Here’s a classic Grandmother-style Tamales Recipe, rooted in tradition and flavor. Tamales can vary by region and family, but this version is based on a traditional Mexican pork tamale, using masa, corn husks, and a red chile sauce.
🌽 Grandmother’s Pork Tamales Recipe
🧺 Ingredients
For the Masa:
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4 cups masa harina (corn flour for tamales)
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1 ½ tsp baking powder
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1 tsp salt
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1 ⅓ cups lard (or vegetable shortening)
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3 to 4 cups warm broth (from the cooked pork or chicken)
For the Filling:
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2–3 lbs pork shoulder or butt (or substitute with chicken)
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1 onion, halved
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4 cloves garlic
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1 tbsp salt
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Water to cover
For the Red Chile Sauce:
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6 dried guajillo chiles
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4 dried ancho chiles
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2 cloves garlic
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½ tsp cumin
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Salt to taste
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1 ½ cups pork broth (from cooking the pork)
Other:
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Dried corn husks (about 30), soaked in warm water for 1 hour
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Optional: strips of cooked jalapeño, cheese, or olives for variety
🍲 Instructions
1. Prepare the Pork:
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In a large pot, add pork, onion, garlic, and salt.
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Cover with water and bring to a boil, then reduce to a simmer.
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Cook for 2–3 hours, until meat is tender and shreddable.
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Shred meat and set aside. Save broth for masa and sauce.
2. Make the Red Chile Sauce:
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Remove stems and seeds from dried chiles. Toast lightly in a dry skillet until aromatic (don’t burn).
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Soak in hot water for 15–20 mins until soft.
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Blend chiles with garlic, cumin, and pork broth until smooth.
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Strain sauce to remove skins/seeds if needed.
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Mix sauce with shredded pork and simmer 15–20 mins. Season with salt to taste.
3. Prepare the Masa:
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In a large bowl, mix masa harina, baking powder, and salt.
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In a separate bowl, beat lard until fluffy.
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Gradually mix lard into masa harina.
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Slowly add warm broth until dough is soft and spreadable (like peanut butter).
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Test: Drop a small ball of dough into cold water — if it floats, it’s ready. If not, beat more.
4. Assemble the Tamales:
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Drain and pat dry the corn husks.
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Spread 2–3 tbsp masa onto the smooth side of a husk, leaving space at the bottom and sides.
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Add 1–2 tbsp pork filling in the center.
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Fold sides in, then fold the bottom up. Tie with husk strips if desired.
5. Steam the Tamales:
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Place tamales standing up in a steamer, open end up.
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Cover with a damp cloth or more husks.
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Steam for 1½ to 2 hours. Check water level occasionally.
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Tamales are done when masa pulls away easily from husk.
