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Homemade Tamales

This tamales recipe is a delicious labor of love meant to be shared with family and friends. Each homemade tamale is filled with shredded turkey or cheese & jalapeños! 

Prep Time
1 hr
Cook Time
5 hrs
Total Time
6 hrs
Servings: 24 tamales
Calories: 303 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Meat
  • 2 1/2 pounds whole turkey or chicken parts
  • 2 1/2 quarts of water
  • 2 teaspoons chili powder
  • 1 1/2 cumin seeds ground
  • 1 teaspoon cayenne powder
  • 1 teaspoon Mexican oregano dried
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
Season the Meat
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 serrano chili seeded and diced
  • 1/4 cup avocado oil
Masa
  • 3 1/2 cups corn masa flour
  • 1/2 cup lard
  • 1 tablespoon kosher salt
  • 2 1/2 teaspoons baking powder
  • 2 1/2 cups liquid from cooked meat
  • 3 dozen dried corn husks

Instructions

    Cup of Yum
  1. Cook the MeatIn a large stock pot add turkey or chicken with water, chili powder, cumin, cayenne, oregano, and salt & pepper. Bring to a boil, then simmer until meat is tender (approximately 2 hours). Once cooked, save the liquid. Remove meat from the pot, shred and set aside.  
  2. Soak Corn HusksWhile meat is cooking prepare corn husks by soaking them in hot water until the husks are malleable.
  3. Season the MeatIn a medium saucepan over medium-high heat add oil and diced onions. Reduce heat and cook until tender. Stir in garlic and chili pepper until fragrant. Add meat and 1/2 cup of the reserved meat liquid. Turn heat to low and simmer for about 5 minutes. Set aside until ready to assemble tamales.  
  4. Prepare Corn MasaIn a large mixing bowl whisk together corn flour, baking powder, and salt. Add lard and with our hands work into lard into flour mix. Once incorporated, add reserved liquid from the cooked meat 1/2 cup at a time until a dough forms. Dampen a paper towel and place over the dough until ready to assemble the tamales.  
  5. Assemble the TamalesTo assemble the tamales pat dry a corn husk and place on a baking sheet. Add about 2 tablespoons of masa in the middle of the husk and spread evenly leaving 1/4 inch from the wide end of the husk and 1 inch the remaining sides. Place 1-2 tablespoons of meat (or cheese and jalapeños) in the middle of the dough and roll husk around the ingredients. Fold the end and tie with strips of corn husks (optional). Place on a platter until ready to be cooked.  
  6. Steam the TamalesTo cook tamales place in a large steamer. Cover and cook on simmer for up to 2 hours. Add water every 15 minutes to ensure the water does not completely evaporate.  
  7. Pressure Cooker Steaming MethodFor the pressure cooker method, place the metal basket on the bottom of the pot and add 1 1/2 cups of water. Place tamales in the pot (ensure the water doesn't touch the tamales). Place the lid on top and lock in place. The vent should be in seal mode. Set on manual mode and set the timer for 15 minutes. Once complete let the tamales sit for another 10 minutes before removing them from the pot.  
  8. Enjoy! 

Notes

  • For best flavor use both dark and light meat with the skin and bones intact. Once the meat is cooked, discard the skin and bones.  
  • For cheese and jalapeno tamales use Oaxaca, mozzarella or monterey jack cheese. Cut into chucks the length of your desired tamale. Seed and slice jalapeno peppers.  

Nutrition Information

Serving 1g Calories 303kcal (15%) Carbohydrates 21g (7%) Protein 23g (46%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Cholesterol 76mg (25%) Sodium 558mg (23%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 24tamales

Amount Per Serving

Calories 303

% Daily Value*

Serving 1g
Calories 303kcal 15%
Carbohydrates 21g 7%
Protein 23g 46%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g 53%
Cholesterol 76mg 25%
Sodium 558mg 23%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.