Tamales are a masa dish before they're anything else, so fresh masa harina and real rendered lard are what give the dough its lift and flavor. Whip the lard into the masa until it's light enough that a pinch of dough floats in a glass of water. Skip that test and the tamales come out dense and heavy.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep60 min
Cook90 min
Makes18 tamales
CuisineMexican
Cost$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for18tamales
Masa harina
Nixtamalized corn flour is the backbone of the dough.
Can you make Tamales in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Tamales? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make Tamales ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Tamales gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Tamales vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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