How to Eat a Tamale: Step-by-Step Instructions

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Plus, the best sauces and side dish pairings for the Mexican staple
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Tamales are a traditional Mexican dish consisting of corn husks or plantain leaves stuffed with tasty fillings like meats, cheeses, vegetables, or chiles. These delicious treats can be paired with other offerings like tomatillo salsa or a mug of hot atole , smothered with homemade chili, or simply savored on their own. But how exactly do you eat them? In this article, we’ll cover the right way to eat tamales (including whether to eat the husk wrapping), plus share the best sauces and sides to use to take your tamale to the next level. We’ve even got a delicious tamale recipe so you can enjoy these delectable treats any time you like.

How do you eat a tamale?

Hold the tamale in your hand and unwrap the corn husk or plantain leaf that surrounds the soft filling. Once you’ve unwrapped the tamale, hold it with your hands and take a bite or place it on a plate to eat with a knife and fork. If desired, serve with sauces such as salsa, mole, or sour cream.

Section 1 of 8:

How to Eat a Tamale Correctly

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  1. When you receive a tamale, it’ll be wrapped in a layer of thick, paper-like material (generally made from a corn husk or plantain leaf). Peel back one end of the wrapper to reveal the tamale inside. You can take a bite from there, or keep unwrapping to unveil the entire tamale. [1]
    • Be sure to remove the wrapper entirely from tamales steamed in corn husks. While plantain leaves are edible (though they’re not usually consumed with the tamales), corn husks aren’t, and could cause choking or an upset stomach if swallowed.
  2. Depending on how you unwrap your tamale, you can either eat it with your hands (like you would a burrito) or place it on a plate and cut it into bite-sized pieces for eating. With the latter option, you won’t have to hold the tamale the entire time that you’re eating or worry about getting your hands dirty. [2]
    • Cutting up tamales may also make them easier to feed to children, who might make a mess with the entire portion.
    • Tamales were originally meant to be eaten as a handheld food, the way you might nibble a sandwich or bagel wrapped in deli paper. [3]
    • Look for tamales being sold as street fare in places with a strong Mexican heritage, or anywhere that food trucks tend to be spotted. Their size and portability make them perfect for scarfing down on the go.
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  3. Eat your tamale as is or top it with tangy tomato salsa or salsa verde. Mole, a Mexican sauce made from chocolate, chile peppers, and spices, can also be used to spice up a plain tamale. Pour your condiment of choice directly onto the unwrapped tamale or dip it to control how much you get with each bite. [4]
    • Feel free to substitute your favorite salsa recipes, such as black bean and corn, mango-habanero, or chunky pico de gallo.
    • If you don’t have any salsa handy, ordinary hot sauce is a great substitute!
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Section 2 of 8:

Do you eat the outer part of a tamale?

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  1. No, you should not eat the outer part of a tamale. Tamales are traditionally wrapped in a corn husk or plantain leaf, which is used to steam and shape the tamale during the cooking process. However, this outside wrapper is not meant to be eaten. Instead, you should remove the husk before consuming the tamale inside, which is made out of soft masa (dough) and some sort of savory or spicy filling. [5]
Section 3 of 8:

What to Serve with Tamales

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  1. Atole is a hot beverage made by simmering ground corn with water and assorted sweet flavorings like chocolate, vanilla, cinnamon, and fruit. It is often sipped alongside tamales, making it a perfect addition to your meal. [6]
    • Freshly-brewed atole is often available at restaurants and food stands that sell tamales.
    • If you want to try your hand at making atole, you can do it using the same masa corn dough that’s used to form tamales. [7]
  2. Arroz con leche, also known as Mexican rice pudding, is another traditional item that’s frequently paired with tamales. It is prepared by boiling long-grain white rice with milk and cinnamon sticks until it takes on a custard-like consistency. Refrigerate the pudding to help it thicken and serve it chilled. [8]
    • Sprinkle a small handful of raisins, chopped nuts, or ground cinnamon over the top to apply the finishing touches.
    • A cup of arroz con leche makes a great companion for mild (not spicy) tamales eaten with breakfast.
  3. Place a tamale at the bottom of a bowl and cover it with a few ladlefuls of homemade chili. Dress your smothered tamale with shredded cheese, sour cream, diced tomatoes and onions , or any of your other favorite chili fixins.
    • Chili is usually served with denser tamales that are filled with ground beef, pork, or cheese.
  4. If you’re looking for a somewhat unconventional take on the old-fashioned tamale, stick a fresh beef tamale in a hot dog bun along with a generous amount of chili. Add signature Chicago toppings like yellow mustard, onions, pickle relish, tomato slices, sport peppers, and celery salt. [9]
    • A Mother-in-Law may be served in a bun, but when fully-loaded, it’s anything but finger food. Be sure to have plenty of napkins nearby!
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Section 4 of 8:

