Freshly made tamales wrapped in corn husks on a rustic wooden table, some unwrapped to show chicken, cheese, and pineapple fillings, with a steaming pot in the background.

Tamales are more than just a dish — they’re a tradition, a memory, a way to gather family in the kitchen and pass down a piece of culture. I’ve made tamales with my kids many times, and honestly, it isn’t as labor-intensive as people make it seem. There’s something magical about everyone working together: slapping masa onto the corn husks, carefully adding the filling, and then watching them steam to perfection.

Whether you’re a tamale lover or just looking to try something new, this is a great way to make memories while keeping tradition alive. Tamales aren’t just chicken-filled; you can explore a world of possibilities: sweet tamales with pineapple, cheesy tamales, or even savory combinations like pork, beef, or vegetables.

Tamales have a rich history — they date back to ancient Mesoamerican civilizations, who wrapped seasoned fillings in corn dough and cooked them over open fires. Over time, this practice has become a cherished tradition across Mexico and Latin America, evolving into countless regional variations.

Here’s how you can bring this timeless tradition into your kitchen and make it your own:

Ingredients

  • 4 cups masa harina (corn dough)
  • 2 cups chicken broth (or vegetable broth for vegetarian versions)
  • 1 cup lard or vegetable shortening
  • 2 cups shredded cooked chicken (or cheese, pineapple, or other fillings)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Corn husks, soaked in warm water for 30 minutes
  • Optional: spices, sauces, or herbs for flavoring

Instructions

  1. Prepare the husks: Soak corn husks in warm water for at least 30 minutes until pliable. Pat dry before using.
  2. Make the masa: In a large bowl, mix masa harina, baking powder, and salt. Beat in lard and broth gradually until the dough is light and fluffy. Masa should be spreadable but firm.
  3. Prepare fillings: Shred your cooked chicken or prepare your chosen filling. For sweet versions, cut pineapple or other fruits into small chunks.
  4. Assemble tamales:
    • Take a soaked corn husk, and spread a thin layer of masa in the center.
    • Add a spoonful of filling on top.
    • Fold the sides of the husk over the filling, then fold the bottom up. Children can help here — let them spread masa, add fillings, and fold.
  5. Steam the tamales: Stand tamales upright in a large steamer. Cover with a damp cloth and steam for 1–1.5 hours, checking occasionally to make sure water hasn’t evaporated.
  6. Serve and enjoy: Let tamales cool slightly before unwrapping. Serve warm with salsa, crema, or enjoy them on their own.

Tips for Making Tamales a Family Affair

  • Make it fun! Play music, share stories, and involve the kids.
  • Experiment with fillings — chicken, cheese, pineapple, or a mix.
  • Keep the tradition going — cooking tamales together is a memory your family will treasure for years.