Gluten-Free Tamales

1 from 1 vote

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.

Step-by-step photos can be seen below the recipe card.

Prep Time1

Cook Time1

Total Time2

Course: Appetizer, Dinner, Lunch

Cuisine: Mexican

Keyword: gluten-free tamales, tamales

Servings: tamales

Author: Sabine Venier

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.

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