13 Steamed Tamales Recipes with Masa

Growing up in a bustling Mexican-American household, the aroma of steaming tamales was the soundtrack of our family gatherings. I still remember my abuela hunched over the kitchen table every Christmas Eve, her hands deftly spreading masa harina onto corn husks, filling them with her secret pork carnitas mix, and stacking them in the towering tamalera. Those hours of anticipation, the steam billowing out like a holiday fog, taught me that tamales aren’t just food—they’re love wrapped in corn dough.

Lately, I’ve been experimenting in my own kitchen, reviving that tradition with modern twists. After a failed batch of overly dry tamales (lesson learned: hydration is key in the masa!), I perfected a steaming technique using an Instant Pot for quicker results without sacrificing tenderness. In today’s fast-paced world, these steamed tamales with masa offer comfort, versatility, and a healthier alternative to fried snacks—gluten-free, customizable, and perfect for meal prep or festive feasts.

Classic Pork Tamales

For these timeless tamales, you’ll need 4 cups masa harina, 3 cups chicken broth, 1 cup lard or vegetable shortening, 2 lbs shredded pork shoulder cooked in red chile sauce (with dried guajillo and ancho chiles, garlic, and cumin), salt to taste, and 30 corn husks soaked in warm water. Mix masa with broth and fat until fluffy, spread 2 tbsp on each husk, add 2 tbsp pork filling, fold, and steam in a pot with water for 1-1.5 hours until firm.

These tamales deliver authentic flavor with lean protein from pork, making them satisfying yet not overly heavy—ideal for holidays or weeknight dinners. The steaming locks in moisture for a pillowy texture.

Chicken Mole Tamales

Gather 4 cups masa harina, 3 cups vegetable broth, 1 cup softened butter, 2 lbs chicken breast shredded in mole sauce (blend tomatoes, chocolate, almonds, chiles, and spices), salt, and corn husks. Prepare masa dough, dollop onto husks, fill with 2 tbsp chicken mole, wrap tightly, and steam for 90 minutes.

Rich in antioxidants from the mole’s chiles and chocolate, these offer a gourmet twist on tradition, boosting mood and heart health while being lower in fat than fried options.

Cheese and Jalapeño Tamales

Ingredients include 4 cups masa harina, 3 cups broth, 1 cup lard, 2 cups shredded Oaxaca or Monterey Jack cheese, 1 cup diced pickled jalapeños, salt, and husks. Spread masa, layer cheese and jalapeños, fold, and steam 1 hour.

Vegetarian-friendly with a spicy kick, these provide calcium for bone health and a quick, crowd-pleasing appetizer that’s lighter on calories.

Sweet Corn Tamales

Use 4 cups masa harina, 3 cups milk, 1/2 cup butter, 3 cups fresh corn kernels pureed with sugar and cinnamon, salt, and husks. Mix sweet masa, add corn filling, wrap, and steam 45-60 minutes.

Naturally sweet and gluten-free, these desserts or breakfast treats highlight seasonal corn’s fiber for digestion, perfect for guilt-free indulgence.

Beef Birria Tamales

Prepare 4 cups masa, 3 cups beef broth, 1 cup shortening, 2 lbs slow-cooked beef in birria sauce (dried chiles, ginger, cloves), husks. Fill and steam 1.5 hours.

Packed with iron-rich beef, these hearty tamales aid energy levels and offer bold flavors for cozy meals.

Shrimp Tamales with Garlic

You’ll need masa base (4 cups harina, 3 cups seafood stock, 1 cup oil), 1.5 lbs shrimp sautéed in garlic, lime, cilantro, husks; steam 50 minutes.

Seafood provides omega-3s for heart health; light and zesty for summer gatherings.

Black Bean and Sweet Potato Tamales

Masa mix with 4 cups harina, 3 cups veg broth, 1 cup coconut oil; filling of mashed black beans, roasted sweet potato, chipotle; husks, steam 1 hour.

Vegan, high-fiber for gut health, these nutrient-dense tamales are budget-friendly and filling.

Chicken Verde Tamales

4 cups masa, 3 cups broth, lard; 2 lbs chicken in green tomatillo salsa (poblanos, cilantro, onions); fill, steam 90 minutes.

Tangy and low-cal, rich in vitamins A and C from salsa for immunity.

Red Chile Beef Tamales

Standard masa; 2 lbs beef braised in New Mexico red chiles, garlic, oregano; husks, steam 1.5 hours.

Deeply flavorful with collagen for joint health, a staple for authentic feasts.

Pineapple Coconut Sweet Tamales

Sweet masa (4 cups harina, coconut milk, sugar, butter); pineapple chunks with toasted coconut; steam 45 minutes.

Tropical delight with vitamin C and healthy fats, ideal for dessert lovers.

Mushroom Poblano Tamales

Masa base; filling of roasted poblanos, wild mushrooms, epazote, crema; vegan option without crema; steam 1 hour.

Earthy and umami-packed, meat-free protein from mushrooms supports immunity.

Duck with Orange Tamales

4 cups masa, duck broth; confit duck legs with orange-chipotle glaze; husks, steam 1.5 hours.

Luxurious protein source, citrus aids digestion—elevate your tamal game.

Rajas con Queso Tamales

Masa standard; roasted poblano strips with queso fresco, onions, cream; steam 60 minutes.

Creamy comfort with veggie benefits, quick veggie-forward option.

These 13 steamed tamales recipes with masa bring the joy of tradition into your kitchen, whether you’re channeling family memories or trying something new. Grab your husks, fire up the steamer, and fill your home with irresistible aromas—your taste buds (and loved ones) will thank you! Which one will you make first? Share in the comments!