
Happy New Year!
Wow, you made tamales? I have never tried making it because I heard that it takes a long time. You make it look so effortless. Love the different flavors your put inside.
We had tamales for our Christmas Eve party, our neighbors make them from scratch and they always give us a batch on Christmas. Yummy! Even with all the traditional food we had, I think I like the tamales the best.
they take a while, but they are NOT difficult at all ! and really, by a long time, it generally takes me probably 4 hours total, but not “working” that whole time… another thing that takes a LONG time is cooking the pork filling, which could turn it into an all day project!
you should ask your neighbor if you can come over when she makes them!
I never knew how these were made, so this was a fascinating read for me! Thanks for sharing.
My family’s tradition for the new year is usually ‘Lenticchie e Cotechino’, an italian lentil and pork stew basically. The Cotechino is a pork ‘sausage’ of sorts; I think you can find it at Viande (or is it called ‘Chop’?) at City Market (NW portland). The lentils represent money for the new year
The other tradition that I’ve participated in was a quick plate of pasta after midnight (new year’s eve) — Spaghetti aglio e olio — spaghetti with garlic, olive oil, a little red pepper flake and maybe a sprinkling of parmigiano. I don’t think that represented anything in particular other than “Yum!”
that’s one of Jason’s favorite pastas! I’ve heard of lentils for the New Year. Thanks, Belinda, for reading! I’m happy you enjoyed! HAPPY NEW YEAR!
You know, I’ve always wonder what exactly a tamale WAS – now that I know, I’m definitely going to have to try them! Mmmmm!
you should – they’re awesome!
Thanks for the schooling on how to make these! I love love love tamales but heard they were difficult to make and that intimidates me. I hear they are freezeable as well so that makes it even better!
My NYE tradition? Have drinkies
yes, they freeze really well… they are not difficult, just many steps and a long time… I like making them, and adding EXACTLY what I want as filling!
Happy New Year!!
I love tamales, but only get them when I’m out- sadly I’m too lazy. And a bit intimidated… :p
I used to say that too! They’re really fun to make!
Happy New Year!
Wowsa. My best friend and I were just discussing tamales. I’m not sure I have it in me to do something so time consuming. I’m such a chicken when it comes to things that have several steps. Maybe we can make them together VERY SOON.
YES, lets!!
Wow, that was one of the clearest descriptions I’ve read on how to make the elusive tamale! I don’t know why, but they intimidate me!! They look delish!
no intimidation! you should give them a try… the main thing is making sure you have enough time… and they’re really FUN to make!
There’s no way I’d ever find husks in northern BC, and while yesterday I would have been fine with that, today, I’m devastated. Great tutorial, Kristina! And sorry I misspelled your name in my comment last week!
oh, WOW, I thought you were being funny, misspelling my name!! Seriously, I laughed for a while, since we were talking about spelling…
I have always been able to find husks at any normal grocery – in the hispanic section. I wonder if they’d survive in the mail… 
I am amazed. Bookmarking of all bookmarking is going on right now. I have been wanting to make these for ages, with my mom in the background saying, forget it, it’s easier to just buy them frozen @ TJoe’s!! This is beyond macaron impressive. Thank you for the how-to. I’ve never seen this posted before.
Happy New Year!
Thank YOU !!
They are really very easy… just take many steps and some time. I love the Trader Joes tamales, but knowing that they are easy enough to make, I always will if I have the time!
Happy New Year to you!
Oh these look so beautiful! I made tamales for the first time for Challenge #2 of Project Food blog. I did the whole pork, chile sauce, etc. from scratch and you’re right – it takes a TON of time. I don’t even remember how long I was in the kitchen that day! But they’re so worth it. I think I made close to 100. So I wrapped each in a small square of wax paper and froze them. We grab them out of the freezer and zap them in the microwave for quick snacks/easy dinners every once in awhile! I think we only have like 15 or so left so I’ll need to make them again! I like your green chile idea! I’ll have to steal that! Thanks for sharing with Friday Firsts and Happy New YEar!!!
oh you’re right, this is a great post! i want tamales!
we’re making more today – wish I could just SEND you some!
thank you for this tutorial, you make it look so easy! I’m going to try!
I cant wait to make these, you make them look so easy. I have always avoided making my own but I think I can do this! I love tamale
fun tradition to ring in the new year, can I come this year?? I’ll bring bubbly and even something for dachshunds!
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