Authentic Mexican Tamales Recipe with Homemade Masa

Hear ye, hear ye! Gather around, dear food lovers, for I bring forth a recipe that will delight both your taste buds and your soul. I present to thee Rosalia Jr.’s Tamales Recipe – a dish that holds within it the rich flavors of Mexico and the love of generations past.

As a chef specializing in Brazilian and American cuisine, I can confidently say that this recipe is one of my all-time favorites. It is a staple in many households across the world and has been passed down from generation to generation – making it truly authentic and full of history.

Every ingredient used in this recipe has been carefully selected to create a balance of flavors and textures that will keep you coming back for more. From the masa harina to the wild mushrooms chopped mix king erenghi oyster shiitake rosalia, each component has its own role to play in creating the perfect tamale.

Not only is this recipe delicious, but it is also versatile – perfect for any occasion, be it Christmas or just a regular weeknight meal. Whether you prefer sweet tamales, pork tamales or even tamale pie, Rosalia Jr.’s Tamales Recipe offers endless possibilities.

So my fellow food enthusiasts, what are you waiting for? Step into the kitchen with me and let us make tamales authentically seasoned shredded with love.

Why You’ll Love This Recipe

Rosalia Jr.'s Tamales
Rosalia Jr.’s Tamales

Why, gentle reader, should you not fall in love at first sight with Rosalia Jr.’s Tamales Recipe? I can tell you with certainty that this recipe will have you swooning from the very first bite. It marries the rich flavors of American and Mexican cuisine in a match made in heaven.

Firstly, let us dwell on the cornerstone of this dish – the masa harina. As you mix this magical corn flour with just enough water to form a moist dough, it conjures up visions of sweet tamales, Christmas tamales, tamale pie and pork tamales all dancing in your head. Indeed, the versatility of this masa harina knows no bounds.

But what elevates this recipe to truly divine heights is the chopped mix of king erenghi and oyster shiitake mushrooms that are gently nestled inside each tender tamale. The earthy flavors of these wild mushrooms blend perfectly with the freshly cut cilantro, queso fresco cheese and homemade salsa.

And do not fear, dear reader, for even if you are not a fan of mushrooms – for there is something in Rosalia Jr.’s recipe that will satisfy every palate. The authentically seasoned shredded pork is simply melt-in-your-mouth deliciousness that will leave you yearning for more.

So why deny yourself the pleasure of indulging in such an authentic culinary creation? Make these tamales yourself, or share them as a gift with loved ones. They also make for perfect party appetizers or can be served alongside a hearty bowl of pozole.

Believe me when I say that once you’ve tasted Rosalia Jr.’s Tamales Recipe, it’ll be hard to imagine life without them.

Ingredient List

Before getting into the how-to of this JR Tamales Recipe, let’s take a look at the ingredients you’ll need to achieve an authentic taste.

Masa Dough

  • 4 cups (1 lb) masa harina
  • 4 cups enough water to form a soft dough
  • 1 tablespoon salt

Filling Ingredient

  • 2 cups wild mushrooms (chopped mix of King Erenghi and Oyster Shiitake Rosalia)
  • 1 large onion chopped
  • 4 garlic cloves
  • Olive oil

Sauce Ingredients

  • Green or red salsa
  • Queso fresco
  • Fresh cilantro
  • Fresh parsley
  • Fresh chives

All of these items can easily be found in your local grocery stores or farmer’s markets. Now that you have everything you need, let’s move on to the recipe itself.

The Recipe How-To

Step 1: Prepare the Filling

To prepare the filling for Rosalia Jr.’s Tamales Recipe, start by heating 2 tablespoons (30 ml) of olive oil over medium heat in a large skillet. Add 1 large onion chopped and 3 garlic cloves minced, and cook until the onions are translucent. Next, add 1 cup (150 grams) of chopped mushrooms, using a mix of shiitake, erenghi, and oyster mushrooms for the best flavor. Stir in some freshly chopped cilantro, parsley, and chives.

Once complete, add a jar of homemade salsa and mix it in with the vegetables. Lastly, fold in some fresh crumbled Queso fresco, and season with salt to taste.

Step 2: Mix Masa Dough

In a mixing bowl, mix together 4 cups (1 L) of masa harina with some warm water until you get dough-like consistency. Add more water if needed to obtain a smooth consistency.