How to Make Tamales

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  1. 1
    Soak an 8-oz (226 g) package of dried corn husks in hot water for 30 minutes. Remove your dried corn husks from their package and place them in a bowl of very hot (but not boiling) water. Let them soak for 30 minutes, or until softened. [10]
    • Note: This recipe makes 24 tamales . If you want a smaller or larger quantity, adjust the ingredient measurements accordingly.
  2. 2
    Prepare a filling of chicken, beef, or whatever flavor you want. Tamales can be filled with all sorts of proteins and flavorings, so you can customize your tamales for whatever your flavor preferences are. Whatever you choose, make sure you prepare about 3.5 to 4 cups (about 28 ounces) of filling for this recipe. Here are some example ideas for classic tamale flavors: [11]
    • Salsa verde chicken: Combine 3.5 cups (28 ounces) of cooked, shredded chicken with a 16-ounce (2 cups) can of salsa verde.
    • Bean and cheese: Combine a standard can of refried beans with 1.5 cups (340 g) of shredded mozzarella or Oaxaca cheese.
    • Chili pork: Combine a standard can of chili with 3.5 cups (28 ounces) of cooked, shredded pork.
  3. 3
    Mix masa flour, lard, broth, baking powder, salt, and cumin for the dough. In a large bowl attached to an electric mixer, beat 1 â…“ cups (157.73 g) lard and 2 tablespoons (29.5 mL) of broth until fluffy (about 3-4 minutes). In a separate bowl, mix together 4 cups (473 g) masa flour, 2 tsp (10 grams) baking powder, 1 tsp (5 grams) salt, and 1 tsp (5 grams) cumin. Then, stir the dry ingredients into the lard mixture and beat well until fully combined. Gradually add the remaining 3 cups (709 mL) of broth until a soft dough is formed, then beat on high speed for several minutes. [12]
    • The dough is ready when it’s slightly sticky and spreads like a creamy peanut butter.
    • Cover your mixing bowl with a damp paper towel to keep the dough from drying out while you prepare your corn husks.
  4. 4
    Shape a small scoop of dough into each corn husk. Place a corn husk on a flat surface with the glossy side up and the wide end at the top. Spoon about ¼ cup (60 grams) of dough into the center of the husk. Place a piece of plastic wrap over the dough, then use your hands to spread the masa into a 1 ⁄ 4 inch (6.4 mm)-thick layer along the top half of the corn husk. Leave room on the bottom to fold the husk up later. [13]
  5. 5
    Place the filling on top of the dough and fold up the tamale’s husk. Remove the plastic wrap from the top of the dough, then spoon 1-2 tablespoons (21.25 to 42.5 grams) of your filling in a line down the center of the dough. Be careful not to overfill your tamale. Fold one long side of the husk over the filling, then fold in the other long side so that it overlaps the first like a brochure. Fold up the bottom of the husk. [14]
  6. 6
    Cook your tamales in a steamer. Add 2–3 cups (470–710 mL) of water into your steamer, then place a few extra corn husks on the bottom rack so that the boiling water doesn’t directly touch your tamales. Place your tamales in the steamer so that they’re standing upright with their open end up. Set them close enough together so that the tamales stay standing while they cook . Bring the water to a boil, then reduce it to a simmer and steam for at least 45 minutes to an hour. [15]
    • If you’re using an Instant Pot, add only 1 cup (240 mL) water and cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release for 10 minutes, then end on quick release.
  7. 7
    Remove the husk from one tamale to test if the batch is done. After 45 minutes, remove one tamale and check if it’s done. To do so, try to pull the husk off—if it pulls away cleanly without any stickiness or a wet appearance to the dough, they’re ready. If not, cook them for 5-10 more minutes and try again. [16]
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Section 5 of 8:

How to Store & Reheat Tamales

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  1. 1
    Store tamales in plastic wrap or an airtight container in the fridge for 5 days. First things first, allow your tamale (or tamales) to cool completely after cooking. Then, for short-term storage, place your tamale in an airtight container in the fridge for up to 5 days. To freeze your tamales, wrap them individually in plastic wrap or aluminum foil, then place them in a freezer bag. Squeeze as much air from the freezer bag as possible, then place it in the freezer for up to 3 months. [17]
  2. 2
    Reheat leftover tamales before enjoying them. Tamales tend to dry out when reheated, according to personal chef Randall Chambers, but there are still a few ways to warm them up without losing their soft, tender texture. “If it were me,” advises Chambers, “I’d put them in the oven with a double boiler set-up. So, I’d have a pan with tamales and then a bigger pan under it that has water. Then I’d put foil over it” and bake it for a few minutes until the tamales are reheated. [18]
    • Alternately, “the microwave can be a good move…Put a wet towel over the tamales then put them in the microwave” for a few minutes or until warm, Chambers explains. [19]
    • Ultimately, you just have to find a way to steam the tamales until warm—you could also place them in a pot of boiling water with a steamer basket or throw them into the oven or a hot pan with a little bit of cooking oil for a slightly crispy finish.
    • It's not strictly necessary to reheat your tamales before chowing down. While they're most often eaten hot and fresh from the pot, there's no rule that says you can't enjoy them cold!
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Section 6 of 8:

What are tamales?

