Easiest Way to Wrap a Tamal

Updated on August 4, 2025 by Villa Cocina

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Many people feel intimidated when it comes to wrapping tamales. It is a little tedious at first, but with time, patience, and a few rounds of practice, you’ll be flying through tamales like nothing.

This technique is the same one my mom taught me, and it’s perfect for masa that’s soft, very moist, yet still manageable by hand. There are so many masa textures and wrapping styles out there, and everyone swears theirs is the “right” way. But honestly? This method is incredibly beginner-friendly and works beautifully.

Moist masa = tender tamales. Trust me on that.

And if you can, get the whole family involved. Growing up, the moment my mom started teaching us how to wrap, the “Assembly Line” got full fast. Every spot was taken—someone drying husks, someone spreading masa, someone adding the filling, and someone wrapping. Tamaladas are meant to be shared.

What You’ll Need

Corn husks (soaked, rinsed, and flexible)
Masa for tamales
Your favorite filling
Half sheet pan

How to Wrap a Tamal (Step-by-Step)

Grab a dried, pliable corn husk and lay it flat on your work surface with the smooth side facing up. Take a portion of masa, roll it into a ball, then gently flatten it into a small disc and place it in the center of the husk.

Spread the masa by hand outward in all directions, keeping the layer even and just slightly thicker than ⅛ inch. Be sure to leave a bit of space along both sides of the husk and at the bottom wide end, and when spreading toward the narrow top, stop a little over halfway to leave room for folding.

Once the masa is in place, spoon in your cooled filling, adding enough to make the tamal generous but still easy to close.

Bring one side of the husk over the filling and press lightly so the masa seals. Peel the husk back, then fold the opposite side over and press gently. Tuck the end of the husk in, roll, and fully wrap the tamal.

At the top, feel where the masa ends and fold that flap downward, tucking it underneath to keep the tamal closed at all times. Finish by lightly pressing the bottom.

Continue wrapping the rest the same way, and as you go, place the finished tamales on a sheet pan at a slight angle with the open side facing upward. This keeps them neat and ready for steaming.

Short Video Tutorial

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Troubleshooting & Common Mistakes

Dry Masa

If the masa feels dry at any point, add more broth. Dry masa = dry tamales.

Small or Broken Husks

Not all husk brands are created equal. If yours are too small, overlap two. You can also order extra bags to have more workable pieces.

Sticky Masa

Rub a little oil on your hands. If it’s still too sticky, add a small amount of instant corn masa harina—but don’t let it get dry.

Overfilling

Be generous but leave space to close the tamal. Overfilling causes it to burst open while steaming.

Tips & Tricks for Easier Wrapping

Keep the masa covered with a damp paper towel, and refresh with broth if it dries out.
Let the filling cool completely before assembling.
Soak the husks in warm water until they’re pliable, then rinse and pat dry.
Create a fun assembly line—turn on your favorite music, invite family, and enjoy wrapping time.