Step 3: Soak Corn Husks

Soak corn husks in warm water for at least an hour or until they become flexible.

Step 4: Assemble Tamales

Lay out one corn husk and spread some masa dough on top. Add a spoonful of vegetable filling on top of the masa dough, then roll the husk around it tightly

Step 5: Steam Tamales

In a large pot fitted with a steaming basket, arrange tamales vertically standing up to allow room for expansion while cooking. Steam for about 40 minutes to 1 hour, or until the masa is cooked through.

Rosalia Jr.’s Tamales Recipe is perfect for any occasion whether it’s Christmas tamales or just a regular weeknight dinner. Enjoy!

Substitutions and Variations

Hark ye! Shouldst thou desire to put a twist on this recipe, fear not, for there are many substitutions and variations to choose from.

For starters, instead of using wild mushrooms, you can choose your own preferred variety. Try the shiitake or the erenghi if thou desire something different from the usual. You can also use other types of cheeses like cheddar or Monterey Jack in place of queso fresco to give some depth of flavor to thy tamales.

Moreover, if thou prefer a spicier taste, consider adding jalapeño or habanero peppers to the filling. Alternatively, replace the poblano chiles with bell peppers for a milder taste.

Another variation worth trying is substituting the pork with chicken, beef or even fish fillet for a different flavor. For those who have a sweet tooth, try adding cinnamon and raisins for sweet tamales that are perfect for Christmas time.

Lastly, you can also play around with the tamale’s presentation. Instead of rolling them up traditionally, consider baking them in layers and create a tamale casserole or make tamale pie.

Remember that these are just some suggestions for substituting and varying the recipe. The possibilities are endless; experiment and find what best suits thy taste buds.

Serving and Pairing

When it comes to serving Rosalia Jr.’s Tamales recipe, there are a few different approaches you can take. The first and most traditional way is to serve them as is, plain and simple, with some fresh salsa or cilantro on top. This will really allow the rich, savory flavors of the tamales to shine through.

For something a little more special, consider pairing the tamales with queso fresco and some freshly chopped herbs like parsley or chives. The queso fresco will add a creamy, tangy element that complements the earthiness of the mushrooms in the filling, while the herbs cut through the richness of the masa harina dough.

If you’re looking for a heartier meal, you can also pair these tamales with some black beans or a simple salad with a tangy vinaigrette. This will provide some additional protein and fiber to help you feel satisfied and full after your meal.

Regardless of how you choose to serve them, these tamales make an excellent main course for any occasion. Whether you’re celebrating Christmas, gathering with friends and family for a special occasion, or simply looking for something delicious to enjoy on a cozy night in, Rosalia Jr.’s Tamales are sure to satisfy. So don’t hesitate to try this recipe today and experience the authentic flavors of Mexican cuisine!

Make-Ahead, Storing and Reheating

Oh, dearest reader! Now that you’ve mastered the art of crafting these delectable Rosalia Jr. Tamales, it’s important to know how to store and reheat them so that they retain their authentic flavor and texture. Fear not, for I shall guide thee through this process with ease!

If thou art looking to make-ahead these tamales, it is possible to do so up to three days before serving. Once cooked and cooled, remove the tamales from the husks and store them in an airtight container in thy refrigerator. They shall keep fresh and tender for up to three days.

When it comes time to reheat these beauties, there are a few methods that I recommend. Firstly, thee can place the tamales in a steamer basket over boiling water for 10-15 minutes, or until heated through. Alternatively, thou can wrap each tamale individually in damp paper towels and microwave for 1-2 minutes on high until heated through.

If thou hast any leftover tamales after reheating, they can be stored in the fridge again for up to three days. However, if thou dost not think they will be eaten within that time frame, they can also be frozen for up to two months. Simply wrap them individually in plastic wrap or aluminum foil before freezing.

Now thou art fully equipped with the knowledge of how to make-ahead, store and reheat these tasty Rosalia Jr. Tamales. So go forth and enjoy thy creation with confidence!