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  1. Tamales are steamed corn dough filled with savory or spicy mixtures. The traditional Mesoamerican (but primarily Mexican) dish consists of pockets of masa (corn dough) that are stuffed with tasty fillings like meats, cheese, vegetables, or chiles. They’re then wrapped with corn husks or plantain leaves and steamed until soft. [20]
    • These delicious treats can be paired with other offerings like tomatillo salsa or a mug of hot atole, smothered with homemade chili, or simply savored on their own.
    • They’re also popular as a handheld street food served up fresh at food trucks and stands.
    • While tamales are usually savory, you might also see a sweet tamale from time to time. Dessert tamales are often filled with sweet ingredients like chocolate, raisins, or bananas. [21]
Section 7 of 8:

Where did tamales come from?

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  1. Tamales come from Mesoamerica (modern-day North and Central America). The ancient indigenous civilizations in these regions were the first to domesticate and harvest corn in a systematic way. Unsurprisingly, corn became a staple in the recipes of these cultures, and corn tamales were often used as a convenient, portable, and filling food for hunters, travelers, and soldiers. Over the centuries, the tradition of tamale-making spread throughout Mexico and other parts of Latin America, and the delicious dish remains popular to this day. [22]
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Section 8 of 8:

Are tamales good for you?

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  1. Tamales can be good for you if eaten in moderation. Traditional tamales contain saturated fat, which can increase cholesterol levels. So, tamales certainly aren’t bad for you or notably unhealthy, but you’ll want to consider your overall intake of saturated fat when considering how many of them to eat. On the flip side, tamales also have nutritional benefits. They contain all three macronutrients (carbs, protein, and fat), which makes them a good source of nutrition. They’re also rich in fiber, vitamins, minerals, and antioxidants. [23]

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      References

      1. ↑ https://www.thedailymeal.com/1283360/how-to-properly-eat-tamales/
      2. ↑ https://www.thedailymeal.com/1283360/how-to-properly-eat-tamales/
      3. ↑ https://www.southernfoodways.org/interview/hot-tamales-the-mississippi-delta/
      4. ↑ https://www.thedailymeal.com/1283360/how-to-properly-eat-tamales/
      5. ↑ https://www.tastingtable.com/1242641/the-right-way-to-eat-tamales/
      6. ↑ https://blog.amigofoods.com/index.php/mexican-foods/atole/
      7. ↑ http://www.experience-san-miguel-de-allende.com/atole-recipe.html
      8. ↑ https://www.muydelish.com/arroz-de-tres-leches/
      9. ↑ https://www.sandwichtribunal.com/2017/10/chicagos-mother-in-law/
      1. ↑ https://tastesbetterfromscratch.com/mexican-tamales/
      2. ↑ https://tastesbetterfromscratch.com/mexican-tamales/
      3. ↑ https://tastesbetterfromscratch.com/mexican-tamales/
      4. ↑ https://tastesbetterfromscratch.com/mexican-tamales/
      5. ↑ https://tastesbetterfromscratch.com/mexican-tamales/
      6. ↑ https://tastesbetterfromscratch.com/mexican-tamales/
      7. ↑ https://tastesbetterfromscratch.com/mexican-tamales/
      8. ↑ https://mexicanmademeatless.com/how-to-store-tamales/
      9. ↑ Randall Chambers. Personal Chef. Expert Interview
      10. ↑ Randall Chambers. Personal Chef. Expert Interview
      11. ↑ https://stories.spu.edu/articles/tamales
      12. ↑ http://muybuenocookbook.com/2016/12/tamales-sweet-and-savory-fillings/
      13. ↑ https://stories.spu.edu/articles/tamales
      14. ↑ https://www.houstonmethodist.org/blog/articles/2019/dec/making-the-traditional-tamale-healthier/

      About This Article

      Article Summary X

      If you’re not sure how to eat tamales, hold a tamale in your hand and peel back the wrapper, which is usually made from corn husks or plantain leaves. You can then eat the inside of the tamale, but you should never eat the wrapper itself. If the tamale has a lot of sauce, or if you don’t want to eat it with your hands, place the tamale on a plate and remove the wrapper, then eat the filling with a fork and knife. For tips on reheating leftover tamales, keep reading!

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