Tamales
Published
Some of my favorite dishes to make come from Mexico because most of the ingredients are naturally gluten-free and full of flavor. Tamales are one of those classics, made with soft masa harina (corn flour) dough and a rich, savory filling that’s comforting and delicious. These are my take on traditional tamales, made completely gluten-free but still with that same tender texture and authentic taste. Each little pocket of masa is wrapped in a corn husk and steamed until perfectly soft. I love making these when I’m hosting a crowd or bringing something special to share because they’re always a hit.
The process of making tamales might seem a little involved, but once you get into it, it’s actually really relaxing. The masa is made with gluten-free masa harina, which gives that authentic corn flavor, and a bit of broth and lard to make it soft and spreadable. The best part is that there are endless options for fillings. They can be made with meat and cheese or completely vegetarian and loaded with beans and rice. Once you spread the dough and add the filling, it’s just a quick fold, and they’re ready for steaming. It’s a fun way to get family and kids involved, and you’re rewarded with tender, flavorful tamales.
Gluten-Free Cooking Tips
- Soak the corn husks early. Start soaking your husks before mixing the masa so they’re soft and easy to fold when you’re ready to assemble.
- Get the masa texture right. The dough should be smooth, soft, and spreadable—similar to thick hummus. If it feels dry or cracks, add warm broth, a tablespoon at a time until it spreads easily.
- Don’t overfill. Use about 2 tablespoons of masa and 1–2 tablespoons of filling. Overfilling makes folding difficult and can cause the tamales to leak during steaming.
- Stand tamales upright when steaming. Keep the open ends facing up so steam circulates evenly and moisture doesn’t collect inside.
- Check for doneness. Tamales are fully cooked when the masa pulls away cleanly from the husk. If it sticks or feels wet, continue steaming for another 10–15 minutes.
- Let them rest before serving. Give cooked tamales about 10 minutes to set before unwrapping. This helps the masa firm up and hold together beautifully.
Gluten-Free Tamales
Ingredients
Masa Dough
- 4 cups masa harina, gluten-free corn flour for tamales
- 2 tsp baking powder
- 2½ tsp salt
- 1 cup lard, melted
- 3½ cups warm broth, beef, chicken, or vegetable
For the Filling
- 3 cups cooked shredded pork or chicken
- 2 cups red enchilada sauce
Assembly
- 20 dried corn husks, soaked in hot water for 30 minutes until softened
Instructions
- Soak the corn husks in a shallow bowl filled with hot water until softened, about 30 minutes. Keep them submerged by placing a plate on top. Then drain and dry.
- In a large bowl, whisk together masa harina, baking powder, salt, and cumin.
- Add lard and beat with an electric mixer until the mixture looks crumbly.
- Slowly pour in warm broth, mixing until a soft, spreadable dough forms. It should feel like thick hummus and spread without cracking.
- In a separate bowl, mix shredded pork with enchilada sauce until evenly coated.
- Lay a soaked corn husk flat, smooth side facing up (this will be the inside). Spread about 2 tbsp of masa dough in the center, leaving space at the sides and top. Add 1–2 tbsp of filling down the middle.
- Fold the sides of the husk inward over the filling, like a book. Then fold a second time like a book. Then fold the bottom end up. Tie with a thin strip of husk if desired.
- Instant Pot Method: Place a trivet or steamer basket inside the Instant Pot and add 1 cup of water. Place a few corn husks on top of the basket or trivet.
- Stand tamales upright, open ends facing up. Seal the lid, set to Manual/Pressure Cook for 25 minutes on High Pressure. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Steamer Method: Stand tamales upright in a large steamer pot with open ends facing up. Steam over simmering water for 1 hour or longer, adding more water as needed.
- Tamales are done when the masa pulls away cleanly from the husk and feels firm. Let rest 10 minutes before serving. Enjoy!
Notes
- Make sure the masa harina (corn flour) is certified gluten-free.
- Fold snugly but not too tightly. A gentle fold allows the masa to expand slightly while steaming, keeping the texture light.