Tips for Perfect Results

Welcome back to Rosalia Jr’s Tamales Recipe, where I will be sharing some tips that will help you achieve the best results every time you make these delicious tamales. Here are some of my favorite tips and tricks:

1. Don’t overstuff your tamales: Keep in mind that adding too much filling can result in an unstable tamale that breaks apart when unwrapped. It is best to start with smaller portions and then gradually increase the amount of filling to each tamale.

2. Spread the masa evenly: When spreading the masa on your corn husks, use a spoon or a spatula to make sure it is evenly spread out. This will ensure that each tamale has a consistent texture and taste.

3. Use a mixture of wild mushrooms: Instead of using only one type of mushroom, try combining two or three different kinds of mushrooms chopped into small pieces. This will add texture and flavor to your tamales, making them even more delicious.

4. Season your ingredients well: Be sure to season each component of your filling with salt, garlic cloves, cilantro, and other spices to enhance their flavors. Additionally, use authentic Mexican queso fresco for a richer taste and aroma.

5. Steam tamales long enough: Steam your tamales in a pot with enough water for 1-2 hours or until the masa becomes firm and cooked all the way through. Make sure to check them every thirty minutes or so to avoid overcooking.

6. Reheat properly: If you plan on reheating leftover tamales, wrap each one in damp paper towels before microwaving them for about 30 seconds per tamale.

By following these tips along with the recipe instructions, you can make mouthwatering homemade tamales that are sure to please everyone at home or any special occasion!

Bottom Line

In conclusion, if you are looking for an authentic and flavorful tamales recipe that will satisfy your taste buds and impress your guests, look no further than Rosalia Jr.’s Tamales Recipe. With its perfectly seasoned shredded pork filling, savory mix of wild mushrooms, and fragrant blend of fresh herbs and spices, this recipe is a true testament to the art of Mexican cuisine.

Whether you are making tamales for Christmas, for a dinner party, or just because you love this beloved dish, I highly recommend giving this recipe a try. Not only will you be rewarded with delicious, homemade tamales that are sure to become a family favorite, but you will also have the satisfaction of knowing that you have mastered the art of making authentic tamales from scratch.

So what are you waiting for? Get some masa harina, fresh herbs, poblano chiles, and queso fresco and start cooking! Your taste buds (and your guests) will thank you. Remember to experiment with substitutions and variations to find your perfect combination. To end with a good saying: “The proof of the pudding is in the eating”.

Rosalia Jr.'s Tamales

Rosalia Jr.’s Tamales Recipe

Recipe courtesy Chuck Hughes
No ratings yet
Cook Time 2 hrs 25 mins
Course Main Course
Cuisine Mexican
Servings 12 tamales
Calories 91.8 kcal


Tamale Stuffing

  • 1 large onion, chopped
  • 2 tablespoons/ 30 ml olive oil
  • 4 cups/ 1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake)
  • 3/4 ounce/ 20 g dried mixed mushrooms, rehydrated
  • 2 garlic cloves, minced
  • salt & freshly ground black pepper
  • 1/2 cup/ 125 ml queso fresco
  • 1 bunch fresh chives, chopped
  • 1 bunch fresh parsley, chopped
  • 2 poblano chiles, roasted, peeled and sliced

Masa Dough

  • 2 cups/ 500 ml masa harina
  • 1 1/2 cups/ 375 ml veal stock (or chicken stock or reserved liquid from dried mushrooms)
  • 1/2 teaspoon/ 2 ml salt
  • 1/2 cup/ 125 ml lard (or duck fat, or butter, softened)


  • salsa
  • queso fresco, crumbled
  • cilantro, chopped


  • Special equipment:
  • 12 corn husks, soaked in water for 30 minutes. If you cannot find corn husks, use aluminum foil or parchment paper.
  • For the stuffing:
  • In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside.
  • For the masa:
  • Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.
  • To assemble the tamales:
  • Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.
  • To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.).
  • Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.
  • Cook's Note:
  • You can substitute queso fresco with any cheese you like, such as smooth goat cheese, feta, etc. You can stuff tamales with almost anything, pork, chicken, ground meat, etc.

Add Your Own Notes


Serving: 3546gCalories: 91.8kcalCarbohydrates: 14.2gProtein: 9.3gFat: 2gSaturated Fat: 0.4gSodium: 13.8mgFiber: 7.3gSugar: 5.9g
Keyword < 4 Hours, Cheese, Mexican, Vegetable
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.