Go Back
Gluten-Free Tamales: A Taste of Tradition! - gluten free tamales - Gluten free tamales: make the best tender, easy tamales with this recipe. Perfect for any occ

Gluten-Free Tamales: A Taste of Tradition!

The search for authentic, delicious gluten-free tamales ends here. This recipe delivers incredibly tender and flavorful tamales, perfect for those avoiding gluten without sacrificing taste. Embrace tradition with these comforting, melt-in-your-mouth delights, crafted from simple ingredients. This gluten-free tamales recipe is designed to be accessible, making it achievable even for novice cooks. You'll learn to create that signature soft masa texture and rich filling that makes tamales a beloved
Print Recipe Pin Recipe
Cook Time 1 hour
Total Time 1 hour
Servings: 24
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 cups masa harina (gluten-free corn flour for tamales)
  • 2 tsp baking powder
  • 2 ½ tsp salt
  • 1 cup lard (melted)
  • 3 ½ cups warm broth (beef, chicken, or vegetable)
  • 3 cups cooked shredded pork or chicken
  • 2 cups red enchilada sauce
  • 20 dried corn husks (soaked in hot water for 30 minutes until softened)

Method
 

  1. Soak the corn husks in hot water for 30 minutes until softened. Drain and pat dry.
  2. In a large bowl, whisk together masa harina, baking powder, and salt.
  3. Add melted lard and beat with an electric mixer until crumbly.
  4. Slowly pour in warm broth, mixing until a soft, spreadable dough forms (like thick hummus).
  5. In a separate bowl, mix shredded pork or chicken with enchilada sauce until evenly coated.
  6. Lay a soaked corn husk flat, smooth side up. Spread about 2 tbsp of masa dough in the center.
  7. Add 1–2 tbsp of filling down the middle of the masa dough. Fold the husk sides inward over the filling, then fold the bottom end up. Tie with a thin strip of husk if desired.
  8. Steam tamales in a pot or Instant Pot for 45-60 minutes until firm and cooked through.

Notes

- Ensure your masa harina is specifically labeled for tamales for the best texture.
- Don't over-mix the masa dough; it should be soft and spreadable, not stiff or sticky.
- For a spicier kick, add a pinch of cayenne pepper to the filling.
Allergens: Milk, Eggs, Wheat.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.