Tamales From Scratch

These homemade tamales are a comforting and delicious dish that I love making when I want something special. Wrapped in corn husks and filled with green chilies and gooey pepper jack cheese, they are tender, flavorful, and perfect for sharing with family and friends. I enjoy the process of making them from scratch—it feels both traditional and rewarding.

Why You’ll Love This Recipe

I love this recipe because it combines a soft, fluffy masa dough with a cheesy, mildly spicy filling that always hits the spot. Making tamales from scratch takes a little time, but I find the process meditative and fun. Plus, I can prepare a big batch, freeze some, and enjoy them later. They’re naturally vegetarian, and I can easily adjust the spice level to suit my taste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8-ounce package of corn husks
4 cups masa harina (corn flour)
1 teaspoon salt
2 teaspoons baking powder
3 cups veggie broth or water more as needed
1 1/4 cups of melted coconut oil
2 x 4-ounce cans of green chilies, drained (see notes)
3 cups shredded pepper jack cheese

Directions

1. I begin by soaking the corn husks in warm water for at least 30 minutes until pliable.
2. In a large bowl, I combine the masa harina, salt, and baking powder.
3. I slowly add the melted coconut oil and mix until crumbly.
4. I gradually pour in the veggie broth (or water), mixing until the dough is soft, smooth, and spreadable. I add more liquid if needed.
5. I take a soaked corn husk, pat it dry, and spread about 2–3 tablespoons of masa dough in the center, leaving space at the edges.
6. I add a spoonful of green chilies and a sprinkle of shredded pepper jack cheese as the filling.
7. I fold the sides of the husk over the filling, then fold the bottom up, securing it closed.
8. I place the tamales upright in a large steamer pot, cover with extra husks, and steam for 45–60 minutes, checking occasionally to ensure there’s enough water in the pot.
9. I let them rest for 10 minutes before serving so they firm up nicely.

Servings and Timing

This recipe makes about 24 tamales, serving 8–10 people. It takes me around 1 hour to prep and 1 hour to cook, so about 2 hours total.

Variations

Sometimes I add sautéed onions, roasted corn, or beans to the filling for extra texture. I also like swapping pepper jack for cheddar or Oaxaca cheese. If I want more heat, I use diced jalapeños or chipotle peppers instead of green chilies. For a non-vegetarian version, I fill them with shredded chicken .

Storage/Reheating

I store cooked tamales in the refrigerator for up to 4 days. To reheat, I steam them again for about 10 minutes or microwave them wrapped in a damp paper towel. They also freeze beautifully I wrap them individually in foil and freeze for up to 3 months, reheating straight from frozen by steaming.

FAQs

Do I need to soak the corn husks?

Yes, soaking makes them pliable and easier to fold without tearing.

Can I use butter or lard instead of coconut oil?

Yes, both work well and give the masa a richer flavor.

How do I know when the tamales are done?

I check if the masa pulls away easily from the husk it should feel firm and cooked through.

Can I make tamales ahead of time?

Yes, I often prepare and steam them a day in advance, then reheat when ready to serve.

What can I serve with tamales?

I like serving them with salsa, guacamole, rice, and beans.

Can I make sweet tamales with this dough?

Yes, I just reduce the salt, skip the chilies and cheese, and add sugar and fruit instead.

How do I keep tamales moist while steaming?

I always keep an eye on the water level in the steamer and add more boiling water as needed.

Can I cook tamales without a steamer?

Yes, I can improvise with a large pot, a rack, and some foil balls to elevate the tamales above the water.

Are tamales gluten-free?

Yes, since masa harina is corn-based, tamales are naturally gluten-free.

Can I freeze uncooked tamales?

Yes, I can freeze them before steaming, but I prefer freezing them after cooking for best texture.

Conclusion

These tamales from scratch are one of my favorite dishes to make when I want a meal that feels both festive and comforting. I love the balance of soft masa with spicy green chilies and melted cheese. Making them takes time, but the result is always worth it especially when I share them with friends and family.

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