The short answer: Tamales are a holiday tradition in many Mexican, Mexican American and Central American homes, and for a lot of families, December means a tamalada: a day when everyone gathers in the kitchen to spread masa, fill corn husks and steam dozens of tamales for Christmas Eve and New Year's.

Our picks for tamales

This guide covers the basics of making tamales at home, the most popular fillings, how to steam them, how to reheat and store them safely, and how to host your own tamalada.

Save your family's tamale recipe, and Grandma's notes in the margins, in the Family Recipe Binder, or record it with your other heirloom dishes in My Family Recipes.

Family Recipe Binder for saving a family tamale recipe

What you need to make tamales

Ingredient or tool What it does Tips
Dried corn husks Wrap each tamale Soak in warm water 30 minutes to an hour until soft
Masa harina or fresh masa The corn dough Fresh masa preparada from a tortilleria saves time
Lard or vegetable shortening Makes the masa light and tender Beat until fluffy before adding masa
Broth Adds flavor and moisture to the masa Use the broth from cooking the filling
Baking powder and salt Lift and season the dough Taste the masa; it should be well seasoned
Filling Pork, chicken, beef, cheese, beans or sweet Cook it fully and cool it before assembling
Large steamer pot Cooks the tamales A tamalera with a rack works best
  • Red chile pork: shredded pork simmered in a sauce of dried guajillo and ancho chiles.
  • Green chile chicken: shredded chicken in tomatillo salsa verde.
  • Rajas con queso: strips of roasted poblano pepper with cheese, a favorite vegetarian option.
  • Beef: slow-cooked beef in chile sauce.
  • Bean and cheese: refried beans and cheese, easy for kids.
  • Sweet tamales: masa colored pink and mixed with sugar, cinnamon and raisins, or pineapple.

How to make tamales, step by step

  1. Cook the filling a day ahead. Cook meat until done, shred it and mix it with sauce, then refrigerate it.
  2. Soak the husks in warm water until pliable, and keep them covered with a damp towel.
  3. Make the masa. Beat the lard until fluffy, then add the masa, baking powder, salt and warm broth gradually until the dough is soft and spreadable. A small piece should float in a glass of water when it is light enough.
  4. Spread the masa. Lay a husk smooth side up and spread a thin layer of masa over the wide top two-thirds, leaving a border.
  5. Fill and fold. Add a spoonful of filling down the center, fold the sides over, then fold the narrow bottom up.
  6. Load the steamer. Stand tamales upright, open end up, on the rack above simmering water, and cover with extra husks and a lid.
  7. Steam for about 60 to 90 minutes, adding hot water as needed so the pot never runs dry.
  8. Test for doneness. A tamale is ready when the masa pulls away cleanly from the husk. Let them rest 10 to 15 minutes before serving.

How to reheat tamales

Steaming is the best way to reheat tamales, because it keeps the masa soft. Steam refrigerated tamales in their husks for about 15 to 20 minutes, or frozen tamales for about 30 minutes or more, until hot in the center. For one or two, wrap them in a damp paper towel and microwave, turning once. USDA guidance says leftovers should be reheated to 165 degrees Fahrenheit, and the USDA safe temperature chart lists the same temperature for casseroles and leftovers, so check the center of a tamale with a thermometer.

How to store tamales safely

Because tamalada batches are big, storage matters. Refrigerate cooked tamales within two hours of steaming, and spread them out on trays so they cool quickly instead of piling them warm in one deep container. Eat refrigerated tamales within three to four days. For longer storage, wrap cooled tamales in plastic wrap or freezer bags with the husks on, label them with the date and filling, and freeze them for later. Steam them straight from frozen.

How to host a family tamalada

A tamalada turns a big cooking job into a holiday party. Make the filling and masa ahead, set up an assembly line on a long table with husks, masa, fillings and trays, and give everyone a job: kids can sort husks and tie strips, while experienced cooks spread masa. Play music, set out snacks, and decide ahead how many dozen each household will take home. Many families pair it with Christmas Eve traditions or a Christmas movie night once the tamales are steaming. For a sweet finish, set out a few traditional Mexican desserts like buñuelos or flan.

The bottom line

Tamales take time, but that is what makes them special at Christmas. Cook the filling ahead, beat the masa until light, steam until the masa releases from the husk, and store and reheat leftovers safely. Then write the recipe down so the next generation can carry on your family's tamalada.

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Frequently asked questions

Why do people eat tamales at Christmas? In many Mexican, Mexican American and Central American families, making tamales at Christmas is a long tradition, often called a tamalada, where relatives gather to spread masa, fill husks and share stories. Because tamales take hours to make, cooking them in a big batch for Christmas Eve or New Year's turns the work into a family celebration.

How do you reheat tamales? The best way to reheat tamales is to steam them in their husks for about 15 to 20 minutes from the refrigerator, or longer from frozen, until hot all the way through. You can also wrap them in a damp paper towel and microwave them. USDA food safety guidance says leftovers should be reheated to 165 degrees Fahrenheit.

How long do tamales last in the fridge or freezer? Cooked tamales should be refrigerated within two hours and are best eaten within three to four days, following USDA leftover guidance. For longer storage, cool them, wrap them tightly in their husks and freezer bags, and freeze them. Frozen tamales keep their best quality for a few months and can be steamed straight from the freezer.

How many tamales should I make for a family party? Plan on about two to three tamales per adult and one to two per child as part of a meal with sides, and more if tamales are the main dish. Many families make several dozen at a time because the work is the same whether you make two dozen or six, and extras freeze well for the weeks after Christmas.

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Sources

  1. USDA FSIS: Safe minimum internal temperature chart fsis.usda.gov
  2. USDA FSIS: Leftovers and food safety fsis.usda.gov