My Grandmother’s Tamales Recipe

Indulge in the rich tradition of homemade tamales with this cherished recipe passed down through generations. Crafted with love and expertise, these tamales reflect the authentic flavors and meticulous preparation of a cherished family heirloom.

From the tender pork filling infused with spicy ancho chili sauce to the delicate masa steamed to perfection, each bite is a savory delight that captures the essence of Mexican culinary heritage.

Join us on a journey to savor the warmth and nostalgia of my grandmother’s kitchen as we recreate these beloved tamales, ensuring that every bite is a taste of cherished memories and cultural heritage.

How to make My Grandmother’s Tamales Recipe

Ingredients:

Makes approximately 5 dozen tamales

Fresh corn masa, 5 lbs.

1 lb. corn husks

1 ½ teaspoon baking powder

1 ½ teaspoon salt

1 lb. lard

5 cups cooked pork broth (drained from cooked pork) To be set aside, used as needed

8 oz. whole chili anchos

5 lb. pork shoulder

3-4 cloves of garlic

½ teaspoon ground black pepper

2 teaspoons of ground cumin

Directions:

The Day Before

Prepare the Chili Ancho

Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes or more until soft, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.

Let cool and carefully transfer the mixture to a food processor and process adding reserved soaking liquid as needed until smooth.

Pour blended mixture through a fine mesh sieve and transfer to a covered container and refrigerate until ready to use.

Prepare the Husks

Fill a stock pot with warm water and corn husks and soak overnight. Just before you’re ready to make your tamales, rinse husks and dry well and, if too wide, cut in half. Set aside.

Prepare the Pork

Cut pork shoulder into small (1-2 inch) pieces. Add garlic, pork pieces and spices to a large stock pot.

Cover with water and bring to a boil over high heat. Reduce to a simmer and cook over low heat for about 3 hours or until meat is tender.

Remove meat and shred. Let meat cool and refrigerate overnight. Reserve pork broth.

The Day Of

Prepare the Masa

Beat 1 lb. lard with mixer or by hand until light. Add salt and fresh corn masa.

Add in the chili mixture little by little until a dark pinkish color, and to taste. Beat with heavy duty mixer or knead like bread with a little pork broth, until dough is light.

The dough is ready when a small amount floats when dropped in a glass of water.

Prepare the Pork Filling

Heat some lard in a heavy saucepan. Add a cup (or more, to your taste) of the blended ancho chili mixture to lard and simmer until sauce slightly thickens.

Add some salt to taste. Now add shredded meat and both and cook for about 20 minutes.

You may want to add more of the blended chili mixture to your liking.

Fill the Corn Husks

Put some of the masa in the center of the corn husk. With the back of spoon, spread the bottom 2/3 of corn husk evenly to edges.

Line plenty of pork meat down center. Fold side of corn husks toward center, overlap.

Now fold top (without masa) down and set aside on platter until ready to cook. Continue these steps until all masa and pork filling is used up.

Steam Tamales

Bring 3-4 cups of reserved pork broth to boil in a steamer. Place tamales with folded side down in steamer standing upright.

Cover tamales with moist corn husks and a clean moist dish towel. Put lid on steamer and steam for 1 ½ hours or until husk can be easily peeled from the dough.

Add more broth as needed to continue steaming being careful not to pour broth on tamales.

enjoy!!

Notes:

Ingredients:

The recipe requires fresh corn masa, which is the key component for the dough. Other essential ingredients include corn husks, lard, pork shoulder, ancho chilies, garlic, and spices like cumin and black pepper.

Preparation:

The recipe involves several steps that are best done over two days for optimal flavor. This includes preparing the chili ancho mixture, soaking corn husks, and cooking and shredding the pork shoulder.

Chili Ancho Preparation:

An important step is preparing the chili ancho mixture, which involves rehydrating ancho pods, blending them into a smooth paste, and straining to remove any solids. This mixture adds depth and flavor to the tamales.

Corn Husks:

Soaking corn husks overnight is necessary to soften them for assembly. Rinse and dry them before use, cutting them if they are too wide.

Pork Preparation:

Cooking the pork shoulder with garlic and spices until tender is crucial. Shred the cooked meat and refrigerate overnight, reserving the flavorful pork broth for making the masa dough.

Masa Dough:

The masa dough is prepared by beating lard until light and fluffy, then mixing in fresh corn masa and the chili ancho mixture. The dough should be light and buoyant when dropped in water.

Pork Filling:

The pork filling is cooked with the chili ancho mixture and lard until it thickens slightly. Adjust the seasoning to taste and ensure the meat is well-coated.

Assembly:

To assemble the tamales, spread masa dough on corn husks, add a line of pork filling, then fold and secure the tamales before steaming.

Steaming:

Steam the tamales upright in a steamer with reserved pork broth until the dough is firm and easily separates from the husks.

Conclusion:

This traditional tamale recipe requires time and effort but yields delicious results that are worth the preparation. Enjoy these tamales as a comforting and flavorful dish, perfect for sharing with family and friends.

Nutrition Information:

YIELD: 5 dozen (60 tamales) SERVING SIZE: 1 tamale

Frequently Asked Questions:

Can I use a different type of meat instead of pork shoulder?

Yes, you can use other meats such as chicken, beef, or even vegetarian fillings for the tamales. Adjust the cooking time accordingly based on the meat you choose.

Can I use a substitute for lard in this recipe?

Yes, you can use a vegetable shortening or oil as a substitute for lard. However, keep in mind that it may affect the taste and texture of the tamales.

How do I know if the corn husks are ready for assembly?

The corn husks should be soaked overnight and become pliable. They should be easily folded without cracking.

If they are still too stiff, you can soak them for a bit longer or try placing them in warm water for a few minutes before using.

How can I adjust the spiciness of the tamales?

The spiciness can be adjusted by varying the amount of the blended ancho chili mixture you add to the pork filling.

Start with a small amount and gradually increase it to achieve your desired level of spiciness.

Can I make the chili ancho mixture spicier?

Absolutely! You can adjust the spiciness of the tamales by adding more chili ancho mixture to the pork filling.

Taste and add more according to your preference.

Can I use store-bought masa instead of fresh corn masa?

Yes, you can use store-bought masa, but the texture and taste may differ from using fresh corn masa.

Follow the instructions on the package and adjust the seasoning accordingly.

Can I prepare the masa ahead of time?

Yes, you can prepare the masa ahead of time and refrigerate it until you’re ready to assemble the tamales. Make sure to cover it tightly to prevent it from drying out.

You may need to knead it again with a little pork broth to regain the desired consistency before assembly.

How do I know when the tamales are fully cooked?

The tamales are fully cooked when the dough becomes firm and easily separates from the corn husk.

Test a tamale by removing it from the steamer and allowing it to cool slightly. If the dough is cooked and not doughy, the tamales are ready to be enjoyed.

Can I prepare the tamales in advance and freeze them?

Yes, you can freeze the prepared tamales. Once they are assembled, wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container.

Thaw them in the refrigerator before steaming.

How can I reheat leftover tamales?

To reheat leftover tamales, you can steam them again for a few minutes until heated through.

Alternatively, you can wrap them in damp paper towels and microwave them on a plate for about 1-2 minutes until warm.