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Tamales are traditionally prepared for special occasions or fiestas, but creating them becomes an event in itself. Families come together to form an assembly line: they get the husks ready, spread them with masa, fill, fold and stack them in the steamer.


1 kg of GOYA® Corn Meal

1 tbsp baking powder

1 ½ cups lard

½ cup of chicken stock made with GOYA® Chicken Bouillon Cubes (or GOYA® Cinnamon for sweet tamales)

2 large roasted chickens

1 can of GOYA® Tomatillo Salsa

1 can of GOYA® Salsa Verde

1 bag of GOYA® Tamale corn husks, washed

Salt to taste (or sugar if you are making sweet tamales)


1. Carefully wash cornhusks with warm water and then let them soak for about an hour then drain them and set them aside.
2. Mix the cornmeal, salt and baking powder together in a large bowl and then fold in the pre soften lard. Slowly add the chicken stock and begin kneading the mix until it forms into a dough-like consistency. Test it by dropping a small ball of dough into water until it floats with falling apart.
3. Shred the chicken and place it in a saucepan with the Tomatillo and Green Salsa and salt to taste, stir and mix for about 10 minutes. Now take cornhusks and place in the palm of your hand, with your other hand take dough mixture and spread it on the cornhusk, about ¼ inch thick. Now place a small portion of the chicken mixture in the center and then fold all four sides, sort of like an envelope and immediately place into a steamer or a large pasta pan with a separate stainless steal steamer placed on the bottom, place water in the bottom. Stack the tamales in layers until the pan is filled, place the lid on the pan and steam for about an hour checking regularly to make sure there is plenty of water on the bottom.

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