- Make it a group activity. Filling and folding tamales goes faster (and is more fun) when you do it with family or friends.
- Try a test tamale first. Steam one tamale to check the masa texture and seasoning before committing to the full batch.
- Keep extras warm. Once the tamales are done, cover the pot with a lid and a towel to trap heat and keep them warm until serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Tamales Step by Step
Gather all the ingredients together.
Soak the corn husks: Place 20 dried corn husks in a large shallow bowl and cover them with hot water. Let them soak for about 30 minutes, or until softened and flexible. To keep them submerged, place a plate on top. Drain and pat dry before using.
Mix the dry ingredients: In a large mixing bowl, whisk together 4 cups of gluten-free masa harina, 2 tsp of baking powder, and 2½ tsp of salt until well combined.
Add the fat: Pour in 1 cup of melted lard and beat the mixture with an electric mixer until it looks crumbly and evenly coated.
Add the liquid: Slowly add 3½ cups of warm broth (use beef, chicken, or vegetable) a little at a time, mixing until a soft, spreadable dough forms. The masa should feel similar to thick hummus—smooth and pliable without cracking when spread.
Prepare the filling: In a separate bowl, combine 3 cups of cooked, shredded pork or chicken with 2 cups of red enchilada sauce. Stir until the meat is fully coated in sauce.
Prep the corn husk: Lay one soaked corn husk flat on your work surface, smooth side facing up.
Fill the tamales: Spread about 2 tbsp of masa dough in the center, leaving room along the sides and top. Spoon 1-2 tbsp of filling down the middle of the masa.
Fold in the sides: Fold the sides of the husk inward over the filling.
Fold and tie: Then, fold the bottom end up. Tie with a thin strip of husk if desired. Repeat with the remaining dough and filling.
Cook the tamales
Instant pot method: Place a trivet or steamer basket in the Instant Pot and pour in 1 cup of water. Lay a few corn husks on the bottom, then stand the tamales upright with open ends facing up. Seal the lid and cook on High Pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Steamer pot method: Stand the tamales upright in a large steamer pot with open ends facing up.
Steam: Steam over simmering water for 1 hour or longer, checking occasionally and adding more water as needed to prevent drying out.
Check doneness: Tamales are done when the masa pulls away cleanly from the husk and feels firm to the touch.
Cool and serve: Let them rest for 10 minutes before serving to allow the masa to set.
What Else Can I Add?
- Shredded Pork with Red Enchilada Sauce: the classic, richly flavored tamale filling.
- Shredded Chicken with Salsa Verde: tender chicken with a bright, tangy green sauce.
- Beef with Chili Sauce: hearty and full of smoky spice, perfect for meat lovers.
- Cheese and Green Chiles: mild, creamy, and a favorite for vegetarian tamales.
- Beans and Cheese: a simple, budget-friendly option that’s naturally gluten-free and full of flavor.
- Roasted Vegetables with Salsa Roja: a colorful mix of peppers, onions, and zucchini for a lighter version.
- Sweet Corn and Cinnamon: for a fun twist, try a dessert-style tamale with sweet masa and warm spice.
Serving Suggestions
These tamales are perfect for holidays, fiestas, or cozy weekends. I love serving them with Mexican rice, refried beans, or guacamole and pico de gallo on the side. A surprisingly good twist is a drizzle of cashew cream on top, which adds a subtle nutty flavor. Or, add a drizzle of enchilada sauce and a sprinkle of cotija cheese for restaurant-style flavor.
Storage Instructions
I almost always make extra tamales because they keep so well. Once they’ve cooled, I tuck them (still in their corn husks) into an airtight container and store them in the fridge for up to 3 days.
They also freeze beautifully. Just slide them into a freezer bag or container and keep them for up to 3 months. When a craving hits, you can steam them straight from frozen or warm one in the microwave wrapped in a damp paper towel. There’s nothing better than pulling out a few homemade tamales on a busy night and having dinner ready in minutes.
