There’s just something special about tamales — especially when they’re made from scratch. I’ve always loved ordering them at a good Mexican restaurant (only if they’re made in-house, of course 😉). The dry ones just don’t compare! The real ones — the soft, flavorful, perfectly moist ones — that’s what I wanted to learn to make at home.
And let me tell you, once you try making them yourself… you’ll never go back.
🥩 The Filling
We love beef tamales in our home, but you can use chicken, pork, lamb, or even ground beef. I usually grab a good beef roast or steak — nothing fancy — and let the flavor build from there.
Here’s what I do:
Add your beef to the Instant Pot with a bit of water. Season it with cumin, salt, pepper, paprika, onion powder, and garlic powder. Roast garlic, chipotle pepper, bell pepper, and onion in the oven at 250°F for about 20 minutes until soft and fragrant. Add those roasted veggies into the Instant Pot with the meat. Pressure cook for 4 hours until the beef is tender enough to shred.
When it’s done, remove the veggies, shred the meat, and blend the veggies with the broth. Pour that blended sauce back in with the beef and cook another 20 minutes. It becomes this rich, flavorful filling that smells heavenly.
🌽 The Masa (Tamale Dough)
Now for the heart of it — the masa.
In a bowl, combine:
2 cups masa harina About ½ cup of the broth from your Instant Pot 5 tablespoons lard (for that authentic texture!) Mix until soft, smooth, and pliable — not sticky, just moist and tender.
🌿 Preparing the Corn Husks
Soak your corn husks in warm water for 10–15 minutes so they’re soft and easy to work with. Then spread a thin layer of masa (about ¼ inch) over each husk. Add a spoonful of your beef filling in the center.
Roll the tamales like a burrito — fold one side over the filling, then the other, and leave one end open.
🔥 Cooking
If you’re using an Instant Pot:
Add a small amount of water and your steamer insert. Arrange the tamales upright, open side up. Steam (pressure cook) for 1 hour.
If you’re using the stovetop:
Use a large pot with a steamer basket and some water on the bottom. Steam on low heat for about 1½ hours, checking occasionally to make sure there’s still water in the bottom.
You’ll know they’re done when they pull away from the husk easily and have that tender, cornbread-like texture.
🌶️ Serve & Savor
Serve your tamales with fresh lettuce, chopped tomatoes, cilantro, sour cream, and a drizzle of your favorite hot sauce.
They’re pure comfort — a homemade gift of flavor, patience, and love.
Because the best meals aren’t rushed.
They’re crafted — from the heart, for the ones you love. ❤️
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