Tamales are a beloved traditional dish in many Latin American cultures, often passed down through generations. Each family may have its unique twist on the recipe, and your grandmother’s tamales likely carry a deep sense of tradition and flavor. Here’s a detailed 700-word recipe for homemade tamales that will allow you to recreate this authentic experience.
Grandmother’s Tamales Recipe
Ingredients
For the Masa (Dough):
- 4 cups masa harina (corn flour for tamales)
- 2 ½ cups warm chicken broth or water
- 1 cup lard (or vegetable shortening)
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
For the Filling (Pork Tamales):
- 2 lbs pork shoulder or butt (boneless, cubed)
- 1 onion (quartered)
- 4 cloves garlic
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 cups red chile sauce (recipe below)
For the Red Chile Sauce:
- 10 dried guajillo or ancho chiles (seeded and stems removed)
- 2 garlic cloves
- ½ teaspoon cumin
- 2 cups chicken broth
- Salt to taste
For Assembly:
- 30-40 dried corn husks (soaked in warm water for at least 2 hours)
Directions
Step 1: Prepare the Pork Filling
- Cook the Pork: In a large pot, place the cubed pork, quartered onion, garlic cloves, bay leaves, cumin seeds, oregano, and a good pinch of salt. Cover the pork with water and bring to a boil. Reduce the heat to a simmer, cover the pot, and let the pork cook for 2 to 3 hours until it becomes tender and easy to shred. Skim off any foam that forms on the surface during cooking.
- Shred the Pork: Once the pork is cooked, remove it from the pot and shred it with two forks. Set aside the cooking broth; you will need some of it for the masa. The shredded pork will be mixed with the chile sauce.
- Prepare the Red Chile Sauce: While the pork is cooking, prepare the chile sauce. In a dry skillet, lightly toast the dried chiles for a few seconds until they become fragrant but not burnt. Place the toasted chiles in a bowl of hot water and let them soak for 15-20 minutes until softened. Drain the chiles and blend them with garlic, cumin, chicken broth, and a pinch of salt. Blend until smooth.
- Cook the Sauce: In a medium saucepan, pour the chile mixture and bring it to a gentle simmer. Let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust salt if needed.
- Combine the Pork and Sauce: Add the shredded pork to the sauce and mix well, ensuring all the pork is coated with the red chile sauce. This will be your tamale filling.
Step 2: Prepare the Masa (Dough)
- Beat the Lard: In a large mixing bowl, beat the lard (or shortening) with an electric mixer until it is light and fluffy, about 3-5 minutes.
- Combine Masa Harina: In a separate bowl, mix the masa harina, baking powder, and salt. Gradually add the warm chicken broth or water to the masa mixture, stirring constantly, until a soft dough forms.
- Combine the Masa with Lard: Gradually add the masa dough to the beaten lard, mixing well until the dough is light and fluffy. You should be able to press a small amount of dough into a ball that holds its shape but remains soft. If the dough feels too dry, add more broth a tablespoon at a time.
Step 3: Prepare the Corn Husks
- Soak the Husks: Before assembling the tamales, soak the corn husks in warm water for at least 2 hours to soften them. You can place a heavy object on top to keep them submerged.
- Rinse and Drain: After soaking, rinse the husks under cool water to remove any grit or debris, then drain them on a towel.
Step 4: Assemble the Tamales
- Spread the Masa: Lay a corn husk flat with the narrow end pointing away from you. Spread about 2 tablespoons of masa onto the husk using the back of a spoon or your fingers, leaving a 1-2 inch border around the edges.
- Add the Filling: Place about 1-2 tablespoons of the pork and red chile sauce mixture in the center of the masa.
- Fold the Tamale: Fold the sides of the corn husk towards the center, covering the filling with masa. Fold the narrow end of the husk up toward the center, and if needed, tie it with a strip of corn husk to secure the tamale.
Step 5: Steam the Tamales
- Prepare the Steamer: In a large pot, set up a tamale steamer or insert a steam rack. Fill the pot with water just below the rack. Bring the water to a boil.
- Steam the Tamales: Stand the tamales upright in the steamer with the open ends facing up. Cover the pot with a lid and steam the tamales for about 1 ½ to 2 hours, checking the water level occasionally and adding more if necessary. The tamales are done when the masa easily pulls away from the corn husk.
Step 6: Serve and Enjoy
Once the tamales are cooked, let them rest for about 10 minutes before serving. Serve with additional red chile sauce, sour cream, or salsa if desired.
Final Notes
Tamales are a labor of love, often made in large batches and shared with family and friends. You can also freeze any leftovers to enjoy later. These tamales reflect the warmth and flavor of your grandmother’s kitchen, bringing together simple ingredients into a dish rich with history and tradition.