Tamales Ring in New Year Luck! A Delicious Tradition with Ancient Roots

If your family’s kitchen is filled with music, laughter, and stacks of tamales around the holidays, you’re taking part in a tradition that goes back thousands of years—and one that’s believed to bring good luck for the year ahead.

Tamales aren’t just delicious comfort food—they’re a powerful symbol of community, heritage, and celebration. And as more families rediscover the joy of making them together, tamales are becoming a beloved way to welcome the New Year with warmth and meaning.

A Tradition Wrapped in Corn Husks

Tamales date back over 8,000 years to ancient Mesoamerican cultures like the Aztecs, Maya, and others who lived long before the Spanish arrived. In those early civilizations, tamales were practical food for hunters, travelers, and warriors. Wrapped in corn husks or banana leaves and steamed until firm, they were portable, hearty, and full of energy—perfect for long journeys or days in the field.

But tamales weren’t just fuel. They were also sacred, used as offerings in ceremonies and shared during festivals. Over time, the tamale became a powerful symbol of family, harvest, and celebration.

Today, tamales are a holiday staple in Mexico, Central America, and parts of the U.S. Southwest. Christmas Eve, New Year’s, Las Posadas—you name the occasion, and tamales are likely on the table. For many families, tamale-making is the ultimate group activity: aunts, uncles, grandparents, and cousins gather to form an assembly line, catching up while spreading masa, spooning in filling, and wrapping each bundle by hand.

Making dozens—or even hundreds—is common. And it’s all done with one shared goal: welcoming the new year with love, luck, and lots of leftovers.

Easy New Year’s Tamales (Without Starting from Scratch)

Want to join the tradition without making everything by hand? You can still create tamales that taste amazing—and honor your heritage—with a few smart shortcuts. This simple recipe yields about 3 to 4 dozen tamales and takes just 90 minutes of active time, thanks to store-bought masa and ready-to-eat fillings.

Ingredients:

• 6–7 lbs prepared masa para tamales (available at Mexican markets or tortillerías, already seasoned with lard and salt)
• 30–40 dried corn husks, soaked for 30 minutes in hot water, then patted dry
• Filling option #1 (easiest): 2 large rotisserie chickens, shredded, plus 2 jars (16–20 oz) of red or green chile sauce (brands like La Victoria, Las Palmas, or Hatch)
• Filling option #2 (even faster): 5–6 lbs of prepared carnitas or barbacoa from Costco or your local taquería
• Optional: 1 lb Oaxaca or Monterey Jack cheese, cut into strips (great with green chile for cheese tamales)

Quick Assembly:

1. Spread the masa: On the smooth side of each corn husk, spread about 1/3 cup masa into a thin rectangle (roughly 4×5 inches), leaving the top 2 inches clear.
2. Add filling: Spoon 2–3 tablespoons of meat down the center. Add a cheese strip if desired.
3. Fold it up: Fold the left side in, then the right, then fold the bottom up. No need to tie them if you’ll steam them upright.
4. Steam: Stand tamales upright in a large steamer pot. Drop a few coins into the water—when they rattle, it means the water’s running low. Steam for 60 to 75 minutes, or until the masa pulls away easily from the husk.

Serve with warm chile sauce, Mexican crema, and a sprinkle of cotija cheese.

A Taste of the Past—and Hope for the Future

Food historians agree: if the Aztecs had access to Costco rotisserie chicken, they would’ve used it. What matters most is the love and intention behind the tamales—not whether you made your own masa from scratch.

So gather your loved ones, turn on the music, and start wrapping. Whether you’re continuing a family tradition or starting one from scratch, tamales are a delicious way to ring in the New Year with good fortune, full hearts, and full stomachs.